What to make? What to take? It’s decision-making time for the holidays, when we choose which treats we are going to make to share with others. This includes food gifts as well as easy desserts that you can take to or serve at a gathering. In this era of finding thousands of options with a few keystrokes on Google, it can be overwhelming to make choices.
I like to opt for the tried and true, those treats your families and friends know you make well. Whether it’s simple chocolate truffles, favorite cookies, pies, crisps or crumbles, they have served you well in the past and will again.
Since time is running low, opt for the easiest, which despite their simplicity do a good job of satisfying everyone’s sweet tooth. Options include chocolate barks (see recipe below), strawberries cut to look like tiny Santas the kids can help to make (allrecipes.com/recipe/235722/mini-strawberry-santas/), a Yule log (mightymrs.com/easy-yule-log-recipe-cake-mix/), trifle (atablefullofjoy.com/easy-christmas-trifle/), or even fruit cake (temeculablogs.com/grandmas-fruitcake/). Whatever you choose to make, don’t forget the best ingredient of all: Christmas joy.
Have a wonderful holiday season. This recipe from mccormick.com is simple, tasty and fun. You can jazz it up with the McCormick test kitchen’s tips (below) or add some red and green sprinkles.
1 sleeve saltine crackers, about 35 crackers
1 cup (2 sticks) unsalted butter
1 cup firmly packed light brown sugar
1/8 teaspoon sea salt
1½ teaspoons vanilla extract
1 package (10 to 12 ounces) chocolate chips, semi-sweet, milk or dark chocolate
1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Spray lightly with non-stick cooking spray. Arrange crackers on baking sheet in single layer so that the edges almost touch.
2. Heat butter and brown sugar in 2-quart saucepan over medium heat. Bring mixture to a boil, stirring frequently. Simmer 2 to 3 minutes. Remove from heat; stir in salt and vanilla.
3. Pour caramel sauce over crackers and spread to evenly coat crackers. Bake 6 minutes.
4. Remove pan from oven. Sprinkle chocolate chips over caramel layer. Let stand 5 minutes. Spread chocolate chips into an even layer on top of caramel. Refrigerate 1 to 2 hours or freeze 30 to 45 minutes or until firm. 5. Break (crack) or cut into pieces to serve. Store in an airtight container in the refrigerator up to 1 week.
Test kitchen tips:
• Stir ½ teaspoon cinnamon into caramel mixture along with salt and vanilla.
• Sprinkle chopped pistachios and chopped crystalized ginger over chocolate layer immediately after spreading over crackers.
• Substitute chocolate confectionary coating wafers (such as candy melts) for the chocolate chips. Heat candy melts as directed on package and stir in your favorite extract to taste such as peppermint, orange or almond.
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