As the holiday season continues, enjoy some quick to make holiday treats. Have fun making these delicious snacks and sharing them with your friends and family!

Reese’s Trees Recipe

*Warning: Reese’s Cups contain Peanut Butter. Do Not Eat If Allergic*

1/2 cups chocolate chips

24 mini Reese’s cups

12 Reese’s cups

12 Hershey kisses

Decorating icing (any color)

Sprinkles (any color)

Gold Stars (any color)

Decorating Confectioners’ sugar (for dusting)

1. Melt chocolate chips.
2. Place a small amount of the melted chocolate on the bottom of a mini reese’s cup.
3. Then take a regular-sized Reese’s cup and turn it upside down on top of the mini one.
4. Top the side of the regular Reese not yet attached to anything with more melted chocolate and place an upside down mini Reese’s cup on top of the 2 already attached Reese’s.
5. Place melted chocolate on top of the whole tree base and then put a Hershey’s kiss on the top of the whole tree with the swirly top made to be the tip of the tree.
6. Pipe frosting around the trees in a swirl to make garlands. Shower the tree with sprinkles.
7. Add frosting to the top of the Hershey kiss and place a gold star on the top.
8. Take a sifter and dust the tree with confectioners’ sugar to mimic snow.

Popcorn Ball Wreaths

14 cups air-popped plain popcorn

One 12-ounce bag marshmallows

5 tablespoons unsalted butter

1 teaspoons pure vanilla extract

14 drops green food coloring

Nonstick cooking spray

1/2 cup red mini candy-coated chocolates (ex. M&M)

1 red fruit leather candy (ex. Joray)

1. Line a baking sheet with parchment. Put the popcorn in a large bowl and toss with melted marshmallows.
2. Cut the butter into pieces. Then combine the marshmallows and butter in a medium bowl. Microwave in 20-second intervals at 50 percent power until the marshmallows are puffed & melted on the inside (ab. 1 min).
3. Add vanilla & food coloring and stir until smooth and bright green.
4. Pour the marshmallow mixture over the popcorn and stir with a spatula to fully combine. Spray and coat your hands with the cooking spray. Using your hands, toss and finish combining everything in the bowl. Then Let the mixture cool for a few minutes.
5. After cooled, sprinkle in half of the candy coated chocolates and mix again. Add the remaining chocolates then mix it all to combine evenly.
6. Divide the mixture into 12 portions (ab. 1 cup ea.). Pat into balls, then flatten slightly. Take your thumb to make a whole in the center for the wreath. Place on the prepared baking sheet.
7. To make bows: cut 12 thin strips (about 1.8 inch thick) from the fruit leather and loop into bows. Place one at the bottom of each wreath.
8. Wait to cool or eat at the current temperature and eat!

Holiday Haystacks

1 cup semisweet chocolate chips

1 cup milk chocolate chips

3 cups chow mein noodles

1/2 cup roughly chopped salted almonds (optional)

1/2 cup shelled pistachios (optional)

2 Tbsp. assorted holiday sprinkles

1. Bring a pot with 2 inches of water in it to a simmer. Place a heatproof bowl over the simmering water (to place the chocolate in).
2. Add the semisweet and milk chocolate chips to the bowl and allow them to melt, stirring occasionally (ab. every 4-5 minutes).
3. While those melt, add the chow mein noodles, almonds, and pistachios to a large bowl then set aside.
4. when the chocolate has melted completely, pour it over the large bowl with noodles and nuts. Mix until everything in the bowl is very well coated.
5. Using two spoons, drop tablespoon-size mounds (like a mountain) onto 2 parchment-lined baking sheets.
6. Sprinkle the holiday sprinkles over the top of the mounds. Then, allow them to set completely before serving or storing, let set for about 1 hour. Next, either store or serve.

Peppermint Bark

Semi-sweet, dark, or milk chocolate (as much as wanted)

White chocolate (only bars, discs, and chips so they melt smoothly; same amount as other chocolate)

3/8 teaspoon Peppermint extract

3/8 teaspoon Peppermint extract

Crushed candy canes (amount up to chef)

1. Chop & melt your semi, dark, or milk chocolate and place in a microwave-safe bowl. Microwave in short intervals, stirring in between each time until fully melted.
2. Add one of the 3/8 teaspoons of peppermint extract, and mix, then move mixture to a foil-lined baking dish and spread it in an even layer. Refrigerate until almost set.
3. Take candy canes out of plastic and place them into a plastic bag. Use a rolling pin or mallet to crush the candy into small pieces.
4. Chop and melt the white chocolate. Repeat the same process for the chocolate, adding in the other 3/8 teaspoons of peppermint extract.
5. Drizzle the white chocolate evenly over the chilled semi,dark, or milk chocolate.
6. Spread the chocolate with the back of a spoon or a spatula. Sprinkle the crushed candy canes over the top and then press them down gently with your hands.
7.  Refrigerate the candy until fully hardened. Either use your hands to break it into random shapes or let the bark sit at room temperature for 10 minutes before cutting it into neat squares with a knife.