36 NILLA Wafers
2 Tbsp. orange juice
1/4 cup raspberry jam
8 oz. white candy coating wafers (about 1-1/2 cups)
Assorted decorations: crushed starlight mints, colored sprinkles, small round candies, coarse sugar, decorating icings, and/or additional melted vanilla candy wafers tinted red and green.
Brush flat sides of 24 NILLA Wafers with juice, then spread with jam.
Top remaining wafers, rounded sides up, each with 2 jam-topped wafers, jam sides down.
Refrigerate until firm enough to handle.
Dip NILLA stacks, 1 at a time, in melted candy wafers, turning to evenly coat stack.
(Depending on which candy you use, it may needs spreading.) Reheat candy mixture if needed. Return to waxed paper.
The fork worked out great for both pulling the cookie out of the dip and releasing the cookie onto the waxed paper without issue.
I used sprinkles and crushed peppermint candies.
They are like delicious tiny cakes, though I may be biased. I love anything with white chocolate and raspberry! Bet you can't eat just one. Just be careful you don't mindlessly pop too many in your mouth!