Christmas Cookie Bars

by Michele Cheplic | More from this Blogger

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

Holiday Drinks for Kids

Christmas Cookie Balls

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.

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