Retro recipes and Christmas comfort food and a hot cocoa bar combine to remind us of Christmases from our childhood.
Christmas Crack Recipe
• 1 sleeve salted saltine crackers about 42 crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar packed
• 1 (12 oz) package dark chocolate chips heath toffee bits
• white chocolate melted
Preheat oven to 375 degrees F and line a rimmed cookie sheet with parchment paper. Grease
parchment paper with cooking spray.
Place crackers side by side on lined pan. Set aside.
In a large saucepan, combine butter and brown sugar. Bring to boil over medium/medium-high heat
and boil for 3 minutes, stirring constantly.
Pour evenly over crackers.
Bake in preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips on top.
Cake Batter Snowman Cheeseball
• 8 oz cream cheese
• ½ cup butter
• 1 ½ cups cake mix (original recipe said yellow – I used white because I didn’t want yellow snow!)
• ½ tsp vanilla extract
• 1 cup powdered sugar
• 1 cup sprinkles (if you’re not making a snowman)
• Fruit by the foot, orange candy, pretzels, chocolate chips (if you are making a snowman)
Beat the cream cheese until smooth and creamy.
Add butter and beat until smooth.
Add cake mix, vanilla and powdered sugar.
Fold in ½ cup sprinkles (optional)
Scoop mixture onto a piece of plastic wrap. Wrap it around and form into a ball.
Place in the fridge for 1 hour or until firm (or in the freezer for a shorter period if you’re in a rush).
Roll in sprinkles or dress your snowman.
Refrigerate or freeze for an hour. Serve with cookies, graham crackers, etc.
• 40 saltine crackers
• 2 sticks butter
• 1 cup light brown sugar
• 2 12 oz bags white chocolate chips
• 1 Tbsp vegetable oil
• 5 oz bag dried cranberries
• 1/4 cup sliced almonds, toasted (optional)
Preheat oven to 400. Line jelly roll pan (or large baking sheet) with aluminum foil and spray with
cooking spray. Arrange saltines in a single layer, touching.
In a small saucepan, combine butter and light brown sugar. Cook over medium heat stirring frequently
until butter is melted. Increase heat to medium-high and bring to a boil. Continue to cook stirring
frequently until it turns a caramel color, about 1 minute.
Remove from heat and pour over crackers. Bake for 4 to 5 minutes or until mixture is bubbly.
Melt chocolate chips (and vegetable oil if you like).
Remove crackers from oven, pour half the melted chocolate over the crackers. Smooth it out, covering
each cracker, let stand for 1 minute. Pour the rest of the melted chocolate and smooth it.
Sprinkle dried cranberries and almonds over the top.
Place in the freezer for 20 minutes. Break into pieces and store in an airtight container.
S’mores Magic Cookie Bars
• 2 cups graham cracker crumbs
• 10 Tbsp butter, melted
• 14 oz can sweetened condensed milk
• 1 cup milk chocolate chips
• 2 cups mini marshmallows
• 1 graham cracker (or additional graham cracker crumbs)
Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper and spray with nonstick spray.
Stir graham cracker crumbs and butter together in a large bowl. Evenly press graham cracker mixture
in the bottom of the pan. Sprinkle with chocolate chips and then the marshmallows.
Pour sweetened condensed milk over the top of the crust. Spread to all corners and edges.
Sprinkle with remaining cracker crumbs or crumbled cracker. Bake for 15 minutes or until the
marshmallows are golden on top.
Allow to cool completely before cutting