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Back in the previous century, my family, originally from Oklahoma and Texas, saw a recipe for a vanilla fudge with pecans published in the Daily Oklahoman. Aunt Bill's Brown Candy has been made by my family ever since 1936. It's not the easiest candy to make, but it is fabulous!
Rebecca Beeson

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This rich brown candy is an old-fashioned, creamy, pecan candy made with sugar, cream, butter, and pecans. Make it for a family candy-making event.

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https://www.glorioustreats.com/hot-cocoa-cookies/

These are divine! Enjoy!

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These Hot Cocoa Cookies are chewy, chocolaty and oh so delicious! These have quickly become my favorite Christmas cookie!

I created this recipe to take to a friend's Christmas Cookie Exchange Party, and they were a huge hit!

These cookies start with a brownie-like cookie base, then get topped with a marshmallow, fudge glaze and sprinkles... what more could you want? =)

PIN IT NOW to save for later!

Earlier this week, I shared the pretty details of my friend Bethany's Cookie Exchange Party.

Normally, if I'm invited to a cookie exchange I might make some pretty decorated cookies... but I knew Bethany had that covered.

So I baked up these Hot Cocoa Cookies, and I'm so glad I did! They're chewy, chocolaty and oh so cute!

Feel free to use different sprinkles for different holidays, or to match a color theme... easy peasy!

How to Make Hot Cocoa Cookies

Hot Cocoa Cookies

Rich, chocolaty and delicious, these are a perfect cookie for Christmas, or any time of year!

For the icing

Make the cookies

In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.

Add the cooled chocolate mixture and blend until just combined.

While mixing, add the flour mixture slowly and blend until just combined.

Scrape down the sides of the bowl, then cover the dough and refrigerate at least 1 hour. The dough should be firm. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.

While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

Prepare cookie icing

Prepare cookie icingby combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.

Allow icing to set up about 30 minutes before serving.

Cookies can be stored in an airtight container up to 2 days. Change the sprinkles to coordinate with various holidays.

PIN IT NOW to save for later!

This is the perfect recipe to add to your holiday cookie trays, or bring to a cookie exchange... just be sure to save a few for yourself! =)

Happy baking!

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These Hot Cocoa Cookies are chewy, chocolaty and oh so delicious! These have quickly become my favorite Christmas cookie! I created this recipe to take to a friend's Christmas Cookie Exchange Party, and they were a huge hit! These cookies start with a brownie-like cookie base, then get topped with a marshmallow, fudge glaze and sprinkles...

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We always have a batch of chex mix to munch on at holiday time. This recipe is pretty similar to how we make it, except we use mixed nuts instead of just peanuts and we add plain cheerios instead of the bagel chips.
*Make it Gluten Free by skipping the wheat chex and using gluten free pretzels**

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A step-by-step recipe for making the best homemade Chex mix.

Chex mix is the ultimate DIY snack. It's crunchy, just the right amount of salty, and stays good for several weeks, making it the perfect thing to keep on the counter for midday nibbling. Plus, our version can be made with whatever cereal, toasted nuts, and crunchy snacks you've stocked up on.

Many Chex mix recipes (including the original) have you simply melt some butter and pour it over the ingredients.But we firmly believe that the very best, most irresistible Chex mix is oven-baked Chex mix. Oven-baked Chex mix takes whatever mix of ingredients you're using, tosses them in a generous amount of heavily seasoned melted butter, and bakes it in the oven until crisp and perfectly toasted. Here's how to do it.

The Best Ingredients for Oven-Baked Chex Mix

Traditional Chex mix is made with a combination of Chex cereals (both rice and wheat varieties), pretzels, bagel chips, and nuts, but what you add to the mix is totally up to you. For this recipe, we stuck to the classic combo and opted for peanuts as our nut, but you can mix and match your favorite snacks however you like.

Don't have Chex? Use Cheerios or Crispix instead. Peanuts not your thing? Swap them out for almonds. However you riff, just be sure to keep the total volume of snacks the same to ensure that the butter mixture coats each and every piece. Here's a helpful formula.

9 cups cereal (Chex cereal preferred, but any savory variety will work) + 1 cup nuts + 5 cups add-ins (such as pretzels, chips, or crackers)

This recipe's blend of spices is also pretty traditional, and gives the mixture its bold, savory flavor. A combination of seasoning salt (we like Lawry's), onion powder, and garlic powder give it a pop of flavor, while a generous amount of Worcestershire sauce lends a subtle savoriness that rounds it all out.

Why Oven-Baked Chex Mix Is the Best Chex Mix

Baking Chex mix in the oven transforms it into a toastier, crunchier version of the classic, and makes the flavors of the spices pop and become bolder. Think of it like the difference between raw nuts and toasted nuts. Toasted is always better.

