KrisandLarry.com presents 6 different Christmas cookies/desserts for your cookie exchanges – Chocolate topped Toffee
Another tasty treat in our house, Although we do not make it terribly often as it is very rich.
It is a GREAT gift wrapped up in a bag with a bow for a last minute gift for someone this Christmas.
- 1-1/4 Cups (2-1/2 sticks) butter
- 1-1/4 Cups granulated sugar
- 1/2 t pure vanilla extract
- Pinch of salt (I use pink Himalayan)
- 2 Cups semisweet chocolate chips
- Optional: 1 Cup toasted chopped almonds, pecans or peanuts (or a mixture – )
- Pink Himalayan or Flaky sea salt, for garnish
- Line a baking sheet with parchment paper. Do not skip this step or you will be stuck to everything!!!!
- In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don’t separate, until mixture turns a medium amber and is thick, 12 to 15 minutes.
- Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
- Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and salt.
- Refrigerate until set, about 1 hour, then cut or break into pieces and serve.
KrisandLarry.com presents 6 different Christmas cookies/desserts for your cookie exchanges – Missouri Cookies (No Bake)
This is my favorite childhood cookie. My grandmother always made these and even would make and bring during visits into my adulthood. This is the recipe that she gave me on my wedding day.
- 2 Cups Sugar
- 3T Cocoa Powder
- 1 Stick of Butter
- 1t Vanilla
- 1/2 Cup Milk
Stir together above ingredients in a pot on the stove. Cook on high for exactly 5 minutes. Stir constantly.
At 5 minutes, remove from heat and stir in the following:
- 1/2 Cup peanut butter
- 3 Cups instant or quick cook Oatmeal
Stir until mixed well. Spoon into “cookie-sized” bites onto wax paper and let cool and set.