Salted Caramel Coconut Macaroons

It's Christmas cookie time! As the kids would say, "Let's GOOOOOO!" (I'm probably way out of date on that, do they say that anymore?)

This year, I have four recipes for Christmas treats, each of which are different and unique in their own way: orange and cranberry shortbread, turtle thumbprints, eggnog brownies, and these delightful macaroons.

These scrumptious little cookie/candies are so easy to put together. And they're gluten free. I always like to have at least one gluten free treat available when I'm serving cookies, or giving cookies away.

The most time consuming part of this recipe is unwrapping the caramels (can I get an Amen??) but maybe you have some little helpers that you can employ for that task. Hopefully so. Then these will be a snap, and you'll have a fun and tasty addition to the cookie tray this year. 

Or you can just toss them all in a bowl and grab one every time you walk past. (ahem) In any case, this is a great way to start the Christmas treat making season. (Since these don't get baked, I don't think I can technically say the "baking" season, ha!)

Salted Caramel Coconut Macaroons

5 Tbsp. butter

2 Tbsp. heavy cream

3 tsp. brown sugar

11 ounce bag wrapped caramels, unwrapped

5-6 cups sweetened shredded coconut (can also use unsweetened)

4 ounces chocolate almond bark

1-2 tsp. sea salt

In a heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. 

Remove pot from the heat and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut.

Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely.

In a small bowl, melt chocolate bark. Dip bottoms of each macaroon and place on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle sea salt on top of cookies before chocolate dries.

Allow to cool completely and for chocolate to fully harden.

Store in an airtight container at room temperature. 

Peppermint Oreo Bon Bons

I try to include one candy recipe each Christmas baking season. I like the variety it brings to a cookie tray, and it can help fill in little gaps on said tray as well! But let's face it, the real reason, is that candy is delicious. 

These bon bons are a cross between a candy and a cookie since they are made WITH cookies. Oreos get special treatment, combined with cream cheese, dipped in white chocolate, and then covered wiht peppermint. These are beautiful and delicious. They are also rich, so one goes a long way.

I had trouble finding red and white peppermint candies or candy canes, so these bon bons have a sprinkle of green from the striped candy canes I did find. Lesson learned - buy ingredients early in the season! So yours might be more pink and white if you use starlight candies or the traditional canes.

Merry Christmas!

Peppermint Oreo Bon Bons

36 Oreos
8 oz. cream cheese (reduced fat is fine), softened
16 oz. white chocolate melting wafers
1/2 tsp. peppermint extract
48 crushed peppermint candies or about 12 crushed candy canes

Place the cream cheese and Oreos in a food processor and process til combined. Scoop out about tablespoons of the mixture and roll into 48 balls, about 1 inch. Place them on a parchment or waxed paper lined cookie sheet. 

Freeze for 20 minutes, or until hardened.

In a microwave safe bowl, combine the wafers and the peppermint extract. Microwave for 30 seconds; stir, and then melt again for 30 seconds, until you can easily stir the mixture.

Dip each bon bon in the white chocolate mixture with a fork, roll in peppermint candies, then return to the lined cookie sheet. 

Bon Bons can be frozen. 

Samoa Truffles

Samoas are my favorite girl scout cookie. That combination of shortbread, caramel, chocolate and coconut is simply irresistible.  I especially love them straight out of the freezer... (and if you didn't know, ALDI has a copycat Somoa cookie that is available YEAR ROUND...so you don't even have to wait for girl scout season.) 

When I saw this recipe for Samoa Truffles, I knew I would want to try them. While these aren't specifically a Christmas cookie/candy, they are so sweet and decadent that I thought they would be best reserved for Christmas time. But really, you could make them anytime!

Be sure when you make these that you really use dulce de leche, and not just sweetened condensed milk - dulce de leche is a Mexican caramel sauce... if you don't use it, the candies will spread and won't set up properly.

So get your self these easy ingredients and make these delicious truffles. Dipped in chocolate, and chewy with the coconut and caramel, they will be a great addition to any Christmas plate.

Find more great ideas at Inspire Me, Inspire Me 2, Hearth and Soul, Tasty Tuesday, Fabulous.

Samoa Truffles

7 oz sweetened, shredded coconut
1 - 14 oz. can dulce de leche 
1 - 14 oz. can sweetened condensed milk 
1 box (11oz) Nilla Wafer cookies, crushed (about 2 cups crushed)
16 oz dark chocolate wafers

On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.

In a large bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.

Line a baking sheet with parchment paper. Scoop one tablespoon of mixture onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.

Melt chocolate wafers in microwave for about 1 1/2 minutes, stirring every 30 seconds). Dip bottom of each truffle in melted chocolate and return to parchment paper. 
Store in refrigerator (or freezer) in airtight container.

