Christmas treats

Our church recently hosted our 4th annual "Holiday Recipe Exchange."  Instead of doing a traditional 'cookie exchange' where each person has to bake a dozen cookies for each person coming (which adds up to a LOT of baking), my idea was that each person submit a recipe ahead of time, then bake 1 batch of the cookies/ bars/ dessert they submitted (which is usually about 3 dozen).  Then we all bring our desserts, and I printed out a little 'cookbook' of all the recipes.  The night of the event, we were able to taste-test the recipes and then we were armed with new recipes to try for this holiday season. 

This year, I focused on treats that were fun, easy, and kid-friendly.  I'll include them all here.  I hope you enjoy them as much as I did!  Merry Christmas! 

Holiday Pretzel Bites
Ingredients:
1 bag waffle pretzels (16 oz)
2 bags Hershey hugs
1 bag holiday M&Ms (or similar candies)

Directions:

Line a baking sheet with parchment paper. Fill the baking sheet with as many pretzels as you can in one layer. Unwrap the Hershey Hugs and place 1 hug on top of each pretzel.

Bake at 170 degrees F for 4-6 minutes, or until the Hugs have melted to cover most of the pretzel.
Remove them from the oven and gently place an M&M on top of each pretzel. Refrigerate for 15-20 minutes to set.

[Note: Don’t go higher than 200 degrees F or the Hugs will dry out and overbake.]

Chocolate Pretzels
Ingredients:

3 Tbsp boiling Water
¼ c unsweetened cocoa powder
1 tsp good-quality instant espresso powder [I used Nescafe instant vanilla latte powder, because that's what I had on hand]
½ c unsalted butter, softened
⅓ c granulated sugar
1 tsp pure vanilla extract
½ tsp sea salt
1 egg
2 c all-purpose, unbleached flour (or all-purpose gluten-free flour mix)
1 egg yolk
1 tsp water
1 dash sanding sugar, for sprinkling

Directions:
Pour the boiling water into a small heatproof bowl. Stir in cocoa and espresso powder until dissolved. Set aside. In another bowl, using an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until creamy. Add in vanilla and salt. Reduce speed to medium-low. Add in the egg followed by the cocoa mixture. Gradually add in flour, and mix until dough becomes smooth. Place dough on a piece of plastic wrap and form into a square. Wrap and refrigerate until cold, about 30 minutes.

Preheat oven to 325 F. Divide dough into 24 equal pieces. Roll each piece into a 12-inch-long rope. Twist each rope into a pretzel shape. With either end of the rope suspended in the air, drop the curve of the dough on the pan, twist the ends once, and overlap with the bottom curve. Place the pretzels 1 inch apart on a baking sheet that you've lined with parchment paper or a Silpat.

Whisk together egg yolk and 1 teaspoon water. Lightly brush pretzels with egg wash and sprinkle with sanding sugar (or turbinado). Bake cookies until dry, about 30 minutes. Allow to cool completely before serving. Store in an airtight container for up to a week.

Peppermint Bark
Ingredients:
10 oz. good-quality dark chocolate, coarsely chopped
10 oz. good-quality white chocolate, coarsely chopped
1/4 c. peppermint candies (or candy canes), crushed

Directions:
Line a rimmed pan (jelly roll is good size) with aluminum foil (shiney side up).
Melt dark chocolate in a double boiler or in the microwave until just melted.  Spread into lined pan almost to the edges of the foil.  It should be a very thin layer.  Refrigerate until set, about 20-30 minutes.
[Note 1: if you don't have a double boiler, you can use a heat-resistant bowl (glass or metal) that sits into a small pot.  Fill the pot with about 1-2 inches of water (be sure it doesn't touch the bowl), and bring to boil.  Put the chocolate in the bowl, and place over the pot.  Be careful to watch where the steam is released, so you don't burn yourself.  Stir gently until chocolate is melted,]
[Note 2: if melting chocolate in microwave, watch carefully!  It is very easy to scorch the chocolate, rendering it useless.  Its best to cook until it just begins to get glossy, take it out and stir it, and if necessary, put it back in for just a few more seconds.  It takes very little time!]

Repeat process with white chocolate.  Sprinkle with peppermint, lightly pressing the candies into the chocolate.  Refrigerate until hardened.  Peel off foil, and break into pieces.  Keep refrigerated until ready to serve.

Peppermint Popcorn
Ingredients:
1/2 c Unpopped popcorn (approx. 16 cups popped)
1/2 c crushed candy canes
2 c white chocolate chips
dash of salt

Directions:

Pop 1/2 cup popcorn. I use an air popper. Yield is about 16 cups popped.  Transfer popcorn in an extra large bowl by handfuls to remove the unpopped kernels.

Finely crush peppermint sticks (I used a food processor, to make it into almost dust.  You can also put it into a Ziploc bag and crush with a rolling pin, if you want it coarser.)

Melt white chocolate in a double boiler or in the microwave. If melting in the microwave, stir every 30 seconds. (It takes about 1 1/2 minutes to melt.)  Working quickly before the chocolate sets, drizzle white chocolate over the popcorn, sprinkle the peppermint candy and a dash of salt.  Stir vigorously to coat the popcorn.  Spread the popcorn in a thin layer onto waxed paper.

When popcorn is cool and dry, break into small pieces and serve.