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Easiest and most fun-

One package of Oreos, crushed in a food processor + one brick cream cheese. Roll into balls and dip into melted chocolate bark.

http://www.recipezaar.com/Oreo-Truffles-87967

Read all 131 reviews. Merry Christmas!

Reindeer Poop

8 C. corn Chex cereal

1-2 C. puffed rice cereal

6 oz. semi-sweet chocolate chips

1/2 C. peanut butter

2 Tbl. butter or margarine (don't use "spread")

1/2 tsp. vanilla

2 C. powdered sugar

Place the cereal in a large heat-proof pan.

In a microwavable dish, melt the chocolate chips, peanut butter and butter. (Heat for 1 minute on high, stir and heat another 30 seconds or until melted.)

Stir vanilla into chocolate mixture.

Pour chocolate over cereal and stir until well coated.

Pour cereal mixture on waxed paper and allow to cool slightly. Break up any big chunks.

Doing 1/4 at at time, place powdered sugar in a large zip-lock bag and shake the chocolate-covered cereal in the bag until all pieces are well-coated. Pour into a cake pan or other large pan and refrigerate until hard.

To make "Snowman Poop", add 2 C. miniature marshmallows to the finished snack mix.

To make "Yule tree Poop", add 1 C. chow mein noodles to the finished snack mix.

How about Cake balls? Sounds dirty, but they are yummy..I swear! lol

All you have to do is:

1 (18.25-ounce) boxed cake mix plus ingredients called for on box

1 (16-ounce) can prepared frosting

White Chocolate for melting/coating (you can get it at Michaels).

To Make:

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

*Use food coloring to color the dipping, White Chocolate, red or green and decorate with sprinkles.

Ingredients Gob Stoppers

2 lbs white almond bark

3 cups Rice Krispies

1 1/2 cups peanuts

2 cups mini marshmallows

1 cup chunky peanut butter

Directions

1

Melt almond bark.

2

Add peanut butter and stir.

3

Add other ingredients one at a time-stir well after each.

4

Drop on waxed paper.

1. Category on the left hand side of this screen:

http://allrecipes.com/Recipes/Holidays-and-Events/...

2. Scroll down this screen for recipes:

http://christmas-joy.com/recipes/

3. More Christmas recipes:

http://recipes.kaboose.com/holidays/christmas-reci...

i was just watching the food network and this woman was making "wreaths" out of rice crispies, marshmallows, and green food dye. then she molded them into the shape of a wreath

my thoughts were that you could put red M&Ms on said "wreaths" to make it look like berries

haha i wanna try this and i don't even celebrate Christmas

on truffles use icing sugar and water to make a paste.

use those lolly mint leaves and jaffas and stick them on so you have mini christmas puddings

http://allrecipes.com/Features/Holidays/Christmas/...

GOOD AND EASY TOFFEE COOKIES

12 graham crackers (approx.)

1 c. butter

1 c. brown sugar, packed

1 c. pecans, chopped

Preheat oven to 350 degrees. Line a 12x18 inch jelly roll pan with graham crackers.

Melt butter and brown sugar in microwave until sugar is dissolved (approximately 1 to 2 minutes on high power). Pour butter/sugar mixture over graham crackers to coat them. Sprinkle chopped pecans evenly over top.

Bake in 350 degree oven for 10 to 12 minutes. Cool to lukewarm and cut with knife into rectangles (yielding 48 bars) or when completely cooled break it as brittle is broken. Fast easy cookie that nut lovers enjoy!

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EASY CAKE MIX COOKIES"

1 box any flavor cake mix

1/2 c. flour

2/3 c. oil

2 eggs

6 oz. chocolate chips or any other flavor candy chips

Combine all of above ingredients except the chocolate chips. Mix everything together well. Then add your chocolate chips; mix well. Teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 8-12 minutes. Makes 2-3 dozen cookies. Easy enough for the kids to make!

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Fudge swirl bars with cream cheese, chocolate, butter, and pecans. Scroll down to see more brownies and bars.

INGREDIENTS:

1 cup butter

4 ounces unsweetened chocolate

2 1/2 cups sugar, divided

4 eggs, divided

1 cup all-purpose flour

1/2 teaspoon salt

1 cup chopped pecans or walnuts

2 teaspoons vanilla extract, divided

1 package (8 ounces) cream cheese, softened

PREPARATION:

Butter and lightly flour a 13x9-inch baking pan. Preheat oven to 350°.

In a medium heavy saucepan over low heat, melt butter and chocolate. Using a wire whisk, beat in 2 cups of the sugar and 3 of the eggs until well blended. With a wooden spoon, stir in the flour, salt, chopped pecans or walnuts, and 1 teaspoon of vanilla extract. Spread batter in prepared pan.

