Red gel food coloring 1½ cups white chocolate chips ½ cup creamy vanilla canned frosting, divided 1 14-ounce can of sweetened condensed milk ¼ teaspoon kosher salt 1 teaspoon vanilla extract
Add the Great Value Milk Chocolate Chips and ¼ cup creamy vanilla frosting to a medium bowl. Add 1 drop of red gel food coloring and stir until distributed.
Add the white chocolate chips and ¼ cup creamy vanilla frosting to a separate medium bowl.
In a small saucepan, warm the sweetened condensed milk over medium-low heat, stirring gently occasionally, until bubbling gently across the top, making sure it is not burning or sticking to the bottom of the pot. Add the salt and vanilla and stir to combine, then remove the pot from the heat.
Pour half of the sweetened condensed milk into the bowl with the milk chocolate chips and half into the bowl with the white chocolate chips. Using a different spoon for each bowl, stir to melt the chocolate until completely smooth and thick, microwaving for 10 seconds at a time if necessary. Add more red food coloring to the milk chocolate as needed to achieve a red velvet color.
Drop spoonfuls of the melted milk and white chocolate mixtures into the prepared baking pan in a patchwork pattern, continuing until all of the chocolate has been used. Gently run a knife back and forth across the pan to make a swirl pattern.
Transfer the fudge to the refrigerator to chill for at least 2 hours, or overnight.
Once the fudge has set, use the parchment to lift it from the pan and cut into 12 squares.
Leftover fudge will keep in an airtight container in the refrigerator for up to 1 week.
Enjoy!
3 tablespoons unsalted butter 10 ounces Great Value Mini Marshmallows 1 teaspoon green food coloring 6 cups crispy rice cereal 1 16-ounce can of vanilla frosting 4 tubes of writing icing in different colors Holiday sprinkles Star sprinkles 18–20 mini peanut butter cups
- Melt the butter in a large pot over medium-low heat. Add the Great Value mini marshmallows and stir until melted and smooth. Stir in the green food coloring until the color is homogeneous. Add 3 cups of the crispy rice cereal and mix about one-third of the way, then add the remaining 3 cups of cereal and mix completely.
- Transfer the crispy rice mixture to the prepared baking dish and press firmly into a flat, even layer. Transfer to the refrigerator to cool completely, about 30 minutes.
- Turn the baking dish over onto a cutting board to release the rice treats. Cut the treats into 3½-inch-tall triangles using a knife or triangle cookie cutter; you should have 18–20 “trees.”
- Decorate the trees: Transfer the vanilla frosting to a piping bag and snip a small opening at the tip of the bag. Start from the top of a tree, pipe on the frosting in a zig-zag pattern to resemble Christmas lights. Using the colored icings, add a few small dots along the vanilla frosting to look like ornaments. Sprinkle the tree with holiday sprinkles and place a star sprinkle on top. Pipe a generous dollop of vanilla frosting onto the bottom of a mini peanut butter cup, then stick the tree on top. Repeat to decorate the remaining trees.
- Enjoy!
Nonstick cooking spray, for greasing ½ cup (1 stick) unsalted butter ½ cup sugar 1 cup sweetened condensed milk 2 tablespoons light corn syrup ½ teaspoon sea salt ½ teaspoon vanilla extract Turtle Bites 20 Great Value pecan halves 20 pretzel chips 1 cup milk chocolate chips 2. Make the homemade salted caramel candies: Lightly grease a 9-inch square baking dish with nonstick spray and line with a piece of parchment paper that covers the bottom of the pan and comes up the sides by at least 1 inch. Lightly grease the parchment paper. 3. Add the butter and sugar to a medium saucepan and cook, stirring over medium heat until the butter is melted and the sugar has dissolved, about 2 minutes. Stir in the condensed milk, corn syrup, and salt and bring to a boil, stirring constantly. Reduce the heat to low and continue to stir constantly until the mixture turns an amber color, 8–10 minutes. Add the vanilla and stir for another 1–2 minutes, until slightly deeper in color. 4. Immediately pour the caramel into the prepared baking dish and let set for about 15 minutes. Once set, slice the caramel into 20 small squares. 5. Make the turtle bites: Spread the pecan halves on a baking sheet in a single layer and bake, shaking the pan once halfway through, until lightly toasted, 5–6 minutes. Transfer the nuts to a plate to cool for 5 minutes. 6. Line a separate baking sheet with parchment paper or a silicone baking mat. 7. Arrange the pretzel chips neatly in rows on the baking sheet, then top each pretzel with a salted caramel square. Bake until the caramels soften but are not yet melting, 3–4 minutes. 8. Remove the baking sheet from the oven and gently press a Great Value pecan half onto each caramel. Transfer the pretzel bites to a plate. 9. Add the chocolate chips to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between, until the chocolate is completely melted and smooth. 10. Spoon 20 dollops of melted chocolate, roughly the size of the pretzels, onto the baking sheet, spacing evenly. Gently place a pretzel bite onto each chocolate dollop. 11. Let the turtle bites set completely at room temperature or in the refrigerator before serving. 12. Leftover bites will keep in an airtight container or zip-top bag in the refrigerator for up to 1 week.
- Enjoy! 1 cup (2 sticks) unsalted butter, room temperature 2 cups all-purpose flour 1 cup powdered sugar ½ cup Great Value cocoa powder ½ teaspoon kosher salt For Decorating 1 cup powdered sugar 1 tablespoon water 1 tablespoon corn syrup 25 standard-sized marshmallows Black writing icing Orange writing icing Pull-apart red cherry licorice Mini candy-coated chocolates
- Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- Roll the dough out to ¼–½ inch thick. Use a 3-inch round cookie cutter to cut out cookies, gathering and re-rolling the scraps 3 times to cut out more. Transfer the cookies to the prepared baking sheets, spacing evenly.
- Bake the cookies for 10 minutes or until the edges are slightly darker in color. Remove from the oven and transfer to a wire rack to cool completely.
- Decorate the cookies: In a medium bowl, whisk together the powdered sugar, water, and corn syrup until smooth. The icing should have a slightly thick consistency.
- Using the black icing, make 2 dots for eyes and one dot for a mouth on the side of each marshmallow. Use the orange icing to make a small line for the nose. Wrap a small piece of the red cherry licorice around the bottom of the marshmallows to look like a scarf.
- Pour about 2 teaspoons of the icing onto the center of a cookie to look like melted snow. Place a marshmallow on top of the icing puddle, then place 2–3 mini candy-coated chocolates on the icing to look like buttons. Repeat with the remaining cookies.
- Allow the icing to set for about 10 minutes before serving.
- The cookies will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
