12 days of xmas cookies # 4

December 5, 2015

No-Bake Sticky Toffee Balls + Giada's Chocolate Fudge

Recipe courtesy of Food Network Kitchen

These easy-to-make treats are inspired by the classic British dessert: sticky toffee pudding. As a decorating option, instead of sanding ... More

No-Bake Sticky Toffee Balls

Total Time:1 hr 20 min

Prep:15 min

Inactive:1 hr

Cook:5 min

Yield:about 30 balls

Level:Easy

Ingredients

1 cup pitted dates (about 5 ounces)

1/4 cup packed light brown sugar

2 tablespoons unsalted butter

1 cup walnuts

1 teaspoon orange zest

1 teaspoon pure vanilla extract

Pinch fine salt

4 whole graham crackers, broken into pieces

Colored sanding sugar, for rolling

Directions

Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.

Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.

Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

Copyright 2015 Television Food Network, G.P. All rights reserved.

From Food Network Kitchen

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December6, 2015

Chocolate Crinkle Cookies
+ Bobby's Triple Chocolate Cookies

Recipe courtesy of Food Network Kitchen

These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it ... More

Chocolate Crinkle Cookies

Total Time:3 hr 40 min

Prep:35 min

Inactive:2 hr 35 min

Cook:30 min

Yield:about 30 cookies

Level:Easy

Ingredients

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

2 teaspoons instant espresso powder

1 teaspoon baking powder

1/2 teaspoon fine salt

1/4 teaspoon baking soda

4 ounces bittersweet chocolate, chopped

1 stick (8 tablespoons) unsalted butter, cut into pieces

1 cup packed light brown sugar

3 large eggs

1 cup confectioners' sugar

Directions

Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.

Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.

Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.

Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

From Food Network Kitchen

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Bobby's Triple Chocolate Cookies

Total Time:1 hr 15 minPrep:15 minInactive:30 minCook:30 min

Yield:about 3 dozen cookies

Level:Easy

Total Time:1 hr 15 min

Prep:15 min

Inactive:30 min

Cook:30 min

Yield:about 3 dozen cookies

Level:Easy

Wayne & Bobby's Choco-Cookies

Bobby Flay and Wayne Brachman collaborate on triple chocolate cookies.

Ingredients

6 ounces bittersweet chocolate, coarsely chopped

2 ounces unsweetened chocolate, coarsely chopped

2 teaspoons instant espresso powder, such as Medaglia D'Oro

1/4 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine salt

3/4 stick (6 tablespoons) unsalted butter, slightly softened

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup toasted pecans, coarsely chopped

1/2 cup semisweet chocolate chips

1/2 cup best-quality white chocolate chips

Directions

Watch how to make this recipe.????

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.

Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.

Recipe courtesy of Bobby Flay

12 Days of Cookies / 12/7/2015

Geoffrey Zakarian’s Hermit Cookies — 12 Days of Cookies

by Emily Lee in Holidays, December 7th, 2015

Hermit Cookies

Recipe courtesy of Geoffrey Zakarian

Hermit Cookies

Total Time:2 hr 5 min
Prep:30 min

Inactive:1 hr 20 min

Cook:15 min

Yield:about 18 cookies

Level:Easy

Ingredients

Cookies:

2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground allspice

1/8 teaspoon ground ginger

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup unsulfured molasses

1 teaspoon pure vanilla extract

2 large eggs

Zest of 1 orange

1/2 cup semisweet chocolate chips

Glaze:

2 cups confectioners' sugar

2 large egg whites or a combination of 4 teaspoons meringue powder mixed with 1/4 cup water

1 vanilla bean, split and seeds scraped out

Directions

Special equipment: a piping bag

For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.

Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.

Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.

Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.

For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.

Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Cook's Note: When measuring the flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

==========================

12 Days of Cookies: Your Best Cookie Photos

Check out our favorite holiday cookies submitted by Food Network fans.

Categories: Cookie, Dessert, Holiday, Winter

Thumbnails

Candy Cane Macarons

by allie
on Dec 01, 2011 -

Happy December, everyone! I don’t know about you but I love, love, LOVE the holidays. After we ate our Thanksgiving dinner I was totally ready to get out the tree and decorations, but I somehow restrained myself until the next day. James and I have tons of holiday spirit. :)

Now that December is here, I am going to try to make as many Christmas treats as possible and today is the first one of the series – Candy Cane Macarons! I’ve said it in previous posts about macarons, but they are somewhat difficult to master at first, but don’t be discouraged. After a few batches, you’ll figure it out, and have gorgeous and delicious cookies.

