Tag Archives: Cookie

Raspberry Jam Oat Crumble Bars

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“Crumble” is an understatement when describing these bars, because they are super–crumbly! These Raspberry Jam Oat Crumble Bars have LOTS of crumbly oat topping and, of course, a raspberry jam filling–if you look hard, you can see the filling! :). I was inspired by this recipe at Kraft and made a few simple changes. If you don’t have raspberry jam, use strawberry jam. Or whatever flavor jam you like best. You could even use spreadable fruit if you want to cut down on the sugar.

These are easy to make and really yummy! You can make them in an 8 x 8″ or 9 x 9″ square baking pan. If you use a 9 x 9″ pan, the crumble topping won’t be quite as thick, since the pan is a little bigger–so your bars will be slightly thinner, too. But they’ll still be plenty crumbly. And since these bars are so very crumbly, make sure you have a plate to catch those crumbs when you’re eating these!

RASPBERRY JAM OAT CRUMBLE BARS by NancyCreative, adapted from Kraft Recipes

Makes an 8 x 8″  or 9 x 9″ pan (I used an 8 x 8″ pan for this batch)

  • 1 1/2 cups quick-cooking oats
  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup well-packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 3/4 cup  (1 1/2 sticks) butter, chilled
  • 1 cup (or one 12-ounce jar) Red Raspberry Jam (I used seedless jam)
  • 1 cup pecans, coarsely chopped

Preheat oven to 350˚F. Line an 8 x 8″ or 9 x 9″ pan with parchment paper or spray with cooking spray; set aside.

Mix oats, flour, brown sugar, and baking powder in a large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Press 3 1/2 cups of the oat mixture firmly onto the bottom of your square baking pan. Spread jam over crust. Mix pecans with remaining crumb mixture, then sprinkle over jam (it may look like you have too much crumb mixture for the top, but put it all on!)

Bake at 350˚F for 30 minutes or until topping is lightly browned. Cool completely on wire rack.

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These bars would taste great warm with a scoop of ice cream, too. I love easy recipes like this! And I usually have all these ingredients on hand anyway, so that makes it even more convenient. Do you like jam bars, or do you have another favorite recipe using jam?

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OREO Holiday Chocolate Chip Cookie Balls

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OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients–OREO cookies, cream cheese, and chocolate–plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.

You can make these cookie ball truffles without the mini chocolate chips if you prefer; you’ll get about 48 if you make them that way. If you make them with the mini chocolate chips like I did, you’ll get at least 70 truffles, maybe a little more, so you may want to have an extra 4-ounce package of baking chocolate on hand in case you need more chocolate coating. I had just enough chocolate to coat all of mine with the 4 packages, but it never hurts to have a little extra on hand. I also added 1/2 teaspoon of coconut oil per bar of baking chocolate–I mixed the coconut oil into the chocolate after it was all melted–it made the chocolate a little thinner and easier to dip the cookie balls in.

I also found it was easiest to dip these cookie ball truffles into the chocolate by using a regular spoon, turning each one over in the melted chocolate with the spoon until it was all coated. Then I immediately put it on a parchment-lined pan, using the spoon to drop it on. After dipping about 5 cookie balls, I adding toppings before the chocolate started setting–the toppings adhere much better when the chocolate coating is still very melty.

So that’s all there is to it! And I thought it would be fun to arrange these cookie balls in a tree shape–a great way to serve them at a holiday party or get-together!

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OREO HOLIDAY CHOCOLATE CHIP COOKIE BALLS by NancyCreative, slightly adapted from the original OREO Cookie Ball recipe

Makes about 70 cookie ball truffles

  • 1 (8-ounce) package cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 1/2 cup mini semi-sweet chocolate chips (this is an addition to the original recipe)
  • 4 to 5 (4-ounce) packages semi-sweet baking chocolate, melted (I used 2 packages of semi-sweet and 2 packages of white chocolate, melting the different chocolates separately; I also mixed in 1/2 teaspoon of coconut oil per 4-ounce melted chocolate baking bar after the chocolate was all melted, for easier dipping–if you don’t do this, your melted chocolate will be thicker, and you may need a 5th 4-ounce bar to have enough chocolate coating)
  • Assorted toppings to sprinkle on the chocolate-coated truffles: Christmas sprinkles, crushed candy canes, coconut, nuts

Mix cream cheese and cookie crumbs until blended. Shape into 70 (1-inch) balls. Place in a shallow 10 x 15″ pan lined with parchment paper and freeze for 10 minutes.

For cookie balls, dip each ball into melted chocolate. Place in single layer in your lined 10 x 15″ pan (I dipped about 5 at a time, then sprinkled them, so the toppings would stick well before the chocolate started setting). You may need to use an extra lined pan, since you’ll need to leave more space between the chocolate coated cookie balls while they’re setting.

After dipping and topping all the cookie balls with your choice of sprinkles or toppings, refrigerate them on your lined pan or pans for 1 hour or until firm.

