Popping Candy Elves Recipes

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.

CHRISTMAS ELF CAKE POPS

Steps:

• Prepare and bake cake according to package directions using a greased 13x9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add jam and mix well. Shape into 1-1/2-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours, until cake balls are firm and easy to handle., Insert cake pops into a plastic foam block to stand. In a microwave, warm vanilla frosting and peanut butter; stir until smooth. Spoon over cake pops., Using fudge, additional vanilla and red frostings (tint desired amount of additional vanilla frosting red), pipe hair and faces; use a leaf tip for ears. Top each with a chocolate or candy cane-flavored kiss hat. Let stand until set.

CHOCOLATE EXPLOSION CANDIES

Steps:

• In a microwave-safe container, melt the chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour chocolate into the molds to coat. Tip over to drain off excess to create a chocolate shell. Place the molds in freezer for 2 minutes to harden. Remove from the freezer and fill just shy of the top with the popping rock candies. Reheat the leftover chocolate in the microwave until melted through and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn out onto wax paper and pop out the candies from their molds. Store at room temperature.