We all have so many things to attend during this time of year: office parties, neighborhood get-togethers, Christmas parties, family gatherings, and the list goes on and on, and on! Sometimes, it may start to feel like we spend more time in the kitchen preparing for these blessed events (not to mention keeping track with all of our regular day to day duties) than we actually do enjoying the time with our friends and family. Have no fear - Katie’s Kitchen is here!

As you all know, I’m all about spending my precious time with the people I love the most and that means keeping things super simple in the kitchen. However, it just isn’t Christmas without special sweet treats! So, I’d like to share a few of my very favorite quick and easy holiday candies that will be huge hits at all your holiday activities - not to mention the perfect midnight snack when you’re up making those lists…and checking them twice!

What are some of your favorite quick and easy holiday treats? Let us know!!!

PEANUT BUTTER BARK

UTENSILS: 2 qt w/ Double Boiler, 2 Medium Mixing Bowls, 1 Large Cookie Sheet

INGREDIENTS:

2 Sticks Melted Butter, 6 Cups Graham Cracker Crumbs, 8 Cups Powdered Sugar, 4 Cups Crunchy Peanut Butter, 6 Cups Chocolate Chips, 2 Cup Butterscotch Chips, 4 TBSP Peanut Butter

INSTRUCTIONS:

Place 2″ of water in the 2 qt saucepan; pop the double boiler into the pan and add the chocolate chips, butterscotch chips, and 2 TBSP of Peanut Butter. Cover, whistle open, and cook on medium heat. When the whistle sounds (it will take longer than normal with the double boiler), uncover and stir. Recover and reduce the temperature to Medium low. Continue to cook for 7-10 more minutes or until the mixture is melted. Set aside.

Meanwhile, in one mixing bowl, combine the butter and graham cracker crumbs. Press into the bottom of the cookie sheet. You may need to add more butter - the mixture should be moist - to form a crust.

In the other mixing bowl, mix the crunchy peanut butter and the confectioner’s sugar until well blended. Spread the peanut butter mixture over the graham cracker crust.

When the chocolate mixture is completely melted, pour over the peanut butter layer and spread out evenly.

Place the cookie sheet in the refrigerator overnight to set up. The next day, remove and allow to stand at room temperature for about 20 minutes before cutting into bars.

7-LAYER COOKIE BARS

UTENSILS: Small Mixing Bowl, 14 x 10 baking pan

INGREDIENTS:

1 ½ cups Graham Cracker Crumbs, 1 Stick of Butter, 1 pkg Butterscotch Chips, 1 pkg Milk Chocolate Chips, ½ Pkg Heath Bar Pieces,  1 Cup Shredded Coconut, 1 Cup Walnuts (or Pecans), 1 Can Eagle Brand Sweetened Condensed Milk

INSTRUCTIONS:
In the small mixing bowl, combine the graham cracker crumbs and the melted butter. Press into the baking pan to form a crust.

Sprinkle on the Butterscotch Chips, Chocolate Chips, and Heath Bar pieces.

Pour on the can of Eagle Brand Sweetened Condensed Milk.

Sprinkle on the coconut and the walnuts.

Bake at 350 for 25-30 minutes. Allow to cool completely before cutting.

CHOCOLATE OATMEAL NO-BAKE COOKIES

UTENSILS: 2 qt, Wax Paper

INGREDIENTS:

1 Cup of Peanut Butter,2 Cups Sugar, ½ tsp Vanilla,½ tsp Salt,½ Cup Evaporated Milk,¼ Cup of Cocoa,2 - 2 ½ Cups of Uncooked Oatmeal

INSTRUCTIONS:
Lay out several pieces of wax paper on a flat surface.

In the 2 quart saucepan, add the peanut butter. Heat on Medium Low until it melts. Add the sugar, vanilla, salt, evaporated milk, and cocoa. Stir on Medium heat until it begins to simmer (stir constantly to prevent scorching). Allow to simmer for 5-7 minutes (this is VERY important - the cookie won’t set unless the mixture simmers for at least 5 minutes!). Add the oats and mix well.

Gather the mixture by the Tablespoon and spoon onto the wax paper. Allow to set up for 2 hours before placing in an air-tight container.

CINNAMON CHIP OATMEAL COOKIES

UTENSILS: Medium Mixing Bowl, Electric Hand Mixer, Large Cookie Sheet, Cooling Rack

INGREDIENTS: 1 cup butter (2 sticks) - softened, 1 cup packed light brown sugar, ½ cup Granulated White Sugar, 2 eggs,k 1 ½ tsp Vanilla, 1 ½ Cups Flour, 1 tsp Baking Soda, 2 ½ Cup Quick Cook Oats, 1 ½ Cups Hershey’s Cinnamon Chips, ½ Cup Hershey’s Mini Chocolate Chips, ¾ Cup Raisins

NOTE: Cinnamon Chips are seasonal at some (not all) grocery stores - you may want to stock up when you find them. Otherwise, you can order a variety of different brands off the Internet - they are a MUST HAVE for holiday baking - they are fantastic in all sorts of muffins, breads, and cookies (especially Molasses Ginger Snaps!).

DIRECTIONS:

Heat oven to 350.

Beat Butter, brown sugar, and granulated sugar in a bowl until creamy. Add the eggs and vanilla and beat well.

Combine the flour and the baking soda and then add it to the butter mixture, beating well to combine.

Stir in the oats, cinnamon chips, chocolate chips, and raisins - the batter will be stiff.

Drop by heaping teaspoons onto an ungreased cookie sheet.

Bake for 10-12 minutes until they are lightly browned.

Let cool on a wire rack for 5-10 minutes before removing.

Yields 3 ½ to 4 dozen cookies.

Name (required)

E-mail (required)

URI

Your Comment

Security Code: