Wednesday, December 7, 2016

A Sweet Binge

Nut Goodie Bars
Cook's notes: The recipe has been halved since these bars are decadent and rich and one bite will really do :)  Cut into 1 inch squares and keep refrigerated though they won't last long. Choosing between Nut Goodie cookies or bars is a tough choice since both are great gifts and taste delicious. I might weigh in more for the bars as there are less steps. Use wax paper in between layers when packaging.  Be sure to bake in a glass pan.

Ingredients

  • 6 oz. semi- chocolate chips
  • 6 oz.butterscotch chips
  • 1 cup creamy peanut butter
  • 1/2 cup melted butter
  • 1/4 cup milk
  • 2 TB. cook 'n serve vanilla pudding mix (not instant)
  • 3 cups powdered sugar
  • 3/4 tsp. maple flavoring
  • 1 cup salted peanuts, coarsely chopped
Directions:
  • Melt together chocolate chips, butterscotch chips, and peanut butter on low heat or microwave. Spread one-half of this mixture on to a buttered foil lined glass 8x8 pan. Refrigerate until firm. 
  • Mix together butter, milk, and vanilla pudding mix. Bring to a boil. Remove from heat. Add powdered sugar and maple flavoring and beat until smooth. Spread over chocolate layer and refrigerate 1 hour.
  • Add the salted peanuts to the remaining chocolate mixture. You may have to slightly remelt the chocolate. Spread over the top of the bars . Refrigerate until serving. 
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Crisp Toffee Cookies

Cook's Notes: Crispy, chewy joy of deliciousness that goes great with a morning cup of tea or coffee. Recipe adapted from Food Network. Makes 2-1/2 dozen.  

Ingredients:
  • 1 cup (2 sticks) butter, softened
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 (10-ounce) bag toffee candy bits
  • 1 cup dry oatmeal
  • 1 cup sweetened flake coconut
  • 1 cup chopped almonds or pecans

Directions:
  •  Toast the coconut and nuts ahead for 3 minutes at 350 degrees. Set aside.  
  • Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, toasted coconut and nuts.
  • Refrigerate dough one hour or 1/2 hour in freezer. 
  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. 
  • Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 10-12  minutes. Cool on a wire rack.
One more idea 
Peanut Butter Cookies 
decorate with red M and M's and pretzels

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