White Chocolate and Marshmallow

• Line a rimmed cookie sheets with wax paper.
• Lightly spray a large microwaveable bowl with non-stick spray and mix noodles and peanuts.
• Spray a medium sized microwave safe bowl with non-stick spray and add marshmallows and butter, microwave on high for 30 seconds, then stir to combine. Add white chips and frosting and stir. Microwave in 20 second intervals stirring after each heating until smooth and creamy.
• Pour melted mixture over noodles and stir to coat.
• Spray a tablespoon with non-stick spray and drop noodles by tablespoon onto the prepared sheet pan. Add sprinkles to each cookie as you go.
• Allow to cool completely before storing in a sealed plastic container in a cool place.

Easy Version

• Combine chow mein noodles and peanuts in a large bowl.
• Melt chocolate or almond bark in a double boiler or microwave oven.
• Mix melted chocolate with dry ingredients.
• Drop cookies by tablespoon onto wax paper lined baking trays following the same instructions as for the marshmallow cookies.

• Finely chop the semi-sweet chocolate and place in a medium size mixing bowl.
• Heat the cream until almost boiling.
• Pour heated cream over the chocolate and allow to stand for a few minutes to soften.
• Mix well until all the chocolate is dissolved.
• Add Nutella and mix until smooth and silky.
• Stir in hazelnuts and mix well.
• Add Frangelico if desired and mix.
• Scrape down the sides of the bowl and cover Nutella mixture with plastic wrap, placing the wrap directly on the top of the mixture.  Refrigerate for several hours to allow the Nutella ganache to set up.
• Tip: When a recipe calls for cordials or liquor you wouldn't normally purchase, just buy a “mini” or “airline” bottle. Many of the cordials used in recipes are thirty dollars or more for the full-sized bottle.
• Line a sheet pan with wax paper.
• Using a melon baller or teaspoon, scoop enough ganache to roll into a 1″ ball.  A melon baller works really well and helps keep the truffles a uniform size.
• Roll the chocolate between the palms of your hands. If the chocolate gets to soft, place it back in the fridge for a few minutes to set up.
• Tip: Wash the chocolate off of your hands periodically to prevent sticking, making sure to completely dry your hands, water and chocolate do not mix. I find wearing latex-free gloves makes the process easier.
• Once you have formed all the balls, place the pan in the fridge and allow the chocolate to set up, do not freeze.
• Take the pan out of the fridge and allow it to slightly warm while you temper the chocolate coating.
• Tip: The balls must be firm in order to dip in the coating, however if they are too cold it will cause the coating to crack as they warm up and expand. If they are too warm, they will fall apart in the coating. If the balls feel like they are getting too soft, put them back in the fridge for a few minutes.
• Temper the candy melts in the microwave or over a double boiler.
• Working quickly drop a ball into the coating, rolling to completely cover, remove, and place on wax paper to set up. Use a fork to turn and lift the truffle out of the coating, or you can purchase a dipping tool at most craft supply stores.
• If your coating begins to set up, slightly warm the chocolate. Place the balls back in the fridge if they feel too soft.
• Finish the truffles by tempering a small amount of light chocolate and piping it on for a bit of decoration.