1/12 Days of Christmas Baking

Megan Klak, Staff Writer

I love to bake, and Christmas provides the perfect excuse to make cookies, tarts, and candies galore (and eat them, too!).

This is a new recipe I only tried last week; it was both delicious and simple. It was on Cityline, and for anyone looking to try new recipes this year, both Cityline and Canadian Living provide foolproof and tasty recipes. Some photos of the finished result are included.

Chocolate-Cherry Hello Dollies

Prep time: 20 minutes
Total time: 3 hours & 5 minutes
Makes: 16 squares
Per square: 273 calories, 4 g of protein, 35 g of carbs, 14 g of fat, 2 g of fibre, and 138 mg of sodium.

Ingredients:

  • 2 cups crushed Ritz crackers
  • 1/4 cup melted butter
  • 1 cup unsweetened desiccated coconut
  • 1/2 cup chopped dried cherries
  • 1 cup dark chocolate chips, divided
  • 300 mL can sweetened condensed milk
  • 1/2 cup halved glacé cherries

Directions:

  1. Preheat oven to 350°F. Spray the bottom of an 8×8-inch baking pan and line with parchment.
  2. Whirl crushed crackers with butter in a food processor until finely ground. Press mixture evenly on bottom of prepared pan.
  3. Whirl crushed crackers with butter in a food processor until finely ground. Press mixture evenly on bottom of prepared pan.
  4. Bake in centre of oven until edges are lightly brown, about 30 min. Transfer to a wire rack and cool 15 min.
  5. Run a knife around edge of pan to loosen. Refrigerate until cold, about 2 hours. Remove from pan and cut into squares. Store squares in an airtight container at room temperature for up to one week.

Recipe by Claire Tansey for Cityline.

IMG_4353.JPG

IMG_4354.JPG

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s