Saturday, December 24, 2011

12 Days of Cookies and Cocktails Day 8

12 Days of Cookies and Cocktails
Day 8

Toffee Bark


This recipe turns those buttery rectangular crackers into a delectable sweet and salty treat, YUM!

Ingredients:
  • 2 paper envelopes buttery rectangular crackers or saltines, whichever you prefer
  • 1 cup butter
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1-1/2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
Directions:

  1. Preheat oven to 350 degrees F. Line a 15" x 10" pan with foil. Spray foil with nonstick baking spray that has flour. Place the crackers in a single layer on the jelly roll pan, breaking to fit.
  2. In large saucepan, place butter, brown sugar, and granulated sugar. Bring to a boil over medium-high heat. You'll need to stir constantly as the mixture cooks. Keep cooking and boiling it until it combines and forms a smooth sauce. This takes a few minutes, so don't get discouraged!
  3. When the sauce has combined, spoon and spread evenly over the crackers in the pan. Bake for 10-13 minutes until the sauce is bubbling all over the surface. Remove and immediately sprinkle both kinds of chocolate chips over the bubbling surface. Let stand for 5 minutes, then marble the chips with the tip of a knife. Let cool completely,then cut into pieces to serve.

Spice Cake Batter Shots

We all know that the cake batter of any cake recipe is always the best part which makes this liquor recipe a brilliant one for you all with a sweet tooth!


Ingredients:
  • 2 oz of cake flavored vodka or vanilla with a touch of amaretto
  • 2 oz spiced rum
  • 1 oz creme de cacao
  • 2.5 oz half and half, heavy cream or milk
  • Dash of cinnamon shnapps, if wanted
  • White frosting and sprinkles for garnish
Directions:
  1. Dip the edges of the shot glasses into frosting and then into sprinkles.
  2. Combine the ingredients into a pitcher. Taste test for spiciness. Adjust by adding a little cinnamon shnapps or half and half, as needed. Refrigerate.
  3. These shots are best if they are refrigerated, but if you need to make them on the spot, mix in a mixing glass with ice and serve cold.

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