Our December box included all of the goodies to make these cute candy covered cookies! So fun for the New Year!
Super easy to make and the kids will have fun helping!
You will need:
- Oreo Cookies
- Black Candy Melts (included in box)
- Marshmallow Fondant (you can find the recipe here)
- Candyfetti (included in box)
- Cookie Mold (inlcuded in box)
- Edible Food Marker (included in box)
- circle cutter (included in box)
- icing or corn syrup
Melt your Black candy melts in a microwave safe bowl according to package directions. Stir well to make sure there are no lumps. Fill cavity in mold just over ½ way, push one Oreo cookie down into it.
Tap the tray on the counter to release any air bubbles. With a spoon, fill the rest of the cavity up and completely cover the cookie. Again, tap on counter to release air bubbles.
Place the mold into the freezer for 5 minutes. Remove from the freezer, flip over and carefully press around the back of the cookie mold to release the cookies from the mold. Roll about a ball size of fondant out on a surface (you may need to coat with confectioners sugar). Using your round cutter, cut circles of fondant. Attach fondant circle to cookie top with a little bit of icing, if you don’t have icing you can use corn syrup. We used the left over cookie icing from our November box!
Once all the fondant is “glued” on, it’s time to decorate! Decorate the fondant like a clock using your marker to draw hands and Candyfetti as the numbers. We used our icing to attach the Candyfetti to the fondant, you can also use corn syrup. We used a toothpick to place a small amount on the fondant and then placed the Candyfetti on. Another idea is to completely cover the top of the fondant with a layer of Candyfetti! Let dry and enjoy! We wish you all a Happy New Year!
You Will Need:
- 1/4 cup butter or Crisco (for your hands while kneading)
- 1 (16 ounce) package miniature marshmallows
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 pounds confectioners’ sugar, divided (1 cup reserved for work surface and kneading)
Place the butter or Crisco within reach of your work space (a bowl works well). In a microwave-safe bowl, microwave marshmallows on high for 30 seconds to 1 minute just so marshmallows start to melt. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, one cup at a time, until you have a sticky dough. The dough will be very stiff. Dust your work surface with confectioners sugar. Apply some of the butter or Crisco to your hands and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto the dusted work surface and continue kneading until the fondant is smooth and no longer sticky to the touch, about 5 to 10 minutes. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar. Store in an airtight container for 2 weeks.
You will need:
-1/4 cup butter
-1 bag mint flavored chocolate chips- we used the Andes Mint Chips
-2 cups Oreo cookie crumbs (about 24 cookies)
-1/2 teaspoon peppermint extract
-1/2 teaspoon vanilla
-1/4 cup softened butter
-1 tablespoon milk
-2 cups powdered sugar
-1/3 cup butter
-green food coloring (2-4 drops)
-chopped walnuts or pecans
Grease a 9 inch square pan with cooking spray. In a food processor, grind cookies until they are coarse crumbs. Melt 1/4 cup of butter, in a bowl, combine crushed Oreos and butter. Press mixture into pan and up sides till covered, refrigerate for 20-30 minutes until firm.
In a small bow, beat 1/4 cup softened butter, milk, peppermint, vanilla and food coloring with an electric mixer until mixed. Gradually beat in powdered sugar on low until smooth.
Spread peppermint filling evenly over Oreo crust. In a saucepan, melt chocolate chips and 1/3 cup butter over low heat, stirring constantly. Spread melted chocolate evenly over peppermint filling. Sprinkle top with chopped walnuts or pecans. Refrigerate about 20 minutes. Cut into bars and enjoy!!