Holiday Cookie Sweet Board

Cut some grahams crosswise in half to make squares; dip one corner of each square in melted semi-sweet or white chocolate. Decorate as desired with sprinkles, nonpareils, colored sugars and/or small candies. Or, drizzle dipped graham squares with melted green and/or red candy coatings as shown in photo.

Decorate NILLA Wafers with melted white chocolate, small candies, colored sugars and/or melted candy coatings to resemble snowmen, Christmas trees and/or snowflakes as shown in photo.

Moisten marshmallows lightly with water; roll in sugar crystals. Attach marshmallows to fish candies with small amount of melted white chocolate; top with small red candies to resemble Santa's hats.

Cut additional grahams into quarters; set aside to use as dippers. (Or, see Tip for how to make Gingerbread Men Dippers from whole grahams.)

Let all decorated grahams, NILLA Wafers and other melted candy coating- or melted chocolate-coated ingredients stand at room temperature until coatings and chocolates are firm.

Fill several small serving bowls with the following ingredients: whipped topping sprinkled with cocoa powder; chocolate-hazelnut spread topped with small candy canes; caramel topping topped with chocolate curls; and/or yogurt topped with a swirl of jam and fresh strawberry. Place all bowls on large board or platter. Fill other serving dishes with raisins, popcorn and decorated fish candies. Add to board. Fill empty spaces on board with decorated grahams and wafers; graham dippers; additional colorful holiday candies; and/or strawberries.

Cookie boards can be prepared for any number of servings, depending on the size of the gathering. Use a guideline of 1 oz. grahams and wafers, 2 Tbsp. whipped topping or other sweet dips and 1 oz. assorted toppings for each serving. For the 24 servings shown here, you will need a total of 12 oz. EACH grahams and wafers, a total of 3 cups of all the dips and 24 oz. assorted toppings such as candies, chocolate and marshmallows.