Christmas Rocky Road

This Christmas Rocky Road is packed full of chocolate, cherries, cranberries, marshmallows and crushed Amaretti biscuits for a delicious festive treat!

350g Chocolate (I use half and half milk and dark chocolate) Broken into squares
175g Butter
50G Golden (Corn) Syrup
225g Crushed Amaretti Biscuits (or other biscuits of your choice)
160g Halved Glace Cherries
100g Dried Cranberries
150g Mini Marshmallows
200g Milk Chocolate for the topping
Christmas Sprinkles or icing sugar to decorate

• Grease a line a 9 x 12 inch baking tin with baking parchment.
• Melt the chocolate, butter and golden syrup together in a large saucepan over a low heat until melted and smooth.
• Remove from the heat 
• Tip in the crushed biscuits, cherries, cranberries and marshmallows. 
• Stir well to mix until everything is coated in chocolate. 
• Tip the mixture into the lined baking tin and smooth the top as best as you can. 
• Pop in the fridge for at least 2-3 hours, or until set.
• To make the topping, melt the 200g chocolate over a pan of simmering water
• Pour all over the top of the rocky road, tilting the pan to get an even, thin coverage. 
• Decorate with Christmas sprinkles if using. 
• Leave the rocky road to set for about an hour or so before dusting with icing sugar and cutting into squares.

Recipe: Something Sweet Something Savoury

Red Velvet Ooey Gooey Bars

Easy but impressive. They’re the perfect holiday treat!

1 box 15.25oz red velvet cake mix   
1 egg
1/2 cup 1 stick butter, melted

1 package 8oz cream cheese, softened
2 eggs
1 teaspoon vanilla
1 box 16oz powdered sugar (3¾  cup)

Sprinkles

• Preheat oven to 350°F. 
• Grease a 9x13-inch baking dish and set aside.
• In a medium bowl, mix the dry cake mix, egg and butter until well combined. 
• Press into the bottom of the prepared pan. 
• Set aside.
• In a separate medium mixing bowl, beat the cream cheese with an electric mixer until smooth. 
• Add the eggs and beat until thoroughly combined. 
• Add the powdered sugar and beat until combined. 
• Evenly pour the cream cheese mixture over the cake mix layer, spreading and leveling with a spatula. 
• Top with sprinkles.
• Bake 27-35 minutes, or until set but still "gooey" in the middle

Yield: 24 Bars

Recipe: A Night Owl

Cranberry Bliss Truffles

Based on Starbucks seasonal favourite, Cranberry bliss Bars, these quick make truffles will quickly become a "must bring" treat to all the office parties and potlucks during the holidays! They are so easy to make and you will be fooled that they aren't the real thing!

1 package Oreos golden/vanilla
1 package Candi Quik melting chocolate
8 oz Cream Cheese softened
½ cup Craisins dried cranberries
1 tsp Lemon Zest
1 tsp Orange Zest

• Using a food processor, crush the oreos until they are finely chopped.
• Add the softened cream cheese to the oreos and combine  
• Add the lemon and orange zest.
• Add in the half Craisins and mix well. 
• The remaining Craisins will be used on top of truffles.
• Using a small scoop, make ¾ – 1 inch balls and place on wax paper. 
• Refrigerate for 20 minutes.
• While the truffle balls are in the refrigerator, melt the chocolate either in the microwave in microwave safe bowl or using the double broiler method. 
• Set aside one small amount of chocolate to melt at the end for the drizzle.
• Dip each truffle into the chocolate with two forks and gently shake off the excess chocolate. 
• Lay each dipped chocolate onto the wax paper.
• Melt the remaining chocolate for the drizzling in the same manner as above.
• Cut a very small slit into a gallon Ziploc bag. 
• Pour chocolate into the bag and drizzle back and forth on top of the truffles.
• Add the remaining Craisins to the top quickly as the chocolate dries fast.

Recipe: Savor and Savvy

Hot Chocolate Cheesecake Dip

This rich and creamy no bake dessert is so simple to make, you'll want it for every get together. Serve the chocolate dip with cookies or fruit as a delicious end to any meal.