Recipe Source: Shugary Sweets

Hot Cocoa Fudge

Isn't this the cutest fudge you've ever seen?? I knew as soon as I spied it on Pinterest that I would have to make it. And those teeny, tiny marshmallows - they are almost too cute to eat. But I bet you can get over that pretty quickly because this candy is delicious.

I had never bought those mallow bits before but I easily found them at Target. They come in a little plastic jar-like container in the marshmallow section. I can't wait to find more uses for these little marshmallows.

Chocolate, white chocolate, and marshmallows - what a perfect little fudge this is!


Hot Cocoa Fudge

2 cups chocolate chips
1 - 14 ounce can sweetened condensed milk, divided
1 1/2 cups white chocolate chips
1 1/2 cups mallow bits

Line a 9x9 or 8x8 pan with foil, and then grease the foil.

In a microwave safe bowl combine white chocolate chips with 5 tablespoons sweetened condensed milk.

In a separate bowl combine chocolate chips with remaining sweetened condensed milk.

Microwave chocolate chips for 30 seconds, then stir. Heat for another 15 seconds then stir vigorously until chocolate is smooth. Transfer mixture into the pan and spread into an even layer.

Microwave white chocolate 30 seconds. Stir until smooth. Spread mixture on top of dark chocolate layer.

Top with mini marshmallows then gently press down. Refrigerate at least 6 hours to set.

Remove fudge and foil from pan. Carefully peel all foil from fudge. Cut fudge into bite sized pieces and serve.

Recipe Source: Wonky Wonderful

Crispy Tiger Fudge

Ooh, this fudge. I love everything about it - peanut butter and chocolate together, a creamy layer, a crispy layer... beautiful on a tray, hard to resist.

You probably have all of these ingredients on hand, so you can whip some up yet this week! (Am I the only one who still has A LOT of baking to do this year???)

Find more holiday cheer at Inspiration Monday, Busy Monday, Inspire Me, Inspire Me2, Show and Share.

Crispy Tiger Fudge

1 cup semisweet chocolate chips
1 (11 ounce) package white chocolate chips
1/2 cup butterscotch chips
3/4 cup crispy rice cereal (such as Rice Krispies)
1/2 cup peanut butter

Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave at 50% power for 30-45 second intervals until melted, stirring between each interval. Stir chocolate until smooth.

Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave at 50% power for 30-45 second intervals until melted, stirring between each interval. Stir mixture until smooth.

Stir cereal and peanut butter into white chocolate-butterscotch mixture; pour into a 9x13 baking dish lined with foil or parchment paper.

Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

Samoa Fudge

I know I'm not the only one who thinks Somoas are the best Girl Scout cookies HANDS DOWN. That combo of coconut, caramel, chocolate... I do not buy them anymore cause I can eat the whole box in a day. And that is not a good idea for my health or my waistline.

So I was was thrilled to see this recipe for Samoa Fudge - all the great flavors of my fave cookie in a bite sized morsel, perfect for eating AND sharing at Christmastime! This makes a 9x13 pan of fudge, which is a lot, but I like that there's plenty to take to various family gatherings, parties etc., and there are still enough pieces for me to sneak one (or two) out of the fridge after dinner. HA! (True confessions.)

I just love how nice this fudge looks, too - the waves of caramel and the crunchy toasted coconut on top really make this a great addition to a cookie/candy tray.

Find more great Christmas cheer at Inspiration Monday, Mix it Up, Clever Chicks, Show and Share, Fabulous, Create Link Inspire.

Samoa Fudge

3/4 cup butter
3/4 cup heavy cream
1 1/2 cup sugar
1 pinch salt
1 package (12oz) white chocolate chips
1 package (3oz) coconut cream pudding mix
1 jar (7oz) marshmallow fluff
1 package Kraft caramel bits
1 tsp. heavy cream
3/4 cup semi sweet chocolate chips
1 cup sweetened coconut flakes

Note: if you can't find coconut cream pudding, sub vanilla pudding + 1 tsp. coconut flavoring

Spread coconut on a baking sheet. Toast in the oven at 375 for 5-8 minutes, checking after 5 minutes, and shaking the sheet to redistribute the coconut for even toasting.

In a large saucepan, heat butter, cream, sugar and salt on medium high heat. Bring to a boil, stirring constantly. Cook and stir for 5 minutes then remove from heat. Combine pudding, white chocolate chips and marshmallow fluff in a large mixing bowl. Pour butter and sugar mixture into the bowl, and mix, using an electric mixer, until combined and chocolate is smooth. Immediately pour into a parchment paper lined 13x9 baking dish.

Melt caramel bits with 1 tsp. heavy cream in microwave, stirring every 30 seconds until smooth. Pour caramel over top of fudge. Use a knife to spread and swirl it into the fudge. Refrigerate fudge for 2-3 hours until set.

