What are the holidays without lots and lots of baking? We compiled a list of our favorite holiday recipes that everyone in the fam will enjoy chipping in with (and munching on)!
Yields approximately 30 haystacks
Skill level: Easy
11 oz butterscotch chips
11 oz milk chocolate chips
10 oz dry chow mein noodles
1 cup peanuts, salted or unsalted (optional)
2 parchment paper-lined baking sheets
In a large bowl, pour chow mein noodles and peanuts and mix together. In a separate, microwave-safe bowl or in a double boiler over simmering water, melt butterscotch chips and milk chocolate chips. Stir frequently until smooth then pour the melted mixture over the chow mein noodles and toss with two spoons.
On two parchment paper-lined baking sheets, heap small mounds using two spoons or a ¼ measuring cup and cover with sprinkles. Leave on the counter to set or place in the refrigerator for 20-30 minutes until chilled and set. These treats will stay fresh for up to 2 weeks in an air-tight container.
Peanut Butter Balls
Yields 15-20 balls
Skill level: Easy
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 cup powdered sugar, sifted
1 package chocolate almond bark
Wax or parchment paper-lined baking sheet
In a mixing bowl, mix the peanut butter and butter together with a hand mixer or by hand. Gradually add the powdered sugar until well combined then gently knead the dough. Line a large baking sheet with wax or parchment paper. Using a spoon or your hands, scoop and roll 1-inch balls of the mixture then place on the baking sheet. Refrigerate dough balls for 20 minutes or until hardened.
In a microwave-safe bowl, melt 2-3 blocks of almond bark for 1-2 minutes, stirring every 30 seconds. Repeat as necessary. With a fork, dip or roll one ball at a time into the chocolate until covered. Place back on the lined cookie sheet. Let harden completely before serving. In an airtight container, balls will keep in the refrigerator for 5 days.
Inspo: Better Homes and Gardens: New Cook Book
White Chocolate Chunk Cranberry Pecan Cookies
Yields about 24 cookies
Skill level: Moderate
1 roll (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough
½ cup white chocolate baking chips or one 4 oz white chocolate baking bar, chopped
½ cup sweetened dried cranberries
½ cup chopped pecans (optional)
Parchment paper-lined baking sheet
To begin, preheat the oven to 325 degrees or per package instructions. In a bowl, break up the dough and mix in the dried cranberries and the white chocolate as well as any other mix-ins like pecans. Once thoroughly combined, scoop and roll 1-inch balls of dough and place them on your baking sheet. Bake in the oven for 10-15 minutes or until the edges are golden brown. Let cool for a few minutes, then serve.