1. Snowflake Mix
Salty meets sweet as cereal, pretzels and peanuts get a coating of melted white baking pieces. Package this gift in cute holiday boxes!
- 3 cups bite-size rice square cereal
- 3 cups bite-size corn square cereal
- 1 cup small pretzel twists or pretzel sticks
- 1 cup honey-roasted peanuts
- 2 12 – ounce packages white baking pieces
- 1 12 – ounce package mint-flavored candy-coated milk chocolate pieces
- In a very large bowl combine cereals, pretzels and peanuts; set aside.
- Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with chocolate pieces. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups.
2. Sweet Greeting
When you want to give more than a card, but less than a gift, slip a cookie or two in a plastic treat bag (available at crafts stores) with a solid-color piece of scrapbooking paper. Fold contrasting paper over the opening, punch two holes, then tie with ribbon.
3. Christmas Mice
These adorable treats will be an especially popular gift for families with kids. Give in a small box nestled in holiday-colored chocolate candies.
- 1 12 – ounce package semisweet chocolate pieces
- 1 10 – ounce jar maraschino cherries with stems, drained and patted dry
- 36 milk chocolate kisses with stripes
- Sliced almonds
- Place chocolate pieces in a small microwave-safe bowl. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring twice.
- Hold cherries by the stem and dip, one at a time, in melted chocolate to coat. Place coated cherries on a large baking sheet. Immediately press the flat bottom of a kiss up against the cherry (forming mouse head). Insert two almond slices between head and body to form ears. Use a toothpick dipped in remaining melted chocolate to make eyes. If you like, dot some of the melted chocolate on tip of kiss for nose. (Or, place remaining melted chocolate in a resealable plastic bag; seal. Snip off a very small piece of one corner and pipe on eyes and nose). Place the baking sheet in the refrigerator and let chill for 15 minutes or until chocolate is set. Use a small flat metal spatula or table knife to help remove mice from baking sheet.
- Store mice in a tightly covered container in the refrigerator for up to 2 days. Makes about 36 mice.
4. Coffeehouse Chocolate Spoons
For gifting, these chocolate-dipped spoons are delightfully delicious to stir into coffee or hot chocolate.
- 6 ounces semisweet chocolate pieces
- 20 -24 plastic spoons
- 6 ounces white baking bar
- In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
- In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.
- Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
- Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.