Christmas treats are my downfall. I LOVE LOVE LOVE the flavors of peppermint, chocolate, orange, cherry, peanut butter, and basically anything that has a sweet/salty combo! Lucky for me, many Christmas treat recipes fall into one of these categories! So this week I wanted to share a few treats that would be easy for goodie plates or small gifts for neighbors, teachers, friends, etc.
First off, peppermint bark pretzels. Here we are with the peppermint, chocolate, and my sweet/salty combo. Need I say more?!
Peppermint Bark Pretzels
Semi-Sweet Chocolate chips or CandyQuik
White Chocolate Chips
Crushed Candy Canes
Begin by melting the chocolate chips over a double boiler. I like to use Ghirardelli chocolate chips but another great option is CandyQuik which can be found in the Target baking aisle. Once the chocolate is melted dip the pretzels in and use a fork to take them out. The fork helps avoid big clumps of chocolate piled under the pretzel. Give them a light shake to remove any excess then place on a wax paper lined baking sheet. Allow the chocolate to harden.
Melt the white chocolate chips in a separate bowl then place into a piping bag. Snip the tip of the bag and drizzle over the pretzels. Immediately sprinkle the crushed candy canes on top. Allow chocolate to harden a few hours or place in the refrigerator for about 15 minutes.
Recipe Source: UCreate
Next up, some yummy cookies! I love cookies that are just a little bit different from the norm…hence these cookies. I know with most people there is a love or hate relationship with chocolate covered cherries. I really had never had them growing up that I remember, but they have always been one of my husband’s favorites. So we always have a box or two around during the holidays, and I have grown to really like them myself!
Even if you don’t like the boxed variety, these cookies will still knock your socks off!
Chocolate Covered Cherry Delights
1/2 cup melted butter (1 stick)
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup cocoa
1 1/2 cups all-purpose flour
1 10-oz. jar maraschino cherries*
1 cup chocolate chips
1/4 cup sweetened condensed milk
Preheat the oven to 350F.
Melt the butter and mix in the sugar. When the mixture has cooled off a bit, add the egg and mix. Add the baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition. Add the flour and mix well. The dough will be stiff and a bit crumbly.
Drain the cherries and reserve the juice.
Roll the dough into walnut-sized balls and place on a greased cookie sheet, 12 per sheet. Press down in the center of each ball to make an indentation. Place one cherry in each indentation.
In a double boiler, combine the chocolate chips and the sweetened condensed milk. Heat on low, stirring, until the chocolate chips have melted. Start adding in some of the reserved cherry juice, 1 teaspoon at a time, until the sauce is thick and will glob off a spoon. If it won’t glob off, keep adding juice until it is the right consistency. Spoon a small bit of the sauce over the center of each cookie – just enough to cover the cherry. It shouldn’t drip down the sides.**
Bake in the preheated oven for 10 minutes. Let the cookies cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.
Recipe Source: Taste and Tell
britni (My Recipe Box)