Holiday Tree Bark
50 saltine crackers (approx.)
2 sticks butter
1 cup soft brown sugar
2 cups chocolate chips
1 cup M&M's
- Pre-heat oven to 325°.
- Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
- Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for exactly 3 minutes. Stir constantly.
- Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers.
- Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
- Place pan in oven and bake for 7-8 minutes. The mixture will spread evenly over the crackers as it bakes.
- Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot.
- Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's on top and then place in the fridge for 30 minutes.
- Once chocolate has hardened break pieces off the foil and store for up to two weeks in an container.
Chocolate Kiss Powder Puff Cookies
one sheet pie crust that makes a 9-inch pie, thawed (I used Trader Joe's; homemade may be substituted)
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
about 3/4 cup confectioners' sugar, for dredging
- Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
- Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it's okay if not all sections are exactly the same size.
- Place one chocolate kiss in the center of each section.
|Photo Credit: Averie Cooks|
½ c. popcorn kernels
3 tbsp. canola oil
½ c. sugar
4 tbsp. butter
5 c. mini marshmallows
¼ tsp. salt
¼ tsp. vanilla extract
1 c. M&Ms
sprinkles or peanuts (optional)
- Place a heavy bottom dutch oven or saucepan over medium heat. Add the oil and popcorn and stir the kernels so that they are evenly coated. When the oil becomes hot and sizzles, add the sugar. Shake the pot or pan until the first few kernels pop. Place the lid on top and continue gently shaking back and forth while the remaining kernels pop. Once the popcorn stops, remove from heat and place into a large mixing bowl to cool.
- Next, in a small saucepan over medium heat, add the butter and marshmallows. Stir continuously until the marshmallows are melted. Remove from heat and add the salt and vanilla extract.
- Pour over the popcorn and coat evenly. Add M&Ms, sprinkles or nuts.
- Cover your hands with a light layer butter or coconut oil. Form the popcorn mixture into 3" balls. Set them on a piece of wax (or parchment) paper to cool completely, about 30 minutes.
- Substitute butter for coconut oil (and omit chocolate candies) to make this recipe dairy-free.
- Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
- Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don't overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
- Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners' sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.