HIDDEN TREASURE COOKIES
These caramel and nut filled cookies that are shaped to look like tiny treasure desserts are perfect for festive celebrations!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
- Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
- Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
TREASURE CHEST BARS
A co-worker gave me this recipe about 28 years ago. I think she found it in a magazine around the holidays. My kids like having them on the Christmas Cookie Tray. It wouldn't be Christmas without them for my oldest. (The other kids have their favorites.) This is a bar cookie with cherries, nuts and chocolate chips
Provided by MrsC7606
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 17
Steps:
- Preheat oven 350 Grease and flour 15x10x1" jelly roll pan.
- Cream butter, white sugar and brown sugar.
- Add flour, baking powder, salt, milk, vanilla and eggs.
- Blend at medium speed until smooth.
- Stir in cherries, chocolate chips and nuts.
- Spread in pan.
- Bake 25-30 minutes until lightly browned.
- Icing: combine powdered sugar, butter, milk and vanilla.
- Spread on warm bars.
- Drizzle 1/2 square melted unsweetened chocolate over bars.
- Cool and cut.
Nutrition Facts : Calories 157.5, Fat 7.3, SaturatedFat 3.5, Cholesterol 21.1, Sodium 104.4, Carbohydrate 22.1, Fiber 0.9, Sugar 15.1, Protein 2.2
TREASURE CHEST BARS
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease and flour 15 x 10 x 1-inch baking pan. In large bowl, combine all bar ingredients except chocolate, cherries and nuts. Blend at medium speed until smooth, about 2 minutes. By hand, stir in chocolate, cherries and nuts spread in greased and floured pan. Bake at 350°F. for 25 to 30 minutes or until light golden brown.In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar and 1/2 teaspoon vanilla. Add 2 to 3 tablespoons milk blend until smooth and of desired spreading consistency. Spread over warm bars. Cool completely.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 120 Protein 2g Carbohydrate 15g Fat 6g Sodium 55mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TREASURE CHEST CAKE
Brimming with candy coins and jewelry, this rich cake is a clever addition to a pirate-themed party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- From center of cake, cut one 3-inch crosswise strip (see diagram). Cut the strip diagonally in half to make two 9-inch triangular wedges. (Discard 1 cake wedge or reserve for another use.)
- On tray, place a 9x5-inch cake piece. Stir food colors into frosting to make golden yellow. Spread 1 tablespoon of frosting on 1 edge of triangular wedge of cake. Attach wedge, frosting side down, to 9x5-inch cake piece on tray, placing wedge along top edge of larger cake piece. Freeze all cake pieces 1 hour.
- Spread 1 tablespoon of frosting on top edge of triangular wedge of cake. Attach remaining 9x5-inch cake piece to cake wedge to look like partially opened treasure chest. To seal crumbs, frost cake with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Spread remaining frosting evenly over entire cake. Pull fork through frosting to look like wood grain.
- Use pull-and-peel licorice to make handles and straps. Fill chest with chocolate coins, candy necklaces, and other hard candies. Add gummy ring half for clasp. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 40 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 330 mg, Sugar 29 g, TransFat 2 g
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