I’ve been baking up a storm lately! I can’t believe Christmas is a week from this Saturday. I’ve made a bunch of different treats, and I couldn’t choose just one to share with you guys, so I decided to share all of them. These are all easy recipes that taste delicious! They’re also really pretty treats to give away as little gifts to friends, co-workers, etc. Hope you guys enjoy!
- 2 cups semisweet chocolate chips
- 2 cups white chocolate chips
- 6 oz. package of candy canes, crushed
- 2 tbsp vegetable oil
- On a baking sheet size 15″ x 10″, place wax paper.
- In a microwave bowl, place semisweet chocolate chips and 1 tbsp vegetable oil. Microwave for about 1 ½ minutes or until chocolate has melted (Be sure to check on chocolate half-way through just to make sure it does not burn.)
- With a spatula or cake frosting knife, spread semisweet chocolate in an even layer over the wax paper. Freeze for 30 minutes or until hard.
- Meanwhile, unwrap candy canes and place in a Ziplock plastic bag. Using a rolling pin, roll over candy canes crushing them down to bite-sized pieces.
- In a microwave bowl, place white chocolate chips and 1 tbsp vegetable oil. Microwave for about 1 ½ minutes or until chocolate has melted (Be sure to check on chocolate half-way through just to make sure it does not burn.)
- Working quickly, spread the white chocolate evenly over semisweet chocolate and sprinkle with candy canes. Gently press candy canes into chocolate.
- Freeze until set, about 30 minutes.
- Break into pieces.
- 40 Saltine Crackers
- 1 cup of butter
- 1 cup of brown sugar
- 1 cup semi-sweet chocolate chips
- 1 cup of chopped walnuts
- Preheat oven to 400 degrees.
- Line a baking sheet with wax paper and fill with crackers. If crackers don’t fit perfectly, break in half so you can cover the entire baking sheet.
- In a small saucepan, melt butter and sugar and bring to a boil for 3 minutes. Pour brown sugar mix over crackers gently.
- Bake for about 3-4 minutes.
- Remove from oven and pour chocolate chips evenly over brown sugar mix.
- Put baking sheet back in oven for 1 more minute. Remove pan and evenly smooth out chocolate. Sprinkle nuts on top.
- Allow to completely cool. Break into pieces and enjoy!
- 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
- 2 cups sugar
- 1/2 cup sour cream
- 12 ounces white baking chocolate, chopped
- 1 jar (7 ounces) marshmallow creme
- 3/4 cup thin mint cookies, crushed
- 1/2 teaspoon peppermint extract
- Line a 9-in. square pan with foil. Grease the foil with 1 tbsp butter.
- In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook and stir until a candy thermometer reads 234 degrees, about 5 minutes.
- Remove from the heat; stir in white chocolate and marshmallow creme until melted.
- Fold in crushed cookies and extract. Pour into prepared pan.
- Chill until firm.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares and store in the refrigerator.
*Yield: 2 pounds
- 5 cup white chocolate wafers
- 3 cups each of wheat, rice and corn Chex (if you don’t use all three just make sure you have 9 cups)
- 3 cups plain Cheerios
- 1 8 oz. bag of small pretzels
- 2 cups peanuts
- 1 cup Craisins
- 3 tbsp vegetable oil
- On a flat countertop, lay out several sheets of wax paper.
- In the largest bowl you own, combine cereals, pretzels, peanuts, and Craisins.
- Place wafers and oil in a microwavable bowl and heat for about 1 ½ minutes or until melted being sure to stir chocolate halfway through.
- Pour chocolate over cereal mixture and combine with wooden spoon (I also use my hands to mix everything up since it’s hard to get to the stuff at the bottom of the bowl).
- Spread out mixture over the wax paper and allow to harden completely.
- Break up into pieces and enjoy!