Ingredients
1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped
2/3 cup creamy peanut butter
Directions
2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.
Ingredients
1/4 cup packed fresh basil leaves
1/4 cup packed fresh parsley leaves
1/4 cup snipped fresh chives
1 tablespoon fresh thyme leaves
1 small clove garlic, peeled
8 ounces cream cheese, softened
Directions
1. Combine basil, parsley, chives, thyme, garlic in processor. Whirl to chop. Add cheese. Whirl until smooth.
2. Scrape into bowl. Cover; refrigerate at least 24 hours or up to 1 week.
Ingredients
Mint Oreos
White Chocolate Almond Bark
Candy Canes, Crushed
Christmas Sprinkles, optional
Directions
Line cookies closely on wax paper--this is a great task for little hands. Drizzle with almond bark and sprinkle with crushed candy cane. Garnish with Christmas Sprinkles if desired.
Ingredients
2 bags (12 oz. size) chocolate chips
1 package (18 oz. size) chow mein noodles
1.5 cups coconut
Directions
Heat chocolate chips in double boiler or saucepan until soft. Add chow mein noodles and coconut. Form into balls and cool on waxed paper or just drop spoonfuls of mixture on waxed paper. Let cool until firm.
Ingredients
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1/4 cup buttermilk or 1/4 cup milk and 1 teaspoon lemon juice
5 oz. bittersweet chocolate, coarsely chopped
1 cup whipping cream or heavy cream
1/2 cup light-colored corn syrup
Directions
1. In a heavy medium saucepan, combine sugar, and cocoa powder. Stir in butter and buttermilk. Add bittersweet chocolate. Cook and stir over medium heat until chocolate is melted and mixture is smooth. Stir in whipping cream and corn syrup.
2. Cook and stir over medium heat for 4 to 6 minutes or until mixture just boils around edges. Remove from heat. Stir in vanilla. Cool slightly. Serve warm over ice cream. (Cover and chill any leftovers for up to 3 days. Sauce may also be frozen in a freezer container up to 1 month. Thaw before serving. To reheat sauce in your microwave oven, allow 60 seconds on high power for each cup, stirring once.) Makes about 3 cups sauce.
Prepare as above, except add 2 to 3 tablespoons amaretto, coffee liqueur, dark rum, creme de cacao, brandy or other desired liqueur with the vanilla. Makes about 3 cups sauce.
Prepare as above, except add 1 to 2 tablespoons espresso powder or instant coffee crystals with the vanilla. Makes about 3 cups sauce.
Peanut Butter-Fudge Sauce
Prepare as above, except stir in 1/2 cup creamy or chunky peanut butter and 1/4 teaspoon ground cinnamon with the vanilla. Makes about 3 cups sauce.
#10) Butterscotch Cookie Mix
Ingredients
2 tablespoons unsweetened cocoa powder
1/2 cup packed dark-brown sugar
1/2 cup packed light-brown sugar
Directions
1. Dry Mix: In large bowl, blend flour, baking powder, baking soda and salt. In smaller bowl, stir together half of this flour mixture and the cocoa powder so cocoa is partially mixed in.
2. Layer dry mix ingredients in jar: Spoon flour-cocoa mixture into bottom of jar; press down very hard to compact (a small spice jar works well for compacting). Spoon plain flour mixture on top of flour-cocoa mixture; compact. Continue layering with dark-brown sugar, light-brown sugar and granulated sugar, compacting each layer. Top with butterscotch chips. Seal jar tightly. Store up to 2 weeks at cool room temperature.
3. To present as gift: Decorate lid of jar with felt or fabric. Tie with ribbons and bows. Attach recipe to jar with ribbon. Include appropriate kitchen utensils if desired, such as a small whisk and wooden cooking spoon.
4. 4. Prepare instructions for using mix: Type or handwrite following recipe on large gift tag, 4 x 3 inches.Cookie Mix in a Jar: In large bowl, combine 3/4 cup cooled, melted butter with 3 large eggs and 1 tablespoon vanilla extract. Stir in contents of jar just until mixed. Drop dough by rounded tablespoons, 2 inches apart, onto a greased baking sheet. Bake in 350 degrees F oven for 12 to 13 minutes or until firm. Cool on baking sheet on wire rack for 1 minute. Remove cookies to rack and let cool completely.
#11) Cran Crackle Bars
Ingredients
6 cups tiny pretzel twists
2 tablespoons packed brown sugar
1-1/2 cups dried cranberries
1-1/2 cups lightly salted mixed nuts
1 cup white baking pieces or semisweet chocolate pieces
1/3 cup light-color corn syrup
Directions
There will be more to come from this blog author, so stay posted!
1. Preheat oven to 325F. Lightly grease a 13x9x2-inch baking pan; set pan aside.
2. Combine pretzels, brown sugar, and melted butter in a food processor container. Cover and process until mixture resembles fine crumbs, scraping sides of container occasionally. Press crumb mixture onto bottom of prepared baking pan. Bake in preheated oven for 10 minutes. Sprinkle cranberries, nuts, and baking pieces evenly over crust.
3. Combine granulated sugar, 1/3 cup butter, and corn syrup in a small saucepan. Bring to boiling over medium heat, stirring constantly (this will take about 10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup mixture evenly over cranberry-nut layer.
4. Bake for 20 to 25 minutes or until syrup mixture is bubbly over entire surface. Cool completely in pan on a wire rack. Cut into bars. Makes 24 cookies.
5. To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.
