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Category Archives: Christmas Baking

Reese Oatmeal Cookies

Oatmeal Cookies with Reese Peanut Butter Cups

I was trying to clean my baking cupboard this afternoon and found an overwhelming amount of christmas chocolates left to use up. I had been melting most of the plain chocolate into candy cane bark but still had more to use – including a bag full of Reese’s Peanut Butter Bells. So, naturally – the only thing better than Reese’s – would be Reese’s wrapped in cookies. I made a couple adjustments to a recipe I found online and came up with this – delicious!!!

Ingredients:

1/4 cup butter softened
1/4 cup shortening
1/2 cup sugar
1/2 cup brown sugar1 egg
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oatmeal
1 cup chopped up Reese’s Peanut Butter Cups/Bells in this case

Beat butter, shortening, and sugars until well blended. Mix in egg. Stir together flour, baking soda and salt; blend into butter mixture. Stir in oatmeal. Stir in peanut butter cups.  Drop by the tablespoon onto ungreased cookie sheets/parchment paper bake at 350 for about 12 minutes. Let cool – if you can – Enjoy!

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Candy Cane Bark!

Candy Cane BarkOk, its time to get Christmas Baking!! And in order to do that I needed a little snack to get me through. A super quick and easy treat is the Candy Cane Bark. Its great wrapped up for a hostess gift, or out on a dish for a party  … but even better in a ziploc in the fridge to pick at all day/season long!!

Ingredients:

Package of semi-sweet chocolate chips (about 2 cups)
Package of white chocolate chips (about 2 cups)
6-10 candy canes smashed up (depending how candy-cane-ish you like it)

Directions:

In a double boiler, or, if you don’t have one like me a small pot on top of a bigger pot with boiling water, just make sure that the smaller pot won’t sink down and the water overflow!!! Melt the semi-sweet chocolates until smooth, pour into a tin foil-lined baking pan and spread using a spatula. Clean pot, add the white chocolate chips and melt until smooth, pour on top of the semi-sweet chocolate chips and spread. You can either leave it so its distinct layers, or swirl around like I did. Cover with smashed up candy canes and chill for 1/2 hour in the fridge. Break into  small pieces and enjoy! Best if kept in refrigerator.

Note: I was out of white chocolate chips so I melted a bunch of  lindor white chocolates. If you have leftover chocolate bars might as well use them up. And don’t worry about portions its really just having chocolate, melting and topping with candy cane for a delicious treat!