The trick to getting the Chex mix perfectly crisp and golden is to gently toast it at a low temperature. Our recipe calls for baking it at 250°F, which for some ovens is the lowest temperature it will go. If your oven can only go down to 275°F, that also works - just keep an eye on it to make sure it doesn't burn, and pull it out as soon as it gets golden. The low-and-slow bake helps the moisture in the butter evaporate so that the mix gets crispy, and it makes sure the nuts and cereal don't burn and get bitter.

3 Tips for the Best-Ever Oven-Baked Chex Mix

Before you head into the kitchen to make this Chex mix, keep these tips in mind.

1. Don't skimp on the seasoning. The recipe makes a lot of Chex mix, and it can handle a lot of seasoning, so be sure to use the full amount even if it seems like a lot.

2. Toss the Chex mix with the butter in two steps. To make sure that every piece of your Chex mix is evenly coated in the butter mixture, pour half of it over the Chex mix, give it a toss, then proceed with the rest.

3. Stir the Chex mix every 15 minutes as it bakes. To make sure the Chex mix is toasting evenly, give it a stir every 15 minutes.

A step-by-step recipe for making the best homemade Chex mix.

YieldServes 8 to 10, Makes 15 cups

Prep time 10 minutes

Cook time 45 minutes to 50 minutes

Ingredients

Instructions

Recipe Notes

At Kitchn, we know how important it is to find recipes that are worth your time. That's why every tutorial - like this one - features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: recipes@thekitchn.com.

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How to Make a Big Batch of Homemade Chex Mix with Whatever Snacks You've Got

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A step-by-step recipe for making the best homemade Chex mix. Chex mix is the ultimate DIY snack. It's crunchy, just the right amount of salty, and stays good for several weeks, making it the perfect thing to keep on the counter for midday nibbling.

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Unsure if this is the exact recipe, but my mom makes these all the time and I will be making them to send to my many out-of-state friends! I like to sprinkle the tops with sea salt.

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Brown butter chocolate chip cookies are thick, chewy, and unlike any other chocolate chip cookie. There's as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of classic chocolate chip cookies!
Welcome to Day 10 of the 2014 Sally's Cookie Palooza. Are you sick of cookies ye... I can't even finish asking that. These brown butter chocolate chip cookies are simply amazing with a flavor you can't quite put your finger on until you realize it's all BROWN BUTTER.

Welcome to your new brown butter addiction.

There's as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of ordinary chocolate chip cookies. If you've browned butter before, you're familiar with the unsurpassable nutty flavor that comes along with it. Browning butter, a simple technique, can be done on the stovetop. The aroma of browned butter alone is enough to anyone salivate and the flavor is absolutely marvelous.

What is Brown Butter?

Browning butter is a basic technique that considerably changes the flavor of anything it touches. I wrote an entire tutorial on how to brown butter if you're interested in learning more about this one ingredient wonder. Browning butter is very easy because all you're doing is gently cooking butter. This melting method gently cooks the butter until it develops a nutty flavor and toasted aroma. It's like toasted hazelnuts swimming in a pool of caramel sauce. So good! You can taste this upgraded flavor in recipes like blondies, brown butter pound cake, brown butter cream cheese frosting, brownies, and today's chocolate chip cookie recipe.

How to Brown Butter

How to brown butter: Cut the butter into pieces and place in a light-colored pan or skillet over medium heat. A light colored pan helps you determine when the butter has browned. This is important because there are only a few seconds between beautiful brown butter and burnt butter! Stir the butter as it melts. After the butter has completely melted, continue cooking on medium heat until the butter turns a light amber color and smells nutty. Immediately remove from heat and pour into a heat-proof bowl. There will be little bits of milk solids at the bottom of the pan. Don't leave those behind! The toasted milk solids carry a lot of the brown butter flavor.

Can I Use Brown Butter in Any Cookie Recipe?

Going the extra mile to brown butter for cookie recipes makes a good cookie, a great cookie. But browning butter isn't a technique that will work with ALL cookie recipes. Typically the recipe requires some testing if you're replacing creamed butter with browned butter or melted butter with browned butter.

What's the reason? During the browning process, as butter goes from yellow to amber in color, it loses some moisture, about a 20-35% loss. This is a considerable amount of moisture to leave out of your recipe! Maybe adding a little extra butter or another egg yolk to the cookie recipe will make up for this moisture loss? But then you may have too much concentrated fat in the cookie recipe. Confused? Trust me, I was too.

Let me make it easy for you. Browning butter = unbeatable flavor with moisture loss. Cookie dough using browned butter needs extra moisture. Adding 1-2 Tablespoons of milk will add the proper amount of moisture back to the dough.

