Fun Christmas Treats

20 cups of popped popcorn (equals 1 cup unpopped) 1 cup sugar 1 cup light corn syrup 1/4 teaspoon salt 2 tablespoons butter 1 cup M&M’S® Brand MINIS® 4 pieces DOVE® Chocolates 4 chocolate wafer cookies 1 tube white decorating frosting 4 wooden skewers 2 sheet pans

1. Preheat the oven to 200°F. Spread the popcorn on a sheet pan and place in oven to keep warm.
2. Combine the sugar, corn syrup and salt in a medium saucepan. Bring mixture to a boil over medium heat and cook until sugar is dissolved and mixture becomes thick, about 3 to 5 minutes. Add the butter and stir until melted. Remove from heat.
3. Transfer the popcorn to a very large bowl and toss with sugar mixture until completely coated. Stir in M&M’S® Brand MINIS®, leaving a handful aside for decoration.
4. With well-buttered hands, shape the popcorn mixture into 3 different size balls: 2-inch balls, 3-inch balls and 5-inch balls.
5. Stack the popcorn balls in descending sizes, using a wooden skewer pressed through the center as the support. Make some snowmen using three different size balls and others with only two different size balls for variation.
6. Use decorating frosting to attach M&M’S® Brand MINIS® for scarves, buttons and faces. To make the hat, stack a DOVE® Chocolate on top of a chocolate wafer and attach it with frosting.



1 box (18.25 oz.) yellow cake mix 15 red STARBURST® Fruit Chews 1½ cups M&M’S® Brand Chocolate Candies (green and red combined) 24 pieces MILKY WAY® Brand Chocolate Covered Caramels 1 can (16 oz.) vanilla frosting 2 8-inch square cake pans Wax paper Rolling pin Sharp knife

1. Preheat oven to 350°F. Line the two cake pans with wax paper; grease and flour them.
2. Prepare the cake mix according to the package directions. Divide batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack; cool about 10 minutes. Invert and let cool completely.
3. To make the ribbon pieces, soften STARBURST® Fruit Chews in the microwave about 3 to 5 seconds. Then roll the softened candy into an 8 x 6-inch rectangle between two sheets of wax paper. Cut the candy lengthwise into two strips, each 1 1/2 inches wide. Fold the two strips in half, making loops of a bow. Notch the bottoms of the two remaining strips, making the bow’s ribbons. Set aside.
4. Place one cake layer on a serving platter. Spread the top with a thin layer of frosting. Place remaining cake layer on top and cover with remaining frosting. Arrange the MILKY WAY® Brand Chocolate Covered Caramels around the base of the cake.
5. Mark the top of the cake with an "X", dividing it evenly between four equal squares. Arrange M&M’S® Brand Chocolate Candies in three rows over the marks, on top and down the sides of the cake. Arrange the bow pieces in the cake’s center.



1 tube (18 oz.) refrigerated sugar cookie dough 1 teaspoon peppermint extract 1 container (16 oz.) vanilla frosting Green food coloring 1 2-inch round cookie cutter 1½ cups M&M’S® Brand Chocolate Candies 24 pieces 12 x 12-inch clear squares cellophane 1/2-inch holiday ribbon

1. Preheat oven to 350°F.
2. Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/4-inch thickness, and then press out 24 circles using the cookie cutter. Bake for 10-12 minutes.
3. When the cookies are cool, spread with frosting. Before the frosting dries, arrange red and green M&M’S® Brand Chocolate Candies over the frosting.
4. When the frosting is firm, gently wrap the cookies in cellophane and tie the ends with ribbon.
Tip: For extra minty flavor, use M&M’S® Brand Mint Chocolate Candies.



2/3 cup flour 1 18 oz. roll refrigerated sugar cookie dough 1½ cups prepared vanilla frosting 3 cups M&M’S® Brand Minis Chocolate Candies 4 strands red licorice laces Resealable plastic bags, Drinking straw, Christmas light shaped cookie cutter. (smalle)
1. Preheat oven to 350°F.
2. Knead the flour into the cookie dough until smooth.
3. Roll the dough out to 1/4-inch thickness. By hand, or using a Christmas light cookie cutter, cut out shapes.
4. With a spatula, gently transfer the cookies to a baking sheet. Using a drinking straw, press a hole at the top of each cookie.
5. Bake for 15 minutes. Transfer to a wire rack and let cool completely.
6. Separate different colors of M&M’S® Brand Minis Chocolate Candies, and set aside.
7. Spread vanilla frosting on top of each cookie. Arrange a solid color of M&M’S® Brand Minis Chocolate Candies on top of each cookie.
8. Let the cookies dry for 30 minutes. Run licorice laces through each hole, connecting the cookies into one continuous strand.
9. Tip for a quicker and lighter version: Tint frosting to match the M&M'S® Brand Minis Chocolate Candies. Frost the cookies and then decorate with color coodinated M&M'S® Brand Minis Chocolate Candies.