Angie’s Christmas Recipes

Chocolate Wafer Yule Log

Ingredients:

1 package Nabisco Famous Chocolate Wafer Cookies

1 container Cool Whip or Light Cool Whip

1 package Heath Bits O’ Brickle English Toffee Baking Bits (no chocolate)  OR 1 package Heath Milk Chocolate English Toffee Baking Bits 

Hershey’s Chocolate Syrup

Optional: Caramel Ice Cream Topping

Instructions:

Remove cookies gently from packaging.

Combine Cool Whip and most of toffee baking bits, reserving at least ¼ cup for garnishing. Spread each chocolate wafter with a small amount of whipped topping mixture. Stack in groups of six. Place stack ends to end on plastic wrap, pressing together lightly. (you can make 1 long roll or 2 smaller ones). Wrap and refrigerate at least 4 hours. Unwrap and place on a serving tray. Frost top and sides with remaining whipped topping mixture. Cover loosely and refrigerate until serving. Garnish with a drizzle of chocolate syrup. Drizzle with caramel ice cream topping, if desired. Sprinkle with remaining toffee bits. 

Oreo Truffles

Ingredients:

1 (14-ounce) package Oreo sandwich cookies (not Double-Stuff)

1 (8-ounce) package cream cheese, room temperature

1 (12-ounce) package VANILLA or CHOCOLATE (or both) – flavored almond bark

Instructions:

Crush cookies finely. Using a mixer or food processor, beat cream cheese until smooth. Add crushed cookies; mix well. (Sometimes I put this mixture in refrigerator awhile to get firmer for handling.) Roll mixture into 1-inch balls. Refrigerate or freeze until firm. 

Melt almond bark according to package directions (I usually use microwave…but melt it slowly to avoid scorching.) Dip cookie balls in melted almond bark, removing balls using 2 forks to allow excess bark to drip off. Arrange coated cookie balls on waxed paper. Allow to dry until coating is firm (can be put in refrigerator). 

*If you have dipped in vanilla, you can drizzle with melted chocolate bark. If you have dipped in melted chocolate, you can drizzle with melted vanilla bark….. SO FANCY!!