Line a cookie sheet with parchment paper.

Prepare 8 licorice bows (4 for green and 4 for red cookies).

In a small microwaveable bowl, pour 1 ½ cups of one color candy melts. Then follow heating instructions on the back of the package. Make sure candy melts are all melted and the mixture is smooth.

Pull out one fudge striped cookie from the package and place the cookie (top side down) into the candy melts. With a fork, flip onto the other side, making sure that the cookie is completely covered. 

With the fork, lift the cookie out and gently shake off excess candy melts and continue until the top is smooth. 

Place the cookie on the parchment paper and decorate! It’s best to decorate while the candy melts are still warm in order for the decorations to stick. This works best by dipping 2-3 cookies and then decorating those before continuing with the remaining cookies of that color.

Repeat the process with the other colors of candy melts.

Once decorated, let the cookies cool for the candy melts to harden. Put the tray in the refrigerator for 10 minutes for faster cooling.

Serve chilled or at room temperature.

Store in an airtight container for up to two weeks.

White Holly Cookie: Use green glitter gel to draw the leaves, then add 3 red M&M’s.

Blue Snowflake: Sprinkle on silver sanding sugar, then draw snowflake with blue glitter gel.

Gold & White Beads: Draw red glitter gel lines, then add gold & white beads.

White Dots with Bow: Add the licorice bow while candy is still warm, then sprinkle red sanding sugar followed by white glitter gel dots.

Santa Belt: Put a mini M&M into the hole so the gel doesn’t fall through. Use black glitter gel to draw the belt, including filling in the center buckle, then add white glitter gel to highlight the buckle. Then add the “Ho! Ho!” with white glitter gel.

Green & White Stripes: Draw lines using the glitter gel, alternating between green and white, then add a licorice bow in the upper left.