Here is a great holiday food craft project for children.
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1 cup caramel bits
2 tablespoons Land O Lakes® Butter
2 tablespoons Land O Lakes® Half & Half
1 cup nut topping
3 tablespoons green, red and white mini nonpareils
16 large marshmallows
16 cream-filled pirouette-style cookies
*Substitute 25 unwrapped caramel squares. **Substitute finely chopped peanuts.
STEP 1
Line baking sheet with waxed paper; spray waxed paper with no-stick cooking spray. Set aside.
STEP 2
Combine caramel bits, butter and half & half in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until melted and smooth. Keep warm.
STEP 3
Combine nuts and nonpareils in shallow dish or pie plate.
STEP 4
Cut small hole in 1 end of 1 marshmallow, using kitchen shears, cutting only half way into marshmallow.
STEP 5
Dip end of 1 cookie into caramel; shake off excess. Push dipped end of cookie into marshmallow; press to seal.
STEP 6
Spoon caramel over marshmallow; remove excess caramel.
STEP 7
Coat dipped marshmallow with nuts. Press nuts in with hands. Repeat with remaining cookies and marshmallows. Place onto prepared baking sheet. Let stand at room temperature until caramel is set; reshaping and pressing on caramel, if needed.
- If caramel thickens, add 1 teaspoon half & half. Reheat until melted.
- Wrap a “pair of drumsticks” together in plastic food wrap or cellophane bags; tie with ribbon.
- Nut topping can be found in the ice cream topping section of the supermarket.
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