1 - 8 ounce package cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup marshmallow cream
1 cup powdered Swiss Miss Dark Sensation hot chocolate mix
3/4 cup Cool Whip, divided
mini marshmallows for garnish
crushed candy cane for garnish
animal crackers, chocolate graham crackers, mini cookies, pretzels for dipping

• Beat the cream cheese until creamy. 
• Add the yogurt, marshmallow cream, and hot chocolate mix 
• Beat again until light and fluffy. 
• Fold in 1/2 cup Cool Whip gently until completely mixed in.
• Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.
• Serve with cookies and pretzels. 
• Keep refrigerated in a covered container. 
• Makes about 2 cups.

Recipe: Inside BruCrew Life

Cranberry Bliss Bars

Cranberry Bliss Bars inspired by the ones you love from Starbucks! This homemade version is filled with white chocolate, a hint of orange flavor and plenty of dried cranberries.

1 cup salted butter
1 3/4 cups brown sugar tightly packed
2 large eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon orange extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup white chocolate chips

Frosting:

8 ounces cream cheese softened
1 teaspoon vanilla extract
1 teaspoon orange zest
1/4 teaspoon salt
1 tablespoon cornstarch
2 cups powdered sugar

Topping:

1/2 cup dried cranberries
1/4 cup white chocolate chips left whole
1/3 cup white chocolate chips melted
1/2 teaspoon vegetable oil

• Preheat the oven to 350 degrees. 
• Line a 9” by 13” baking pan with parchment paper or a silicone baking mat.
• Cream butter and sugar together.  
• Add eggs, vanilla extract, and orange extract. 
• Mix until combined and set this aside.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring only as much as necessary to blend.
• Gently fold in the dried cranberries and white chocolate chips. 
• Spread the batter into the prepared pan.
• Bake for 20 minutes. 
• Check with a toothpick. 
• You want there to be just a few crumbs stuck on the toothpick which means it is ready to come out. 
• If it is still quite wet, give it another 5 minutes. 
• Place the pan on a wire rack and allow the bars to cool completely.
• While the bars are cooling, prepare the frosting.
• Beat the cream cheese until creamy. 
•  Beat in the icing sugar and cornstarch. 
• Add in the vanilla extract, orange zest, and salt. 
• Beat this until well blended.
• When the bars are cooled, spread the icing all over the top. 
• Then sprinkle evenly with the dried cranberries and white chocolate chips.
• In a microwave safe bowl, melt the chocolate chips with the vegetable oil. 
• Melt and stir in 15 second intervals – chocolate can burn very quickly.
• When this is fully melted, use a fork to beat it smooth
• Use the fork to drizzle the melted chocolate over the frosted bars. 
• For best results, place the pan in the fridge and allow the finished bars to cool for an hour before cutting and removing from the pan.

Recipe: Love From The Oven

Peppermint Meringues

Peppermint Meringues perfect for gift giving or on a cookie tray! They are super budget-friendly and they're so easy to make!

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
2 peppermint candy canes, crushed

• In a mixing bowl, beat egg whites until foamy. 
• Sprinkle with the salt and cream of tartar; beat until soft peaks form. 
• Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.
• Drop by teaspoonfuls onto ungreased foil-lined baking sheets. 
• Sprinkle with crushed candy. 
• Bake at 225°F for 90 minutes (one and a half hours).
• Turn off the oven heat 
• Leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.
• Store in an airtight container.

Recipe: Love Bakes Good Cakes

Peppermint Mocha Scones

Mint and chocolate is a classic Christmas flavor profile, and chocolate scones are wonderfully unique.
This recipe uses cocoa powder and instant coffee, making it crazy rich and bursting with chocolatey goodness.

