GIANT CANDIES RECIPES

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• Separate dough into 5 rolls. Place rolls 2 inches apart on cookie sheet; flatten rolls slightly with hands.
• Bake about 10 minutes or until light golden brown and firm enough to turn. With fork, turn over and bake 5 to 8 minutes or until golden brown. Remove to cooling rack; cool completely, about 30 minutes.
• Meanwhile, in medium bowl, place icing and cream cheese; beat with spoon until well blended. Stir in powdered sugar until mixed well. Transfer 1/4 cup of the icing mixture to small bowl; tint with red food color to desired color. Cover and refrigerate until ready to decorate.
• On flat side of each roll, spread about 1 tablespoon icing mixture over bottom half of roll to make base for beard.
• For hat, spread tinted icing mixture to cover unfrosted part on top half of each roll, leaving a space for the eyes. Attach candy eyeballs to unfrosted portion of cinnamon roll using a small amount of icing.
• Slightly flatten red gumdrop; place near top of frosted beard for nose. Press miniature marshmallows onto frosted beard, and add marshmallow on end of hat for pom pom. Decorate using photo as a guide. Serve remaining icing mixture with cinnamon rolls, or refrigerate for another use.