Jenn, Here are Those Holiday Recipes

PEPPERMINT BARK

1 12 oz pkg white chocolate chips
24 hard peppermint candies

Crush candies in ziploc bag. Pour into strainer to shake out tiny bits. Set aside larger pieces.
Line baking sheet with wax paper. Microwave chips at 70% power for one minute. Stir. Microwave an additional 10-15 secs until chips are melted. Spread on wax paper.
Put larger candy pieces into melted chocolate and press in. Let stand for 1 hr, then break into pieces and store at room temp in airtight container.


HOLIDAY SPARKLE COOKIES

1 refrigerated sugar cookie tub dough from the store
Red and green sprinkles

Preheat oven to 325 degrees.
From the dough, make 18 1 inch balls. Roll in sprinkles.
Set 2 inches apart on ungreased baking sheet.
Bake 14 - 16 minutes until edges are set and center is still soft.
Cool on racks.


CHOCOLATE LOGS

1 lb. powdered sugar
1 stick butter, melted
2 cups extra crunch peanut butter
4 cups rice krispies

Mix powdered sugar and butter with a spoon. Using your hands, mix in peanut butter and krispies. Pinch off and roll in hands to make thumb-size "logs."
Refrigerate 1 hour and spread with chocolate frosting.


ROCKY ROAD FUDGE

1 12 oz. pkg semisweet chocolate chips
1 can sweetened condensed milk
2 1/2 cups minimarshmallows
1 cup chopped walnuts or pecans

Line baking sheet with wax paper.
Combine morsels and milk. Microwave on high for 1 minute. Stir and microwave an additional 10-15 sec until melted.
Stir in all other ingredients. Drop by Tablespoon onto wax paper.
Refrigerate until firm.

Okay, Jenn, are those EZ, or what...