Red Vines Danish Wreath

Red Vines Danish Wreath

Red Vines Danish Wreath

Ingredients

4 cups Fresh or Frozen Cranberries
½ cup Sugar
1 cup Water
1 OrangeJuiced and Zested
1 tbsp Orange Zest
1 Cinnamon Stick
2 Puff Pastry Sheets
4 oz Cream Cheese (Room Temperature)
¼ cup Granulated Sugar
1 tsp Vanilla Extract
For the Glaze
½ cup Powdered Sugar
1 tbsp Milk
1 Egg
1 tbsp Water

Directions

Preheat oven to 400 degrees Fahrenheit.
If puff pastry sheets are frozen, set them out now before preparing the filling.

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes. When the sauce has thickened, set aside and let cool to room temperature.

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth. Set aside.

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.

Starting on the long edge, roll up the pastry dough into a log.

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

Mix together powdered sugar and milk to make the glaze.
When finished, let cool for 10 minutes and drizzle with glaze.

White Chocolate Peppermint Mini Bites

White Chocolate Peppermint Mini Bites

White Chocolate Peppermint Mini Bites

Ingredients

1 cup RED VINES Holiday Mini Bites
4 oz White Chocolate Chips or Melts
¼ cup Crushed Candy Canes or Peppermint Candy

Directions

If using white chocolate melts or a white chocolate bar, chop the chocolate into small pieces.

In a microwave-safe container, melt the white chocolate in 30 second bursts until smooth, stirring between cycles.

Cover a small baking sheet with a piece of parchment paper or wax paper.

Using a fork, dip the Mini Bite licorice piece into the chocolate, then lift it up and tap the tines of the fork against the rim of the container to shake the excess chocolate off.

Place the chocolate-coated Mini Bite onto the baking sheet.

Sprinkle with crushed peppermint.

Red Vines Candy Corn

Red Vines Candy Corn

Red Vines Candy Corn

Ingredients

¼ cup Vegetable or Canola Oil
2 tbsp Granulated Sugar
2 tbsp Brown Sugar
½ cup Unpopped Popcorn Kernels
¼ tsp Table Salt
3 Original Red Vines, chopped into very small pieces
3 Ghoulish Grape Vines, chopped into very small pieces
Sprinkles (optional)

Directions

Heat the oil in a large pot over medium heat. Place three popcorn kernels into the oil as it heats to gauge the temperature. When the kernels pop, the oil is ready to go!

Once the oil is hot, add the sugar and let heat for a few seconds to start melting.

Add the salt and popcorn kernels.

Cover the pot. Let the pot sit on the burner for 3 seconds, then lift the pot and shake for 3 seconds. You should start to hear popping after about 60 seconds. Continue heating and shaking until the popping has slowed to once every 2-3 seconds.

Once the popping has slowed to once every 3-5 seconds, remove the pot from the heat.

Pour onto a baking sheet.

Immediately top with chopped Red Vines and sprinkles, if using.

Let sit, allowing to cool.

Store the popcorn in an airtight container at room temperature for up to 2 weeks.