Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons all-purpose flour
1/3 cup butter or margarine, softened
1 egg
Fudge Filling
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 egg
2 teaspoons vanilla
1 cup chopped macadamia nuts
1/4 cup white vanilla baking chips
1 teaspoon vegetable oil
1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2. In large bowl, mix cookie mix, flour, butter and egg until well mixed. Press dough into bottom of prepared pan. Bake 16 to 18 minutes or until light golden brown. Cool 10 minutes.
3. Meanwhile, in small saucepan melt 1 cup of the chocolate chips and half of the sweetened condensed milk over medium-low heat, stirring frequently; remove from heat. Stir in remaining condensed milk, egg and vanilla. Spread over crust. Sprinkle with remaining 1 cup chocolate chips and nuts.
4. Bake 22 to 25 minutes or until set. Cool completely, about 30 minutes.
5. For white chocolate drizzle, place baking chips and oil in small resealable freezer plastic bag. Microwave on medium (50%) for 1 minute to 1 minute 15 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 8 rows by 4 rows.
Yummy!
This fun & sassy New Year's disco ball party collection includes an invitation, cupcake toppers, banner, party labels and food tents!
I'm loving the Tiffany Blue (and can't wait to pair it up with lots of silver accessories)! Get the free printables designed by Piggy Bank Parties at Catch My Party HERE
Meet my cute little snowman cookie friends!
If you're still needing to bake some holiday treats, these cookies are sure to be a huge hit!
Made with a classic sugar cookie recipe and topped with royal icing (allow the frosting to dribble down the cookie for a puddle effect). The marshmallow heads are popped into the microwave for 20 seconds to give it a wonky shape. Add final features using decorative icing.
My lovely little assistant!
The little ones love to help make the cookies but don't be surprised if they eat more than they make :)
Tis the season for holiday baking and cookie exchanges!
Preparation:
1. Preheat oven to 375°F; line a baking sheet with foil. Make crust: Combine wafers, cocoa powder and sugar in a food processor. Process until finely ground, about 20 seconds. Add butter and pulse until mixture just clumps together. Transfer to a 9-inch tart pan with a removable bottom and press firmly onto bottom and sides to form a crust. Place on lined baking sheet and bake until slightly firm to the touch and fragrant, 7 to 10 minutes. Remove baking sheet to a wire rack; reduce oven temperature to 350°F.
2. Make filling: Combine all ingredients in a medium bowl; whisk until blended. Place baking sheet with crust on oven rack and ladle just enough filling into crust to come up to the rim. (Do not overfill.) Bake until a knife inserted into center of tart comes out clean, about 45 minutes. Cool slightly, then chill for at least 2 hours before serving.
