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Nabisco And Chistmas

12 recipes that are easy and fun to make around the holidays. Make your table look really festive for Christmas!

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1. Milka Oreo Big Crunch

Ingredients2 MILKA OREO Big Crunch Chocolate Candy Bars (10.5 oz. each), divided8 miniature pretzel twists, cut crosswise in half16 mini candy button eyes8 small hot cinnamon candiesInstructionsUSE serrated knife to cut each chocolate bar into 4 pieces, each measuring 4 squares by 2 squares. Reserve both remaining single rows of 4 chocolate squares for another use.CUT each chocolate piece into large triangle, each measuring about 4x2-1/4 inches; place on parchment-covered baking sheet.PLACE chocolate trimmings in microwaveable bowl. Microwave on HIGH 30 sec. stir until completely melted.DECORATE chocolate triangles with remaining ingredients to resemble reindeer as shown in photo, attaching decorations to chocolate triangles with melted chocolate.REFRIGERATE 5 min. or until chocolate is firm.
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Ingredients

2 MILKA OREO Big Crunch Chocolate Candy Bars (10.5 oz. each), divided

8 miniature pretzel twists, cut crosswise in half

16 mini candy button eyes

8 small hot cinnamon candies

Instructions

USE serrated knife to cut each chocolate bar into 4 pieces, each measuring 4 squares by 2 squares. Reserve both remaining single rows of 4 chocolate squares for another use.

CUT each chocolate piece into large triangle, each measuring about 4x2-1/4 inches; place on parchment-covered baking sheet.

PLACE chocolate trimmings in microwaveable bowl. Microwave on HIGH 30 sec. stir until completely melted.

DECORATE chocolate triangles with remaining ingredients to resemble reindeer as shown in photo, attaching decorations to chocolate triangles with melted chocolate.

REFRIGERATE 5 min. or until chocolate is firm.

2. Oreo Christmas Tree

Ingredients8 oz. green candy coating wafers1 tsp. oil15 OREO Cookies, divided1/4 tsp. holiday nonpareils (green, red and white)1/2 oz. semi-sweet baking chocolate, melted30 miniature candy-coated chocolate piecesInstructionsMICROWAVE candy coating wafers and oil in microwaveable bowl on HIGH 1 min. or until wafers are completely melted and mixture is well blended, stirring every 30 sec.COVER baking sheet with parchment. Insert wooden pop stick into filling in center of 1 cookie. Dip all cookies, 1 at a time, into coating mixture, turning to evenly coat both sides of each cookie; gently shake cookie to remove excess coating. Arrange cookies on prepared baking sheet to resemble Christmas tree as shown in photo; sprinkle with nonpareils.SPOON melted semi-sweet chocolate into resealable plastic bag, cut small piece off one bottom corner of bag. Use to pipe lines onto "tree" to resembles wires for Christmas lights. Add candy-coated chocolate pieces for the lights.REFRIGERATE 30 min. or until coating is firm. This Recipe is also fun for the kids to make :)
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Ingredients

8 oz. green candy coating wafers

1 tsp. oil

15 OREO Cookies, divided

1/4 tsp. holiday nonpareils (green, red and white)

1/2 oz. semi-sweet baking chocolate, melted

30 miniature candy-coated chocolate pieces

Instructions

MICROWAVE candy coating wafers and oil in microwaveable bowl on HIGH 1 min. or until wafers are completely melted and mixture is well blended, stirring every 30 sec.

COVER baking sheet with parchment. Insert wooden pop stick into filling in center of 1 cookie. Dip all cookies, 1 at a time, into coating mixture, turning to evenly coat both sides of each cookie; gently shake cookie to remove excess coating. Arrange cookies on prepared baking sheet to resemble Christmas tree as shown in photo; sprinkle with nonpareils.

SPOON melted semi-sweet chocolate into resealable plastic bag, cut small piece off one bottom corner of bag. Use to pipe lines onto "tree" to resembles wires for Christmas lights. Add candy-coated chocolate pieces for the lights.

REFRIGERATE 30 min. or until coating is firm.

