Christmas Cookie Barsby Michele Cheplic | More from this Blogger 11 Dec 2008 08:04 AM Last year I volunteered to bake Christmas goodies for troops stationed overseas. Each home cook was given two recipes to contribute to a larger care package for military crews who would not be home for the holidays. At first I was surprised that I was given recipes instead of being allowed to make my own homemade treats. But, I later found out that some of the care packages were going to soldiers with specific food allergies (peanuts, mint, etc.). The other reason I was given the following recipes for cookie bars is that apparently they travel well. Since these recipes yield very moist treats, there is less breakage and thus the soldiers don't end up with a tin full of crumbs come Christmas. So, in case you are baking for loved ones who live far away or who are allergic to peanuts, these recipes should come in quite handy. CHEWY CHOCOLATE CARAMEL BARS Ingredients: 3/4 cup butter, melted 1 cup flour 1 cup oatmeal 3/4 cup packed brown sugar 1 teaspoon baking soda 32 caramels, unwrapped 1 tablespoon butter 3 tablespoons milk 1 package (6 oz) chocolate chips, about 1 cup 1/2 cup chopped nuts Directions: Preheat oven to 350 degrees. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar, and baking soda; mix well. Place 3/4 of butter-oatmeal mixture in an ungreased 9 by 13-inch pan, pressing evenly over the bottom of pan. Bake for 10 minutes. Meanwhile, in a saucepan, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted. Pour caramel mixture over the baked crust and sprinkle with chocolate chips and nuts. Then, top with remaining butter-oatmeal mixture. Bake for 15 more minutes. Cool and cut into bars. CINNAMON ALMOND COOKIE BARS Ingredients: 1 cup butter, softened 1 cup sugar 1 egg yolk 1 teaspoon vanilla 1/4 teaspoon almond extract 1/8 teaspoon salt 2 cups flour 1 egg white 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/2 cup finely chopped almonds Directions: Preheat oven to 350 degrees. Beat together butter and 1 cup sugar until light and fluffy. Stir in egg yolk, vanilla, almond extract and salt. Stir in flour and mix well. Pat mixture into a 15 1/2-inch by 10 1/2-inch baking pan. Beat egg whites until stiff, then beat in 2 tablespoons sugar and cinnamon. Fold in almonds and spread over crust. Bake for 25 to 30 minutes. Remove from oven and let cool 10 minutes. Cut into bars while still warm. Related Articles: How to Have a Choco-licious Christmas Coconut Candy Cane Cookies and Mega Chocolate Delights Ideas for Edible Christmas Gifts How to Make Homemade Peppermint Bark and Other Sweet Holiday Treats Kids in the Kitchen: How to Make Cute Chocolate Christmas Mice Making Edible Reindeer and Other Holiday Treats with Your Kids Have Yourself a Minty Little Christmas Learn more about Michele Cheplic  Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. Relevantfood tags children | Scrapbooking | holidays | Food | christmas | Kids | baby | weight loss | Coupons | ideas User Comments  Pam Connell (2658) 31 Dec 2008 05:15 PMThese are great--I love making bar cookies. But be aware that many people who are allergic to peanuts (and some who are not) are allergic to tree nuts, thus will be allergic to almond extract as well. The extract is the hardest part of my son's food allergies. He knows to check for nuts in baked goods, but I have found natural almond flavoring in many cherry-flavored things and other baked goods, and even in cherry-flavored cough drops! I appreciate the service you did for our troops--thank you.  Michele Cheplic |
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More food tagschildren | Scrapbooking | holidays | Food | christmas | Kids | baby | weight loss | Coupons | ideas |
