Ingredients
Chocolate Coating and Cookies
- 2 cups green candy melts
- 12 Sandies cookies
- 12 marshmallows
Fondant Decorations
- Black fondant
- Yellow fondant
- White fondant (optional for coloring your own)
- Food coloring (optional for coloring your own fondant)
Instructions
- Melt the Candy Melts: Place the green candy melts in a microwave-safe bowl and microwave for 30 seconds. Stir the melts, then continue microwaving in 15-second increments, stirring well between each, until the candy is completely melted and smooth.
- Dip the Cookies: Using a fork, dip each Sandies cookie into the melted chocolate, turning to fully coat it. Lift the cookie with the fork and gently tap on the bowl edge to remove excess chocolate. Place the coated cookies on wax or parchment paper to set. Repeat with all cookies.
- Coat the Marshmallows: Drop each marshmallow into the melted chocolate and use a spatula to roll it around until fully covered. Stand the marshmallow upright on a fork to mimic the shape of a hat, tap off excess chocolate, then set it on top of a coated cookie on the prepared surface.
- Prepare the Black Fondant Bands: Roll out the black fondant on a surface lightly dusted with cornstarch if needed to prevent sticking. Cut strips approximately 5 inches long, long enough to wrap around the base of each marshmallow.
- Wrap the Marshmallows: Wrap each fondant strip around the base of the marshmallow hats, pressing the ends together to secure the band in place. Reserve leftover black fondant for hat buckles.
- Create the Yellow Buckles: Roll out the yellow fondant thinly and cut 12 small squares (about 1/2 inch by 1/2 inch). Place each square on the black band where the ends meet to form the buckle.
- Add Black Buckle Centers: Cut tiny black fondant squares from the remaining black fondant roughly the width of the band. Place these in the center of each yellow buckle and press slightly to secure them.
- Serve and Enjoy: Allow all decorations to set before serving. These festive cookies are now ready to delight guests!
Notes
- To color white fondant, knead in your preferred food coloring until fully blended.
- Use cornstarch sparingly when rolling fondant to avoid it drying out.
- If candy melts begin to harden during decorating, gently reheat in short bursts.
- Store finished cookies in an airtight container at room temperature to maintain freshness for up to 3 days.
- For easier handling, use silicone mats or parchment paper when dipping and setting treats.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
