Every year for the last 3 years I have made chocolate crunch with different layers of chocolate. This year I wanted to try something new. I thought using chocolate and saltines was the weirdest combination until I tasted it! To my surprise it was awesome! Crunchy, sweet, salty, it has everything you want in a chocolate crunch recipe. I’ve added a bit more then pecans as you will see in my ingredients. Chocolate saltine pecan crunch is great for the holidays, or any day for that matter. I plan to take mine to my brother’s house for New Years Eve, if it lasts the next few days in my house!
2 sticks butter
1 cup brown sugar
1 bag white chocolate chips
1/2 cup heath bar bits
1/2 cup chopped pecans
1 sleeve saltine crackers, about 40
First you’ll want to line up your crackers side by side in a baking tray. Next a medium sized pan, melt your butter and add brown sugar. When combined and melted, immediately pour on top of crackers. Spread out with a spatula until every cracker is covered in sugar and butter. Next while the mixture is still hot, sprinkle on your chocolate chips. Let them melt for a minute and spread the chocolate out until covering the crackers as well. Next, take your pecans, and heath bar, and add as your topping. Let sit for a few minutes and cool in the refrigerator until firm enough to break into pieces. Once it has cooled enough cut or break off into what ever size crunch you like. Place on a dish or store in Tupperware for safe keeping! Enjoy!
Add chocolate bars on top instead of chips for melting.
Use another type of chocolate completely instead of white.
Add, dried fruits, other nuts, granola, or anything you can think of as a favorite topping.
So it’s a few days until Christmas so I wanted to make one more type of cookie. This Christmas cut out cookie recipe is light, buttery, and so good you’ll want to eat them all! You know can’t though right, or at least you shouldn’t! The thing I love about these cookies is that they stay soft, and are so simple and quick to prepare. I actually made half of the batch last night, and have some cookie dough leftover in my fridge to make today. You may want to freeze your dough too if you don’t have time to make them all the same day. Let’s get started with how I made them.
1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
sprinkles, edible sugar pearls, French dragees
Makes about 2 1/2 dozen cookies
In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Beat in your eggs, and vanilla extract until combined.
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour. This makes the dough easier to roll out later on.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silpat.
Next on a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted holiday cookie cutters and place at least 2 inches apart on prepared baking sheets. Bake for 10 minutes, or until edges are very lightly browned. Let your cookies cool for 2 minutes on baking sheet. Remove from pans with your spatula and cool completely on wire racks.
To ice your cookies, you can use this recipe below, or use frosting from a can and add food coloring. That is what I did. I used cream cheese frosting and added my food coloring. You can make your frosting as light or as dark as you like.
Edible Paint Icing:
- 1/4 cup cold water
- 3 tablespoons meringue powder
- 2 cups confectioners’ sugar
- Food coloring, optional
In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.
Back to holiday baking today, and had some Hershey’s peppermint chocolate kisses on hand. These cookies are sweet, minty, and oh so good! They are popular to make at Christmas time, and pretty easy to prepare. As you can see in my picture, I have bundled them up in a cute cookie tin. I think these make a perfect sweet holiday gift to share with friends and family. Save some for yourself though, after all your the one making them, you must taste them before giving them away! Here’s the Hershey’s Kisses Christmas Cookie recipe I’ve come to love…
1 bag Hershey’s Kisses Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar, optional
Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
In a large bowl beat butter, sugar, vanilla, and egg until well blended. Next blend together flour, baking soda and salt. Add milk to butter mixture . Beat until well blended.
Next, shape dough into 1 inch balls. Roll in red and green colored sugar. Place on ungreased cookie sheet. (you can make your cookies as small or as large as you wish by the way).
Bake 8 – 1o minutes or until edges are lightly browned. Remove from oven and cool 2 to 3 minutes. Gently press Hershey’s kiss into center of each cookie. Remove from cookie sheet to wire rack and let cool completely. Yields approximately 35 cookies depending on size you choose.
You can store them in a tin once the Hershey’s kiss has totally hardened. You may also freeze in an air tight container wrapped with plastic wrap until ready to serve. Enjoy!
Ok so I love peppermint, I love peppermint and chocolate even more…
Today I made white chocolate peppermint cookies. It’s the first cookie on my Christmas cookie list, and they were a big hit! Both my husband and my little one loved them, and I even shared some with my good neighbor. I found this easy recipe on the back of my white Ghirardelli chocolate chips, and the only thing I really added was peppermint extract, red chocolate chips from Nestle, plus crushed candy canes for a minty topping. I know you will enjoy these, and perhaps you’ve already made them. I just wanted to share with you how I made them.
1 cup butter, (2 sticks) room temp
1 1/2 cup granulated sugar
1 cup brown sugar
1 1/2 tsp vanilla
2 tablespoons peppermint extract
3 cups unsifted flour
1/2 tsp baking powder
1 tsp salt
2 cups Ghirardelli white chocolate chips
1/2 cup Nestle red chocolate chips, ( see side note at bottom)
2 tablespoons peppermint extract
crushed candy canes
Preheat your oven to 350F. In a large mixing bowl cream your granulated sugar, brown sugar, and butter until fluffy. Add your vanilla, eggs, and peppermint extract. Beat well. In another bowl add your flour, baking soda, and salt. Stir in your white and red chocolate chips. Crush your candy canes and sprinkle on top of cookies. On an ungreased cookie sheet drop teaspoon sized dough and bake for 10-12 minutes. You can make your cookies your own size, I got approximately 5 dozen cookies!
Ok for the red chocolate chips I had to separate a bag of Nestlé’s holiday chips which had brown and green chips as well. I literally took all the red ones and added them to my recipe. Easy as that! You may freeze these, or chomp on them with friends and family right after they are done baking! Enjoy!
So I’m getting into the spirit of the holiday season and to start it off, tomorrow is Thanksgiving! I can’t help but think of the holiday treats I want to make, there are so many. I was in charge of bringing a dessert to my sister’s house tomorrow, so I thought chocolate. After a big Thanksgiving meal, a luscious piece of chocolate in the form of a truffle would hit the spot. After all who doesn’t love chocolate? Well actually my husband, he’s nuts! My decadent chocolate graham cracker truffles are easy, and a dessert you can make ahead of time and store in your freezer until you need them. Mine will be in my fridge tonight for tomorrow’s feast!
Ingredients you will need…
3 cups confectioners sugar
3 cups chocolate chips, I used Ghirardeli
1 1/2 tsp vanilla extract
12 ounces cream cheese
1/4 cup graham cracker crumbs , plus more for coating truffles
zest of 1 orange
1/2 tsp ground ginger, optional
In a double boiler add your chocolate chips. You can also place a bowl over a pot with boiling water. Let them melt completely. I transfer my melted chocolate to a mixing bowl, you don’t have to. Add your confectioner’s sugar, cream cheese, vanilla, graham crackers, orange zest, and ginger. Mix well, and let sit and cool in your refrigerator for at least 2 hours. Once it has hardened, you can use a melon baller, or tablespoon and make rounded chocolate balls. Roll your chocolate in graham cracker crumbs and set aside. You may also roll your chocolate truffles in peanuts, sprinkles, mint candies, mini chocolate chips, and whatever you can think of. You may also swap out your vanilla extract for another extract, or add a little zing with some rum for the adults! This is a variable recipe. you can add more spices, and make these truffles as big or as small as you like. I made about 30 with mine. You can easily freeze your chocolate graham cracker truffles in Tupperware and place plastic wrap around it. I hope you enjoy these!