Chocolate cookies folded with chopped Hot Cocoa Bark and topped with mini marshmallows, baked 10 to 12 minutes. Makes 24.

Christmas pretzel wreaths made with mini pretzels, green melting chocolate and freeze dried candy, finished with candy cane bows. Makes 5, 30 minutes.

Pecan cookies folded with Sea Salt Caramel Pretzel Bark and baked 15 minutes until golden. Makes about 6 large cookies.

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.

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 with oats, almonds, sunflower seeds and Giant Peruvian Inca Crunchy Corn, baked until golden. Serves 2, ready in 30 to 35 minutes.

Layered ice cream sundae cups with Ice Cream Cone Bark, crushed waffle cones, sprinkles and chocolate syrup. Serves 4, ready in 5 minutes.

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.

A skillet cookie for two made with almond or oat flour and almond butter, topped with Sea Salt Caramel Pretzel Bark and baked 12 to 15 minutes.

No-bake peanut butter chocolate cups made in silicone muffin molds with a cookie bite hidden in the middle. Freeze 20 to 25 minutes and pop out.

A single-serve peanut butter chocolate mug cake baked in a ramekin with applesauce instead of butter, topped with crushed cookie bites. 20 minutes.

A savory Chex snack mix with pretzels, bagel chips and Giant Peruvian Inca Crunchy Corn, tossed in seasoned butter and toasted. Makes 12 servings.