Chocolate Almond Roca Bar

I found this recipe on recipezaar.com (my favorite website) a couple years ago and made it for Christmas... This is a FANTASTIC cookie bar. It is not true almond roca so if you are looking for the crunch this may not be the recipe for you, but it is HEAVENLY!! I have made with and without the almonds.

Split you grahm crackers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!

27 min 15 min prep
2 dozen depending on the size of square
16 graham wafers
1 1/2 cupsalmonds sliced
1 cup butter (not margarine)
1 cup brown sugar
1 1/2 cups semi sweet chocolate chips
Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
Sprinkle with the almonds and set aside.
Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
Pour in a thin stream over the almond/wafer base.
Place in 350 Oven for 8 minutes until bubbly all over.
Remove from the oven and sprinkle with Chocolate chips.
Run the tines of a fork through the chips to spread.
Set on counter to cool and cut into squares.

Peppermint Kisses

I found this recipe this morning. I think I am going to have to give it a try for Christmas!
Description:
A Quick, Easy Cookie Recipe That Is Sure to Win the Popularity Prize at Your Cookie Swap--Fat Free!

Cooking Time:
Bake 10 minutes
Ingredients:

2 egg whites
1/4 tsp. cream of tartar
1/4-1/2 tsp. peppermint extract, to taste
2/3 cup C&H Pure Cane Granulated Sugar

red and green paste or gel food coloring (available where cake decorating supplies are sold)

Instructions:
Place egg whites, cream of tartar and peppermint extract in a deep mixing bowl. Beat on high setting until whites form soft peaks. Gradually add sugar, one tablespoon at a time, continuing to beat on the highest setting, until mixture is shiny and will hold a stiff peak. Preheat oven to 300°F. Arrange both racks spaced in center of oven. You will be baking two sheets at a time. It is ok to stack this time! Line two large baking sheets with parchment paper or wax paper. Fit two 10-inch pastry bags with large round tips. We used tip # 1A. Fold edge of bag backward, like a cuff to keep the mouth wide. This will make “stripe painting” a snap! Using a small paint brush, paint several “stripes” of red food color inside one of the pastry bags. Be sure to start painting inside the tip and carry the stripes up to 2/3’s the height of the bag. Fill bag with half of mixture and immediately pipe “kisses” about ½-inch apart on the parchment or wax paper line baking sheet. Repeat this process, using the remaining pastry bag, green food coloring and remaining egg white mixture. Place both baking sheets in oven at the same time and bake 10 minutes at 300°F. Turn oven off and allow baking sheets to remain in the oven with the door closed for an additional 30 to 40 minutes or until crisp, but not browned. Carefully remove “kisses” from baking sheets and store in an airtight container at room temperature.

Yield: 5 dozen

Mexican Wedding Cakes

I love these little balls of goodness covered in powdered sugar... Mmm Mmm Mmm!
So Light and Tender--These Cookies Will Literally Melt In Your Mouth!

Cooking Time:
Bake 15 minutes

Ingredients:
1 cup butter (2 sticks), softened
1/2 cup
C&H Pure Cane Powdered Sugar
1/2 tsp. vanilla
2 cups all-purpose flour
1/8 tsp. salt
2 cups nuts, finely chopped
1 1/2 cups C&H Pure Cane Powdered Sugar


Instructions:
Preheat oven to 350°F. With electric mixer beat butter and powdered sugar. Add vanilla. Combine flour, salt and nuts; stir into sugar mixture. Roll dough into 1-inch balls. Place on ungreased cookie sheets. Bake 15 minutes until lightly browned. While hot, roll in powdered sugar. Cool on a rack then roll again in powdered sugar to coat.

Makes about 5 dozen