Chow-mein noodle wreaths

This rich and delicious holiday favorite is really more of a candy than a cookie. Kids will love helping with this treat, which is quick and simple and requires no baking. The wreaths keep best if left refrigerated, but you can store them in a cookie tin at room temperature, though they may become soft.

MAKES 20 WREATHS OR 50 CLUSTERS

1 cup (6 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 cup cashews
1 large can (5 ounces) chow mein noodles
Wax paper
Small silver or gold gragees, optional

1. Place the chocolate and butterscotch chips in the top of a double boiler or in a large saucepan on top of another pan filled halfway with water. Heat the water just to the boiling point, then turn off the heat. If the chocolate gets too hot, it will not melt correctly and will clump up into a hard mass. Stir the chips occasionally until they are completely melted and smooth.

2. Remove the mixture from the heat and add the cashews and noodles. Stir with a large wooden spoon until all dry ingredients are coated.

3. To make wreaths, spoon the mixture into a wreath shape on a sheet of wax paper placed on a cookie sheet. Sprinkle with dragees while the chocolate is still warm. Refrigerate until firm.

4. To make simple clusters, spoon a teaspoonful of the mixture onto a sheet of wax paper placed on a cookie sheet. Refrigerate until firm.

From Colette's Christmas by Colette Peters (Little, Brown and Company)