Chilling is Crucial for Brown Butter Chocolate Chip Cookies

1. Chill browned butter: After browning the butter, chill it in the refrigerator. Chilling the brown butter will solidify it. Once chilled into a solid mass, cream it with the sugars just as if you were creaming softened butter. The key to chilling the brown butter? Chill it in a large container or baking pan. The larger the container or pan, the thinner the layer of butter will be and the quicker it will solidify.

2. Chill cookie dough: After the cookie dough is all mixed up, you have to chill it again. This takes another 3 hours, but there's a reason for it. Chilling cookie dough not only ensures a thicker, more solid cookie but an accentuated flavor. Time in the refrigerator develops a heightened buttery and caramel flavor. Pair this with the flavor of brown butter? MIND BLOWING.

Chilling the brown butter until it's totally solid takes about 2-3 hours and chilling the prepared cookie dough requires the same. We're looking at 4-6 hours of chill time. Taking this times guarantees a thick and majorly flavorful chocolate chip cookies. I promise they're worth the wait!

How does this recipe compare to my Chewy Chocolate Chip Cookies? That cookie uses melted butter, not browned. You can definitely sub brown butter for melted (in fact, some readers have!) but I find the resulting cookie a little crumbly which is in part to the missing moisture, explained above.

Quick Tips for Perfect Brown Butter Chocolate Chip Cookies

Cornstarch: Cornstarch creates a softer cookie. Do not leave it out!

Sugars: Use more brown sugar than white for a chewier, softer cookie.

Eggs: An extra egg yolk equals a richer tasting cookie.

Milk: Milk makes up for the loss of moisture in the browning process.

Plan Ahead: Make sure you plan ahead and have enough time for both stages of chilling. Chilling is everything in this cookie recipe.

Nuts: Feel free to add chopped nuts like pecans or walnuts, making sure to leave the total amount of add-ins (including chocolate chips) at 1 and 1/2 cups.

Pro Tip: Sandwich butter pecan ice cream in the center of two cookies. You're welcome.

If there's any cookies leftover, wait until you try these brown butter chocolate chip cookies on day 2. The flavor is out of this world!

Brown Butter Chocolate Chip Cookies

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Brown Butter Chocolate Chip Cookies | Sally's Baking Addiction

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Brown butter chocolate chip cookies are thick, chewy, and unlike any other chocolate chip cookie. There's as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of classic chocolate chip cookies! Welcome to Day 10 of the 2014 Sally's Cookie Palooza.

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Christmas at my G-ma's was always lots of Cannelloni, garlic bread, and tasty desserts.

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This is not an old family recipe, but it's my mom and I's favorite cookie! I am actually not a huge cookie fan/overly sweet things - so this recipe is PERFECT! :)

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Prep 60 min

Total 1 hr 15 min

Servings 48

There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season. MORE+LESS-

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Expert Tips

This dough doesn't spread during baking, so arrange them about 1 inch apart on the baking sheets. Like shortbread they don't brown; they're done when firm to the touch.

Similar cookies are called snowballs or a version that's filled with rich pine nuts can also be called Mexican wedding cakes.

Tea cakes are rich, crumbly, and a style of bite-size shortbread. Short doughs refer to tender cookies and pastries that are influenced by the ratio of fat and flour.

Vary the texture and flavor by playing with different nuts. Cashew, hazelnut, pecans or walnuts are good choices, especially if toasted and finely ground before mixing into the dough.

Nutrition Facts

Serving Size: 1 Serving

Calories

75

Calories from Fat

45

% Daily Value

Total Fat

5 g

Saturated Fat

1 g

Cholesterol

0mg

Sodium

55 mg

Potassium

15 mg

Total Carbohydrate

6 g

Dietary Fiber

0g

Protein

1 g

Vitamin A

4%

4%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

2%

2%

Exchanges:

1/2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

There's no denying the tactile joy of maneuvering your lips around a dusting of powdered sugar to reach the melt-in-your-mouth center of these tea cookies. The powdery, sweet residue is just one of the signatures of this snowball-shaped treat. Because they're made with real butter and chopped nuts, these cookies have a melting texture and a distinctively rich taste. In addition to being known as Russian tea cookies, they're also called Mexican, Italian or Swedish wedding cookies, Austrian kipferin, butterballs and snowballs. No matter what they're named, these tea cookies are all prepared in basically the same way, being rolled in powdered sugar while still warm, then coated again once they've cooled off a bit. Heat up a samovar (or just a regular teapot), brew some of your favorite tea, and have an old-fashioned tea party with these classic treats. If you'd like to try some variations on the snowball theme, check out Betty's best snowball cookies collection.

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There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season.

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Hot chocolate, (instant mix or from scratch) a shot of butterscotch snaps or stir in 1 -2 table spoons of butterscotch chips whip cream on top and sprinkle with toffee chips or chocolate sprinkles! YUM!

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This can be made with GF crackers and dairy free chocolate chips too!

