instructions
Hosting a cookie exchange will make holiday baking easier and you'll have
a great selection of treats to munch on during the holidays. Here are two types
of cookies to swap with friends. The Peppermint Candy Cane Cookies add a pretty
shape to your cookie platter. Christmas Caramel Brownies are quick-to-make bar
cookies embellished with piped Candy Melts. Put on the carols, and water for tea,
then enjoy.
Candy Cane Cookies
Tools:
Ingredients:
Christmas Caramel Brownies
Tools:
Ingredients:
- Pink Candy Melts (1 bag needed)
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 ounces (4 squares) unsweetened Chocolate, Melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1/2 cup of chopped pecans, toasted
- 1/2 cup almond brickle chips
- 1/2 caramel ice cream topping, divided
Preheat oven to 350°F. Line pan with aluminum foil, leaving 1-inch overhang
at each end. Combine butter and sugars in large bowl; beat until smooth and creamy.
Stir in melted chocolate, eggs and vanilla. Mix flour and baking soda; add to
creamed mixture. Stir just until combined. Add chocolate chips, pecans, brickle
chips and 1/4 cup caramel topping. Spread batter into prepared pan. Top with remaining
caramel topping; lightly run small metal spatula across surface to incorporate
topping into batter. Bake 35-40 minutes or until toothpick inserted in center
comes out clean. Cool on rack; sprinkle with additional confectioner's sugar.
Cut into 1 1/2 inch squares or wrap in foil and freeze. Using melted Candy Melts
and a cut disposable bag, pipe decorative shapes on top of brownies.
Makes about 4 dozen brownies.