The elves’ favorite sweet-and-salty snack • Makes about 10 cups • Ready in 20 minutes, plus cooling

Benny calls this his greatest invention. Tilly says it's the first thing he's made that hasn't exploded! Either way, it's become a favorite in the North Pole Outpost workshop.

Ingredients

• 4 cups Rice Chex cereal

• 2 cups mini pretzels

• 2 cups popped popcorn, plain

• 1 cup red and green candy-coated chocolates

• ½ cup mini marshmallows

• 12 ounces white chocolate melting wafers

• ¼ cup holiday sprinkles

Directions

1. Line two large baking sheets with parchment paper.

2. In a large bowl, combine the Chex, pretzels, and popcorn.

3. Melt the white chocolate wafers according to the package directions.

4. Pour the melted chocolate over the cereal mixture and gently stir to coat.

5. Spread onto the baking sheets and immediately add the candy-coated chocolates, marshmallows, and sprinkles.

6. Let cool until the chocolate sets, about 15–20 minutes.

7. Break into pieces and serve in a festive bowl or package in holiday gift bags.

Tilly’s Christmas Tip: Make a double batch. Benny usually eats half before Santa even gets a chance to try it!

A North Pole Outpost favorite • Makes 8 rolls • Ready in about 45 minutes

Head Elf Walter Jingles says these cinnamon rolls are the only reason the elves get out of bed before sunrise on Christmas morning. Santa claims he can smell them all the way from the reindeer barn!

Ingredients

For the rolls:

• 1 can (8-count) refrigerated cinnamon rolls with icing

• 2 tablespoons melted butter

• ¼ cup brown sugar

• 1 teaspoon ground cinnamon

• ¼ cup heavy cream

For the Christmas topping:

• Icing included with the rolls

• 2 tablespoons holiday sprinkles

• Optional: chopped pecans

Directions

1. Preheat the oven according to the cinnamon roll package directions, usually 350°F.

2. Grease an 8-inch baking dish and arrange the cinnamon rolls inside.

3. Pour the heavy cream around the rolls.

4. Mix the melted butter, brown sugar, and cinnamon, then spoon over the tops.

5. Bake according to the package directions, adding a few minutes if necessary, until the centers are fully cooked.

6. Let cool for 5 minutes, spread with icing, and finish with holiday sprinkles.

Walter’s Christmas Tip: Serve them warm with Mrs. Claus’s hot cocoa. Just don't let Benny Jingleboots near the oven timer!

From Mrs. Claus’s kitchen • Makes 4 mugs • Ready in 15 minutes

Rich, creamy, and perfect for warming up after a snowy sleigh ride! Mrs. Claus insists that the secret ingredient is a little extra love—and plenty of marshmallows.

Ingredients

• 4 cups whole milk

• ½ cup semisweet chocolate chips

• ¼ cup unsweetened cocoa powder

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• Pinch of salt

• Whipped cream, mini marshmallows, and crushed candy canes for topping

Directions

1. In a medium saucepan, whisk together the milk, cocoa powder, sugar, and salt.

2. Warm over medium-low heat, stirring frequently, until steaming but not boiling.

3. Add the chocolate chips and whisk until completely melted.

4. Remove from heat and stir in the vanilla.

5. Pour into four mugs and top with whipped cream, marshmallows, and a sprinkle of crushed candy cane.

Mrs. Claus’s Christmas Tip: Add a tiny splash of peppermint extract for an extra festive treat. Start with just ? teaspoon for the entire batch.