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Chocolate Mint Cake Cookies1 package Classy Chocolate Pound Cake Mix½ cup butter, softened1 large egg, beaten

½ cup vanilla frosting¹⁄³ cup hot fudge topping15 peppermint starlight candies, crushed

1. Preheat oven to 350°F. In large bowl, combine Classy Chocolate Pound Cake Mix, butter and egg; mix until well combined. Using hands, knead until the consistency of a thick, moist dough.

2. Form into 1-inch balls and place on a large baking sheet. Bake 8 minutes. Remove from oven and let stand 1 minute. Transfer to a cooling rack. Cool completely.

3. Generously spread frosting on the bottom of half of the cookies. Spread fudge on the bottom of the remaining cookies. Sandwich together one frosted and one fudge cookie.

4. Place crushed candies in a shallow bowl. Roll edge of cookies in candies.

Makes 15 servings.

Brownie Reindeer1 package Truffle Fudge Brownie Mix½ cup butter, melted2 large eggs, beaten24 mini cupcake liners½ cup chocolate fudge frosting

White decorating icingBlack decorating gel24 red cinnamon decorating candies24 Twisty Grahams®

1. Preheat oven to 350°F. Prepare Truffle Fudge Brownie Mix according to package directions using butter and eggs. Place mini cupcake liners in a 24-count mini muffin pan; fill with batter. Bake 15-18 minutes. Cool.

2. Frost tops of cupcakes with chocolate fudge frosting. Using the white icing and black decorating gel, create eyes on each cupcake. Place a red cinnamon candy under eyes to create a nose.

3. Break each Twisty Graham in half to create antlers. Push antlers upright into each cupcake. Store in an airtight container.

Makes 24 bites.

Absolutely Almond Thumbprint Cookies1 package Absolutely Almond Pound Cake Mix™

½ cup butter, softened

1 large egg, beaten½ cup Rhubarb Strawberry Fruit Spread

1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter and egg; mix until well combined. Using hands, knead until the consistency of thick, moist dough.

2. Form into generous 1-inch balls and place 2 inches apart on a greased large baking sheet. Press thumb in each cookie. Fill with Rhubarb Strawberry Fruit Spread.

3. Bake 15 minutes or until lightly browned.

Makes 8-10 servings.

Raspberry Oatmeal Bars1 package Raspberry Oatmeal Bar Mix11 tablespoons butter, melted2 tablespoons water

1. Preheat oven to 350°F. In large bowl, combine Raspberry Oatmeal Bar Mix packet 1 and butter. Mix with a fork until small crumbles form. Reserve 1 cup crumbles; press remaining into greased 8x8-inch baking pan.

2. In small microwave-safe bowl, combine packet 2 and 2 tablespoons water. Microwave on HIGH 20-30 seconds. Pour over crust to within ½-1 inch from edges. Top with reserved crumbs; press lightly into filling. Bake 26-30 minutes. Bars will be soft and filling will be very hot.

3. Cool completely before serving.

Makes 16 servings.

Almond Bark Twisty Grahams½ (24 ounce) package vanilla-flavored almond bark1 package Twisty Grahams®

Decorative sprinkles

1. In microwave-safe bowl, melt almond bark according to package directions.

2. Using forks or tongs, dip Twisty Grahams in melted almond bark. Place on a cooling rack over a baking sheet. Sprinkle with decorative sprinkles.

3. Cool completely. Store in an airtight container.

Makes 8 servings.

Snickerdoodles1 package Cinnamon Muffin Melt Mix™

6 tablespoons butter, melted1 large egg, beaten

1. Preheat oven to 350°F. In large bowl, combine Cinnamon Muffin Melt Mix packet 1, butter and egg; blend until dough forms. Pour packet 2 into a separate shallow bowl.

2. Shape dough into 1-inch balls; roll each in cinnamon-sugar coating. Place on a greased baking sheet.

3. Bake 11-12 minutes. Cool.

Makes 30 cookies.

Peanut Butter Chocolate Bon Bons1 package Classy Chocolate Pound Cake Mix½ cup butter, softened1 large egg, beaten

24 mini peanut butter cups½ cup semi-sweet chocolate chips

1. Preheat oven to 350°F. In large bowl, combine Classy Chocolate Pound Cake Mix, butter and egg; mix until well combined. Using hands, knead until the consistency of a thick, moist dough.

