SWEET AND SALTY CHOCOLATE REINDEER
You can enlist little hands to help position the antlers, eyes and noses on these adorable, crisp reindeer cookies. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Divide dough into 8 portions; cover and refrigerate for at least 2 hours., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 6-in. circle; cut into 6 wedges. Place 2 in. apart on ungreased baking sheets. Press in pretzels for antlers, baking bits for eyes and a gumdrop for the nose., Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 119 calories, Fat 4g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 130mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
SWEET AND SALTINES
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
CHOCOLATE SANDWICH COOKIE REINDEER RECIPE BY TASTY
These reindeer treats are the perfect semi-homemade holiday treat. Dip chocolate sandwich cookies in melted chocolate, then decorate with pretzel antlers, white chocolate chip eyes, and cinnamon candy noses.
Provided by Tikeyah Whittle
Categories Snacks
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with wax paper or nonstick foil.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
- Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
- Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
- Refrigerate for at least 30 minutes, or until the chocolate is set.
- Enjoy!
CHOCOLATE SPRITZ REINDEER COOKIES
Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
- Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
- Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 5 g, TransFat 0 g
SWEET AND SALTY REINDEER POPS
These sweet and salty Reindeer Pops make an adorable addition to any holiday cookie plate!
Categories Christmas comfort food dessert snack
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Place the peanut butter in a medium bowl. Sift the powdered sugar through a fine mesh strainer over top of the peanut butter. Using a rubber spatula, stir the peanut butter and sugar together to make a smooth, somewhat stiff mixture.
- Spread about 1 teaspoon of the peanut butter mixture on half of the crackers. Press the wooden sticks into the peanut butter mixture, then top each with one more cracker. Press the crackers to stick them together. Place in the freezer for 20 minutes.
- Meanwhile, chop the chocolate bars into small, similar-sized pieces. Place in a bowl set over a pot filled with about 1" of water. (Make sure that the bowl does not touch the water). Place the pot on the stove and bring the water to a simmer over medium-low heat. Stir the chocolate occasionally, until it is melted and fluid. Transfer to a tall measuring cup, for easier dipping.
- Line a large baking sheet with parchment or waxed paper. Remove the pops from the freezer. Dip one pop into the melted chocolate to coat completely. Remove and let the excess chocolate drip off into the measuring cup. Place the pop on the sheet tray and immediately place four little pretzel pieces up top (the antlers), two candy eyes just below, then one red candy nose. Repeat with all of the other pops. When the chocolate is shiny and still somewhat soft, sprinkle the tops of the reindeer faces with a pinch of flaky sea salt, if you like.
- Let firm up at room temperature for 30-45 minutes. Store in an air-tight container in a single layer, between layers of parchment paper, in a cool spot in your kitchen or in the refrigerator for up to 1 week.
SWEET AND SALTY FUDGE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 9 to 16 squares
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
- Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.
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