When I was growing up, Santa would always leave an apple or an orange in the foot of my stocking. I figured that he wanted me to get to the good stuff (see: chocolate and small toys) first before I reached in for the good-for-you stuff. It took me another decade to realize that the reason Santa placed the fruits in the foot of the stocking was to help keep the oversized decorated sock’s form.
These days, Santa still keeps with tradition by using apples, oranges and pears to fill the foot of my daughter’s stocking. Only, instead of store-bought sweet treats he piles in homemade goodies, including these:
Crunchy Chocolate Peanut Butter Treats
Ingredients:
Square-shaped pretzels
Paper cupcake liners
Caramel
Peanuts, slightly chopped
1 pound of chocolate peanut butter spread (try Sunland Dark Chocolate Peanut Butter Spread)
1 1/3 cup peanut butter
One bag (24 ounces) of semi-sweet chocolate chips
Directions:
Arrange paper cupcake liners on a baking sheet.
Melt chocolate peanut butter spread with 1 1/3-cup peanut butter.
Pour mixture into a plastic squeeze bottle.
Melt chocolate chips and pour into squeeze bottle.
Squirt a little of the melted chocolate in the bottom of paper cup and place square pretzel on top of the chocolate.
Add squirt of peanut butter mixture, and then add a small piece of caramel.
Sprinkle with nuts and top with a squirt of chocolate.
Refrigerate to harden chocolate before serving.
Triple Layer Chocolate Squares
Ingredients:
1 1/2 cup butter, divided
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar, divided
1 egg, beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
3 cups semisweet chocolate chips
Directions:
For the bottom layer: In saucepan combine 1/2-cup butter and cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2-cup powdered sugar, the egg and vanilla. Stir in the crumbs. Mix well, and then press into bottom of 9 by 13-inch pan.
For the middle layer: Melt 1/2-cup butter. In mixing bowl combine butter and remaining powdered sugar until smooth. Spread this over the chocolate crumb layer and chill in refrigerator for one hour.
For top layer: In small sauce pan combine the rest of the butter and the chocolate chips. Cook over low heat until melted. Spread over mint layer. Chill 2 hours before serving.
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