Reindeer Bites Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Cut two 8-inch circles out of parchment paper and line the bottoms of the cake pans with the parchment.
• Stir together the butter, sugar, vanilla and eggs in a medium bowl. In another bowl, whisk together the flour, cocoa powder, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in 1 cup of the regular chocolate chips and divide the batter between the prepared pans, smoothing the tops. Bake until a crust begins to form around the edges, the edges pull away from the pan and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• Meanwhile, halve the candy chews lengthwise. Use your fingers to shape each half into a teardrop shape for the reindeer's ears and set aside. Melt 2 tablespoons of the remaining regular chocolate chips in a heat-proof bowl in a microwave in 20 second intervals.
• Use a dab of the melted chocolate to stick a red candy-coated chocolate onto each of the vanilla wafers to make noses and set aside.
• Cut each mini marshmallow in half crosswise. Insert one mini chocolate chip, pointed-side down, into the flat, cut side of each marshmallow piece to make eyes and set aside.
• As soon as the brownies come out of the oven, sprinkle the top of each brownie round evenly with half of the remaining regular chocolate chips (7 tablespoons each) and let stand until the chips melt, about 5 minutes. Spread the chocolate evenly over the top of the brownies with a spatula.
• Let the brownies cool fully in the pans on cooling racks, about 1 hour. Cut each circle into 8 equal triangles with a knife. Use a small offset spatula or pie server to lift each triangle out of the pan.
• To assemble: Arrange the brownies so that the longest, sharpest point faces you and gently press a cookie-nose on that point of each brownie. To make antlers: Using the tip of a paring knife or a skewer, poke two small holes in the top side of each brownie, about 1/2 inch from the corners, and insert a mini candy cane in each hole.
• For the ears, press a piece of candy chew on each corner below the candy cane antlers
• Press 2 of the mini marshmallow eyes next to each other in the center of each brownie.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Spray bottom only of foil with cooking spray. In large bowl, mix brownie mix, oil, water and eggs until well blended.
• Pour batter in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven to cooling rack. Cool completely in pan, about 1 1/2 hours.
• Remove brownie from pan by lifting foil; peel foil away. Cut into 24 triangles as follows: Cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
• Place 2 small dots of icing on top corners of brownie triangle. For antlers, attach halved pretzel twists to dots of icing. Place 2 small dots of icing in middle of brownie; attach 2 candy eyeballs. Place a small amount of icing on tip of brownie triangle for nose. Repeat with remaining brownie triangles.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
• In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough in bottom of pan. Bake 19 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• Remove bars from pan by lifting foil; peel foil away. Spread frosting over top. Cut into 27 triangles as follows: Using sharp knife, cut into 3 horizontal rows. Cut each row into 9 triangles so each triangle has about a 2-inch wide base, cleaning knife with paper towel after each cut to keep frosting clean of crumbs. (See diagram below.) Set aside end pieces for snacking.
• For each reindeer: Press 2 halved pretzels on top corners of cookie triangle for antlers, 2 candy eyeballs in center for eyes, 1 brown candy on tip of triangle for nose (use photo as guide). Repeat with remaining cookie triangles. Store covered in airtight container in single layer.

Steps:

• Cream butter, shortening, cream cheese and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Cut a notch from the top of each egg to resemble a hoof. Place 2 in. apart on parchment paper-lined baking sheets. Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, beat cream cheese, butter, extracts and nutmeg until blended. Beat in confectioners' sugar alternately with enough eggnog to reach spreading consistency. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles.

Steps:

• Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
• Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

Steps:

• In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; securely wrap roll in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. , Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers. , Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.