I realize that lately I’ve been rolling all of the food into little bite-size balls of appetizery goodness, but thus is the holiday season (also I just used the word “thus” in a sentence… Christmas-speak if I ever heard it). Truth be told I have a recipe for bite-size BBQ meatloaf that I tested on my family a week ago and it was a HIT! but that and Carrot Cake Truffles and Bite-Size Bacon Spinach Cheese Balls seemed excessive all in one week. You still might get them before New Years though… we’ll see huh?
Tag Archives: no-bake
While I was trying desperately to come up with SOMETHING to bring to the cookout with my boyfriend’s family over the weekend, I remembered that these cookies have a tendency to win over crowds. So I made some and brought them too. Except I forgot that these are NOT cookout cookies.
They are full of toffee sort of heath bar goodness, and chocolate, and almonds. They require no baking- just a little stove top melt and stir action. Bottom line is THESE COOKIES ARE AWESOME.
But they melt.
So I’m gonna say they went over well, but going forward, I am going to remember that these are best in climate controlled environments. They also have a secret ingerdient.
Heath Bark Cookies
35-ish Club Crackers
1 cup packed brown sugar
2 sticks of butter (I never said these were good for you)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup slivered almonds
Line a baking sheet with foil (you will need one with sides) and lightly grease (yes with butter). Preheat the oven to 400. Line your crackers up on the prepared baking sheet. It doesn’t matter if they touch, but to fit them all they will need to be almost touching. Over medium heat melt butter in a saucepan and stir in the brown sugar and vanilla. turn the heat up a little STIRRING CONSTANTLY (that’s important) and bring the mixture to a boil. Keep stirring and gently boiling until smooth (about 3 minutes- maybe a little more) and then pour the mixture over the crackers evenly. Bake for 5 minutes and then set the cookie sheet on the oven door and sprinkle evenly with the chocolate chips. When the chocolate begins to melt, spread it evenly over the toffee mixture. Top with the almonds and refrigerate for at least 4 hours (when time is an issue, I put mine in the freezer- the goal is for the chocolate and toffee to set completely). Turn the whole thing out onto a cutting board and peel off the foil. with a sharp knife break into cookie-size pieces. Store in a COOL place!
This is before I broke mine into pieces. Enjoy! And maybe make peanut butter cookies for your next cookout.