Holiday Sweets

Every year, the holidays bring a great opportunity for me to bake all day and then give the goodies away.  I love baking, but often times they sit in the house and we either eat them all (which just isn't healthy) or they go to waste.  Every year for the holidays, I try to take the time to bake some goodies to bring into the inside team at work, to show my appreciation for all that they do for me throughout the year.  This year was no different, and this past Sunday was filled with a grocery run in the morning, and baking the remainder of the day!  Below are all the recipes that I put together to put on a platter to deliver to my company, and Joe's company.  There were a couple old recipes that I made that I will provide links to below.  Enjoy!

Soft and Chewy Chocolate Chip Cookies
White Chocolate Cream Cheese Cookies
Smores Fudge Bar

One more thing I made was chocolate covered pretzels.  They are so simple to make and make for a quick desert!  All you need are Pretzel Rods or Sourdough Pretzels , melted chocolate (white, dark, or milk) and some sprinkles for any occasion!

Finished Platter

Hot Cocoa Fudge

Ingredients

• 3 cups milk chocolate chips
• 1 14 oz can of sweetened condensed milk
• 1 tbsp cocoa powder
• 2 tsps vanilla extract
• 1 cup marshmallow bits or marshmallow minis

Instructions

1. Line a 9 by 9 inch pan with aluminum foil.
2. Over medium low heat, add the sweetened condensed milk to a small saucepan. Whisk in the cocoa powder.
3. Stir in the chocolate chips and stir consistently until well combined. Stir in the vanilla extract.
4. Pour into the pan, and add the marshmallow bits, gently pressing them into the fudge.
5. Refrigerate for at least four hours, covered, before removing the fudge from the pan by lifting the aluminum foil, peeling it off the fudge, and cutting the fudge to serve.
6. Store in an airtight container at room temperature for up to two weeks.

Original Recipe from here

Cookies and Cream Fudge

Ingredients:

3 cups white chocolate chips, melted and cooled
8 ounces cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
26 Oreo cookies, crushed

Directions:

Line a 9-by-13-inch pan with parchment paper. Lightly spray the parchment with baking spray or grease with butter. In the bowl of your stand mixer attached with the paddle attachment, beat cream cheese and butter until smooth. Add vanilla and mix until combined. Slowly add the powdered sugar until thoroughly combined. Mix in the melted chocolate until the mixture is light and fluffy, about 1 minute.
Stir in the crushed Oreo pieces.  Spread the mixture evenly into your prepared pan. Refrigerate for at least 2 hours. Cut into 1-inch cubes. Store in an airtight container in the refrigerator until ready to serve.

Original recipe from here 

Double Decker Chocolate Peanut Butter Fudge

Ingredients:
1 (10-12 oz) bag peanut butter chocolate chips
1 (10-12 oz) bag semisweet chocolate chips
4 1/2 cups white granulated sugar
14 oz jar marshmallow creme
1 1/2 cups evaporated milk
1/2 cup butter
2 teaspoons vanilla extract

Directions:
Line a 13X9″ baking pan with aluminum foil.  Using two large bowls, pour peanut butter chips in one and chocolate chips in the other.  Combine the sugar, marshmallow creme, evaporated milk, and butter in a large saucepan and cook over medium heat. When the mixture comes to a boil, stir continuously for 5 minutes (let it boil the entire time you are stirring). Remove the saucepan from heat and add vanilla. Quickly stir to incorporate.

Carefully pour half of the mixture into the peanut butter chips bowl and the other half into the chocolate chips bowl. Stir the peanut butter chips until they are melted and the mixture is smooth (it will take a minute or two). Pour the peanut butter mixture into the bottom of the pan lined with foil.

Now stir the chocolate chip mixture until the chips are completely melted and the mixture is smooth. Carefully pour and spread on top of the peanut butter layer in the pan (I slowly and carefully poured mine on top, then used a spatula to spread it to the edges- if you pour too quickly, it will make holes and dents in your fudge).

Let the fudge cool for a couple of minutes before placing in the fridge. Allow fudge to set up for 2-4 hours, then cut and serve.

 Original recipe from here

Candy Bar Fudge

Ingredients:

• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter
• 4 tablespoons butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow crème
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup salted peanuts
• 14-oz. bag caramels, unwrapped
• 1/4 cup evaporated milk
• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter

Instructions:

1. Coat a 9x13 pan with cooking spray and set aside.
2. FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer into the bottom of the prepared pan. Place pan in freezer.
3. SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
4. THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
5. FOURTH LAYER: In a small bowl, combine chocolate chips and peanut. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer onto the top.
6. Refrigerate for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated.

Original Recipe from here