Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Wednesday, November 23, 2011

Cookies and Cream Bites and Salty Toffee Nut Candy

The holidays are fast approaching!  Thanksgiving is tomorrow and everyone is on high speed to start dinner preparations and get ready to travel.  Need a last minute dessert that will be done in a flash and look spectacular at the same time?  Read on my friends, I have something special for you!

So many of us are looking for the last minute treat that we can take or put out prior to dinner that will have everyone's mouths watering.  The following two recipes can be done in less than 30 mins.  This is definitely one for your personalized cookbook and should be placed in the front pocket of the dessert section.  I promise you will use these over and over again every year!

Cookies and Cream Bites

1 pkg (1 1/2lb) Oreo cookies crushed in your food processor, divided
1 8oz pkg softened cream cheese

Mix 3 cups of Oreo crumbs with the softened cream cheese.  This is easiest with your hands.  Use a melon ball scoop or tiny ice cream scoop and make balls.  Place them on a foiled cookie sheet.  Once done rolling into balls, roll in the leftover cookie crumbs and put tray into the freezer for about 30mins until firm.  I recommend keeping in the freezer in a tin until ready to serve to let the flavors mingle.  This makes about 2 dozen Bites.

Salty Toffee Nut Candy

1 sleeve honey graham crackers broke into bit size pieces
2 sticks butter
1 cup brown sugar
2 cups chopped pecans
Sea Salt for sprinkling

Heat your oven to 350 degrees.  Using a 13x9 baking pan lined with foil, place evenly as possible your graham cracker pieces.  Cover with your chopped pecans and then sprinkle Sea Salt over the top.  In a sauce pan over medium-low heat melt your butter and brown sugar.  Bring to a boil and cook for about 2 to 3 minutes until bubbly and no butter fat is floating on top.  Take off heat and pour over graham crackers and nuts.  Place in oven and bake for 10 minutes.  Let cool completely before handling.  Once completely cool, break into pieces and put in a tin for storage.  Keep in fridge.  I usually make double batches of this because it doesn't last long in my house!

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