Pretzel Snowmen

1 C. White Chocolate Chips

50 Mini Chocolate Chips

Orange Decorator's Gel

Fruit Leather

10 Gummy Rings

10 Gum drops

10 Pretzel Rods

- Melt white chocolate chips over a double boiler or in microwave.

- Dip Pretzel Rods one at a time into the chocolate, use a knife to smooth the chocolate 2/3 of the way down.

- Place pretzel on a cookie shet lined with parchment paper.

- Press on mini chocolate chips for eyes and buttons. Use orange decorator's gell to add the nose.

- Chill in refridgerator until chocolate hardens.

- Tie fruit leather on for scarves (we cut them in half to make them skinnier and easier to tie)

- Stretch gummy rings over the end of the pretzel.

- Dip gumdrop in melted chocolate and press on top to complete the hat.

- Display and serve and cute holiday cups, great for gifts!

compliments of: Amy and Family Fun Magazine

Chocolate Truffles

1 lb. Dark or Milk Chocolate
1 C. Heavy Whipping Cream
1 tsp. Flavoring of choice (Amy did vanilla bean)

- Melt Chocolate in a double boiler
- Bring Cream to a boil and stir into chocolate until smooth (do not use an electric mixer)
- Add flavoring and chill in Refridgerator until HARD.
- Roll into small balls and refridgerate 1 hour.
- Melt desired chocolate in double boiler
- Dip balls into chocolate and use a toothpick to smooth the top.

Compliments of: Amy

White Truffles

1 lb. White Chocolate
3/4 C. Heavy Whipping Cream
1 tsp. Flavoring of choice (Amy did Rasberry Extract)
2 Tbs. Jam (Amy did raspberry)

- Melt Chocolate in Double Boiler
- In seperate bowl, boil cream.
- Mix the melted chocolate and boiling cream together, start in the center and mix out until smooth. (do not use an electric mixer)
- Add the flavoring and jam
- Cool in fridge until HARD.
- Wash your hands with COLD water then roll into balls. Rinse your hands again in cold water if the chocolate is melting
- Refridgerate Balls for at leat an hour
- Melt desired chocolate in double boiler for dipping. (Amy did white chocolate)
- Dip the balls in chocolate and use a toothpick to cover the tops were the poker was from dipping.
- Amy drizzled a pink white chocolate over top for some extra cuteness...YUM!

compliments of: Amy

Fudge

2/3 C. Evaporated Milk (2/3 C)
3 C. Sugar
3/4 C. Butter
1 Bag Chocolate Chips
1 12 oz. Can Marshmellow Creme
1 tsp. Vanilla Extract
(or one vanilla bean, slice down the center of the vanilla bean, press and slide down bean with edge of knife and the bean will come out in a paste. Use this and the bean pod for flavor, remove the pod after cooking)

- Bring sugar, butter and milk to a boil.
- Boil 5 minutes or until thermometer freaches 234
- Remove from Heat and stir in Chocolate Chips and Marshmellow creme until melted and well blended.
- Pour into a cookie sheet lined with parchment paper and let cool to room temp.
- Turn out on cutting board and cut into squares with pizze cutter or make fun holiday shapes with cookie cutters. You can also press into sprinkles for more holiday fun!
- You can also make flavored fudge, like mint, by adding 1-2 tsp. extract to the mix after cooking. Amy melted some green mint chocolate chips and swirled those on top for a cute topping!

compliments of: Amy