This Recipe is also fun for the kids to make :)

3. Oreo cake Balls

Ingredients1 pkg. (8 oz.) brick cream cheese, softened36 OREO Cookies, finely crushed3 pkg. (4 oz. each) white baking chocolate, melted1 tsp. black decorating gel2 tsp. orange decorating icingInstructionsMIX cream cheese and cookie crumbs until blended.SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with remaining ingredients to resemble snowmen.REFRIGERATE 1 hour or until firm. Keep refrigerated.
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Ingredients

1 pkg. (8 oz.) brick cream cheese, softened

36 OREO Cookies, finely crushed

3 pkg. (4 oz. each) white baking chocolate, melted

1 tsp. black decorating gel

2 tsp. orange decorating icing

Instructions

MIX cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with remaining ingredients to resemble snowmen.

REFRIGERATE 1 hour or until firm. Keep refrigerated.

4. Gram Cracker Village

Ingredients38 HONEY MAID Honey Grahams1 tub (16 oz.) ready-to-spread white frosting1 HONEY MAID Chocolate Graham Decorations: Mini OREO Bite Size Cookies, small gumdrops, assorted sprinkles, starlight mints, miniature marshmallows, chocolate chips, candy-coated chocolate pieces, hard candy sticks and small round candiesInstructionsCUT corners off 10 grahams for the fronts and backs of the 5 houses.SPOON frosting into resealable plastic bag. Cut small piece off one bottom corner of bag. For each house, use 1 graham for the floor, 2 whole grahams placed horizontally for the side walls and 2 cut grahams placed vertically for the front and back walls, using some of the frosting to attach all graham pieces together. Use additional frosting to attach 2 grahams to top of each house for the roof. Cut chocolate graham into pieces and attach to houses for the doors.CUT remaining grahams as needed for the chimneys, angling 2 pieces for each chimney and attaching with frosting. Let houses stand at least 3 hours to dry.DECORATE with remaining ingredients as desired.
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Ingredients

38 HONEY MAID Honey Grahams

1 tub (16 oz.) ready-to-spread white frosting

1 HONEY MAID Chocolate Graham

Decorations: Mini OREO Bite Size Cookies, small gumdrops, assorted sprinkles, starlight mints, miniature marshmallows, chocolate chips, candy-coated chocolate pieces, hard candy sticks and small round candies

Instructions

CUT corners off 10 grahams for the fronts and backs of the 5 houses.

SPOON frosting into resealable plastic bag. Cut small piece off one bottom corner of bag. For each house, use 1 graham for the floor, 2 whole grahams placed horizontally for the side walls and 2 cut grahams placed vertically for the front and back walls, using some of the frosting to attach all graham pieces together. Use additional frosting to attach 2 grahams to top of each house for the roof. Cut chocolate graham into pieces and attach to houses for the doors.

CUT remaining grahams as needed for the chimneys, angling 2 pieces for each chimney and attaching with frosting. Let houses stand at least 3 hours to dry.

DECORATE with remaining ingredients as desired.

5. Wheat Thins PB&J Bites

Ingredients108 WHEAT THINS Original Snacks, divided1 cup creamy peanut butter1/2 cup powdered sugar1 cup crisp rice cereal8 oz. semi-sweet baking chocolate, melted2 Tbsp. multi-colored nonpareils (green, red and white)InstructionsCRUSH 36 WHEAT THINS finely; place in medium bowl. Add peanut butter and sugar; beat with mixer until blended. Stir in cereal.SPREAD 36 of the remaining WHEAT THINS with peanut butter mixture; cover with remaining WHEAT THINS to make sandwiches, gently pressing WHEAT THINS into peanut butter mixture to secure.COVER baking sheet with parchment. Dip half of each sandwich, 1 at a time, in melted chocolate; place on prepared baking sheet. Sprinkle with nonpareils. Refrigerate 30 min. or until chocolate is firm.Fun Thoughts;With this Recipe you can always substitute the peanut butter for nutella.
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Ingredients

108 WHEAT THINS Original Snacks, divided

1 cup creamy peanut butter

1/2 cup powdered sugar

1 cup crisp rice cereal

8 oz. semi-sweet baking chocolate, melted

2 Tbsp. multi-colored nonpareils (green, red and white)

Instructions

CRUSH 36 WHEAT THINS finely; place in medium bowl. Add peanut butter and sugar; beat with mixer until blended. Stir in cereal.

