Hot Cocoa Cookies Chocolate cookies folded with chopped Hot Cocoa Bark and topped with mini marshmallows, baked 10 to 12 minutes. Makes 24.
Freeze Dried Pretzel Wreaths Christmas pretzel wreaths made with mini pretzels, green melting chocolate and freeze dried candy, finished with candy cane bows. Makes 5, 30 minutes.
Rolling Pin & Pecan Cookies Pecan cookies folded with Sea Salt Caramel Pretzel Bark and baked 15 minutes until golden. Makes about 6 large cookies.
Crunchy Salsa A fresh 10-minute salsa that trades soggy chips for the crunch of Giant Peruvian Inca Crunchy Corn. Tomato, cucumber, lemon and a dash of cumin.
Ice Cream Martini An ice cream martini shaken with vodka, vanilla ice cream and chocolate syrup, served in a sprinkle-rimmed glass. One serving, 10 minutes.
Savory Granola Savory granola with oats, almonds, sunflower seeds and Giant Peruvian Inca Crunchy Corn, baked until golden. Serves 2, ready in 30 to 35 minutes.
Ice Cream Extreme Cups Layered ice cream sundae cups with Ice Cream Cone Bark, crushed waffle cones, sprinkles and chocolate syrup. Serves 4, ready in 5 minutes.
Ice Cream Bark Cookies Small batch Small batch cookies for two, folded with chopped Ice Cream Cone Bark and rainbow sprinkles. Makes 2 large or 4 small cookies in 20 minutes.