2. Wrap 1 tablespoon of dough around one mini peanut butter cup; form into a ball. Place on a large baking sheet. Repeat with remaining dough. Bake 8 minutes.

3. Remove from oven and let stand 1 minute. Transfer to a cooling rack. Cool completely.

4. In microwave-safe bowl, microwave chocolate chips on HIGH 30 seconds; stir. Repeat in 10-second heat and stir intervals, if needed, until chocolate chips are smooth and shiny. (Overheated chocolate will become dry and chunky.) Dip tops of cookies in melted chocolate. Cool. Store in an airtight container.

Makes 24 servings.

Truffle Fudge Truffles1 package Truffle Fudge Brownie Mix

½ cup butter, melted

2 large eggs, beaten 16 ounces chocolate-flavored

almond bark

Sprinkles, chopped nuts, vanilla- flavored almond bark, optional

1. Preheat oven to 350°F. Prepare Truffle Fudge Brownie Mix according to package directions using butter and eggs. Bake 28-29 minutes. Do not overbake. Allow brownies to cool enough to handle, but not too cool.

2. Working from outside of pan to center, roll warm brownies into 1-inch balls. Place on a wax paper or foil-lined baking sheet. Refrigerate until firm, about 1 hour.

3. In large microwave-safe bowl, melt almond bark according to package directions. Using a spoon, dip truffles in almond bark, turning to coat. Gently shake off excess almond bark. Place back on wax paper or foil.

4. If desired, decorate with colored sprinkles, chopped nuts or a drizzle of vanilla-flavored almond bark. Allow to cool and firm up completely. Store in an airtight container.

Makes 42 truffles.

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creative ways to wrap ‘em up!

Stacked potato chips container + printed paper = custom cookie container.

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Dress up a mason jar with paper, ribbon and these free printables.

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© 2016 Tastefully Simple, Inc. | 866.448.6446 | tastefullysimple.com | Item: 407118

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For a snow globe effect, fill a jar with shaved coconut and Snowman Truffles.

Picked for you Tastefully Simple, Inc.

Cranberry Pistachio Biscotti1 package Absolutely Almond Pound Cake Mix™

½ cup butter, softened2 large eggs, beaten3 tablespoons all-purpose flour

¹⁄³ cup dried cranberries, chopped¼ cup shelled pistachios, chopped½ cup white chocolate chips, melted, optional

1. Preheat oven to 350°F. In large mixing bowl, combine Absolutely Almond Pound Cake Mix, butter and eggs; mix until well combined.

2. Turn out onto a clean surface; knead flour into dough. Mix in cranberries and pistachios. Transfer to a greased, large baking sheet. Form into a 12x4x1-inch rectangle.

3. Bake 25 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Remove from oven and cool 15 minutes.

4. Slice cake into ½-inch-wide slices; place slices on their sides on baking sheet. Bake 10 minutes. Turn slices over and continue baking 8-10 minutes or until golden brown. Remove from oven and cool.

5. Drizzle with melted white chocolate, if desired.

Makes 24 servings.

Snowman Truffles1 package Absolutely Almond Pound Cake Mix™

1 cup water¾ cup butter, melted1 (15 ounce) container coconut pecan frosting1 (24 ounce) package vanilla- flavored almond bark

24 (6-inch) wooden skewers 24 mini peanut butter cups3-4 pieces pull ‘n peel twisted red licorice Orange decorating icingBlack decorating gel

1. Prepare Absolutely Almond Pound Cake Mix according to package directions, using water and butter. Cool completely. In large bowl, crumble cake; mix with frosting until well combined. Form into 24 (2-inch) balls and 24 (1-inch) balls. Chill a minimium of 1 hour.

2. In large microwave-safe bowl, melt almond bark according to package directions. Line a large baking sheet with wax paper. Using a skewer, skewer 1 small and 1 large cake ball. Dip in melted almond bark and set on wax paper. Repeat with remaining cake balls. Allow to set up. Carefully remove skewers.

3. Re-melt almond bark, if necessary. Spread a small amount of almond bark on tops of peanut butter cups. Place upside down on snowmen to form hats. Refrigerate until firm.

4. To decorate, carefully pull the licorice apart into single strands. Tie each strand around the neck of each snowman to form scarves. Decorate as desired with black gel and orange icing to form eyes, nose, mouth and buttons. Store in the refrigerator.

Makes 24 snowmen.

Tip: Visit our blog for a video, tips and tricks to make these snowmen at tastefullysimple.com/blog/blog-posts/snowman-truffles.