White Chocolate Covered Oreos
white chocolate chips
Melt white chocolate chips over low heat. Dip oreos into the chocolate and then place on parchement paper. Sprinkle holiday sprinkles over the cookies and allow to cool.
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
2/3 cup chopped pecans
12 large marshmallows, cut in half
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
source: Betty Crocker
1 cup Cheerios
1 cup rice Chex
1 cup small pretzels
1 cup mixed nuts
1 cup Peanut M&Ms
12 oz. bag white chocolate chips
Combine cereal, pretzels, M&M's and nuts in bowl; set aside.
Melt vanilla chips over low heat. Pour vanilla mixture over dry mixture and stir to coat.
Pour onto waxed paper and allow to cool. Break up into pieces.