1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 Tablespoon instant coffee (optional)
3 Tablespoons granulated sugar plus more for dusting
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter chilled, divided
1 cup heavy cream
1/4 teaspoon peppermint extract
6 candy canes crushed, divided

• Preheat oven to 450F with the rack in the middle position.
• In a food processor, pulse the flour, cocoa powder, instant coffee, sugar, baking powder, and salt together to combine.
• Cut 5 Tablespoons of the chilled butter into 1/4 inch pieces. 
• Place the remaining 1 Tablespoon of butter to the side (you will use it later). 
• Scatter the butter pieces across the flour mixture. 
• Pulse again in the food processor until it looks like coarse breadcrumbs with a few larger butter pieces, approximately 12 pulses.
• Transfer the dough to a medium bowl. 
• Add the heavy cream, peppermint extract, and 4 crushed candy canes (save the other 2 crushed candy canes for later). 
• Combine with a spatula until the dough just comes together.
• Press into a disc approximately 9 inches wide. 
• Make it as even as possible. 
• Press the remaining 2 crushed candy canes into the top of the dough.
• Using a knife, cut the disc like you would a pizza into 8 wedges.
• Melt the remaining 1 Tablespoon of butter in a small bowl or cup. 
• Brush it across the top of the scones. 
• Sprinkle the scones with some granulated sugar and/or sprinkles as desired.
• Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet. 
• Leave space between them as they will expand.
• Bake the scones until cooked through, approximately 12-15 minutes.
• Remove from the oven and let cool at least 10 minutes. 
• The scones can be served warm or at room temperature.

Recipe: Three Olives Branch

Mickey’s Festive Hot Chocolate

Now thats what I call a hot chocolate...over the top and decadent! Well..it is Mickeys favourite...so we should expect no less

 
1/4 Cup sugar
1/8 Cup cocoa powder, plus extra for garnish
Dash of salt
3 Tbsp water
2 Cups milk
1/4 Tsp vanilla extract
White chocolate melts
Zip-top bag
Scissors
Festive sprinkles
Mini and regular marshmallows
Toothpicks
Mini and large candy canes
Whipped cream
Peppermints
Straw

• Combine sugar, cocoa, salt, and water in a sauce pan and mix, 
• Continue to stir over medium heat until it boils.
• Once it boils, bring the heat down and add the milk. (But don’t let it boil again.)
• Keep stirring, then remove from heat and add vanilla.
• Decorating
• Melt the white chocolate candy in a microwave-safe bowl in 15-second increments until it’s completely melted. 
• Stir in between each 15 seconds.
• Place the melted candy in a zip-top bag, then cut a small hole in one corner. This is your piping bag.
• Pipe the melted candy around the mugs, including large drips coming down the sides. (Tip: smooth with a spoon when you finish piping.)
• While it’s still warm, pour festive sprinkles all over the melted candy.
• Place mugs in the freezer
• Take one regular marshmallow and two mini marshmallows to make Mickey
• Break a toothpick in half and attached the two ears.
• Using a knife, cut a slit on the bottom to make it easier to add him to the rim of the mug.
• To crush the candy canes, simply place them on a cutting board while they’re still in the wrapping and use a large spoon (or other heavy kitchen utensil) to crush them. 
• Open the packets and pour into a bowl.
• Take the mugs out of the freezer and let them sit for 5-10 minutes.
• Pour the hot chocolate inside. 
• Top with whipped cream.
• Cut a hole out of the middle of a piece of paper, then hold this above the whipped cream while you sift cocoa powder on top. This way, it only goes on the whipped cream.
• Add the marshmallow Mickey, a large candy cane, a straw, and more sprinkles
• Add the crushed candy canes, peppermints, and sprinkles around the bottom of a small plate

Recipe: Magical Recipes

Christmas Tree Krispie Treats

 Decorating the Christmas tree was never this fun! These sweet little Chritstmas trees are a quick and easy dessert you can make with your kids!

6 cup Rice Krispies Cereal
3 Tablespoon Butter
10.5 oz Marshmallows
Green Food Coloring
12 Miniature Reese’s Cups
12 Peppermint Candy
3 oz white chocolate
Edible pearls, sprinkles, candies for decoration

• Line a cookie sheet with parchment paper.
• Cut the foam that comes in a waffle cone pack to protect the cones, it will make much easier to shape the trees.
• In a large saucepan melt the butter over low heat, then add marshmallows and stir until completely melted.
• Stir in green food coloring to make mixture dark green.
• Remove from heat and stir in Rice Krispies cereal until all cereal is well coated
• Grease your hands and form mixture into cone shapes
• Place trees onto prepared pan and set aside for several hours to firm up well.
• Melt white chocolate and transfer to piping bag or zip-lock bag to pipe onto trees.
• Pipe melted white chocolate like a garland around each tree.
• Place edible pearls, star candies, mini M&M candies, etc like ornaments onto the tree using a dots of chocolate as a glue.
• Pipe chocolate on top of tree to attach peppermint candy.
• Place a Reese’s upside down on pan and pipe chocolate on it and place tree on top.
• Allow to set before serving.

