Pick out a few of your favorite cookies/candies to make or try a few new ones. I made some chocolate cut out cookies, chocolate truffles, candy bar bites, and filled the 4th spot with either oatmeal bars or brownies. Make it look fancy by using cupcake liners (mini and regular) for the individual treats. (I made the chocolate cut out cookies because they don’t need frosting and can be stacked in the container!)
Now for the container...you could go buy a special box or tin, but I prefer something that has more uses after the treats are gone! Its as simple as an inexpensive plastic reusable storage container! I added some labels to show what everything was but you can top it with a bow and its ready to give!
adapted slightly from Life: Beautiful magazine
1-14 oz. can sweetened condensed milk
- In a microwave-safe bowl/dish combine both ingredients and heat until smooth.
- Cover tightly and chill until solid (2 hours).
- Shape into balls. Roll in cocoa powder, powdered sugar, etc. (I rolled mine in chocolate raspberry cappuccino mix.) Store in refrigerator, but serve at room temperature. Yields about 72 pieces.
adapted from Better Homes and Gardens
1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
- Line a 9x13-inch pan with foil. Butter and set aside. (Tip: use the butter wrapper from the next step.)
- In a large, microwave-safe bowl melt the butter.
- Stir in cocoa powder, brown sugar, and milk. Microwave until mixture comes to a boil. Stir. Microwave 30 seconds more.
- Stir in powdered sugar and vanilla until smooth.
- Spread in prepared pan.
Caramel Nut layer:
1 11-oz bag caramel bits
1 tablespoon water
1 to 2 cups unsalted peanuts
- In a medium microwave-safe bowl combine caramels and water. Microwave according to package directions until melted. Stir in peanuts (more or less to your liking). Gently and quickly spread mixture over bottom layer in the pan.
- Cover and refrigerate for 2 to 3 hours or overnight.
- Lift corners of the foil and remove from the pan. Flip onto a cutting board and remove the foil. Flip back over so the caramel nut layer is facing up.
- Cut into desired bite-sized pieces.
1 pound chocolate almond bark, melted according to package directions
- Line baking sheet with wax paper. Drop candy bar pieces one by one in the melted chocolate. Remove with fork, tapping of excess chocolate. Place on wax paper covered sheet. If desired, top with chopped peanuts while chocolate is still wet. Allow to dry on the sheet, then trim excess chocolate with a knife.
- Store in a tightly closed container in the refrigerator for up to 3 weeks.
adapted slightly from http://heavenlyhomemakers.com
1 1/3 cups brown sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
3 1/2 cups oatmeal (regular or gluten free)
- Stir all ingredients together and press into 9x13-inch baking dish.
- Bake at 350º F for 15-20 minutes or until top is lightly brown.
- Cut while hot. (I used a 1 1/2-inch circle cutter for these.)
- Optional: Dip bottom of bars in melted chocolate almond bark.
adapted slightly from http://ourbestbites.com
1/2 cup unsweetened cocoa powder
1 cup (2 sticks) butter
1 cup sugar
1 teaspoon vanilla
- Preheat oven to 350º F.
- Line baking sheet with a silpat mat or use parchment.
- In a separate bowl, whisk together flour and cocoa.
- In a stand mixer. Beat butter and sugar until fluffy. Beat in egg and vanilla.
- Slowly add flour/cocoa mixture spoon by spoon while mixer is on lowest speed.
- Lightly dust rolling surface with flour or cocoa powder. Roll dough to about 1/4-inch thick. cut into desired shapes. (I cut into circles then used smaller cookie cutters to imprint Christmas shapes.)
- Place on prepared sheet, bake 8-10 minutes. Let cool on the pan 2-3 minutes.
- Store in air tight container. (They also freeze well!)