2 tablespoons vegetable oil
2-14 Oz. bags White Candy Melts
6 cups Rice Krispies® cereal
⅓ cup crushed candy canes
1 10 oz. package marshmallows
¼ cup butter
- Melt the butter in a large saucepan over medium low heat.
- Add in the marshmallows and allow them to melt completely.
- Add in the crushed candy canes.
- Remove the pan from the heat and stir in the Rice Krispies®.
- If making balls, pull out heaping tablespoons from the pan and roll into balls. Add a candy can into the center of each ball.
- If making cut out shapes, press the Rice Krispies® mixture into a pan prepared with cooking spray.
- Allow to cool for about five to ten minutes and then cut out your favorite shapes.
- Add a candy cane into the top end of the treat.
- Place your finished treats into the fridge for about 15 minutes to cool down.
- Melt the candy melts according to package directions and add in the vegetable oil to thin the mixture.
- Dip your cooled treats into the chocolate, sprinkle or decorate, and set aside to cool and harden completely.
- Note: For a quicker version, simply substitute one 12 oz. bag of white chocolate chips for the melts and oil. Add the chips in with the marshmallows and heat until completely melted. Proceed with adding the candy canes and Rice Krispies®. You can then roll your balls and add sprinkles to the still warm treat.
Recipe from SheWearsManyHats.com
Cookies with oatmeal have a wonderful chewiness that I love. This recipe came from the package of Craisins I purchased at Costco. They were a wonderful treat shared with friends and family.
OATMEAL CRAISIN WHITE CHOCOLATE CHUNK COOKIES
2/3 cup butter or margarine, melted
2/3 cup brown sugar
2 large eggs
1-1/2 cups old-fashioned oats (I used quick cooking)
1-1/2 cups flour (I substituted 1/2 of the flour with almond flour)
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups Craisins (Dried Cranberries)
2/3 cup white chocolate chunks or chips
- Preheat oven to 375 degrees.
- Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.
- Add eggs, mixing well.
- Combine oats, flour, baking soda and salt in a separate mixing bowl.
- Add to butter mixture in several additions, mixing well after each addition.
- Stir in dried cranberries and white chocolate chunks.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 10-12 minutes or until golden brown. Cool on wire racks. Makes about 3 dozen cookies.
Adapted from Ocean Spray Oatmeal Craisins White Chocolate Chunk Cookies
Guests were coming for lunch on Saturday…what to make for dessert…
The Ghiradelli White Chocolate chips were calling my name. Normally one thinks of White Chocolate with Macadamia nuts but why not pecans. I baked these yummy cookies from the Ghiradelli recipe with delicious pecans. They are slightly addictive so the remaining cookies are in the freezer for a quick dessert another time.
WHITE CHOCOLATE PECAN COOKIES
Yield: 5 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (11 oz. bag) white chocolate chips
1 1/2 cups pecans, chopped
- Preheat the oven to 350°F.
- Cream the butter and sugars until fluffy.
- Add the vanilla and eggs, one at a time, and beat well.
- Blend in the flour, baking soda and salt.
- Stir in the white chips and nuts.
- Drop by teaspoon onto ungreased cookie sheets (or lined with parchment). Bake for 10-12 minutes.
Adapted from Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package
Starbucks Cranberry Bliss Bars are daughter Sarah’s favorite holiday treat. When she was a teenager I bought her a pan of Cranberry Bliss Bars for her November birthday and she was ‘WOW’d’. Before Christmas this year she was very depressed that Starbucks/Denver had sold out of Cranberry Bliss Bars and, being pregnant, she had cravings that we needed to fill.
Sarah found this recipe on Pinterest and we made them for the holidays. They were delicious and very close to what we experience at Starbuck’s. Perhaps this will become a new Valentine’s tradition in our house and in yours. XOXOXOXOX
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped
- Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.
- Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
- Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
- Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.