There are thousands of search results for holiday treats online, and it can be difficult to sift through the seemingly endless list to find the perfect festive recipe.
While Christmas saltine cracker treats are always popular on TikTok this time of year, traditional food blogs offer more information about seasonal treats and family favorites.
“Good Morning America” has found some new simple holiday sweets developed, tested and perfected by top food creators to add to any table this season.
Saltine cracker toffee snack recipe is trending on social media, here’s how to make it
Check out the recipe below.
Sheet tray holiday cookie bar 6 ways
Megan Brown, also known as Baker Mama, has lots of delicious festive treat ideas, including adorable snack boards. This baking hack is perfect for anyone who needs to make a variety of homemade cookies.
Her genius recipes use a simple cookie dough base and include Caramel Pecan Chocolate Chip with Sea Salt, Snickerdoodles, Holiday Sprinkles, Cranberry White Chocolate Macadamia Nuts, Peanut Butter Chocolate Kisses, and Chocolate with Holiday M&M’s. You can make 6 different flavor combinations of chips. The best part is everything is baked in a single sheet tray.
Check out her full recipe below for cookie bars that are perfect for hosts who are pressed for time this holiday season.
material
Cookie dough:
1 1/2 cups (3 sticks) softened unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Ingredients to mix:
Chocolate chip + M&M’s
1/4 cup semisweet chocolate baking chips
1/4 cup red and green M&M’s
Caramel pecan chocolate chunks with sea salt
1/4 cup caramel bits
1/4 cup chopped pecans
1/4 cup dark chocolate chunks
1/2 teaspoon flaky sea salt (sprinkle on cookies after baking)
snickerdoodle
1 tablespoon granulated sugar
1 teaspoon powdered cinnamon
Furikake
1/3 cup red and green sprinkles
cranberry white chocolate macadamia nuts
1/4 cup dried cranberries
1/4 cup chopped macadamia nuts
1/4 cup white chocolate chips
peanut butter kiss
1/4 cup creamy peanut butter
9 Hershey’s Kisses milk chocolate candy (on top of cookies after baking)
direction
Preheat oven to 350°F. Spray a 13-by-18-inch sheet pan with nonstick cooking spray. Let’s set it aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until well combined. Add eggs and vanilla and mix.
With the mixer on low speed, combine the flour, baking soda, and salt.
Add 3/4 cup cookie dough to 6 different bowls. Add the ingredients for each flavor to each bowl with the batter and mix well.
Note: For peanut butter kiss cookies, set aside Hershey’s Kisses to top that section after baking. For the caramel pecan chocolate chunks, save the flaky sea salt to sprinkle on the pieces until baking. For Snickerdoodles, set aside some of the cinnamon-sugar mixture to sprinkle over the dough after pressing it into the mold.
Place each ball of mixed cookie dough one-sixth of the way onto the prepared sheet pan.
Press down the cookie dough evenly with your hands to fill the 6th spot on each sheet pan containing cookie dough. Each cookie dough should be pushed up next to the other cookie dough next to it to fill the entire sheet pan.
If desired, decorate each cookie dough square with additional toppings from that dough.
Bake for about 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of the cookie bars comes out clean. If you want it to be chewy, be careful not to overcook it.
Once the cookie bars are baked, immediately press Hershey’s Kisses into the peanut butter squares and sprinkle the caramel pecan chocolate chunks with sea salt.
Let the cookie bars cool in the mold for at least 10 minutes, then cut into squares.
recipe Reprinted courtesy of The Baker Mama.
ornament brownie balls
Brown also shared this simple method dessert ideas Perfect for ornament-style brownies.
material
Brownie:
1/2 cup (1 stick) unsalted butter
3/4 cup semisweet chocolate chips
2 cups sugar
3 eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
Other materials:
Vanilla candy coating in 16 oz package
festive sprinkles
24 chocolate-coated caramel candies (Lolos, etc.)
24 mini candy canes
direction
Preheat oven to 350°F. Lightly coat an 8-inch baking dish with nonstick cooking spray and set aside.
Melt the butter and chocolate chips in a large microwave-safe bowl for about 2 minutes, stirring every 30 seconds, until completely melted.
Add sugar and stir. Add eggs, one at a time, stirring until well combined. Add the vanilla, then the flour and stir until well combined. Pour evenly into the prepared baking dish.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean but the brownies are still fluffy. Do not overcook. Let brownies cool completely on a wire rack.
Once the brownies have cooled, use a spoon to dig into the center of the brownie, leaving the edges aside for later. Roll 2 tablespoons of fluffy brownie into a ball and place on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 10-15 minutes to firm up the brownie balls.
Melt candy coating according to package directions. Using a fork, dip brownie balls into candy coating until completely coated. Place on a greased cooling rack or cookie sheet. Immediately sprinkle with festive sprinkles. Please set it completely.
Use the bottom of the candy cane to make a small indentation in the top of the chocolate-covered caramel. Next, dip the end of the candy cane in a little candy coating and then stand it up in the well. Please set it completely.
Dip the bottoms of the chocolate-covered caramels into the candy coating and attach them one at a time to the tops of the brownie balls. Allow to completely set before serving.
Note: If the candy coating starts to harden while decorating the brownie balls, return it to the microwave for 15 to 30 seconds to melt it again.
Rudolph the Red Nosed Reindeer Chocolate Peanut Butter Cup
Araura Berry, who has been styling food for over five years and sharing recipes with her Instagram followers at @berryandtheboards, shares easy treats perfect for holiday parties or sweet homemade gifts for chocolate lovers. He gave it to me. .
“I love how simple and easy it is,” she told “GMA” of her riff on the recipe, which was first invented as a Halloween bat. “Everyone loved them so much that we had to come up with something that would be a fun and cute twist on holiday treats.”
In addition to serving as a dessert, she suggested adding these to a holiday cheese board as something that can “add a little more to the theme without going overboard.”
Berry’s best advice for home cooks working on snacks and other holiday recipes this season is to “don’t stress about making your food look perfect,” she said. “There’s no such thing. After all, it’s edible and that’s the most important thing. And of course, enjoy it.”
Christina Tosi shares Milk Bar’s no-bake holiday mix recipe
material
Miniature Reese’s Peanut Butter Cups
pretzels
Apply melted chocolate to your eyes and nose
edible eyes
red hot candy
direction
Melt your favorite chocolate in a small bowl.
Peel off the wrapping paper from the peanut butter cup.
Fold the pretzel in half and use it as the corner.
Using a small spoon, place melted chocolate on the flat top of each peanut butter cup. Add edible eyes to the top and Red Hot to the bottom of the cup for the nose.
Use a small paring knife to make two small cuts in the sides of the cup. Place one end of the pretzel half in the slit and do the same on the other side to form a corner.
Serve and enjoy!
No-bake pretzel street
Mom and life hack expert Camry Vincent shares an easy, no-cook recipe with just four store-bought ingredients.
material
mini pretzels
green candy melts
Twizzler (pull and peel)
Furikake
Cooking Sheet
direction
Candy melts.
Dip the bottom of each mini pretzel in the candy melt and place on a cookie sheet in a circle.
Then add a second layer of soaked pretzels.
Sprinkle with sprinkles and add Twizzler ribbon. Let’s set it up and have fun!