Best Nutcracker Sweets Recipes

Nutcracker Sweets Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 15

For Base:
1/3 cup Butter Flavor Crisco(r)
1/2 cup creamy peanut butter
1 1/2 cups firmly packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
For Frosting & Drizzle:
1/4 cup Butter Flavor Crisco(r)
2/3 cup creamy peanut butter
1/2 cup milk
1/2 cup semi-sweet chocolate pieces

Steps:

Preheat oven to 350F degrees. Grease 15 x 10-inch baking pan with Butter Flavor Crisco(r). Set aside. *For Base:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350F degrees for 18 - 20 minutes. Cool. *For Frosting:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. *For Drizzle:* Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.

Nutcracker Sweets image

Provided by Trisha W

Categories Dessert

Time 15m

Yield 8 cups

Number Of Ingredients 9

4 cups popped popcorn
2/3 cup pecan halves
1/3 cup unblanched whole almonds
1 -2 tablespoon butter, melted
1/8 teaspoon salt
2/3 cup sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon vanilla

Steps:

Lightly butter a shallow baking pan (15"x10") with 1" sides.
Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt.
Spread this mixture in the buttered pan.
Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color.
Remove from heat and stir in vanilla.
Pour over the popcorn and nuts and toss to coat.
Spread the mixture out to cool and harden.
Break apart after hardened and store in loosely covered container.
Eat at home for a snack and/or give some to a friend as a holiday treat.

Nutrition Facts : Calories 316.8, Fat 22.1, SaturatedFat 9, Cholesterol 34.3, Sodium 135.3, Carbohydrate 30.3, Fiber 2.1, Sugar 20.2, Protein 2.7