Candy Cane Macarons

Ingredients:

For the macarons:

110 grams almonds, blanched
90 grams egg whites (aged 3-5 days in the fridge)
25 grams granulated sugar
200 grams powdered sugar

Start by putting the almonds in a food processor and pulse until finely chopped. Add in the powdered sugar and give it a few pulses to combine. Set aside.

Line 2 baking sheets with parchment paper and set aside.

In the mixing bowl of a stand mixer (or you can use an electric mixer), beat egg whites to a foam. It should resemble bubble bath at this point. With the mixer still running, slowly add the granulated sugar and continue beating just until smooth and stiff peaks have formed. Check it often so you don’t over mix. You want to stop right at the beginning of the stiff peak stage.

Add the almond mixture to egg whites and carefully incorporate with a spatula. You want the mixture to be thick enough to pipe, but thin enough that it won’t form peaks when piped. I suggest testing the batter by spooning out a small amount on a plate and checking that the batter “melts” into itself. If it doesn’t, give it a few more strokes and try it again.

Place macaron batter into a piping bag fit with a large, round tip and pipe small circles (about 1 inch to 1 ½ inches in diameter) onto your prepared baking sheets. Let macarons rest for at least 45 minutes to an hour, or until a hard shell has developed on the top. You can test this by carefully brushing your finger over a macaron. If it feels dry, you’re ready to go. If not, give it another 15 minutes. Meanwhile, preheat your oven to 300F. Bake for 9-11 minutes, one baking sheet at a time. Let cool completely before filling.

For the filling:

2 egg whites
1/2 cup sugar
12 Tbs butter, at room temperature
1/8 tsp peppermint extra

For garnish:

crushed candy canes

Whisk together egg whites, sugar and salt in the bowl of a stand mixer. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your finger.

Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. The bowl should be cool to the touch before you move on.

Switch over to the paddle attachment and set the mixer to medium speed. Add the butter one Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the buttercream comes together. This will take a while, so don’t worry if it looks soupy or curdled at any point. I find that it helps (if it’s not cooperating) to briefly chill in the fridge for a few minutes and then remixing. Once the buttercream is smooth and together, add peppermint extract and mix on low speed until combined. Place buttercream into a piping bag and pipe a small circle onto one macaron shell. Top it with a similar sized shell and squeeze together carefully. Roll the macaron in candy cane pieces for garnish.

Recipe from Tartelette

All-Star Holiday Cookie Recipes

Choose from over a dozen holiday cookies from the stars of The Kitchen and our very own Food Network Test Kitchen.

Gluten-Free Peanut Butter-Chocolate Chunk Cookies

These gluten- and dairy-free cookies are quite easy to make. And because there is no flour or butter to compete with, the peanut butter flavor is intense! Peanut butter purists, go ahead and make these without the chocolate.

Gluten-Free Peanut Butter-Chocolate Chunk Cookies

Total Time:1 hr 5 min

Prep:20 min

Inactive:30 min

Cook:15 min

Yield:about 2 dozen cookies

Level:Easy

Ingredients

1 cup chunky peanut butter

2/3 cup granulated sugar, plus more for rolling

1/3 cup packed light brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

1 large egg

3 ounces bittersweet chocolate, finely chopped

Directions

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Beat the peanut butter, granulated sugar, brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Fold in the chocolate.

Put some granulated sugar in a small bowl. Scoop tablespoonfuls of the cookie dough, roll them into balls and roll each ball in the sugar to coat. Evenly space them on the prepared baking sheets. Press each ball down with a fork to flatten it out and make an indentation.

Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Copyright 2015 Television Food Network, G.P. All rights reserved.

From Food Network Kitchen

December 9 th, 2015

Pecan Crescent Cookies

Recipe courtesy of Jeff Mauro

These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible

Pecan Crescent Cookies

Total Time:1 hr

Prep:20 min

Inactive:15 min

Cook:25 min

Yield:about 5 dozen cookies

Level:Easy

Ingredients

4 cups all-purpose flour, scooped

1/4 teaspoon fine salt

2 cups (4 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

4 teaspoons pure vanilla extract

1 cup pecans, finely chopped

1 1/4 cups powdered sugar

Directions

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.

Whisk the flour and salt together in a large bowl and set aside.

Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.

Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)

Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.

Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Recipe courtesy of Jeff Mauro

12 Days Of Cookies

Classic Sugar Cookies

December 10

Classic Sugar Cookies

These are the familiar cookies with crispy edges and a slightly soft middle. Superfine sugar gives them their crunchiness. The small amount of baking powder ensures that they puff just a little without spreading too much and losing their shape.

