Festive Treat Board

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 2 Decorated OREO Cookies, such as OREO Reindeer
  • 2 Decorated CHIPS AHOY! Cookies, such as CHIPS AHOY! Hot Cocoa Cookies
  • 2 Decorated HONEY MAID Honey Grahams, such as Peppermint Crunch Grahams
  • 2 Decorated NILLA Wafers, such as NILLA Jamwiches
  • 6 Decorated SWEDISH FISH Soft & Chewy Candies, such as Chocolate Dipped SWEDISH FISH

Nutrition facts

Recipe Tips

1

Place cookies and candies on large platter or board.

2

OREO Reindeer Cookies: Separate 2 OREO Cookies, leaving all creme filling on one half of each cookie. Place creme-topped cookies, creme sides up, on parchment-covered baking sheet. Break 2 miniature pretzels crosswise in half; press 2 pretzel pieces into creme filling on each cookie piece for the reindeers’ antlers. Cover with plain cookie halves, top sides up. Using 1-1/2 tsp. white decorating icing, attach 2 small hot cinnamon candies and 4 mini candy button eyes to cookies as shown in photo. Let stand at room temperature 1 hour or until icing is firm. Makes 2 cookies.

3

CHIPS AHOY! Hot Cocoa Cookies: Place 12 CHIPS AHOY! Cookies in single layer on parchment-covered baking sheet. Microwave 2 Tbsp. heavy whipping cream in small microwaveable bowl on HIGH 30 sec. Add 2 oz. chopped semi-sweet baking chocolate; microwave 30 sec. Let stand 2 min. Stir until chocolate is completely melted and mixture is well blended. Spoon over cookies, adding about 1 tsp. chocolate to each cookie. with 36 miniature marshmallows; sprinkle lightly with 1-1/2 tsp. hot cocoa mix. Refrigerate 10 min. or until melted chocolate is firm. Makes 12 cookies.