Chocolate Cheesecake Candy Cane Bars

Ingredients

Crust:

• 20 chocolate wafer cookies
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee beans
• 1/4 teaspoon fine salt

Filling:

• 8 ounces semisweet chocolate, finely chopped
• 8 ounces cream cheese, room temperature
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 large eggs, room temperature

Glaze:

• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon light or dark corn syrup
• 2 tablespoons sour cream, room temperature
• 1/2 cup crushed candy canes (see Cooks Note)

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. 

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.


Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)


Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.


Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.


For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.


Cut into small bars or squares. Serve chilled or room temperature.


Store cookies covered in the refrigerator for up to 5 days.


Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

Ginger Macadamia Biscotti

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 1 (18.25 oz.) package Pillsbury® Golden Butter Cake
• 1 cup Pillsbury BEST® All Purpose Flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons grated lime peel
• 1/2 cup butter, melted and slightly cooled
• 2 large eggs
• 1 1/2 cups coarsely chopped macadamia nuts
• 1 cup white chocolate chips
• 1 tablespoon Crisco® All-Vegetable Shortening

PREPARATION DIRECTIONS:

1. HEAT oven to 350°F. Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.


2. PLACE cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).


3. TRANSFER dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.


4. BAKE 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.


5. CUT each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.


6. BAKE an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.


7. PLACE white chocolate chips and shortening in a resealable food storage bag. Microwave 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Cut a small corner from bag. Drizzle melted white chocolate over biscotti.

Oatmeal Bars

Ingredients:

• 1/2 cup butter
• 2 cups brown sugar
• 2 cups oatmeal (quick cooking)
• 2 eggs, lightly beaten
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts

How to Prepare:
Heat oven to 350 degrees. Grease 9x13 pan. Melt butter in medium pan. Add sugar and stir until dissolved. Cool slightly. Stir in eggs and vanilla, beat well. Stir in oats, baking powder and salt, blending well. Then blend in nuts. Spread in pan and bake about 30 minutes or until imprint remains when touched in the center like brownies. Do not over bake. Cut into squares while warm.

Peanut Butter Cookies

Ingredients:

• 2 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1 1/2 tsp. baking soda
• 2 cups packed light brown sugar
• 1 cup vegetable shortening
• 1 cup peanut butter
• 2 eggs

How to Prepare:
Preheat oven to 350°. Lightly grease 2 baking sheets.

Combine the flour, baking powder, and baking soda.

In a large bowl, beat together the brown sugar, vegetable shortening, peanut butter, and eggs. Gradually blend in the dry ingredients. The dough will be very soft.

Roll the dough into 1" balls. Place on prepared baking sheet and flatten slightly with your palm. Using a fork, dipped in sugar, press a criss-cross pattern into the top of each cookie, flattening it just a bit more.

Bake for 10 to 12 minutes. Cool slightly on baking sheet, and then cool completely on wire racks.

Neapolitan Cookies

Ingredients:

• 1 cup dried cranberries, roughly chopped
• Orange Sablé Dough at room temperature (recipe follows)
• 1 cup walnuts, coarsely chopped
• Chocolate Espresso Dough at room temperature (recipe follows)

Orange Sable Dough:

• 1 1/4 cup whole blanched almonds
• 1 cup confectioners' sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3 Tbsp finely grated orange zest (2 to 3 oranges)
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups all-purpose flour

Chocolate Espresso Dough:

• 1 1/2 cups all purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 Tbsp finely ground espresso beans
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

How to Prepare:
Neapolitan Cookies:
1) Line an 8 inch square baking pan with plastic wrap. In a large bowl, stir cranberries into Orange Sablé dough. In another large bowl, stir walnuts into chocolate espresso dough.

2) Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture, and smooth evenly. Cover pan with plastic. Chill at least 2 hours.

3) Heat oven to 350°. Line two baking sheets with parchment paper. (I used cooking spray oops Martha Stewart would tsk tsk me hehe) Unmold dough; remove plastic. Cut into 2-by-8 inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on baking sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store cookies in an air-tight container up to 2 weeks.

Orange Sable Dough:
1) Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

2) Place butter and zest in bowl of an electric mixer. Beat on medium speed until white and fluffy, 2-3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic and store, refrigerated, until ready to use.

Chocolate Espresso Dough:
1) In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.

2) In bowl of an electric mixer, combine butter, sugar, and vanilla until creamy, 3-4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic and store, refrigerated, until ready to use.

Chocolate Toffee Bars

Ingredients:

• 6 Tbsp unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp. pure vanilla extract
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1 cup semi sweet chocolate chips
• 1/2 cup sliced almonds

How to Prepare:
1) Preheat oven to 350° and lightly grease an 8-inch square baking pan.

2) Cream butter and brown sugar together in a large bowl, then blend in vanilla.

3) In a separate bowl, whisk together flour and salt, then add to butter mixture and mix well. Spread dough evenly into the prepared pan, and bake for 17-22 minutes or until golden brown.

4) Sprinkle top with chocolate chips, and cover the pan with foil or another pan to help melt the chocolate. After a few minutes, spread the chocolate with a spatula until evenly coated and smooth. If chocolate does not melt, pop the pan back in the oven for a minute.

5) Sprinkle almonds immediately over top and press in gently so they will stick. Let cool completely and cut into desired shapes. Store in an airtight container.

Snowballs

Ingredients:

• 1/2 cup butter or margarine
• 1/4 cup evaporated milk or cream
• 1/2 teaspoon vanilla extract
• 1 3/4 cups sifted flour
• 1/2 teaspoon salt
• 6 Tbsp. confectioners' sugar
• 1 cup chopped nuts

How to Prepare:
1) In an electric mixer, cream butter. Work in milk and vanilla.

2) Sift flour, sugar, and salt together in another bowl. Work into creamed mixture, stir in nuts.

3) Shape into balls about 3/4 inch big, and place on greased/floured cookie sheets. (cooking spray works great too) Bake at 375° for 12 minutes. Cool for a few minutes, then roll in additional powdered sugar, and place on wire racks to cool. Dust with additional powdered sugar when cool, if desired.