I partnered with Yummly and OREO on this post, but the opinions expressed here are entirely my own–I’m a longtime Oreo fan! 🙂

Do you like Oreos too? Have you made these cookie balls and do you have a special way of making them?

Sharing at Candy Plan MondayChristmas Cookie Swap at Katherine’s Corner.

Triple Chocolate Biscotti from Crazy About Chocolate and a Giveaway!

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9781402798849_p0_v2_s260x420The giveaway is now closed! But enjoy the recipe! 🙂

I’m sure a lot of you are just as crazy about chocolate as I am! I especially like dark chocolate. And I love all kinds of chocolate treats. So when I heard about the new book Crazy About Chocolate by Krystina Castella, I was definitely interested in reviewing it! Not only did I get a review copy, Sterling Publishing is also providing a giveaway copy for one of you! See details on how to win at the end of this post.

This softcover book has more than 200 sweet and savory chocolate recipes, with lots of full-color photos. You’ll find recipes for cupcakes and many other desserts, candies, and holiday sweets, along with some unique savory items (like Hamburger Sliders with Chocolate Rolls!). It’s a great cookbook for any chocolate-lover, and would make a great holiday gift!

The first chapter of the book, Chocolate in the Know, has some helpful tips and information on cookware, measuring tools, important accessories, and other things that are essential for a well-equipped chocolate-lovers’ kitchen! This chapter also gives good how-to’s on techniques for melting, tempering, sweetening, storing, and decorating with chocolate. Other chapters include Everyday Chocolate, Chocolate for Special Occasions, Party Chocolate, Holiday Chocolate, and Crusts, Sauces, and Toppings.

Here’s a sampling of the variety of recipes you’ll find throughout these chapters…

  • Chocolate Blueberry Toffee Muffins
  • Chocolate Pound Cake with Strawberry Rhubarb Topping
  • Chocolate Rice Cereal Pops
  • Chocolate Croissants
  • Chocolate Raspberry Turnovers
  • Brownie Waffle Sundae
  • Chocolate Pear Raisin Bread Pudding
  • Mocha Cappuccino Mousse
  • Chocolate Chip Brownie Cookies
  • Chocolate Covered Pretzels
  • Dark Chocolate Soft Pretzels
  • Raised Chocolate Donuts
  • Almond Chocolate Chip Scones
  • Chocolate Chip Corn Muffins
  • Special occasion cakes

I decided to try the recipe for Triple Chocolate Biscotti, because I love dunking biscotti in coffee and hot cocoa in the chilly weather months. And biscotti makes a great homemade food gift. Besides that, I hadn’t ever made my own biscotti, and I decided it was definitely time!

This biscotti is very yummy and chocolatey–it has a chocolate dough with chocolate chips and, after baking, is topped with a drizzle of even more chocolate. I knew I would love it! It has a rich chocolate taste and is the perfect treat when you’re taking a little coffee break.

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TRIPLE CHOCOLATE BISCOTTI from Crazy About Chocolate

Makes about 24 cookies

These low-fat chocolate biscotti contain no butter and are drizzled with chocolate.

  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 6 ounces milk chocolate, chopped (I used a little more–about 9 ounces)

Preheat oven to 300˚F. Butter two cookie sheets.

Combine the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl, and set aside.

In a medium mixing bowl, beat the eggs and vanilla. Stir in the chocolate chips. Add the flour mixture and mix until blended (the dough is very thick; I finished working in all the ingredients with my hands).

Divide the dough in half and shape into two logs that are 3/4 inch thick, 1 1/2 inches wide, and 6 inches long (mine were more like 3″ wide–but I recommend making your logs longer instead of wider if you have extra dough, because they’ll be easier to slice and you’ll get more cookies!). Place on the cookie sheets at least 2 inches apart.

Bake for 50 minutes, remove from oven, and let cool for 5 minutes (this biscotti gets pretty crispy, and was a little hard to slice because of that, so you may want to try just baking for 40 to 45 minutes). Using a serrated knife, slice into 1/2-inch-thick cookies. Lay the cookies flat on the baking sheet and bake for 10 minutes.

Flip cookies over and then bake for 10 more minutes. Transfer to a rack to cook completely.

Melt the milk chocolate in the top of a double boiler set over simmering water. Dip the bottom of each cookie into the chocolate. Set on a rack with the chocolate side facing up to dry. Once all the cookies are dry, place them with their tops facing up and drizzle melted chocolate on top.

Let the chocolate set before serving, then grab a cup of coffee and enjoy your biscotti!

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THE GIVEAWAY IS NOW CLOSED!

Now for the Giveaway…if you’d like to enter to win a copy of Crazy About Chocolate, leave a comment on this blog post between now and Monday, December 2, 2013 at 10 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Tuesday, December 3. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post–it would be great to hear what your favorite chocolate treat is!

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

Note: If your comment doesn’t show up right away, don’t worry–I have to approve all comments because of spam, so it may take a little while to show up!

