Christmas baking

I have been baking gifts for co-workers, friends and teachers since Sunday. This year, I am giving Christmas bark and chocolate and carmel-covered pretzel bits. Of all the recipes I make, the Christmas bark seems to get the biggest raves.

Tonight, I received several homemade gifts from my friends and thought I'd share the recipes for them with you as well.

I thought I'd provide a visual aid:


From top (clockwise), Janette's Pretzel Mix, Janette's Cinnamon Holiday Shapes, my Christmas bark and Janette's Chocolate Peanut Toffee.

Here are the recipes:

Janette's Pretzel Mix
(3) 15-ounce bags of assorted pretzel shapes (sticks, waffles, twists)
1 tablespoon of lemon pepper salt
2 packs of dry ranch dip (Hidden Valley or Dillons brand)
1 bottle of popcorn oil

Pour the pretzels in a large roaster pan.
Mix the dry dip, lemon pepper and popcorn oil.
Drizzle the mixture over the pretzels, making sure they're well-coated.
Bake at 250 degrees for 1 hour. Stir the pretzels every 20 minutes.
(Trust me people, this one is great!)


Janette's Cinnamon Holiday Shapes
3/4 cup sugar
2 tablespoons of cinnamon
1/3 cup melted butter
6-7 Mission brand flour burrito-size tortillas
Holiday-shaped cookie cutters

Using cookie cutters, cut shapes out of tortillas.
Paint shapes with melted butter and sprinkle with cimmamon/sugar mix.
Bake 10 minutes at 350 degrees. Move shapes to wire rack to cool.
(These are really cute and different)


Maria's Christmas Bark
1 sleeve saltine crackers
2 sticks butter
1/2 cup light brown sugar
1 bag chocolate chips
Chopped pecans
Parchment paper

Line a baking sheet with parchment paper.
Line up saltines in even rows in one layer (I usually have 5 crackers per row).
Melt butter and brown sugar in saucepan.
Cook for three minutes until bubbling, stirring constantly.
Cover crackers with hot mixture, making sure all crackers are covered.
Bake at 350 for approximately 13 minutes or until golden brown.
Remove from oven and sprinkle with chocolate chips.
Put the pan back in the over for 1-2 minutes for chips to melt.
Spread melted chocolate chips over the crackers.
Sprinkle chopped pecans over the chocolate-covered crackers.
Refrigerate until the chocolate is set.
Break into small pieces.


Janette's Chocolate Peanut Toffee
1 tablespoon plus 1 cup butter, divided
1 cup dry, roasted peanuts, chopped, divided
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon light corn syrup
(1) 10-ounce package Nestle Toll House swirled milk chocolate and peanut butter morsels

Double line a 13x9 inch pan with foil.
Coat foil with 1 tablespoon butter.
Sprinkle 3/4 cup peanuts over foil.
Melt remaining butter in a medium saucepan over medium heat.
Stir in sugar, brown sugar and corn syrup. Bring to a boil.
Cook for 6 minutes to about 290 degrees on a candy thermometer, stirring occasionally.
Remove from heat.
Working quickly, pour hot mixture over nuts in pan.
Immediately sprinkle with remaining nuts and morsels over toffee.
Press down lightly before morsels begin to melt.
Refrigerate for 1 hour or until set.
Remove foil. Break into bite-size pieces.


Here is the recipe for the Chocolate and Caramel-covered Pretzel Bits:

1 bag of pretzel bits
1 bag of Kraft Caramel bits (or wrapped carmels)
1 bag of chocolate chips
Chopped pecans

Line a cookie sheet in buttered wax paper.
Melt caramel in microwaveable bowl.
Coat pretzel bits in caramel.
Move to pretzel bits to cookie sheet.
Melt the chocolate chips in a microwaveable bowl.
Once caramel has cooled, repeat the process with the melted chocolate chips.
Transfer pretzel bits to another greased cookie sheet covered in wax paper.
Sprinkle with chopped pecans.


Here is one more bonus recipe from me. My cousin Ruth in New Jersey makes these every year.

Chocolate Chow Mein Clusters

1 cup chocolate chips
1 cup butterscotch chips
1 cup chow mein noodles
1 cup salted peanuts (optional)

Melt the chocolate and butterscotch chips in a bowl.
Stir in the chow mein noodles and peanuts.
Transfer by rounded tablespoons to a wax paper-lined cookie sheet.
Refrigerate until set.

Finally, here is a cute fudge wreath we received from our friends, the Averys. Mike made this one:

Notice the large chunk missing. That's thanks to Casey.

Five-minute Fudge Wreath
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries to decorate top (like holly)
Softened butter to grease an 8 inch round cake pan

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.

Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve. To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.


Thanks Janette, and Mike and Beckie for the great treats!