Recipe:  Oh My Goodness Chocolate Desserts.

White Christmas Slice

White Christmas Slice! Combine white chocolate, Rice Krispies, almonds, coconut, and dried cranberries for this traditional Australian dessert. It's a simple, no-bake recipe that is quick to prepare.

20 ounces white chocolate
1 teaspoon vanilla extract
½ cup slivered almonds, toasted
⅓ cup green candied cherries
⅓ cup red candied cherries
1 ½ cup Rice Krispies cereal
⅓ cup golden raisins
½ cup coconut flakes
¼ cup dried cranberries

• Line a 7x11 baking dish with parchment paper and set aside.
• Chop the candied green and red cherries. 
• Once they are chopped, add them to a large mixing bowl.
• Stir in the Rice Krispies cereal, golden raisins, dried cranberries, and coconut flakes.
• If toasting the almonds, add them to a saucepan and heat over medium heat for a few minutes, stirring occasionally. 
• When toasted, add them to the bowl with the candied fruit.
• Using a double boiler or a microwave-safe bowl, add the white chocolate and melt according to the package directions.
• Once melted, remove from the heat and stir in the vanilla extract.
• Pour the melted chocolate into the large bowl with the other ingredients and stir to combine.
• Transfer the mixture to the prepared pan and smooth it out evenly.
• Chill in the refrigerator for 4 hours before slicing.

Recipe: Popular Recipes

Raspberry Filled Christmas Tree Cookies

A simple sugar cookie dough. rolled and cut into trees and glued together with sweet raspberry jam. 

Perfect for cookie swaps, hostess gifts, and holiday entertaining 

1 cup butter
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 large egg
3 cups all-purpose flour
¼ cup raspberry jam
1 teaspoon confectioner’s sugar

• Cream the butter, sugar, baking powder, vanilla, and salt.
• Add the egg to blend.
• Add the flour and mix until well combined. 
• Wrap in plastic wrap and chill for at least one hour.
• Roll out the cookie dough on a floured counter to a thickness of 1/16 of an inch
• Stamp out 56 cookies using a Christmas tree cookie cutter that measures about 2 ½ inches wide by 3 ½ inches high. 
• Place the cookies on parchment lined sheet pans.
• Using the bottom of a drinking straw that has a ¼ inch opening, make holes on half (28) of the Christmas trees. 
• There should be about 9 or 10 holes on each cookie.
• Bake at 350 degrees for 8-10 minutes. 
• Cool completely.
• Spread a thin layer of raspberry jam onto the bottom (flat side) of one of the cookies without the holes 
• Top it with one of the cookies with holes, flat sides together. 
• Press the cookies together gently. 
• Repeat with the remaining cookies. 
• Dust with confectioner's sugar.

Recipe: Queen of my Kitchen

Christmas Bread

This bread is a slightly sweeter bread than fruitcake.. and is great for breakfast or brunch

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup evaporated milk
1/3 cup sugar
1/3 cup shortening
1/2 teaspoon salt
2 eggs
4 to 4-1/2 cups all-purpose flour, divided
1 cup chopped mixed candied fruit
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk
Additional candied fruit, optional

• In a large bowl, dissolve yeast in water. 
• Add the evaporated milk, sugar, shortening, salt, eggs and 2 cups of flour
• Beat until smooth. 
• Stir in mixed candied fruit and enough remaining flour to form a soft dough (do not knead).
• Place in a greased bowl, turning once to grease the top. 
• Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down. 
• Turn onto a floured surface; knead 3-4 minutes. 
• Pat evenly into a greased 10-in. tube pan. 
• Cover and let rise in a warm place until nearly doubled, about 45 minutes.
• Bake at 375° for 30-35 minutes or until golden brown. 
• Remove from pan to cool on a wire rack.
• Combine the confectioners' sugar, vanilla and enough milk to reach desired consistency
• Drizzle over bread. 
• Garnish with additional candied fruit if desired.

