Raspberry and Chocolate Cookie Wreath

Steps

• 1

  Preheat oven to 350°F. Line baking sheet with lightly floured parchment paper to prevent dough from sticking. Gather the rest of your ingredients.

  
• 2

  Remove dough from container and cut in half. Shape each half into a round wreath shape (about 8-10 inches across) on the parchment-lined baking sheet. Use a large cookie cutter to cut a hole in the center of each cookie wreath.

  
• 3

  Bake cookie wreaths for 12-14 minutes until they are slightly golden around the edges. The wreaths might puff up a bit and lose their shape, but you can reshape them after they are out of the oven (if you want to). Let them cool completely.

  
• 4

  Combine dark chocolate chips and cream in a bowl and microwave in 15-second bursts until chocolate is melted. Stir together until silky smooth and spread over the top of each cookie wreath.

  
• 5

  In a small food processor, pulse a cup of fresh raspberries until they are pureed. Drizzle the raspberry puree over the cooled wreaths. Dot each wreath with a few fresh raspberries as well. In a separate bowl, mix together powdered sugar and milk. Drizzle the glaze over the wreaths also.

  
• 6

  Optionally, top each wreath with Cinnamon Toast Crunch™ cereal for a little extra texture. Slice and serve!