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.

String Light Cake Pops

String Light Cake Pops

String Light Cake Pops

Ingredients

1 Box of Spiced Cake Mix
1 Tub of Icing
1 Package of RED VINES Mini BitesOr chop up RED VINES Original Red Twists
1 Package of Chocolate Candy Melts
1 Shaker of Sprinkles

Directions

Follow the directions on the cake mix, but leave out the oil.
Bake the cake and let cool completely.

When the cake is cool, cut into large chunks.
Place in a food processor and pulse until evenly crumbled.

Place the crumbled cake into a mixing bowl, and add half of the tub of icing. Mix together until a dough-like consistency is formed.

Using a spoon or cookie scoop, scoop out the cake-icing mixture and form into balls.

Use icing and RED VINES Bites to create top of bulb.

Melt 2 or 3 different color candy melts in 15 second increments.

Dip the cake pops.
It may be helpful to use a fork to help hold the bottom the the cake pop.

Place on a cookie sheet lined with parchment paper and cover in sprinkles as needed.

On a platter, drizzle green chocolate to form the “string” of the lights

When the chocolate is hardened, place the cake pops around the string to be the light bulbs. Enjoy!

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.

Mummy Red Vines Truffles

Mummy Red Vines Truffles

Mummy Red Vines Truffles

Ingredients

15 Hard Sugar Cookies
34 oz Softened Cream Cheese
½ tsp Vanilla Extract
5 ½ cups Candy Melts
Red Vines

Directions

Line a baking sheet with parchment paper

In a blender or food processor, blend the cookies into a fine crumb

Pour into a bowl, then mix in softened cream cheese and vanilla until it forms a dough

Take about 2 tablespoons of the dough and wrap around the Red Vines

Place on the baking sheet and into the freezer for at least 15-20 minutes

Next, melt candy melts in a microwave safe bowl in 30 second intervals, stirring in between

Once melted, coat each of the cookie coated red vines in the melted chocolate and place back onto the baking sheet

Scoop the remaining melted chocolate into a small ziplock back and cut a small hole in one of the corners. Use it to drizzle extra chocolate over the truffles