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Total Time

Prep: 15 min. Bake: 10 min. + chilling

Makes

2 pounds

Everyone loves these salty-sweet treasures-their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts

Ingredients

40 saltines

1 cup butter, cubed

3/4 cup sugar

2 cups semisweet chocolate chips

1 package (8 ounces) milk chocolate English toffee bits

Directions

1. Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside.

2. In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers.

3. Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.

4. Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

Test Kitchen Tips

High humidity can cause sugary treats to become tacky. It's best to make candy on drier days.

Matzo crackers are a great substitute for saltines and perfect for Passover.

For deeper, more nuanced flavors (toasty and a tad bitter-those are good things!), substitute brown sugar for white, or brown your butter before adding sugar.

Check out more ideas for barks and brittles.

Nutrition Facts

1 ounce: 171 calories, 12g fat (7g saturated fat), 21mg cholesterol, 119mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 1g protein.

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Total Time Prep: 15 min. Bake: 10 min. + chilling Makes 2 pounds Everyone loves these salty-sweet treasures-their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite!

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This is one of our favorite Buddy the Elf desserts! Inspired by Buddy’s spaghetti, this bark recipe incorporates candies and ramen noodles.

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Ham and cabbage! It's such a simple but comforting meal. Simmer a ham roast all day in a big stock pot. When there's ~1 hour left, quarter a green cabbage and add to the simmer, in the last 30 minutes add carrots and boil potatoes separately. When it's all done you have a big plate of boiled goodness, broth, and salt/pepper.

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This recipe came from my mom's side of the family.  I am sure there have been changes over the years, but it is one of the best fudges I have ever had.  If you like creamy fudge- try this.
2 c sugar
1/2 c butter
1 can Evaporated milk
1 tsp vanilla
1 PKG large marshmallows
1 PKG 12 oz choc chips (we use Tollhouse)

Prep 9x13 pan- coat with butter to won't stick. (yes, use butter, not spray)
**Do not cook on high heat because will scotch if too hot

Using a thick bottom pan, cook sugar, butter and evap milk to soft ball stage (cold water test- not thermometer) add vanilla just before reaches soft ball stage.  When it reaches this stage, turn off heat and add marshmallows stir to melt- then pour in chocolate and stir.  Mix in nuts if you choose 1/2c-1 cup depending.  I have used pecans or walnuts.

Immediately pour into your buttered pan and set aside to chill.  I normally leave the pan on the counter for awhile to let it start to cool and harden, then I move it to the garage where cold or the fridge.  Let fully cool before cutting into pieces.  Cut into pieces the next day, and set in air tight container.  If you want the fudge to firm up a little more, leave space around them and a corner up.  Lasts quite a while in fridge.
Enjoy from North East Iowa -
Staci Jenks

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Gluten free recipes - gfJules - with the #1 Flour & Mixes

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Gluten Free Pecan Snowball Cookies - no grit - thanks gfJules!

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Gluten Free Pecan Snowball Cookies ("Wedding Cookies") are delightful balls of crumbly, nutty, powdery yumminess, delicious without gluten, eggs or dairy!

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Great gluten free recipes for every occasion.

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These gluten free chewy gingerbread men cookies are soft and perfectly spiced for all your holiday cookie-baking needs-or any time of year.

I have a cookie deadline coming up, and it's no laughing matter I tell you. There are cookies to be made! Each year, I make a box of Christmas cookies for each of the people on my husband's team at work.

This year, there are 17 cookie-eaters on the list (there were 18, but one person's freelance contract was up last week and I'm a terrible person because my very first thought was that maybe I can make about 2 dozen fewer cookies and isn't that a relief?!).

Since there are just.so.many.cookies.to.make, I scaled down the boxes this year to 4-inch squares. These soft and chewy gluten free gingerbread men cookies are the sort of cookies you put on the top of the cookie box. They're anything but cheater cookies.

If you're looking for more soft and chewy gluten free cookies, be sure to check out my recipe for thick and chewy gluten free chocolate chip cookies. They're a true classic, perfect for any cookie plate!

Now these cookies, they're gingery and cinnamony, and they don't mind a bit if you bite their heads off. Especially if it's in service of showing their soft insides.

Don't get upset, but the dough is sticky. I know I know it's not great fun to work with sticky cookie dough, but just follow my directions and it'll all be okay.

Simply roll out the dough between two sheets of unbleached parchment paper when it's still soft (it will roll out nice and easy). Next, cut out shapes with a floured cookie cutter.

Finally, place the dough in the freezer to firm up. That will make the dough easy to roll, and the shapes easy to transfer to the baking sheet. Trust me!

Speaking of trust, I almost feel bad that these little guys are so peaceful and trusting. Right up until the moment when they get their heads bitten off. Or perhaps you start with the arms and legs, before you go for the head. So twisted, yet so delicious. The holidays can be confusing!

