No Bake Holiday PB Cookies

Cookie Ingredients-

• 3½ cups chopped TWIX® Cookie Bars
• 10 pieces graham crackers
• 3/4 cup peanut butter, reduced fat
• 1/3 cup confectioner’s sugar

You will also need-

• 1 ½ cups prepared vanilla frosting
• ¼ cup mini M&M’S® Brand Chocolate Candies
• Wax paper
• Sheet pan
• Wire rack
• Food processor

 In a food processor or blender, pulse TWIX® Cookie Bars with graham crackers until fine.

Remove the mixture and put it in a bowl. Add the peanut butter and confectioner’s sugar to the bowl and blend together.

Divide the mixture into 16 pieces. Shape each piece into desired shape (ghost, heart, Christmas tree etc). If too sticky, add extra confectioner’s sugar as necessary. I like to press the 'dough' into a cookie cutter to help me get the shape right. Place the cookies onto the wax paper and refrigerate for 30 minutes.

Heat the frosting in the microwave for approximately 10-20 seconds, until thinned and looking slightly like whipped cream. Color with frosting coloring if desired. Place the cookies on a wire rack over a sheet pan lined with waxed paper. Spoon the heated frosting over the cookies until completely coated. If the unused frosting begins firming up, simply reheat it for 5 to 10 seconds. Decorate with M&M’S® Brand Chocolate Candies.

These cookies are just as good without the frosting too!  A chocolate drizzle is great instead!

Photo from brightideas.com

Peppermint Fudge Cookie Sandwiches

• 3/4 cup semisweet chocolate chips
• 1/4 cup butter
• 1/2 cup sugar
• 1 egg
• 3/4 cup all purpose flour
• 2 candy canes or 8-10 star mints (about 1/4 cup), crushed
• 1/4 cup white or semisweet chocolate chips
• 10 mini foil wrapped peppermint patties, unwrapped

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. If you don't have parchment paper, you can brush vegetable oil on your pan.  Do not use cooking spray as it will cause the cookies to spread to much.
Combine chocolate chips and butter, microwave 40-60 seconds until smooth, stirring after each 20 second interval.  Add sugar and egg, mix well.  Add flour, mix just until incorporated. Drop 20 equal scoops of batter 1 inch apart onto cookie sheet.  Bake 9-11 minutes or until edges are set.  Do not over bake.

Meanwhile, crush candy canes and melt remaining chocolate chips. Set aside.

Remove cookies from oven and immediately turn half over and top with a peppermint patty.  Top with remaining cookies to form 10 sandwiches.  Drizzle chocolate over cookies and sprinkle with crushed candy canes.  Transfer to platter.

From The Pampered Chef