Melt semi sweet morsels in a small bowl in the microwave at 50% power, stirring after every 30 second interval. Spread over set fudge and sprinkle generously with toasted coconut. Lightly press the coconut down into the chocolate to be sure it sticks.

Store in covered container in refrigerator.

Recipe Source: Shugary Sweets

Lucky Charms Chex Mix

You'll definitely find a pot of gold at the end of this rainbow of a snack... Even though I'm a grown adult, I love love love Lucky Charms. So I couldn't have been more thrilled to find a recipe for Lucky Charms Chex Mix....my favorite naughty cereal (that's what my family calls sugared cereals!) mixed with a healthy cereal, with white chocolate to keep it all together. St. Patrick's Day will never be better, once you make this delicious treat!

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Full Plate, Showcase Your Talent, Friday Flash, Foodie Friday.

Lucky Charms Chex Mix

1 box (11.5 oz) Lucky Charms cereal
6 cups Rice or Corn Chex cereal
2 bags (12 oz each) white vanilla baking chips
2 Tbsp. multicolored candy sprinkles

Pour box of Lucky Charms out onto a large tray. Pick out all the marshmallows (about 2 cups); set aside to add to the mix later. Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal.

In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat. Stir in the marshmallow pieces.

Spread mixture in single layer on a wax paper-lined cookie sheet. Immediately sprinkle with candy sprinkles. Let stand until set, about 20 minutes. Gently break up mixture; store in airtight container.

Recipe Source: Tablespoon

Chocolate-Covered Cherry Fudge

It is so fun to try different kinds of fudge - breaking out from the traditional "plain" chocolate is a risk worth taking! I've tried a few varieties over the years: mint chocolate, caramel chocolate, and gumdrop, but this cherry version will be one of my all time favorites, I suspect.

Dried cherries (one of the best inventions ever!) are suspended in a cherry flavored white chocolate base, and then the whole thing is covered with dark chocolate. These make a beautiful addition to any cookie tray, and would be just as appropriate for Valentine's day with the beautiful colors. (and chocolate!)

Find more great stuff at What's Cooking, Full Plate, Showcase Your Talent.

Chocolate-Covered Cherry Fudge

3/4 cup butter
1 cup sugar
3/4 cup heavy cream
pinch salt
1 Tbsp. cherry flavored gelatin2 1/2 cups white chocolate chips
7oz jar marshmallow creme
1/2 cup dried cherries, chopped
10oz dark chocolate, melted

In large saucepan, melt butter with sugar, cream and pinch of salt. Bring to a boil over medium high heat. Once boiling, add in cherry gelatin and let simmer for 5 minutes.

After 5 minutes remove from heat. In mixing bowl, combine white chocolate chips and marshmallow cream. Pour hot mixture over this and beat with a whisk until smooth and creamy (and all chocolate is melted.) Fold in dried cherries.

Pour in a parchment paper lined 9-inch square pan. Pour melted dark chocolate over cherry fudge and refrigerate 4 hours or overnight.

Recipe Source: Shugary Sweets

Strawberry Pistachio Bark

If you need a super fast, super delicious treat for the next party you're going to, or to impress your coworkers, or just to enjoy on your own, look no further. This candy is a nice mix of sweet and salty, smooth and crunchy, it has something for everyone! It takes only a few minutes to put together, but will need to be refrigerated for a while to set properly.

Start by melting the almond bark - I did this in the microwave at 50% power in 45 second intervals, stirring between each heating. At the end, stir it well until it is smooth. Hold back some of the pistachios and strawberries to use on top of the candy. Then add the remaining chopped pistachios,

and the freeze dried strawberries.

Stir well to coat the strawberries and pistachios then quickly spread it out onto a waxed-paper lined baking sheet.

Place the remaining strawberries over the top and sprinkle with the chopped pistachios.

Refrigerate for two hours or so until set, then remove and break into pieces.

That's all there is to it! You will love it.

And you'll probably want to share it, or else you might eat all of it yourself, not that I would know anything about that.

One year ago: Snickers Fudge
Two years ago: Chocolate Peppermint Swirl Cookies
Three years ago: Cranberry Apple Coffeecake
Four years ago: Layered Mint Fudge

Get more great inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Blog Strut, Food Frenzy.

Strawberry Pistachio Bark

12 oz. almond bark
1/4 cup chopped pistachios
1/2 cup freeze dried strawberries

In a microwave safe bowl, melt the almond bark using 50% power in 30 second intervals. Stir between each heating.

Reserve a few tablespoons of pistachios and strawberries. Add the rest to the almond bark and stir well to coat. Quickly spread onto a wax-paper lined baking sheet. Top with the reserved pistachios and strawberries. Refrigerate 2 hours to set, then remove and break into pieces.

