Hello Friends and Happy Wednesday!!
Today I’m sharing some Christmas treat ideas in case you need some inspiration.
I shared these Ooey Gooey Butter Red Velvet bars a few years back! They’re always a great hit, and they actually one first place last week at our school’s Bake Off!
I also share my Chocolate Mocha Crinkles on that post, so you can see both there. Those are always a hit too!
I made these Hot Chocolate Cookies
The key is these Marshmallow bits. I found mine at our local Walmart. However, if you’re looking for online Delivery, I found them at Walmart & Amazon. Walmart seems to have a quicker turn around time.
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 1/4 cups all purpose flour*
- 4 packages hot cocoa mix** or 3/4 cups hot cocoa mix – NOT SUGAR FREE VERSIONS
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup Mallow Bits*** mini marshmallows do not work the same and can be a bit of a sticky mess
This Christmas Crack was so easy! Honestly, I could make this all day everyday. I got the recipe here. I followed it exactly because I didn’t want the toffee to burn. It turned out perfect! And so delicious!!
Ingredients
- 24 saltine crackers or use graham crackers
- 16 tablespoons unsalted butter cubed
- 1 cup light brown sugar lightly packed
- 2-1/4 cups semi-sweet chocolate chips
- Toppings as desired see note 1
Instructions
- Preheat oven to 400°F. Line a 15×10-inch sheet pan with heavy-duty foil and generously coat with cooking spray. Cover the pan with an even layer of saltine or graham crackers. See note 2 for some tips before you get started.
- In a medium pot, combine the cubed butter and brown sugar. Set the pot over medium-low heat. Resist the urge to raise the temperature, even if it seems slow to start. Stir constantly with a silicone spatula, moving gently in one direction, until the mixture reaches a full boil. Once boiling, stop stirring and let it boil for exactly 3 minutes.
- After 3 minutes, remove the pot from heat and immediately pour the mixture evenly over the crackers. Use a spatula to spread it as needed; it doesn’t have to be perfect, as it will even out during baking.
- Bake for 5 minutes, then very carefully remove pan from oven. Let stand for 2 minutes and sprinkle chocolate chips evenly over crackers. Let rest without touching for 5 minutes. Use a clean offset spatula to gently spread and coax the chocolate into an even layer. If adding toppings, sprinkle on immediately.
- Transfer pan to fridge and let chocolate harden for about 30 minutes, or freeze for 15 minutes. Remove from fridge, lift cracker from foil and break or chop into pieces.
Recipe Notes
Note 2:
- Make sure to use a rimmed sheet pan or the toffee will spill all over the oven! Also, take time to line the pan carefully so that washing/cleanup is easy after.
- Do not increase the heat until the sugar is completely dissolved over medium-low heat. This will take a good amount of time and requires patience.
- Stir steadily and consistently, always stirring in the same direction, at a slow speed. If you whisk or stir too quickly, the toffee will separate.
Storage: Store in an airtight container for up to 2 weeks.
And that is it for today! I’ll be back on Friday! Happy Baking!
xo
Thank you to Amazon and Collective Voice for sponsoring this post! This post contains affiliate links.