NUTCRACKER BARS
Rich chocolate and peanut butter bars.
Provided by Sharon H.
Categories Desserts Cookies Bar Cookie Recipes
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 15 x 10 x 1 inch baking pan.
- To make base, cream 1/3 cup butter flavored shortening and 1/2 cup peanut butter in large bowl at medium speed in an electric mixer. Blend in brown sugar. Beat in eggs one at a time until creamy.
- Combine all-purpose flour, baking powder and salt in a small bowl. Set aside. Combine 1/4 cup milk and 1 tsp. vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed. Scrape the sides of the bowl frequently and beat until blended.
- Spread batter into prepared pan and bake for 18 to 20 minutes. Let cool.
- For Frosting: Cream 1/4 cup butter flavored shortening and 2/3 cup peanut butter in large bowl at medium speed of electric mixer. Add 4 cups of confectioners' sugar and 1/2 cup milk. Beat until fluffy. Spread on cooled cookie base. For drizzle melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2 inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 30.3 g, Cholesterol 10.8 mg, Fat 8.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.4 g, Sodium 100 mg, Sugar 24.9 g
SWEET NUTCRACKER BRAID
Enjoy this sweet nutty braid drizzled with powdered sugar, vanilla, milk - ready in an hour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well.
- Unfold puff pastry; place on sprayed cookie sheet. Roll to form 14x10-inch rectangle. Spread preserves in 4-inch-wide strip lengthwise down center of pastry. Sprinkle fruit and nut mixture over preserves.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of pastry to within 1/2 inch of filling. Fold strips at an angle across filling mixture, overlapping ends and alternating from side to side.
- Bake at 375°F. for 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 minutes.
- In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.
Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 0 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 30 g
NUTCRACKER SWEET PIE
This wonderful pie comes from a Celestial Seasonings tea box. I make this with all almonds and it is a great addition to a holiday table.
Provided by Tmom2001
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
- Remove and discard tea bags, and lower the heat to simmer.
- Add chocolate and butter, stirring until melted.
- Remove saucepan from heat; cool for 10 minutes.
- Add sugar, salt, nuts, eggs, and mix well.
- Pour mixture into unbaked pie shell.
- Bake in preheated oven at 375° for 45 minutes.
- Serve warm or cold, alone or with whipped cream.
Nutrition Facts : Calories 364.1, Fat 18.1, SaturatedFat 9.3, Cholesterol 66.8, Sodium 323.4, Carbohydrate 50.5, Fiber 1.8, Sugar 38.4, Protein 3.8
THE NUTCRACKER "SWEET"
In Two Parts: A slice of caramel nut pie with a "cup of joe"
Provided by Food Network
Categories dessert
Time 2h30m
Yield 16 pie slices and 100 bonbons
Number Of Ingredients 31
Steps:
- For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service.
- For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream "froth" and dust with cocoa.
- Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill.
- In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy.
- Blend ingredients together and fit into pastry bag for easy piping.
NUTCRACKER SWEET
My mother baked this chocolate-almond dessert for family gatherings and her bridge club meetings when I was growing up. Continuing the tradition, I take the cake to potlucks, neighborhood parties and Christmas celebrations.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- Combine the crumbs, almonds and chocolate; set aside. , In a small bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form; set aside. , In a large bowl, combine the flour, baking powder, cinnamon, cloves and remaining sugar. , In another bowl, beat egg yolks, oil and extract. Add to dry ingredients; beat on medium speed for 1 minute. Stir in crumb mixture. Fold in egg white. Pour into two greased 9-in. round baking pans lined with greased waxed paper. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Carefully remove waxed paper; cool completely. , In a bowl, beat cream and confectioners' sugar until soft peaks form. Add extract; beat until stiff peaks form. Split cake layers in half horizontally; spread almond cream over each layer. Stack on a serving plate. (Do not frost sides of cake.) , Garnish with grated semisweet chocolate if desired. Cover and refrigerate overnight.
Nutrition Facts :
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