Classic Sugar Cookies

Total Time:3 hr 55 min
Prep:45 min
Inactive:2 hr 45 min
Cook:25 min

Yield:about 30 cookies
Level:Easy

Ingredients

Cookies:

2 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine salt

3/4 cup superfine sugar

1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

Royal Icing:

4 cups confectioners' sugar

1/4 cup meringue powder

Food coloring, optional

Decorating sugar, for topping, optional

Sprinkles, for topping, optional

Directions

Special equipment: cookie cutters in desired shapes

For the cookies: Whisk together the flour, baking powder and salt in a small bowl.

Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.

Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)

Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

From Food Network Kitchen

Sunny's Ginger Molasses Cookies + Alex's Eggnog Cookies

December 11, 2015

Sunny's Ginger Molasses Cookies

Total Time:1 hr 20 minPrep:20 minInactive:45 minCook:15 min

Yield:24 cookiesLevel:Easy

Ingredients

For the wet:

1 cup granulated sugar

1 1/2 sticks (3/4 cup) salted butter, softened

2 tablespoons unsulfured molasses

1 tablespoon grated fresh ginger

1 large egg

For the dry:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

For the topping:

About 1/3 cup granulated sugar, for dusting

24 pieces crystallized ginger candy (1/2- to 1-inch pieces)

Directions

Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.

Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.

Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).

Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.

Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving. Store in an airtight container for up to 6 days.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Recipe courtesy of Sunny Anderson

Egg Nog Cookies
December 11, 2015

Recipe courtesy of Alex Guarnaschelli

Ilove these cookies because they have all the flavors of egg nog but don't have egg nog in them.

If you want to make them without the alcohol .

Egg Nog Cookies

Total Time:2 hr 40 minPrep:20 minInactive:2 hrCook:20 min

Yield:about 20 sandwich cookiesLevel:Intermediate

Egg Nog Cookies

Total Time:2 hr 40 min

Prep:20 min

Inactive:2 hr

Cook:20 min

Yield:about 20 sandwich cookies

Level:Intermediate

Ingredients

Cookies:

2 1/4 cups all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

2 sticks (16 tablespoons) unsalted butter, softened

1/2 cup granulated sugar

3 large egg yolks

1 teaspoon vanilla extract

Icing:

1 cup confectioners' sugar

1 tablespoon unsalted butter, softened

2 tablespoons heavy cream

2 tablespoons dark rum

Dusting Sugar:

2 tablespoons granulated sugar

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

Zest of 1 lemon

Zest of 1 orange

Caramel:

1/2 cup granulated sugar

Directions

Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.

Preheat the oven to 350 degrees F and line two baking sheets with parchment.

Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.

Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.

Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.

Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.

Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.

Drizzle each cookie with the caramel and top with the dusting sugar.

Recipe courtesy of Alex Guarnaschelli

All-Star Holiday Cookie Recipes

December 12, 2015

Choose from over a dozen holiday cookies from the stars of The Kitchen and our very own Food Network Test Kitchen.

Magic Bars

What makes these easy-to-make bars so magical? The graham cracker crumbs and sweetened condensed milk magically come together to make an ooey-gooey bottom layer, and the bars are loaded with rich layers of chocolate chips, butterscotch, pecans and coconut.

Magic Bars

Total Time:1 hr 55 minPrep:15 minInactive:1 hrCook:40 min

Yield:48 barsLevel:Easy

Ingredients

1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish

2 cups graham cracker crumbs

One 14-ounce can sweetened condensed milk

1 cup semisweet chocolate chips

1 cup butterscotch or peanut butter chips

1 cup pecan pieces, roughly chopped

1 cup shredded, sweetened coconut

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.

Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk.

Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days.

Copyright 2015 Television Food Network, G.P. All rights reserved.

From Food Network Kitchen

Guy's Loaded Blondies

December 12

Top Holiday Cookies

Spread holiday cheer with sugar, spice and lots of frosting, with these top cookie recipes from Food Network chefs

Recipe courtesy of Guy Fieri

Blondie with Dark Roots

Total Time:1 hr 10 min Prep:30 min Cook:40 min

Yield:9 blondies Level:Easy

Ingredients

Cooking spray

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5 1/3 tablespoons (1/3 cup) unsalted butter , at room temperature

3 ounces cream cheese, at room temperature

1 cup packed light brown sugar

1 large egg

1 tablespoon vanilla extract

1/2 cup chopped hazelnuts

1/4 cup sweetened shredded coconut

1/2 cup dark chocolate chips or chunks

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray .

Whisk the flour, baking powder, baking soda and salt in a small bowl.

Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.

Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.

Recipe courtesy of Guy Fieri