SPREAD 36 of the remaining WHEAT THINS with peanut butter mixture; cover with remaining WHEAT THINS to make sandwiches, gently pressing WHEAT THINS into peanut butter mixture to secure.

COVER baking sheet with parchment. Dip half of each sandwich, 1 at a time, in melted chocolate; place on prepared baking sheet. Sprinkle with nonpareils. Refrigerate 30 min. or until chocolate is firm.

Fun Thoughts;

With this Recipe you can always substitute the peanut butter for nutella.

6. 6. Peppermint-Gramham Breakaways

Ingredients12 HONEY MAID Honey Grahams1/2 cup butter or margarine3/4 cup packed brown sugar1 cup semi-sweet chocolate chips1/4 cup crushed candy canes (about 8 mini candy canes)InstructionsHEAT oven to 350°F.ARRANGE grahams in single layer in 15x10x1-inch pan.BRING butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.BAKE 6 to 8 min. or until topping is lightly browned and bubbly. Top with chocolate chips; let stand 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with candy; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.
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Ingredients

12 HONEY MAID Honey Grahams

1/2 cup butter or margarine

3/4 cup packed brown sugar

1 cup semi-sweet chocolate chips

1/4 cup crushed candy canes (about 8 mini candy canes)

Instructions

HEAT oven to 350°F.

ARRANGE grahams in single layer in 15x10x1-inch pan.

BRING butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.

BAKE 6 to 8 min. or until topping is lightly browned and bubbly. Top with chocolate chips; let stand 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with candy; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

7. Snow Man Cheese Ball

1 tub (8 oz.) cream cheese spread1 pkg. (8 oz.) shredded cheddar cheese1/4 cup finely chopped fresh chives1/4 cup slivered almonds, toasted1/4 tsp. ground red pepper (cayenne)1/4 cup grated Parmesan cheese peppercorns1 baby carrot RITZ CrackersInstructionsMIX first 5 ingredients until blended. Refrigerate 1 hour.DIVIDE cheese mixture into 3 different-size balls (1 small, 1 medium and 1 large). Coat with Parmesan. Arrange in line on serving plate to resemble a snowman lying down. (Largest ball should be at bottom of plate for the snowman's base, and the smallest ball should be at the top for the snowman**s head.)DECORATE with remaining ingredients to resemble photo. Serve with crackers.
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1 tub (8 oz.) cream cheese spread

1 pkg. (8 oz.) shredded cheddar cheese

1/4 cup finely chopped fresh chives

1/4 cup slivered almonds, toasted

1/4 tsp. ground red pepper (cayenne)

1/4 cup grated Parmesan cheese

peppercorns

1 baby carrot

RITZ Crackers

Instructions

MIX first 5 ingredients until blended. Refrigerate 1 hour.

DIVIDE cheese mixture into 3 different-size balls (1 small, 1 medium and 1 large). Coat with Parmesan. Arrange in line on serving plate to resemble a snowman lying down. (Largest ball should be at bottom of plate for the snowman's base, and the smallest ball should be at the top for the snowman**s head.)

DECORATE with remaining ingredients to resemble photo. Serve with crackers.

8. Toblerone Swiss Fondue

4 bars (3.52 oz. each) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, chopped1/2 cup whipping creamInstructionsMICROWAVE ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.SERVE as a dip with cut-up fresh fruit, pretzel sticks, cake cubes, marshmallows or assorted cookies.
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4 bars (3.52 oz. each) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, chopped

1/2 cup whipping cream

Instructions

MICROWAVE ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.

SERVE as a dip with cut-up fresh fruit, pretzel sticks, cake cubes, marshmallows or assorted cookies.

