This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.
HOLIDAY HAYSTACKS
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional
- Simmer 2 inches of water in a saucepan.
- Place a heatproof bowl over top (make sure it’s NOT touching the water).
- Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
- In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
- When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
- Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
- Decorate immediately with sprinkles if using.
- Allow to set 1 hour until completely cooled and hardened.
SLOW COOKER CANDY
2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional
- Line 2 large baking sheets with parchment or wax paper. Set aside.
- Place the butter in the bottom of a small slow cooker.
- Add the almond bark and all the chips.
- Cover and cook on high for 30 minutes.
- Remove lid and stir to combine well.
- Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
- Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
- Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
- Decorate with remaining M&M’s and sprinkles if using.
- Let sit 30-45 minutes at room temperature until set.
- Store refrigerated for best results.
“SHORT CUT” CRANBERRY ALMOND MACAROONS
1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract
- Preheat oven to 350°.
- In a medium bowl mix together the cake mix, coconut flakes and cranberries.
- Add shortening, egg and almond extract, mixing with electric mixer until well blended.
- Using a large scoop place cookies on parchment lined baking sheets.
- Bake 8-9 minutes until golden.
- Transfer cookies to cooling rack until COMPLETELY cooled.
1 cup semisweet chocolate, melted
- Line baking sheet with wax paper.
- Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
- Let set until chocolate hardens.