Holiday Baking Spread

1) Holiday Magic Layer Bars

Ingredients

• 1 1/2 cups Graham Cracker Crumbs
• 1/2 cup Salted Butter, melted
• Pinch of Salt
• 2 cups Sweetened Flaked Coconut
• 1 cup Walnuts, chopped
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Holiday-themed M&Ms, crushed/chopped
• 1 300 ML can of Eagle Brand Sweetened Condensed Milk

Directions

1. Preheat oven to 350F. Line a 9 x 13 inch baking dish with aluminum foil that hangs off the sides at least 2 inches. Grease foil bottom and up the sides with cooking spray or avocado oil on a paper towel.
2. In a medium-size bowl, mix together graham cracker crumbs, melted butter, and a pinch of salt until evenly combined into a wet sandy mixture. Pour into baking pan and firmly press down all over the dish to form a crust.
3. Evenly sprinkle flaked coconut over the crumb crust.
4. Then evenly sprinkle chopped walnuts.
5. Then evenly sprinkle chocolate chips and crushed/chopped holiday M&Ms.
6. Pour Eagle Brand Sweetened Condensed Milk over the entire mixture until completely covered.
7. Bake for 25-30 minutes. Remove from oven and allow to cool in pan for 5-10 min. Then lift bars out of the dish by holding the aluminum foil and allow to cool on a cooling rack. To make cutting into bars more simple, place in freezer first and then cut. Enjoy

2) Gingersnap Cookies

Ingredients

• 1/2 cup Salted Butter, softened
• 1 cup + 2 Tbsp Brown Sugar, packed
• 1/4 cup Molasses
• 1 Egg, large
• 2 1/2 cups Robin Hood All-Purpose Flour
• 1/2 tsp Salt
• 1 tsp Baking Soda
• 1/4 tsp McCormick Gourmet Ground Cloves
• 1 Tbsp McCormick Gourmet Ground Cinnamon
• 1 tsp Club House Ground Ginger
• 1/4 cup Organic Cane Sugar

Directions

1. Preheat oven to 375F. Using an electric hand mixer, cream butter and brown sugar together in a large mixing bowl until fluffy and incorporated.
2. Add molasses and egg to mixture and mix on medium speed until combined and fluffy.
3. Add in flour, salt, baking soda, cloves, cinnamon, and ginger. Beat on low speed until just combined. The mixture will be soft and crumbly. Press the dough together forming one large ball and using a 1 Tbsp sized cookie scoop, to divide dough into even portions.
4. Roll each portion between your hands to form a smooth ball, then roll each ball in the bowl of sugar until the whole surface is covered.
5. Place balls 2 inches apart on parchment paper-lined cookie sheets and bake for 10-13 min. You’ll know cookies are done when when edges are set large cracks have formed. Allow cookies to cool on sheet pan for at least 5 min, and then transfer to a cooling rack. Enjoy!

3) Chocolate-Dipped Shortbread Cookies

Ingredients

• 1 1/2 cups Salted Butter, softened
• 1 cup Powdered Sugar
• 1 tsp Clubhouse Pure Vanilla Extract
• 3 cups Robin Hood All-Purpose Flour
• 1/2 pkg of Bakers Semi-Sweet Chocolate Squares
• Holiday-themed Cookie Cutters
• Holiday-themed Sprinkles

Directions

1. Preheat oven to 325F. In a large bowl blend butter with a hand-mixed on medium speed until smooth, for about 30 seconds.
2. Pour in the powdered sugar and mix until combined, scraping down sides of bowl. Add in Clubhouse Pure Vanilla Extract and Robin Hood All-Purpose Flour and mix on low-speed until combined. Mixture will be crumbly but will stick together when pressed.
3. Form dough into ball and press down onto parchment paper. With a rolling pin, flatten dough so that it’s 1/4” in thickness. Cut out shapes using cookie cutters and place shapes onto parchment paper-lined cookie sheets. Pierce shapes with a fork.
4. Bake for 12-15 minutes until just slightly golden. Then allow cookies to cool completely on a rack. For faster cooling, place in freezer.
5. Meanwhile, put Bakers Semi-Sweet Chocolate Squares into a microwave-safe bowl, and heat in 30 second increments, stirring between each interval, until melted and smooth.
6. Dip cooled cookies halfway into melted chocolate and add sprinkles to the dipped part. Allow to fully set on a rack with parchment paper underneath rack to catch any chocolate drips. Enjoy!

4) Holiday Rice Krispie Treat (Kids Station)

Ingredients

• 5 Cups Jet Puffed Mini Marshmallows
• 6 Tbsp Salted Butter
• 1 tsp Clubhouse Pure Vanilla Extract
• Drops of Yellow + Blue from Clubhouse 3 Vial Original Food Colours 
• 4 Cups, Rice Krispies Cereal
• Bowl of cold water
• Holiday-themed Sprinkles
• Holiday-themed Cookie Cutters
• 2 Tbsp Salted Butter, softened

Directions

1. Put Jet-Puffed Mini Marshmallows and 4 Tbsp butter in a large microwave-safe bowl. Microwave in 1 minute increments, stirring each time until combined and smooth. This should take about 2 times.
2. Add in the Clubhouse Pure Vanilla Extract, and stir with a spatula to combine. Add in equal drops of Yellow and Blue from Clubhouse 3 Vial Original Food Colours until mixture reaches your desired shade of green. Pour in the Rice Krispies and stir until evenly combined.
3. Dump mixture onto a parchment paper lined cookie sheet. Dip your clean hands in a bowl of cold water and shake off excess drips. Press Rice Krispie mixture down firmly to create an even-sized rectangle with your desired thickness. Place cookie sheet in freezer for a quick cool-down.
4. Once mixture is cooled, rub 2 Tbsp butter all over cookie cutters before each use, and make shapes. Decorate shapes with sprinkles, gently pressing down on each shape to make them stick good.