Dark Chocolate-Toffee Magic Cookie Bars

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If you’ve never made Magic Cookie Bars, you really need to try them! The original Magic Cookie Bars recipe is from Eagle Brand®, a classic and well-loved recipe, and I decided to try making them with dark chocolate chips and toffee bits. These are really rich and yummy, and they’re so easy to make! They are also very addictive. I gave some to my friend Alisa and she said she couldn’t stop eating them! 🙂 This recipe makes a nice big 9×13″ panful, so there’s plenty for sharing!

DARK CHOCOLATE–TOFFEE MAGIC COOKIE BARS by NancyC, adapted from Eagle Brand®

Makes a 9×13″ pan

  • 1/2 cup butter (1 stick), melted
  • 1 1/2 cups graham cracker crumbs (you’ll need about 8 to 8 1/2 whole crackers)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (10-ounce) bag, or 1 3/4 cups. dark chocolate chips (or substitute a 12-ounce bag of semi-sweet chocolate chips, which is equivalent to 2 cups)
  • 1 1/3 cups (or a 3 1/2-ounce can) sweetened flaked coconut
  • 2/3 cup Heath® English Toffee Bits (also called Bits ‘O Brickle Toffee Bits)
  • 1 cup chopped pecans (or substitute walnuts)

Preheat oven to 350˚F (or 325˚F if using a glass baking dish). Grease or spray a 9×13″ baking pan with non-stick cooking spray.

Combine graham cracker crumbs and butter. Press evenly into a thin layer in bottom of greased or sprayed pan (see below, left photo).

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Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, toffee bits, and nuts. Press all ingredients down firmly and evenly in pan with a fork (see above, right photo).

Bake 25 minutes or until lightly browned. Cool, then cut into bars. Store covered at room temperature.

For perfectly cut cookie bars, here’s a tip from Eagle Brand®: Line the entire pan with foil, extending foil over edge of pan (or you could use parchment paper). Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

Here are some other variations you can make on Magic Cookie Bars:

  • 7-Layer Magic Cookie Bars: Substitute 1 cup (6-oz.) of the following: butterscotch flavored chips, peanut butter flavored chips or white chocolate chips, for 1 cup of the dark or semi-sweet chocolate chips.
  • Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 lb.) chocolate-covered peanuts for the dark or semi-sweet chocolate chips and chopped nuts.
  • Magic Rainbow Cookie Bars: Substitute  2 cups plain M & M’s for the dark or semi-sweet chocolate chips.
  • Other Ideas: You can also substitute the chocolate chips or nuts with dried cranberries, raisins or mini-marshmallows.

Enjoy making and eating these! 🙂

Have you made Magic Cookie Bars before?

Dark Chocolate Peppermint Cookie Bars

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I was wanting to bake something that I could use my extra candy canes in, so I modified a chocolate chip recipe of mine, using dark chocolate chips and adding in some crushed candy canes. I decided to make these into cookie bars, so they’re really easy to make and bake. The dark chocolate and peppermint flavors combined with the cookie dough is a really yummy combination! The bars are nice and thick…they’re chewy on the inside, but also a little crispy on the outside. These are a great treat, whether you make them during or after the holidays…and if you don’t have any extra candy canes, you can use peppermint candies instead. Have them with some hot cocoa or coffee!

DARK CHOCOLATE PEPPERMINT COOKIE BARS by NancyCreative

Makes a 9×13″ pan of cookie bars

  • 1/2 cup butter (1 stick), softened
  • 1 cup granulated (white) sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 (10-ounce) bag (or 1 3/4 cups) dark chocolate chips
  • 2/3 cup crushed peppermint candy canes (about 6 to 7 regular size) or peppermint candy
  • parchment paper, for lining your pan

Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper; set aside.

In large bowl, cream butter, granulated (white) sugar, and light brown sugar until well blended. Beat in peppermint extract, vanilla extract, and eggs, blending everything well.

In medium bowl, stir together flour, salt, and baking soda. Add flour mixture to butter mixture, blending well. Stir in the dark chocolate chips and the crushed peppermint candy canes or candy, blending so these are evenly mixed into the dough. Note: The dough will be very thick and even crumbly, so it’s easier if you  use your hands to work the chocolate chips and crushed peppermint candy into the dough.

Pat dough evenly into your prepared 9×13″ baking pan. Even though the dough is crumbly, it will press together nicely in the pan. Bake at 350˚F for 20 to 22 minutes, or just until very lightly browned. Let bars cool completely in pan (or, if you want to eat these warm, cool for at least 10 minutes). Remove from pan by picking up edges of parchment paper and placing on a cutting surface. Cut into large or small  squares or bars.

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From the top, clockwise, here’s the dough… (1) patted in the pan before baking, (2) baked and fresh out of the oven, (3) lifted out of the pan by the parchment paper edges, and (4) being cut into squares.

You can cut these into squares or bars, big or small.

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It’s a great way to use those holiday candy canes or peppermint candies! Do you have a favorite candy cane recipe?

Linked to Christmas Cookie Swap at Katherine’s Corner.