Cookie Cream Puff Wreath Grocery Store Glow Up

Cookie Cream Puff Wreath Grocery Store Glow Up | Multicolor

Turn store-bought ingredients into a festive holiday wreath with this easy recipe! Featuring coconut caramel fudge cookies, creamy puff pastries, and a touch of green candy melts, this wreath is as sweet as it is fun to make. Add candy canes, cranberries, and a bow to finish off your new favorite holiday treat. Perfect for impressing guests without the hassle!

Prep30-40 Minutes
Total Time30-40 Minutes
Skill LevelBeginner

AmountYield 15" Wreath

Ingredients & Tools
Instructions

Ingredients

18 Coconut Caramel Fudge Cookies
18 Sugar Cookies
4 Wafer Cookies
30 Frozen Mini cream puffs
10 oz Wilton Dark Green Candy Melts
5 oz Wilton White Candy Melts
2 tbsp Wilton Dark Green Sanding Sugar
2 tbsp Mix of Wilton Snowflake Sprinkles and White Nonpareils
3 tbsp Wilton Christmas Tree Sprinkles Mix
1.5 tbsp powdered sugar
1 tsp vegetable or canola oil
7 mini candy canes
1/4 cup sugared (or fresh) cranberries

Tools
2 Small/Medium Microwave Safe Bowls
Small Silicone Spatula or Mini Offset Spatula
Parchment Paper
1 12” Piping Bag
Fine Sifter
Large Ribbon Bow

Instructions

Click to mark complete

Coconut Caramel Fudge Cookies Prepare a piece of parchment paper to set the cookies on.
Melt down the white candy melts in a heat safe bowl or glass in short bursts in the microwave. Start with 30 seconds, stir, and repeat. Once the melts begin melting, shorten the bursts to 10-15 seconds stirring in between until uniform and fully melted. Stir in a small drizzle of vegetable or canola oil to further loosen the melts.
Dip the tops of the cookies into the melts, and wiggle the cookie to shake off the excess.
Flip the cookie right side up, and tap it down onto the parchment paper to help the candy melts smooth out and settle a bit.
Immediately sprinkle on white nonpareil sprinkles and a few snowflake sprinkles before the candy melts set.
Sugar Cookies Set out the sugar cookies on a piece of parchment paper with an inch or two of space in between them.
Melt down 6 oz of the dark green candy melts in a heat safe bowl or glass in short bursts in the microwave. Start with 30 seconds, stir, and repeat. Once the melts begin melting, shorten the bursts to 10-15 seconds stirring in between until uniform and completely melted. Stir in a small drizzle of vegetable or canola oil to further loosen the melts.
Place melted candy melts into a piping bag, twist/tie the open end off, and cut a very small piece of the tip off.
Drizzle lines back and forth across 3 of the sugar cookies, and immediately sprinkle on the Wilton Christmas Tree sprinkle blend. Work in batches of 3 so the candy melts don’t set before the sprinkles can attach.
Repeat step 4 until all the cookies have been decorated.
Wafer Cookies Cut the wafer cookies into 3 pieces each, two squares, and one rectangle. Place on a piece of parchment.
Use the remaining green candy melts in the piping bag (reheat for 10 seconds in the microwave and massage if needed) to pipe a criss cross across the wafer cookie, and then pipe a bow shape with two loops and two tails.
Cream Puffs Prepare a piece of parchment paper to set the cream puffs on.
Set aside 10 cream puffs for later to be dusted with powdered sugar.
Remelt the remaining green candy melts in the bowl, adding in any extra leftover from the piping bag.
Dip 20 (working with 3 at a time) cream puffs in the candy melts and shake gently to allow excess to drip off. Sprinkle the green sanding sugar on the tops as you go before the melts harden and set.
Using a sifter, dust the 10 set aside cream puffs with powdered sugar.
Assembly Using a large round cutting board, arrange the sugar cookies, coconut fudge caramel cookies and cream puffs in a ring, adjusting and layering as you go for balance.
Add on the wafer cookie presents, mini candy canes, and cranberries on the top.
Place on a bow to finish off the cookie cream puff wreath.