prepared with the Cookie Exchange Collection (Item: 101110)
Cookie Exchange Menu
Raspberry Oatmeal Bars
Brownie Reindeer
1 package Truffle Fudge
Brownie Mix
½ cup butter, melted
2 large eggs, beaten
24 mini cupcake liners
½ cup chocolate fudge frosting
White decorating icing
Black decorating gel
24 red cinnamon
decorating candies
24 Twisty Grahams®
1. P
reheat oven to 350°F. Prepare Truffle Fudge Brownie Mix
according to package directions using butter and eggs. Place
mini cupcake liners in a 24-count mini muffin pan; fill with batter.
Bake 15-18 minutes. Cool.
2. Frost tops of cupcakes with chocolate fudge frosting. Using
the white icing and black decorating gel, create eyes on each
cupcake. Place a red cinnamon candy under eyes to create
a nose.
1 package Raspberry Oatmeal Bar Mix
11 tablespoons butter, melted
2 tablespoons water
1. Preheat oven to 350°F. In large bowl, combine Raspberry Oatmeal
Bar Mix packet 1 and butter. Mix with a fork until small crumbles
form. Reserve 1 cup crumbles; press remaining into greased
8x8-inch baking pan.
2. In small microwave-safe bowl, combine packet 2 and 2 tablespoons
water. Microwave on HIGH 20-30 seconds. Pour over crust to within
½-1 inch from edges. Top with reserved crumbs; press lightly into
filling. Bake 26-30 minutes. Bars will be soft and filling will be very hot.
3. Cool completely before serving.
Makes 16 servings.
3. B
reak each Twisty Graham in half to create antlers. Push antlers
upright into each cupcake. Store in an airtight container.
Makes 24 bites.
Chocolate Mint Cake Cookies
Absolutely Almond
Thumbprint Cookies
1 package Absolutely Almond
Pound Cake Mix™
½ cup butter, softened
1 large egg, beaten
½ cup Rhubarb Strawberry
Fruit Spread
1. P
reheat oven to 350°F. In large bowl, combine Absolutely Almond
Pound Cake Mix, butter and egg; mix until well combined. Using
hands, knead until the consistency of thick, moist dough.
2. Form into generous 1-inch balls and place 2 inches apart on a
greased large baking sheet. Press thumb in each cookie. Fill with
Rhubarb Strawberry Fruit Spread.
1 package Classy Chocolate
Pound Cake Mix
½ cup butter, softened
1 large egg, beaten
½ cup vanilla frosting
¹⁄³ cup hot fudge topping
15 peppermint starlight
candies, crushed
1. Preheat oven to 350°F. In large bowl, combine Classy Chocolate
Pound Cake Mix, butter and egg; mix until well combined. Using
hands, knead until the consistency of a thick, moist dough.
2. Form into 1-inch balls and place on a large baking sheet. Bake
8 minutes. Remove from oven and let stand 1 minute. Transfer to
a cooling rack. Cool completely.
3. Generously spread frosting on the bottom of half of the cookies.
Spread fudge on the bottom of the remaining cookies. Sandwich
together one frosted and one fudge cookie.
3. Bake 15 minutes or until lightly browned.
4. P
lace crushed candies in a shallow bowl. Roll edge of cookies in
candies.
Makes 8-10 servings.
Makes 15 servings.
Truffle Fudge Truffles
Almond Bark Twisty Grahams
1 package Truffle Fudge
Brownie Mix
2 large eggs, beaten
16 ounces chocolate-flavored
Sprinkles, chopped nuts, vanilla-
½ (24 ounce) package vanilla-flavored almond bark
1 package Twisty Grahams®
Decorative sprinkles
½ cup butter, melted
almond bark
flavored almond bark, optional
1. In microwave-safe bowl, melt almond bark according to
package directions.
1. P
reheat oven to 350°F. Prepare Truffle Fudge Brownie Mix
according to package directions using butter and eggs. Bake
28-29 minutes. Do not overbake. Allow brownies to cool enough to
handle, but not too cool.
2. Using forks or tongs, dip Twisty Grahams in melted almond bark.
Place on a cooling rack over a baking sheet. Sprinkle with
decorative sprinkles.
2. Working from outside of pan to center, roll warm brownies into
1-inch balls. Place on a wax paper or foil-lined baking sheet.
Refrigerate until firm, about 1 hour.
Makes 8 servings.
3. Cool completely. Store in an airtight container.
3. In large microwave-safe bowl, melt almond bark according to
package directions. Using a spoon, dip truffles in almond bark,
turning to coat. Gently shake off excess almond bark. Place back
on wax paper or foil.
4. If desired, decorate with colored sprinkles, chopped nuts or a
drizzle of vanilla-flavored almond bark. Allow to cool and firm up
completely. Store in an airtight container.
Makes 42 truffles.
