In our family, we have several Christmas desserts that we make. I make about ten different cookies, bars, and candies every Christmas.
I make desserts the whole month of December, freeze them, and then make plates of goodies up to share with others. Here are some of our favorites that I have shared in the past:
- Caramel Brownies
- Caramel Butter-Pecan Bars
- Fudge Filled Bars
- Brownie Peppermint Bark
- Coated Oreo Drops
- Rocky Road Candy
- Chocolate Caramel Cookies
- Chocolate Crackles
- Cookie Sticks
- Cornflake Holly Cookies
- Easiest Peanut Butter Cookies (with Hershey Kisses and Miniature Reese’s Cups)
- Cut Out Sugar Cookies
Not only do I make these desserts, but my mom and sisters make a few of their favorites as well. I have shared one of my mom’s favorite cookies in the past. She makes these Santa’s Surprises every year.
One candy/cookie that my sister always makes is Haystacks.
My kids love them, so I had to make them one year when I was not able to be with my family for Christmas. They are super easy to make — and very sweet too! You only need 5 ingredients, and no baking is required.
Many recipes call for 12 oz. of semisweet chocolate chips, but my sister uses white baking chips instead, so the taste and color is different than using semisweet chocolate chips. If you don’t care for the white chips, then swap them out for the semisweet chocolate chips.
Here is the recipe for Peanut Butter, Butterscotch, and White Chip Shoestring Haystacks.
- 2 cups peanut butter
- 1 bag white chocolate chips 11 oz.
- 1 bag butterscotch chips 11 oz.
- 1 tsp canola oil
- 3 cups shoestring potatoes
In a medium saucepan over low heat, combine peanut butter, white chocolate chips and butterscotch chips; stir until melted. Stir in oil. You could also do this in a microwave. Melt at 50% power, for only 30 - 60 seconds at a time, stirring often.
Remove from heat and stir in potatoes, mixing well. (These are potato stix -- like potato chips that are thin sticks. Normally you find them in a can.)
Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.
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