By the way, if you're looking for cookie cutters, I seem to find the very best metal cookie cutters in (of all places) my local hardware store. I know! Crazy, right?

I'm thinking about doing a post with all my favorite kitchen equipment, large and small, what brands I like best, and where I buy everything. Like the baking pantry post, but about equipment.

Ingredients

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon kosher salt

1 tablespoon (21 g) honey

1/2 teaspoon pure vanilla extract

Directions

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, molasses, honey, egg and vanilla, mixing to combine after each addition. The dough will be thick and sticky.

Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 3/8-inch thick (more than 1/4-inch, less than 1/2-inch). If you are concerned that the dough will be difficult to handle, place it in the refrigerator or freezer after you roll it out to allow it to firm up. Pull back the top sheet of parchment paper, dip a gingerbread man cutter in all purpose gluten free flour or cornstarch, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape. Place the dough on a flat, portable surface like a cutting board and place in the freezer until firm (about 10 minutes).

Once the dough has chilled, peel back the rest of the dough from around the cut-outs and gather the scraps. Then carefully peel off the cut-out shapes and place them, about 1 1/2-inches apart, on the prepared baking sheets. Repeat the process with the remaining dough until you have used it all.

Place the cut-outs on the baking sheets in the refrigerator or freezer until firm (about 20 minutes in the refrigerator, or just 5 minutes in the freezer). This will help them keep their shape during baking. Place in the center of the preheated oven and bake until just set, about 8 minutes. Remove from the oven and allow to cool completely on the baking sheets. Decorate the completely cooled cookies with royal icing, if desired. Allow the icing to set for 24 hours before stacking the cookies.

Looking for crispy Gluten Free Gingerbread Men? We've got those, too. :)

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Soft and Chewy Gluten Free Gingerbread Men | Great gluten free recipes for every occasion.

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These gluten free chewy gingerbread men cookies are soft and perfectly spiced for all your holiday cookie-baking needs-or any time of year. I have a cookie deadline coming up, and it's no laughing matter I tell you. There are cookies to be made!

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I make this with and without the nuts etc.  You can wrap these up and give as gifts.  You can put them in smaller round cake tins and make small ones too!

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Get Five-Minute Fudge Wreath Recipe from Food Network

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Chocolate Peanut Clusters aka Christmas Crack

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Chocolate Peanut Clusters aka Christmas Crack

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https://www.tasteofhome.com/recipes/chocolate-peanut-clusters/ I usually use the recipe that includes a bag of peanut butter chips as well. I put all ingredients in my crockpot on high and stir every 30 minutes until I have a lovely velvety mix and then drop by the spoonful onto wax paper or foil. These are everyone's favorite. So easy! Don't lick the spoon too much ;)

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Total Time

Prep: 10 min. + chilling Cook: 5 min. + cooling

Makes

10 dozen

There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.

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Ingredients

2 pounds white candy coating, coarsely chopped

1 package (12 ounces) semisweet chocolate chips

1 package (11-1/2 ounces) milk chocolate chips

5 cups salted dry roasted peanuts

Directions

1. In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts.

2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

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There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.

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https://www.spendwithpennies.com/peanut-butter-cornflake-cookies/#wprm-recipe-container-121580 I just made these for the first time this year, and I can't stop eating them! These would probably qualify in the GF category as well. Very easy. I sprinkled them with red, gold, and green sugar sprinkles.

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Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!
© SpendWithPennies.com

Most people are probably currently trying to behave themselves and stick to their New Year's resolutions, but I am not one of them. So for those of you who are, I apologize in advance for tempting you with these chewy and delicious Peanut Butter Cornflakes No Bake Cookies.

Seriously, I know, it seems completely unfair of me to dangle such a recipe in front of you while you're trying to be good, but these are just too good not to share! Like addictively good!

I'm a huge fan of no bake cookies, my mom made them all the time when we were growing up and I continue to make them in tons of different flavors today, like my Irish Cream No Bake Cookies or my Peanut Butter No Bake Cookies.

Traditionally, I make my no bake cookies with an oatmeal base, but for this recipe I decided to try something a little different, Corn Flakes! Not overly sweet, this boring breakfast cereal pairs with the creamy peanut butter to create a wonderfully sweet and salty cookie!

They're also SUPER chewy and my husband loves them even more than the classics. In fact, I packaged most of the batch up for him to take into work and they never made it because he keeps stealing cookies out of the container and there's no longer enough left to share!

This recipe is made with just 5 ingredients: peanut butter, corn flakes, sugar, corn syrup, and vanilla. They're made right on the stove top and are ready in minutes, and I promise the whole family won't be able to get enough of them!

