Holiday Grahams

Instructions

1. Place graham squares in single layer on parchment-covered baking sheet. Start crafting one or all of these crafty cookies!
2. Penguin: Cut 4 chocolate melting wafers in half; set aside. Microwave remaining chocolate wafers in small microwaveable bowl on HIGH 30 sec. or until completely melted, stirring every 10 seconds. Spread chocolate onto 4 graham squares to resemble penguin shapes. Use toothpick to drag some of the chocolate away from head area to resemble a few strands of fur. Add white chocolate wafers for the bellies and chocolate wafer halves for the flippers. Attach candy button eyes and orange decors with dots of icing for the penguin's bill. Let stand until chocolate is firm.
3. Christmas Tree: Use green icing to outline the shape of half a Christmas tree on 4 graham squares; evenly fill in outlined shapes with remaining green icing. Gently press 1 star sprinkle into icing at top of each tree. Use tip of toothpick to add tiny dots of red icing to trees for lights.
4. Santa Face: Spread red icing evenly onto top corners of 4 graham squares for Santa's hats; sprinkle with red sugar. Gently press marshmallows into icing as the top of the hat. Spread white icing onto opposite corners of graham squares for beards; top with coconut. Use dots of white icing to attach candy button eyes and red candies to grahams for Santa's nose.
5. Santa in the Chimney: Spread red icing onto 4 graham squares within 1/2 inch of top edge of each graham; let stand 10 minutes. Add thin lines of white icing over red icing to resemble bricks on a chimney; let stand until icing is firm. Break 3/4-inch-long piece from curved end of each candy cane. Discard remaining candy cane pieces or reserve for snacking. Insert straight ends of curved candy cane pieces into cut sides of licorice for Santa's legs and boots. Use pastry bag fitted with star tip to pipe white frosting onto uncovered top edge of graham. Add candy cane legs at the top of the chimney. Pipe any remaining frosting over "legs."