9. Oreo Mint Chocolate Mousse

Ingredients1 pkg. (3.9 oz.) chocolate instant pudding mix2 cups cold milk14 Mint OREO Fudge Cremes, divided1 cup thawed frozen whipped topping4 fresh strawberries, cut in halfInstructionsBEAT pudding mix and milk in medium bowl with whisk 2 min.CHOP 10 cookies coarsely; stir into pudding with the whipped topping. Spoon into 8 dessert dishes.REFRIGERATE 1 hour. Cut remaining cookies in half. Use to garnish desserts with the berries.
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Ingredients

1 pkg. (3.9 oz.) chocolate instant pudding mix

2 cups cold milk

14 Mint OREO Fudge Cremes, divided

1 cup thawed frozen whipped topping

4 fresh strawberries, cut in half

Instructions

BEAT pudding mix and milk in medium bowl with whisk 2 min.

CHOP 10 cookies coarsely; stir into pudding with the whipped topping. Spoon into 8 dessert dishes.

REFRIGERATE 1 hour. Cut remaining cookies in half. Use to garnish desserts with the berries.

10. Mini Nilla Candy Cane

Ingredients60 Mini NILLA Wafers1 oz. white baking chocolate, melted1 Tbsp. each red and white colored sugarsInstructionsARRANGE 8 wafers in candy cane-shape on parchment-covered baking sheet. Repeat 3 times to make 4 candy canes.BRUSH chocolate onto flat sides of remaining wafers. Arrange 7 wafers, chocolate-sides down, on each candy cane to make second layer of wafers. Refrigerate 10 min. or until chocolate is firm.BRUSH wafers lightly with water; sprinkle every other wafer with red sugar. Sprinkle white sugar onto remaining wafers.
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Ingredients

60 Mini NILLA Wafers

1 oz. white baking chocolate, melted

1 Tbsp. each red and white colored sugars

Instructions

ARRANGE 8 wafers in candy cane-shape on parchment-covered baking sheet. Repeat 3 times to make 4 candy canes.

BRUSH chocolate onto flat sides of remaining wafers. Arrange 7 wafers, chocolate-sides down, on each candy cane to make second layer of wafers. Refrigerate 10 min. or until chocolate is firm.

BRUSH wafers lightly with water; sprinkle every other wafer with red sugar. Sprinkle white sugar onto remaining wafers.

11. Oreo Eggnog

Ingredients1 qt. (4 cups) prepared eggnog18 OREO Cookies, divided1 cup thawed COOL WHIP Whipped ToppingInstructionsPLACE eggnog and 10 cookies in blender container; cover. Blend until smooth.POUR into 8 glasses; top evenly with the whipped topping.SERVE each topped with 1 of the remaining 8 cookies.Fun Thought: Try it with Different Oreo Flavors :)
Snack Works / Via snackworks.com

Ingredients

1 qt. (4 cups) prepared eggnog

18 OREO Cookies, divided

1 cup thawed COOL WHIP Whipped Topping

Instructions

PLACE eggnog and 10 cookies in blender container; cover. Blend until smooth.

POUR into 8 glasses; top evenly with the whipped topping.

SERVE each topped with 1 of the remaining 8 cookies.

Fun Thought: Try it with Different Oreo Flavors :)

12. Oreo Mint Cocoa

Ingredients10 OREO Cookies, coarsely chopped3 cups milk1/2 cup chocolate syrup1/2 tsp. peppermint extractInstructionsPLACE all ingredients in blender container; cover. Blend on high speed until well blended. Pour into 2-qt. saucepan.COOK on medium-high heat until heated through, stirring frequently.LADLE evenly into 4 mugs.
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Ingredients

10 OREO Cookies, coarsely chopped

3 cups milk

1/2 cup chocolate syrup

1/2 tsp. peppermint extract

Instructions

PLACE all ingredients in blender container; cover. Blend on high speed until well blended. Pour into 2-qt. saucepan.

COOK on medium-high heat until heated through, stirring frequently.

LADLE evenly into 4 mugs.

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