Recipe: Taste of Home

Gingerbread Cookie Truffles

These gingerbread truffles don’t require an oven or an entire day to make. Just grab some ginger snap cookies, cream cheese and white chocolate, and follow this easy recipe. Santa will love them

1 13 oz box gingersnap cookies
1 8 oz package cream cheese
1 16 oz package vanilla almond bark or white chocolate chips
nutmeg (optional garnish)

• Place gingersnaps in a food processor and crush until they are fine crumbs 
• Alternatively put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs
• Place crumbs in a medium bowl. 
• Add cream cheese and mix until well-blended. 
• Roll cookie mixture into 1 inch balls (makes about 36 balls).
• Place balls on a cookie sheet lined with a baking mat or wax paper 
• Place in the fridge for about 45 minutes.
• Melt almond bark/chocolate chips according to directions on package. 
• Dip each cookie ball in almond bark/chocolate chips 
• Place back on lined cookie sheet.
• Top with nutmeg (if desired).
• Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
• Store leftover truffles in a covered container in the fridge.

Recipe: Six Sisters Stuff

Chocolate Orange Muffins

What is Christmas without a Terrys Chocolate Orange. These super decadent chocolate orange muffins have a gooey chocolate orange ganache middle! They are delicious, indulgent and a proper treat for chocolate orange fans

180g plain (all purpose) flour
1 1/2 teaspoons bicarbonate of soda (baking soda)
1/4 teaspoon salt
50g cocoa powder
300g caster (super fine) sugar
2 large eggs, at room temperature
1 teaspoon pure orange extract
125ml vegetable or sunflower oil
150g sour cream or full fat Greek yoghurt
150ml warm water

FOR THE GANACHE:
100g milk chocolate (30-40% cocoa solids), finely chopped
100g dark chocolate (60% cocoa solids), finely chopped
1/2 teaspoon pure orange extract
15g (1 tablespoon) soft unsalted butter
250ml double (heavy) cream

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. 
• Line a 12 hole muffin pan with paper liners.
• Place the flour, bicarbonate of soda, salt and cocoa powder in a large bowl. 
• Using a large fork or wooden spoon, stir to combine everything together.
• Beat the sugar, eggs, orange extract, oil, sour cream or Greek yoghurt and water together until the mixture is smooth.
• Make a well in the middle of the dry ingredients 
• Pour in the wet mixture, stirring lightly until all the dry ingredients have been incorporated.
• Pour the mixture into the liners (the batter will be quite runny so don't be alarmed) 
• Fill them no more than two thirds full. 
• Bake in the preheated oven for 20-22 minutes or until risen, springy and a skewer inserted in the middle of the muffins emerges with no wet batter.
• Transfer the muffins to a wire cooling rack 
• Allow to cool completely while you make the chocolate orange ganache.
• To make the ganache, place the chopped chocolate, orange extract and soft butter in a medium heatproof bowl.
• Place the cream in a small saucepan and bring to the boil. 
• The second the cream comes to the boil, remove from the heat 
• Immediately pour over the chopped chocolate. 
• Leave for a few minutes then gently stir until the chocolate has melted and the mixture is lump free and shiny. 
• Allow to come to room temperature 
• Chill in the fridge for about 60 minutes until the ganache is the consistency of soft buttercream frosting. 
• Remove the cooled ganache from the fridge
• Using an electric mixer, whip the ganache for about a minute until smooth, shiny and lighter in colour. 
• Be careful not to overwhip it or the ganache can turn grainy. 
• If you're worried , you can give it a good stir with a wooden spoon or sturdy spatula instead.
• When the muffins have completely cooled, remove a piece from the middle of each muffin using an apple corer or something similar. 
• Using a teaspoon, slowly fill the core with the chocolate ganache, until you reach the top. 
• Add another scant spoonful of the ganache on top 
• Finish off by placing a Terry's chocolate orange segment on top.

Recipe: Something Sweet Something Savoury