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No-bake mini graduation diploma treats made by dipping Twinkies in white chocolate and decorating with chocolate chips and licorice ribbons. Perfect for school parties and easy to customize.

Ingredients

Scale
  • 1 box Twinkies or similar individually wrapped pastry rolls (about 10 pieces)
  • 1/2 cup white chocolate candy melts
  • 1/4 cup mini chocolate chips or sprinkles
  • 5 licorice wheels (each wheel covers two Twinkies)

Instructions

  1. Carefully unwrap the Twinkies and lay them out on a tray lined with parchment paper.
  2. Heat the white chocolate candy melts in the microwave in 20-second bursts, stirring well between each, until smooth and pourable but not too hot.
  3. Dip one end of a Twinkie into the melted chocolate, covering about an inch. Repeat on the other end to coat both ends.
  4. While the chocolate is still soft, press mini chocolate chips or sprinkles onto the dipped ends to decorate.
  5. Place the coated Twinkies in the fridge or freezer for about five minutes to let the chocolate set.
  6. Gently unroll a licorice wheel and wrap a short piece around the middle of each Twinkie to mimic a rolled diploma. Trim any extra licorice with scissors for a neat finish.
  7. If not serving immediately, ensure chocolate is fully set before storing or individually wrapping for gifting.

Notes

Heat candy melts in short bursts and stir consistently to avoid overheating or graininess., Use a spoon or small spatula for easier coating if dipping is tricky., Work quickly as Twinkies dry out fast once exposed to air., Set finished diplomas on parchment paper or silicone mats to prevent sticking., Be gentle when tying licorice and tidy the ends for best appearance., Customize using colored candy melts, fruit roll-ups, fondant ribbons, or printed tags for personalization., Store in airtight containers or wrap individually for freshness., Can refrigerate up to 4-5 days or freeze up to one month, thawing in fridge before serving., Check ingredient labels for allergens, as dairy, wheat, soy, or nuts may be present.

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