Snickers Fudge

I've had this recipe pinned for some time and was planning to make it for Christmas this year. When I realized that it also qualified for the Improv Challenge, I was psyched. I love snickers candy bars, and I was just drooling over the list of the ingredients in this candy.

Although it has a few steps, it's not difficult. I made this on a Sunday afternoon, jamming out to Christmas tunes and dancing around the kitchen while I waited for each layer to set. And here's my advice: savor this for yourself, but give most of it away. Not only will it bless others, but you won't have to get new pants in a size bigger than you currently wear... it's that delicious, you won't be able to stop eating it.

Ok, let's get cooking. Line a 9x13 pan with foil, and let the long edges hang over a bit. Combine the peanut butter, milk chocolate chips

and butterscotch chips in a small saucepan.

Heat over medium-low heat, stirring regularly, until the mixture is melted and smooth. It's ok if there are a few lumps - you don't want the chocolate to get so hot that it seizes up. Spread the chocolate over the foil to create the bottom layer.

Refrigerate for about an hour or until set. (You don't even need to wash the pan you melted the chips in - you'll use it again for the top layer!)

For the "nougat" layer, melt the butter in a saucepan over medium heat. Add the sugar

and the milk,

and bring to a boil.

Cook and stir for five minutes. Remove from the heat and stir in the marshmallow creme, peanut butter and vanilla.

Add in the peanuts.

Stir until well combined, then carefully spread over the chocolate layer.

Return to the refrigerator to set the nougat layer. For the caramel layer, combine the caramels and cream in a small saucepan

and cook over low heat, stirring often, until melted and smooth. Spread over the nougat layer.

Back to the fridge! Let the caramel layer set. Now for the topping, repeat what you did for the first layer. Combine the chips and peanut butter and heat and stir until melted and smooth. Spread the top layer over the caramel.

One more time back to the fridge for an hour to let the topping set up. Then remove the fudge using the foil handles and carefully peel back the foil.

Cut the fudge into rows,

then cut each row into individual pieces.

Ooh, aren't you excited to try this?

You'll want to make this candy a permanent part of your Christmas treat plate!

One year ago: Chocolate Peppermint Swirl Cookies
Two years ago: Cranberry Apple Coffeecake
Three years ago: Layered Mint Fudge

Find more great stuff at Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday, Ingredient Spotlight.

Snickers Fudge

First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 Tbsp. butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 tsp. vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
1 - 14 oz. package caramels
1/4 cup heavy cream

Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Line a 9×13 baking pan with tin foil and then lightly spray with cooking spray.

For Layer 1: Over medium-low heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan and spread out evenly. Refrigerate until set, at least one hour.

For Layer 2: Melt butter over medium heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set, about 2 hours.

For Layer 3: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set, about 1 hour.

For Layer 4: Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour.

Remove the fudge from the pan, then carefully peel off tin foil. Cut the fudge into long strips, and the individual pieces. Keep refrigerated until serving.

Recipe Source: Somewhere in the Middle

Gumdrop Fudge

Do you have a sweet tooth? Well this fudge is guaranteed to satisfy any sugar craving. Sugary gumdrops are suspended in an almond bark base - you might want to make an appointment at the dentist before you eat this. Well, not really, but it is sweet! This fudge is perfect for a Christmas cookie tray, and I like that it's different from many other candies at this time of year.

Start by combining the almond bark, salt and sweetened condensed milk in a medium saucepan.

Heat this mixture until it melts - use low heat, it won't take long. When it's melted, remove from the heat then add the vanilla

and stir until smooth. Stir in the gumdrops.

Line a 9-inch pan with aluminum foil, then pour the fudge mixture in.

Refrigerate for at least four hours or until set. Remove the fudge from the pan using the foil, then cut the candy into small pieces - first columns and then rows.

I love seeing those colorful little gumdrop pieces in there!

One year ago: Dulce de Leche Chocolate Bars
Two years ago: Oatmeal Spice Drop Cookies (another gumdrop recipe!)
Three years ago: Sara's Chili

Find more great ideas at Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday (#2), Food on Friday: Christmas treats.

Gumdrop Fudge

1 - 20 oz. package almond bark (or white chocolate candy coating)
1 can sweetened condensed milk
1 1/2 tsp. vanilla
1/8 tsp. salt
1 1/2 cups gumdrops, chopped

Coarsely chop the almond bark or white chocolate candy coating. Combine the bark, sweetened condensed milk and salt in a medium saucepan. Heat over low heat, stirring often, until the mixture melts. Stir until smooth. Remove from the heat and add the vanilla and the gumdrops.

Pour the mixture into foil-lined 9-inch pan. Refrigerate until set, about 4 hours. Remove the fudge using the foil, then cut into row and columns. Makes 36 pieces.

Recipe Source: Adapted from ValSoCal