Ingredients
Chocolate Peanut Butter
3 cups quick cook oats
¼ teaspoon salt
½ cup butter, unsalted
1 ⅔ cups sugar
½ cup milk
¼ cup cocoa powder
1 cup peanut butter
2 teaspoons vanilla extract
White Chocolate Haystacks
18 ounces white almond bark
5 ounces chow mein noodles, or 3 cups (I used La Choy)
¾ cup roasted and salted peanuts
4 tablespoons colorful nonpareils
Peanut Butter
3 cups quick-cook oats
¼ teaspoon salt
½ cup butter
2 cups sugar
½ cup milk
1 cup peanut butter
2 teaspoons vanilla
Chocolate Peanut Butter Ritz
60 Ritz crackers
1½ cups creamy peanut butter
½ cup powdered sugar
2½ cups semi sweet chocolate chips
Church Window
1½ cups sweetened shredded coconut (divided into ½ cup, ½ cup, ¼ cup, and ¼ cup)
12 ounces semi-sweet chocolate chips or 2 cups
½ cup salted sweet cream butter softened
1 teaspoon pure vanilla extract
10 ounces mini fruit marshmallows
1 cup toasted walnuts finely chopped
Wreath Cookies
1 cup unsalted butter, room-temperature
16 ounces marshmallows, large bag
1½ teaspoons vanilla extract, I used McCormick brand
1 teaspoon green liquid food coloring
8 cups corn flakes, I used Kellogg’s brand
1 tablespoon unsalted butter
⅛ cup cinnamon imperial candies, 48 pieces