TASTE OF HOME NO-BAKE CHRISTMAS COOKIES RECIPES

Steps:

• Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint with green food coloring. Stir in cornflakes. , On a waxed paper-lined baking sheet, divide mixture into 8 portions. With buttered hands, working quickly, shape each portion into a 3-in. wreath. Decorate immediately with M&M's, pressing to adhere. Let stand until set.

Steps:

• Melt your chocolate over a double boiler or in the microwave in short bursts. Be sure to stir the chocolate often if you're microwaving it so it doesn't scorch. Once it has completely melted, set aside.
• Line a baking sheet with parchment paper and place 24 of your crackers down. Place a tablespoon of your tahini on each cracker. Take a cracker and gently press down, repeat until you have 24 sandwich cookies.
• Use two forks to gently drop a cookie into the melted chocolate. Use the forks to turn the cookie over so it is completely covered in chocolate. Lift it out and allow the excess to drip back down.
• Transfer the cookie back on to the parchment paper and repeat with the remaining cookies.
• Top each cookie with sea salt, crushed candy canes or sprinkles. Place your baking tray into the fridge for 30 minutes to firm up.