Holiday Sprinkles Cookie Crisp Chocolate Truffles

Holiday Sprinkles Cookie Crisp™ Chocolate Truffles

Holiday Sprinkles Cookie Crisp Chocolate Truffles

Ingredients

  • 3 cups Holiday Sprinkles Cookie Crisp™ or Cookie Crisp™ cereal
  • 1/2 cup cookie butter spread
  • 1/2 cup marshmallow creme
  • 4 oz cream cheese, softened (from 8-oz package)
  • Additional Holiday Sprinkles Cookie Crisp™ cereal
  • 12 oz semisweet baking chocolate, melted

Instructions

  • Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
  • In medium bowl, stir together cookie butter spread, marshmallow creme and cream cheese until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
  • Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

Holiday Chocolate-Mint Pie

Holiday Chocolate-Mint Pie

Holiday Chocolate-Mint Pie

Ingredients

  • 1 Pillsbury™ Pet•Ritz™ frozen deep dish pie crust (from 12-oz package)
  • 1 1/4 cups milk
  • 1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
  • 1 cup semisweet chocolate chips (6 oz)
  • 1/2 cup milk
  • 20 large marshmallows
  • 1 cup whipping cream
  • 1/2 teaspoon peppermint extract
  • 6 tablespoons crushed hard round peppermint candies

Instructions

  • Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, stir together 11/4 cups milk and the pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
  • In 3-quart saucepan, heat 1/2 cup milk and the marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  • In chilled medium bowl, beat whipping cream and peppermint extract with electric mixer on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
  • Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

Scaredy Crackers

Scaredy Crackers

Scaredy Crackers

Ingredients

  • 1/4 cup grated Parmesan
  • 2 teaspoons paprika
  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons heavy cream
  • 3 tablespoons poppy seeds
  • salt, optional

Instructions

  • Preheat oven to 400 degrees. Combine Parmesan and paprika (and optional salt if using). On a floured surface, roll out puff pastry 1/8 inch thick and lightly brush with cream. Sprinkle Parmesan-paprika on one-third the pastry, then sprinkle poppy seeds over another third, sprinkling over that with a little salt, if using (leave remaining third plain). With cookie cutters, cut out cat and bat shapes (or cut into 1 1/2-inch squares).
  • Transfer to a parchment-lined rimmed baking sheet, then cover with more parchment and another baking sheet (this will keep pastry from puffing). Bake until golden, 10 to 12 minutes. Remove top sheet and parchment and let crackers cool completely on sheet on a wire rack.