Christmas Recipes

Ingredients:

• Brownie mix
• 1 cup fluffy white frosting
• 6-8 Russell Stover
• Peppermint Bark Snowmen
• Christmas sprinkles

Directions:

1. Prepare brownies according to package instructions
2. Distribute Russell Stover Peppermint Bark Snowmen on top of prepared brownie mix in 9x13 pan. Push lightly into batter
3. Bake at 350 degrees for 24 minutes
4. Frost, and add Christmas sprinkles

Ingredients:

• Cheesecake, store-bought or homemade
• 12 Russell Stover Milk Chocolate Santa Billion bars
• 2 Russell Stover Peppermint Bark Santa Billion bars
• 3 oz Shortening

Directions:

1. Cut cheesecake into slices
2. Insert bamboo stick
3. Freeze overnight
4. Melt 24 oz chocolate with 3 oz shortening until smooth
5. Dip frozen cheesecake into chocolate
6. Melt Peppermint Bark and insert into icing bag and decorate

Ingredients:

• For Crust:
  20 chocolate sandwich cookies 4 Tbs unsalted butter, melted
• For Filling:
  2 8 oz packages cream cheese at room temperature
  ½ cup sugar
  ½ tsp vanilla
  2 eggs
  Russell Stover Peppermint Bark Mix (only white Santas)
• For Chocolate Drizzle:
  Russell Stover Peppermint Bark Mix (only dark chocolate Santas)

Directions:

1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
2. Crush chocolate sandwich cookies (either in food processor or put them in a plastic bag and crush with something heavy). Empty them in a bowl and add melted butter. Mix well.
3. Place a spoonful of the chocolate cookie and butter mixture in each cupcake liner, and press down with fingers.
4. In a mixing bowl, add cream cheese, sugar and vanilla and mix with a hand mixer until well combined. Add eggs and mix until just combined. Separate the white and chocolate Mini Santas. Fold the white Mini Santas into the cheesecake batter.
5. Place a large spoonful of cheesecake mixture into each cupcake liner. Bake at 350 for 30 minutes. Remove from oven and allow to rest for at least 20 minutes.
6. Put the dark chocolate Santas in microwave safe bowl. Microwave in 30 second intervals until the chocolate is completely melted and smooth.
7. Using a spoon, drizzle the dark chocolate onto the cooled cheesecake cupcakes. Refrigerate at least an hour before serving.

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• ½ tsp baking powder
• 1 tsp vanilla
• Russell Stover milk chocolate balls

Directions:

1. Combine 1 cup peanut butter, 1 cup sugar, 1 egg, ½ tsp baking powder, and 1 tsp vanilla in mixing bowl and mix well. Spray a mini muffin or mini tart pan with cooking spray (or line with mini cupcake liners).
2. Scoop peanut butter batter with small cookie scoop into mini tart pan. Sprinkle with holiday sprinkles.
3. Bake at 350 degrees for 8-10 minutes or until edges begin to lightly brown and center is puffed and set. Remove tarts from oven (centers will collapse slightly).
4. Place a Russell Stover milk chocolate ball in the center of each tart right after baking. Allow tarts to sit for 2 minutes and flatten balls into discs with finger or back of spoon. Shake top of tarts with more spinkles. Remove to racks to cool.

Ingredients:

• Sugar cookies, store-bought or homemade
• Store-bought white icing
• Powdered Sugar
• Black decorating icing (eyes)
• Russell Stover purple and white Salt Water Taffy (face)
• Russell Stover Air-Bons Mints (teeth)
• lollipop sticks

Directions:

1. Into each cookie, insert a lollipop stick
2. Add powdered sugar to white icing to stiffen it
3. Fully frost cookies with icing and fluff to decorate to look like fur
4. For the eyes and mouth: On a cutting board, cut off a piece of purple taffy and shape into mouth and forehead shapes as shown. Repeat, using smaller pieces of white taffy for inside of mouth and eyes. Press together. Add black frosting dots for eyes
5. For the teeth: On a cutting board, carefully use a knife to cut pieces off the Russell Stover Air-Bons Mints. Press into taffy

Ingredients:

• 1 box devil's food cake mix
• 2 eggs
• ½ cup vegetable oil
• Russell Stover white pastelle peppermint round
• Russell Stover Starlight Mints

Directions:

1. Mix together cake mix, lightly beaten eggs and vegetable oil
2. Roll into balls and place on a greased cookie sheet
3. Bake 5 min at 350 degrees
4. While cookies are still hot, press a Russell Stover white pastelle peppermint round into the center. If needed, put back into the oven for 1-2 minutes to melt the candy.
5. Once melted, remove from oven and swirl candy with a knife and sprinkle with crushed starlight mints

Ingredients:

• 6 cups popcorn
• 10 oz marshmallows
• 3 Tbsp butter
• Sprinkles
• Russell Stover Peppermint Bark Mix

Directions:

1. Melt butter
2. Mix in marshmallows
3. Add popcorn while warm
4. Shape into balls and place on wax paper
5. Add sprinkles and Russell Stover Peppermint Bark Mix

Ingredients:

• 8 oz semi-sweet chocolate, melted
• ¼ tsp peppermint extract
• Russell Stover Air-Bons Mints
• Ritz cracker

Directions:

1. Dip 36 Ritz crackers in melted chocolate
2. Sprinkle with crushed peppermint Air-Bons
3. Refrigerate until firm

Ingredients:

Russell Stover:

• Dark Chocolate Santa Billion bars
• Milk Chocolate Sayings Bars
• Milk chocolate balls
• Iddy Biddy Santas
• Milk Chocolate Santas
• Peppermint Bark Snowman
• Peppermint Bark Mix

Directions:

Hot glue it all together!

Ingredients:

• 2 cans of white icing
• 2 bags of shredded coconut
• 1 container of edible sugar glitter
• 8 bags of Russell Stover chocolate balls
• 3 boxes of Russell Stover Milk Chocolate Santas
• Aluminum foil & stryrofoam

Directions:

1. Using 2 cans of white icing, ice the bottom of the pan
2. Sprinkle 2 bags of shredded coconut around the trees and 1 container of edible sugar glitter on the coconut
3. For the trees, wrap aluminum foil around cone-shaped strofoam. Hot glue candy to the "tree." When completed, place in pan