Author: Heather Earnhardt

Ingredients
8 ounces white chocolate, chopped
2 tablespoons vegetable oil
One 12-ounce tin Danish butter cookies with assorted shapes
1/4 cup dark green sanding sugar
2 tablespoons green sprinkles
1/4 cup red candy-coated chocolate rounds, such as Sixlets
1/4 cup red candy-coated chocolates, such as M&M’s

Directions

• Combine the white chocolate and oil in a medium heatproof bowl. Place on top of a small saucepan with 2 inches of simmering water over medium heat. Stir until the chocolate is completely melted and smooth.
• Line a work surface or serving platter with parchment paper. Use 12 plain round cookies in the tin as your bottom layer. Dip each cookie halfway with chocolate, and arrange them in a circle, with the chocolate facing the center and all the coated cookie halves touching. Sprinkle the chocolate with the sanding sugar. Use 11 cookies for the next layer, but this time the undipped side of the cookie should be facing the center of the wreath and the dipped side should be on top of the dipped side of the previous layer. Sprinkle the chocolate with sanding sugar. Finish with the remaining cookies and chocolate, this time with the chocolate facing in again. (If there are any cookies leftover, just dip them and place them on top of the last layer, they’ll blend in.)
• Drizzle the remaining chocolate over the cookies, then sprinkle with the remaining sanding sugar and all the sprinkles. Arrange the two kinds of red candies around the top of the wreath in clusters to resemble holly berries. Refrigerate until the chocolate has set, 15 to 20 minutes. Transfer the wreath to a serving platter, breaking or sweeping off any chocolate and sprinkles that have gone astray. Serve at room temperature.

Recipe from foodnetwork.com