Peanut Butter Cornflake Cookies (no bake)

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

More Recipes You'll Love
Easy Chocolate Peanut Butter Fudge Double Chocolate Peanut Butter Cup Cookies No Bake Chocolate Cookies (Peanut Free)

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Peanut Butter Cornflake Cookies (no bake)

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Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all! © SpendWithPennies.com Most people are probably currently trying to behave themselves and stick to their New Year's resolutions, but I am not one of them.

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My family's favorite bar cookie is https://preppykitchen.com/lemon-bars/. I cheat on these, too, and by the box. They're amazing.

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Lemon bars are one of the EASIEST desserts to make but they're guaranteed to bring a smile to your face. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond delicious; so bright and zingy with all the lemon flavor from the juice and zest, they're simply irresistible!

What You'll Need For This Recipe

Lemons: Fresh lemons, not from a bottle. I've had a questions about using other citrus fruit and that is totally fine. Try subbing in some orange juice and zest.

Butter: I always specify unsalted butter just because different manufacturers add various amounts of salt to salted butter. The best way to have uniform results from a recipe is to use unsalted butter then add however much salt you need separately. If you don't have unsalted butter then go ahead and use salted butter! Just omit the extra salt.

How to Make Lemon Bars

1. Set oven to 350F and line a 9×13 inch baking dish with parchment paper. Sift the flour, salt, and powdered sugar into a bowl and whisk together.

2. Pour in the melted butter. You can also make the shortbread crust in a stand mixer fitted with a paddle attachment, there's less elbow grease needed and the paddle tends to break the dough into smaller pieces that are easier to spread in the pan. You may want to add an optional teaspoon of vanilla if you love it in everything like I do.

3. Use a wooden spoon or spatula to mix in the batter. If you're doing this by hand then I suggest crumbling the dough in your fingers after mixing.

4. Spread the dough out onto the lined baking pan and press down with your fingers. Try to get a nice even layer with full coverage on the bottom. It doesn't have to be a thick layer at all, just a base for the lemon filling. Bake at 350 for about 20 minutes or until a light golden color. I like to add an extra five minutes for a crisp golden base but it's all personal taste.

5. Add the sugar to your food processor then grate in the zest of three lemons. Pulse, pulse, pulse until the zest is fully incorporated.

6. When you're done the sugar will be a beautiful light yellow color and quite fragrant. If you don't have a processor try mincing the zest and mixing it in a plastic bag with the sugar. Lemon-infused sugar is truly amazing!

7. Juice the lemons until you get a full cup (240mL) I will confess to usually adding a bit more lemon so if you want to add a few extra tablespoons-1/4 cup then go ahead.

8. Add the lemon sugar, and remaining 1/2 cup flour to a large bowl. You can sift the flour and sugar together if you're super-concerned about lumps but you'll need to dump out any zesty sugar bits.

9. Give the mixture a good whisk to really distribute the flour.

10. Add the eggs and lemon juice then give it a really good whisk, you want to make sure the flour and sugar is fully incorporated with the lemon and eggs.

11. Pour the filling onto the warm shortcrust base. I like to place the pan on a larger baking sheet so it's easier to place in the oven and remove. Bake for about 25 minutes at 350F or until the center is just set. Rotate pan halfway through baking.

13. Allow the lemon bars to cool for at least an hour, then transfer to the refrigerator to chill for another two hours. Once chilled, remove from pan and peel away the parchment paper. I always dust with powdered sugar for a little visual contrast but that's optional. Use a SHARP damp knife to cut the bars. Clean the knife after each cut and re-wet for the neatest cuts.

Pro Tips for this Recipe

ALWAYS use fresh lemon juice! Lemons are the star ingredient so you don't want to do the from concentrate or a bottle versions.

Line your baking dish. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead.

Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool.

Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. Thaw and dust with powdered sugar before serving.

Don't rush the chill time; you need it for the bars to set up.

Frequently Asked Questions

Do I need to refrigerate them?

If you're leaving lemon bars out for more than a few hours they should be refrigerated. Luckily they're delicious served chilled or at room temperature.

How do I know if they are set?

You'll know your lemon bars are done when the center doesn't really jiggle and the edge is set. As the bars cool the filling in the middle will set. Follow the proscribed baking time but if the bars seem runny you can give them a few more minutes.

Can lemon bars be made a day ahead?

YES! These are a great make ahead dessert. Just bake and chill then cut before serving. It will actually be easier to cut them cleanly if you make them the day before.

How do you cut them cleanly?

Use a sharp knife. Dampen before cutting and make sure to clean the blade off after each cut. Use one downward motion to cut through. If the top seems a bit sticky or tough you can pre score the top with a very sharp knife or razor blade before cutting.

* Nutrition Disclaimer
If you've tried this lemon bar recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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Lemon bars are one of the EASIEST desserts to make but they're guaranteed to bring a smile to your face. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond delicious; so bright and zingy with all the lemon flavor from the juice and zest, they're simply irresistible!

