SNOWMAN HATS RECIPES

Steps:

• Melt the chocolate almond bark according to the directions on the package. Lightly dip just the very bottom of a large marshmallow into the melted almond bark and place the marshmallow on top of a fudge-covered cookie. Allow to set.
• Lightly dip just the very bottom of a large marshmallow into the melted almond bark and place the marshmallow on top of a fudge-covered cookie. Allow to set.
• Dip the top of the marshmallow into the melted chocolate, leaving a white band in between the cookie and the chocolate.
• While the chocolate is setting apply holly sprinkles and nonpareils to embellish. Allow to set.

Steps:

• Let the dough thaw at room temperature, six hours before you start making the dip. Preheat the oven to 150 ° C / 300 ° F. Then put the dough on a flat and clean surface, sprinkle a little wheat flour to prevent it from sticking. Cut the dough into twelve segments of the same size.
• Choose a round baking dish about 12 inches in diameter and lightly brush it with a little butter. Make twelve small balls of dough and place them close to the edge of the pan, forming a circle. Reserve.
• Put the shredded chicken, grated cheese, cream cheese (at room temperature), mustard, salt, and pepper in the blender. Blend at maximum speed until you get a smooth paste.
• At first, this mixture can be very thick. And you will have to stop the blender several times, clean the walls and blend again. If you have a food processor, you will be able to do this much more quickly.
• Place the dip in the center of the mold, and distribute it evenly with a spatula. Bake the dip for about fifteen to twenty minutes until the pieces of bread are golden brown.
• While the dip is baking, peel the carrot and cut about an inch from the tip to make the snowman's nose. Slice the olives to make a mouth and eyes.
• When the bread is golden brown, remove the pan from the oven. Put eyes, nose, and mouth on the snowman. Serve hot.