Some Christmas Treats

Here are three delectable desserts/treats for Christmas. Enjoy!

Chocolate Truffle Topped Caramel Bar Cookies

Chocolate Truffle Topping

1/3 cup whipping cream

3 tbsp butter

1 tbsp light corn syrup

12 oz of quality semi-sweet choc chips

Heat oven to 350 degrees. In a one-quart saucepan, heat whipping cream, butter, and corn syrup to a full boil over medium heat, turn off heat. Remove the pan from the burner. Add chocolate chips. Let stand for five minutes without stirring. After five minutes, stir slowly with a wire whisk until chocolate chips are melted and the mixture is smooth and glossy. Set aside.

Crust

½ cup butter or marg.

½ cup brown sugar

2 cup flour

In a large bowl, combine crust ingredients with an electric mixer until crumbly. Pat into a 13 x 9-inch pan. Bake 10- 15 min.

Caramel Layer

1 cup butter

1 cup brown sugar

¼ cup light corn syrup

¾ tsp salt

1 (14 oz) can unsweetened condensed milk

Meanwhile, in a 2-quart heavy bottomed saucepan, heat butter, brown sugar, light corn syrup, salt, and unsweetened condensed milk to boiling over medium heat, stirring constantly. Continue boiling for 5 minutes, stirring constantly. Pour over baked crust, spread evenly, cool at least 10 minutes. Pour the chocolate truffle topping over the caramel layer, spread evenly, cool for one hour at room temperature. Refrigerate 2 hours before cutting into approx. 1-inch squares. Cover and store in refrigerator.

Slow Cooker Chocolate Clusters

24 dry roasted peanuts

4 ounces German Chocolate Bar (or other milk choc)

12 ounces semi-sweet chocolate chips

20 ounces of white chocolate bark

Put all ingredients into a slow cooker in the order given.  Place a paper towel over the slow cooker, then the lid. Cook on low for one hour. DO NOT OPEN OR PEEK DURING THIS TIME. After one hour, stir, replace the paper towel and lid, and cook for an additional 15 minutes. Drop by a teaspoonful onto parchment paper. It may take 2-3 hours to set.

Candy Bar Pillows

1 cup butter (soft)

2/3 cup sugar

2 ½ cup flour

½ tsp salt

1 egg

1 tsp. vanilla

6 (3/4 oz) milk chocolate bars (such as Hershey's)

Cream butter and sugar together. Stir in egg and add all remaining ingredients (except the candy bars). Press the dough into a cookie press using the saw tooth disk. Press out 1 ½ inch strips on an ungreased cookie sheet. On each strip, place 1 square of the candy bar. Top with another strip of dough, pressing around the outside edge to seal. Bake at 375 degrees for 8 minutes. 

Makes five dozen cookies. (Variations) We like to use Andes Candy in place of Hershey Bar. You may also like to decorate with festive sprinkles before baking.