Elf Hat Snacks Recipes

BUDDY THE ELF™ CHEX™ MIX

Steps:

• Line 2 large rimmed pans with waxed paper. In large bowl, add cereal.
• In medium microwavable bowl, microwave 2 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 45 seconds, until chips are starting to melt. Continue heating in 15-second increments, until chips are melted and smooth. Pour over cereal; mix to thoroughly coat. Spread mixture in one of the pans; top with sprinkles. Cool 20 to 30 minutes or until set.
• Meanwhile, spread cookies and pretzels in single layer, right side up, in remaining pan. In same microwavable bowl, microwave remaining 1/2 cup baking chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag, and cut small corner off one end of bag. Drizzle onto cookies and pretzels; sprinkle with nonpareils. Cool 20 to 30 minutes or until set.
• Break cereal mixture into bite-size pieces; transfer to large serving bowl. Carefully break apart pretzels and cookies, if necessary. Add to bowl; stir in candies.

ELF HAT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, eggnog, oil and eggs with electric mixer on medium speed until well combined. Fill muffin cups 3/4 full. Bake 20 to 22 minutes or until cupcakes spring back when touched lightly in center. Cool cupcakes completely before frosting.
• Squeeze green cookie icing into bowl. Place sanding sugar on plate. Cover each ice cream cone with thin layer of cookie icing using frosting spatula. Roll cones in sanding sugar to coat. Let stand 10 minutes.
• Place flat ribbon applicator tip on extruder of red cupcake icing. Pipe line of red icing around bottom edge (non-pointed end) of each cone.
• Cover each cupcake with small amount of fluffy white frosting. Dip frosted cupcakes in sanding sugar. Top each cupcake with 1 sugar cone.
• Cut each yellow fruit chew into 3 pieces; knead each until soft. Roll pieces into balls; gently press 1 ball onto tip of each sugar cone.
• Cut each pink fruit chew into 2 pieces; mold each into square. Cut each square diagonally into 2 triangles. Flatten each triangle slightly; place 1 on either side of hats to create "elf ears." Store cupcakes loosely covered.

ELF FOOD

Steps:

• In small microwavable bowl, melt white vanilla baking chips uncovered on High 30 to 45 seconds or until they can be stirred smooth. Stir in Cheerios cereal. Spread on waxed paper in single layer; top with sprinkles. Let stand until set, about 30 minutes. Break into pieces; reserve.
• Meanwhile, place Chex cereal in large microwavable bowl.
• In 2-cup glass measuring cup, melt butter uncovered on High about 30 seconds. Add brown sugar and maple syrup; microwave uncovered on High about 30 seconds or until mixture is boiling. Pour over Chex cereal in bowl, stirring until evenly coated.
• Microwave Chex cereal mixture uncovered on High 3 to 4 minutes, stirring every minute, until mixture just begins to brown. Spread on waxed paper or foil. Cool completely, about 15 minutes. Break into bite-size pieces. Stir in miniature marshmallows and reserved Cheerios cereal pieces. Store in airtight container.

MERRY ELF HATS

Steps:

• In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet; set aside.
• Preheat oven to 300 degrees.
• Add vanilla, cream of tartar, and food coloring to the egg whites. Beat whites at medium speed until soft peaks form.
• Add sugar, 1 tablespoon at a time, beating about 5 minutes on high speed until stiff peaks form.
• Spoon meringue into pastry bag fitted with 1/2-inch round tip. Pipe small 1-inch-high mounds that end in an angled tip about 1 inch apart on prepared sheet.
• Bake about 15 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.
• When cookies are cool, dip bottoms into melted chocolate, then into chopped nuts.
• Set on waxed paper until chocolate is firm.
• If desired, add a dot of colored icing to each tip.