In another bowl with mixer on low speed, beat cream cheese with remaining 1/2 cup sugar, remaining egg, and remaining 1 teaspoon of vanilla extract until well blended. Increase speed to medium and continue to beat for 2 minutes, scraping bowl from time to times. Spoon mixture in dollops over the chocolate batter. With the end of a butter knife, swirl the cream cheese batter over the surface, blending it into the chocolate layer a bit. Bake for 40 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on a wire rack then cut into bars. Makes about 3 dozen. Store these bars, covered, in the refrigerator for up to 1 week.

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Ingredients for Bran-fruit Cookies

½ cup sugar

5 tablespoons solid vegetable fat

2 teaspoons molasses

1/3 cup chopped walnuts

1/3 cup seedless raisins

1 cup bran

¾ cup flour

1 egg

A few grains of salt

Instructions

Cream together fat, sugar, salt, and molasses.

Add the beaten egg, and mix the same as for oat cookies; then add the other ingredients in the order given and bake the same as for oat cookies.

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Ingredients for Chocolate Fruit Cookies

¼ cup butter

½ cup sugar

2 tablespoons grated chocolate

1 tablespoon sugar

1 tablespoon boiling water

1 egg

½ cup nut meats, finely chopped

½ cup seeded raisins, finely chopped

1 cup flour

1 teaspoon baking powder

[edit]Instructions

Cream the butter, and add sugar, gradually.

Melt chocolate, add remaining sugar and water, and cook one minute.

Combine mixtures, and add remaining ingredients.

Chill, shape, and bake same as Chocolate Cookies

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Hazelnut Almond Squares

This recipe will get you about 32 2-inch cookies.

[edit]Ingredients

3 oz hazelnuts

3/4 cup granulated sugar

3.5 oz unsalted butter, at room temp

1 egg

1/4 teaspoon vanilla extract

5 tablespoons bread flour

2 teaspoons unsweetened cocoa powder

1 teaspoon baking powder

1 1/2 oz sliced almonds

Instructions

Preheat your oven to 350 degrees Fahrenheit.

Place your hazelnuts on a cookie sheet or half sheet pan.

Toast the hazelnuts until they become fragrant, about 5 minutes.

Place the toasted nuts in a kitchen towel and rub briskly to remove the skin.

Crush coarsely, using a rolling pin, and put to the side.

Beat the sugar and butter together until light and creamy, using the paddle attachment of your mixer at medium speed.

Add the eggs and vanilla.

Sift the flour, cocoa powder, and baking powder together.

Mix into the batter together with the saved hazelnuts.

Spread the batter evenly over a half a sheet of parchment paper.

You will have to spread back and forth a few extra times to fill the lines made by the crushed nuts as you drag them across.

Sprinkle the sliced almonds over the batter.

Drag the baking paper onto a half sheet pan or cookie pan.

Bake at 350°F for about 20 minutes.

When the sliced almonds on top start to brown, it

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Frozen Chocolate-Covered Cappuccino Crunch Cake

Ingredients:

* 1 (10 3/4 oz.) frozen pound cake, thawed

* 3/4 cup heavy whipping cream

* 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

* 4 cups (1 quart) coffee ice cream, softened

* 1 cup frozen whipped topping, thawed

* 1 3/4 cups coarsely crushed malted milk balls

* Frozen whipped topping, thawed (optional)

* Coarsely crushed malted milk balls, (optional)

Directions

Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside.

* Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.

* Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover;

* Freeze until ice cream is firm, about 2 hours.

* Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours

TO SERVE:

* To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices

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Cinnamon Chocolate Pudding

Ingredients:

* 1/2 cup granulated sugar

* 2 tablespoons cornstarch

* 1 teaspoon ground cinnamon

* 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk, (3 cups)

* 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

* 2 egg yolks, lightly beaten

* 1/2 cup flaked coconut, toasted

Directions

Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk. Stir in morsels and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture is thickened.

Pour chocolate mixture into dessert cups. Chill for at least 1 hour; sprinkle with coconut.

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Chocolate Decadence Cake

Ingredients

* 12 ounces semisweet chocolate chips

* 4 (1 ounce) squares unsweetened chocolate

* 1 1/2 cups butter, melted

* 1 3/4 cups white sugar

* 1/2 cup water

* 7 eggs

* 2 cups whipped cream

Directions

* Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.

* Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth.

* In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.

* Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.

* Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.

* Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

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Sea-Salted Smoky Almond Chocolate Bark

Ingredients:

* 8 oz. NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces

* 1/2 cup smoked-flavoured almonds, coarsely chopped, divided

* 1/8 teaspoon sea salt (preferably large crystal)

Directions:

Line 8-inch baking pan with wax paper.

Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in 1/4 cup almonds.

Pour into prepared baking pan. Sprinkle with remaining almonds. Tap pan several times to spread chocolate and settle nuts. Sprinkle with sea salt. Refrigerate for about 1 hour or until firm. Break into pieces. Store it in an airtight container at room temperature.

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Easy Chocolate Fudge

Ingredients:

* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

* 1 cup chopped walnuts

* 1 teaspoon vanilla extract

Directions:

Line 8- or 9-inch square baking pan with foil.

Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remov