Saturday, December 19, 2015

Peppermint Oreo No-Bake Bars

1 (16oz) package of Oreos (regular or double stuff)
32 regular-sized marshmallows
4 tablespoons butter
1 (3.5oz) bar of peppermint bark, chopped coarsely

1. Line an 8x8-inch dish/pan with foil.

2. Place cookies into a large resealable bag and crush with a rolling pin.

3. Place marshmallows and butter into a large microwave-safe bowl. Microwave on high 1.5-2 minutes.

4. Add Oreos to the melted marshmallows, stirring to combine.

5. Transfer cookie mixture to your prepared dish/pan, pressing it together and flattening.

6. Push in peppermint bark pieces slightly.

7. Cover and allow to set at room temperature for 30 minutes, to allow peppermint bark to melt. Move to refrigerator to finish setting, at least one hour.

8. Allow to return to room temperature before cutting and serving. May be stored in refrigerator in a tightly covered contained.

Number of bars depends on how large you cut them!


Thick and Chewy Cinnamon Oatmeal Raisin Cookies

1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp gr cinnamon
1/4 tsp (generous) salt
3 cups quick-cooking oats
3/4 cup cinnamon chips
3/4 cup raisins

1. Heat oven to 350.

2. Cream together butter, brown sugar, eggs, and vanilla (KitchenAid mixer speed 4, 1-2 minutes). In a separate bowl, whisk together flour, baking soda, cinnamon, and salt; stir into butter mixture (KitchenAid mixer stir speed). Stir in oats, cinnamon chips and raisins by hand (batter will be stiff). Chill 20 minutes.

3. Drop by tablespoons, two inches apart, onto ungreased cookie sheet. (Use large cookie scoop. 9 cookies per sheet.) Flatten slightly.

3. Bake 10-12 minutes (11 minutes in my oven) or until lightly golden at edges, but slightly undercooked-looking on top. Cool on cookie sheet for 5 minutes; remove from cookie sheet to wire rack to finish cooling.

Makes 46 cookies.


Gingerbread Cookie Bark

2 cups milk chocolate chips
1 cup white chocolate chips
2 tbsp shortening (divided)
5-6 gingerbread cookies, crumbled

1. Line an 9x13 baking tray with parchment paper.

2. In a medium glass bowl, combine the milk chocolate chips and 1-1/2 tbsp of the shortening. Microwave on 50% heat in 30 second intervals until fully melted and combined -- be sure to stir well in-between each interval.

3. Transfer melted mixture into prepared pan and spread into a thin even layer.

4. Repeat process with white chocolate chips and remaining shortening. Add on top of the milk chocolate layer.

5.Sprinkle on gingerbread cookies, pressing them in slightly.

6. Refrigerate for 2 hours to set. Poke with a knife to break into pieces.

(adapted from Yellow Bliss Road)


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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