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This isn't fancy, nor an old family recipe. But they're my kids' favorites every year. I honestly cheat and buy a tube of peanut butter cookie dough, roll 1-inch balls in sugar, bake, and immediately push a Hershey Kiss in the center. Voila!

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If you add 2 tablespoons of strong coffee to the frosting it make them so yummy! Hubby loves these

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Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

1/2 cup butter, softened

1 cup packed brown sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup sour cream

1-3/4 cups chopped cashews

FROSTING:

1/2 cup butter, cubed

3 tablespoons half-and-half cream

1/4 teaspoons vanilla extract

2 cups confectioners' sugar

Cashew halves

Directions

Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine next 4 ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

Nutrition Facts

1 cookie: 100 calories, 5g fat (3g saturated fat), 12mg cholesterol, 85mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

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Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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The salty the type of potato chips you use the better. You can also dust them in powdered sugar.

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I haven't made these cookies, but I have eaten them and they were delicious.

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Texas Sheet Cake- the best brownies ever!

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Texas Sheet Cake- the best brownies ever!

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2 c flour
1 c sugar
1 tsp salt
1 /2 tsp soda
Sift together in a mixing bowl.

In a medium size pot,  add 1 c water and 1 cup butter - when melted add 4 Tblsp cocoa.  Bring to boil.  Pour immediately over the dry mix and mix well.

Mix in small bowl, 2 slightly beaten eggs, 1/2 c buttermilk (pint) and 1 Tbsp vanilla.  Mix into other ingredients.
Pour into either greased and floured 10x15 pan (or use parchment so can pull out.)

Bake 350 for 20-40 min depending on your oven or pan size.

**Frost hot.  When you cake is almost done (check with toothpick) make your frosting and get ready to pour the hot frosting over the hot cake.
Frosting:
1/2 c butter
6 Tbsp buttermilk
4 Tbsp cocoa
4 c powdered sugar
1 tsp vanilla.

Pour over cake hot and add chopped nuts on top if you want.

Let fully cool.  I pull out of the pan with the parchment once mostly cool and set on wire rack.  Cut into squares.  These freezer VERY well and can be pulled out a few at a time.  Enjoy! Staci Jenks

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These are my Grammy’s brownie’s. She had a bakery in her home. You can modify by adding different chips before putting in the oven. Peanut butter, mint, or chocolate. B.s stands for baking soda. 

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These are my Grammy’s brownie’s. She had a bakery in her home. You can modify by adding different chips before putting in the oven. Peanut butter, mint, or chocolate. B.s stands for baking soda. 

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You can substitute any nut. Pecans are great. Julie Surina

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This Almond Pecan Pie Bars recipe is easy to make and has a shortbread like crust with a yummy filling filled with almonds and pecans.

This recipe is one I make multiple times a year and is always on our Christmas cookie trays. The recipe came from a bakery I use to work at during high school and college.

Almond Pecan Pie Bars

This recipe is easy to make. The trickiest part about it is making sure you only partially bake the crust before you add the filling. It can easily over cook the second time once you pop it back in the oven.

When cutting the bars you will also have to cut along the outside because the sweetened condensed milk will stick to the pan. It is critical you spray the pan to help make sure it doesn't stick too much.

You want the crust to resemble pebbles. Do not melt the butter and then mix. I like to use my stand mixer but you could also cut the butter in with a pastry cutter.

There is a thin layer of filling so make sure to spread evenly. Enjoy!

Almond Pecan Pie Bars
Referral links are used in this post.
Shared on Weekend Potluck

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This Almond Pecan Pie Bars recipe is easy to make and has a shortbread like crust with a yummy filling filled with almonds and pecans. This recipe is one I make multiple times a year and is always on our Christmas cookie trays.

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Here is our basic Christmas Cookie recipe that we add all types of things to, such as crushed candy canes, peppermint frosting, or any type of frosting.

11:38

2 cups Crisco, 3 cups sugar, 4 eggs, 1/4 C milk, 4tsp flour, 5 C flour, 1 tsp BP, 1 tsp Salt.  Mix all , divided into 4 parts. Refrigerate for 2-3 hours, bake at 425 for 8 min or until edges are brown.  Add frosting of any type. From Toni Anisa

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This is a recipe that my family got from a gal in the local Amish community (I grew up very close to the Amish community that was mentioned in your school law classes if you remember those cases)- super easy to make and keeps in the fridge until you are ready!  I have even just made a roll of dough- covered in saran wrap, chilled, cut into cookies and dipped in melted chocolate:)  Work great! Staci Jenks

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These are really fun to make and decorate! I don't have access to a copy of my mom's recipe, but this one is really close.

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My Favorite Spritz Cookies - Sally’s Baking Addiction

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These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes. No cookie dough chilling required!