Peanut Butter Chocolate Bon Bons
1 package Classy Chocolate
Pound Cake Mix
½ cup butter, softened
1 large egg, beaten
Snickerdoodles
1 package Cinnamon Muffin Melt Mix™
6 tablespoons butter, melted
1 large egg, beaten
1. P
reheat oven to 350°F. In large bowl, combine Cinnamon Muffin
Melt Mix packet 1, butter and egg; blend until dough forms.
Pour packet 2 into a separate shallow bowl.
24 mini peanut butter cups
½ cup semi-sweet chocolate
chips
1. Preheat oven to 350°F. In large bowl, combine Classy Chocolate
Pound Cake Mix, butter and egg; mix until well combined. Using
hands, knead until the consistency of a thick, moist dough.
2. Wrap 1 tablespoon of dough around one mini peanut butter
cup; form into a ball. Place on a large baking sheet. Repeat with
remaining dough. Bake 8 minutes.
3. Remove from oven and let stand 1 minute. Transfer to a cooling
rack. Cool completely.
3. Bake 11-12 minutes. Cool.
4. In microwave-safe bowl, microwave chocolate chips on HIGH
30 seconds; stir. Repeat in 10-second heat and stir intervals, if
needed, until chocolate chips are smooth and shiny. (Overheated
chocolate will become dry and chunky.) Dip tops of cookies in
melted chocolate. Cool. Store in an airtight container.
Makes 30 cookies.
Makes 24 servings.
2. S hape dough into 1-inch balls; roll each in cinnamon-sugar coating.
Place on a greased baking sheet.
Snowman Truffles
1 package Absolutely Almond
Pound Cake Mix™
1 cup water
¾ cup butter, melted
1 (15 ounce) container
coconut pecan frosting
1 (24 ounce) package vanillaflavored almond bark
Cranberry Pistachio Biscotti
1 package Absolutely Almond
Pound Cake Mix™
½ cup butter, softened
2 large eggs, beaten
3 tablespoons all-purpose flour
24 (6-inch) wooden skewers
24 mini peanut butter cups
3-4 pieces pull ‘n peel twisted
red licorice
Orange decorating icing
Black decorating gel
¹⁄³ cup dried cranberries, chopped
¼ cup shelled pistachios, chopped
½ cup white chocolate chips,
melted, optional
1. Preheat oven to 350°F. In large mixing bowl, combine Absolutely
Almond Pound Cake Mix, butter and eggs; mix until well combined.
1. P
repare Absolutely Almond Pound Cake Mix according to
package directions, using water and butter. Cool completely.
In large bowl, crumble cake; mix with frosting until well combined.
Form into 24 (2-inch) balls and 24 (1-inch) balls. Chill a minimium
of 1 hour.
2. Turn out onto a clean surface; knead flour into dough. Mix in
cranberries and pistachios. Transfer to a greased, large baking sheet.
Form into a 12x4x1-inch rectangle.
2. In large microwave-safe bowl, melt almond bark according to
package directions. Line a large baking sheet with wax paper.
Using a skewer, skewer 1 small and 1 large cake ball. Dip in
melted almond bark and set on wax paper. Repeat with
remaining cake balls. Allow to set up. Carefully remove skewers.
4. S lice cake into ½-inch-wide slices; place slices on their sides on
baking sheet. Bake 10 minutes. Turn slices over and continue baking
8-10 minutes or until golden brown. Remove from oven and cool.
3. R
e-melt almond bark, if necessary. Spread a small amount of
almond bark on tops of peanut butter cups. Place upside
down on snowmen to form hats. Refrigerate until firm.
Makes 24 servings.
4. T o decorate, carefully pull the licorice apart into single strands.
Tie each strand around the neck of each snowman to form
scarves. Decorate as desired with black gel and orange icing
to form eyes, nose, mouth and buttons. Store in the refrigerator.
Makes 24 snowmen.
Tip: Visit our blog for a video, tips and tricks to make these snowmen
at tastefullysimple.com/blog/blog-posts/snowman-truffles.
3. B
ake 25 minutes or until toothpick inserted in center comes out clean
and cake is golden brown. Remove from oven and cool 15 minutes.
5. D
rizzle with melted white chocolate, if desired.
Use our partyplanning tools to
stay organized:
tastefullysimple.com/
entertaining
Check out creative
entertaining ideas:
pinterest.com/
tastefullysimpl
Subscribe to our blog,
The Delicious Dish,
for more recipes,
meal solutions and
entertaining ideas:
tastefullysimple.com/blog
creative ways
to wrap ‘em up!
Check out our Pinterest
Cookie Exchange Recipes board
for more ideas and inspiration!
pinterest.com/tastefullysimpl
More delicious recipes
at tastefullysimple.com
Dress up a mason jar with
paper, ribbon and these
free printables.
Picked for you
Tastefully Simple, Inc.
Stacked potato chips
container + printed paper =
custom cookie container.
Picked for you
Tastefully Simple, Inc.
For a snow globe effect, fill
a jar with shaved coconut
and Snowman Truffles.
Picked for you
Tastefully Simple, Inc.
© 2016 Tastefully Simple, Inc. | 866.448.6446 | tastefullysimple.com | Item: 407118