Monthly Archives: December 2011

Christmas S’more Bars


These bars were the stars of the cookie exchange today. You can make these any other time of the year by substituting Small Hershey Bars for the m&m’s

3/4 cup Butter
3/4 cup Brown Sugar, packed
Box of Graham Crackers
Red and Green Mini M&M’s


Melt butter and Sugar in a saucepan over medium, stirring constantly until smooth and bubbly.

Line a jelly roll pan with parchment paper and then place graham crackers over the entire bottom of the pan.

Pour sugar mix over the graham crackers and bake 5-7 minutes until sugar mix is bubbly

cover with as many marshmallows as you’d like and return to the oven for 2-3 more minutes until marshmallows are gooey

sprinklw m&m’s over the entire pan evenly and let cool for about 10 minutes. Transfer the bars to a cooling rack using the parchment paper to move. Allow to cool completely and then cut into bars.


Carmel Chocolate Pretzel Cookies


Holy Goodness. I got the idea for these off of pinterest but took a couple of different recipes and merged them together for this amazing treat.

2 cups flour
1/2 teaspoon Baking Soda
1/2 teaspoon of Salt
3/4 cup Butter, melted
1 cup Dark Brown Sugar, packed tight
1/2 cup White Sugar
1 Tablespoon Vanilla
1 Egg
1 Egg Yolk
1 heaping cup of Milk Chocolate Chips
1 cup carmels, unwrapped and diced
1 cup broken pretzels – plus a few extra broken pieces for garnish before baking
Sea Salt or Coarse Kosher Salt

Unwrap carmels and cut into quarters (or smaller if you have the patience) with a butter knife. Place carmels in a bowl and refridgerate until ready to use.

In a small bowl mix together Flour, Baking Soda and salt and set aside
In a mixer cream melted butter, brown and white sugar until well blended
Beat in Vanilla, Egg & Egg Yolk until light and creamy
Slowly add in Flour mixture small amounts at a time
Remove from mixer and stir in Chocolate Chips, Carmel pieces and pretzels
scoop rounded tablespoons of mixture onto baking sheets. stick a few extra pieces of broken pretzel into the top for looks and sprinkle each cookie with a pinch of coarse salt.

Bake for 15-17 minutes, cool on cookie sheet until they are stiff enough to transfer to a cooling rack.