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These were my grandmother's favorite and I love to make them this time of year to remember her. Kim Holtmann

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You roll thin, cut out with cookie cutters, sprinkle with nutmeg, and add some crushed walnuts on top if you like. My great grandmother assumed we’d all know a bit about the recipe so she left out those details. With this recipe, try and make the dough as thin as you can. The cookie is a bit crispy. Michelle Schaefer

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This is the first recipe I learned to bake with my mom.  Julie Surina

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Frosted No Roll Almond Sugar Cookies - Bisquick Recipes

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Soft Sugar Cookies IV

Recipe By: Laura Stearns, shared by Laurie Vines (I see another sugar cookie recipe:)  This by far is the best one I've had success with!!)

"This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these."

Ingredients

2/3 cup shortening

2/3 cup butter

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/3 cup granulated sugar for decoration

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Here is the icing:

2 1/2 cups confectioners sugar

1/2 tsp. cream of tartar

2 egg whites

8 drops of food coloring of your choice

In a medium bowl, beat confectioner's sugar, cream of tartar, egg whites and food coloring at high speed until stiff.

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Julie Surina

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These fudgy avocado brownies are actually good for you. So easy to make, they're gluten free, and guilt-free!

Ever since I made black bean brownies that actually taste good, I've been terribly curious about the possibility of avocado brownies about which I could say the same. Good news! I've hit avocado paydirt.

Whether you love avocados, or just love brownies and think avocados taste terrible, these are a must-try. They taste nothing like avocados (thank you, cocoa powder!), but boast all the health benefits of them.

As it turns out, baking with avocados in place of butter cut back on saturated fat-and adds 20 vitamins, minerals and nutrients ( source). Look, it's not like I'm advocating ditching butter altogether. I love the stuff.

But if we can save ourselves some bad stuff, pick up some good stuff, and have our brownies still taste heavenly, then why not give it a shot?

When I was developing this recipe, I began with my recipe for flourless brownies. Naturally, then, I tried making them flourless at first.

I ended up with something that looked like a brownie from overhead, but from the side resembled, well, Jello. You simply need some flour (just 1/4 cup!) in these avo brownies. I haven't tried using one of my gum-containing all purpose gluten free flours, but it's worth a shot if you're so-inclined.

You can certainly use refined granulated sugar in place of lower-glycemic, nutrient-containing coconut palm sugar. But since I was removing saturated fat, I didn't want to use refined sugar.

The resulting brownies are truly fudgy, delightfully rich but not at all heavy. I don't provide nutritional facts for my recipes, but if you were to plug these into an online nutrition calculator and compare them to a traditional sort of gf brownie, I think you'd be pleased.

I love avocados, but my oldest child does not. I'm happy to report that she gave these avocado brownies an enthusiastic thumbs up, with no trace of avo taste. Baking with chocolate has its benefits!

Oh, and if you're interested in the drizzle on top of the brownies, it's just about a tablespoon of mashed avocado, plus a bit of milk, mixed with confectioners' sugar. Definitely not healthy!

Gluten Free Avocado Brownies

Ingredients

1 large ripe avocado, pitted and peeled (7 ounces)

3 tablespoons (42 g) virgin coconut oil, melted

1 cup (160 g) coconut palm sugar (or 3/4 cup (150 g) granulated sugar)

3 eggs (150 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1/2 cup + 2 tablespoons (50 g) unsweetened cocoa powder (natural or Dutch-processed)

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup (35 g) basic gum-free gluten free flour (or an equal amount sweet white rice flour)

Instructions

Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.

In a blender or food processor, place the avocado flesh, coconut oil and sugar, and blend or process until smooth. In a large bowl, place the eggs, vanilla, and avocado mixture, and whisk to combine well. Add the cocoa powder, baking soda, salt and flour, mixing to combine after each addition. The mixture will be thick, soft and shiny.

Scrape the batter into the prepared pan and, using a wet spatula, spread into an even layer. Tap the bottom of the pan on the counter firmly to break any large air bubbles. Place the pan in the center of the preheated oven and bake until set in the center and a toothpick inserted comes out with a few moist crumbs attached, about 20 minutes. Do not overbake.

Remove from the oven and allow to cool completely in the pan. After 10 minutes at room temperature, the pan can be placed in the refrigerator to chill, which will make slicing a bit easier. Remove from the pan by holding onto the parchment paper and placing on a flat surface. With a sharp knife or pizza wheel, slice into squares and serve chilled or at room temperature.

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Healthy Avocado Brownies are gluten free and guilt free!

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These fudgy avocado brownies are actually good for you. So easy to make, they're gluten free, and guilt-free! Ever since I made black bean brownies that actually taste good, I've been terribly curious about the possibility of avocado brownies about which I could say the same. Good news! I've hit avocado paydirt.