November 2022 – Christmas Cookies & Holiday Treats

Peanut Butter Surprise

Cindy Laughman, Ephrata

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • miniature Snickers bars
  • 1 cup chocolate wafers

Cream peanut butter, butter and sugars. Add eggs and vanilla; beat. Add flour, salt and baking soda.

Unwrap Snickers bars. Use 2 tablespoons of dough and shape around each Snickers bar. Place on an ungreased cookie sheet.

Bake at 325°F for 12 to 15 minutes. Place close together on countertop to cool.

Melt chocolate wafers and drizzle over top of cookies.

Homemade Snickers Bars

Cindy Laughman, Ephrata

1st layer:

  • 1 cup milk chocolate wafers
  • ¼ cup butterscotch chips
  • ¼ cup peanut butter

2nd layer:

  • ¼ cup butter
  • 1 cup sugar
  • ¼ cup evaporated milk
  • 1½ cups marshmallow créme
  • ¼ cup peanut butter
  • 1 teaspoon vanilla
  • 1½ cup peanuts

3rd layer:

  • 14 oz. caramels
  • ¼ cup heavy whipping cream

4th layer:

  • 1 cup milk chocolate wafers
  • ¼ cup butterscotch chips
  • ¼ cup peanut butter

Melt chocolate, butterscotch chips and peanut butter for the first layer together over low heat or in microwave. Spread this thinly on the bottom of a 9”x13” pan and refrigerate till the next layer is ready.

Melt the butter in a saucepan; add sugar and evaporated milk. Bring to a boil; turn to low and boil for 5 minutes, stirring often. Remove from heat. Stir in marshmallow crème, peanut butter and vanilla. Add peanuts.

Spread this mixture over the first layer and return to the refrigerator until the next layer is ready.

Combine caramels and heavy cream and melt over low heat till smooth. Spread over second layer. Refrigerate until last layer is ready.

Melt the ingredients for the last layer over low heat or in microwave; spread over caramel layer. Refrigerate.

When set, cut in small squares (this is sweet), and serve. Best kept in the refrigerator.

Chocolate Mocha Truffles

Anna Oberholtzer, Lititz

  • 4 cups chocolate chips
  • 8 oz. cream cheese, softened
  • ¾ cup sweetened condensed milk
  • 1 tablespoon vanilla
  • 4 teaspoons instant coffee dissolved in 2 teaspoons hot water
  • dipping chocolate

Melt chocolate chips over low heat. Add softened cream cheese, sweetened condensed milk, vanilla and coffee. Beat well. Refrigerate 1½ hours or till easy to handle.

Roll into small balls and place on a cookie sheet covered with parchment paper. Chill thoroughly. Dip in dipping chocolate.

Crisp Cherry Topped Cookies

Pat Roth, Ephrata

  • 1 cup butter, softened
  • (2) 3 oz. packages cream cheese, softened
  • 1 cup sugar
  • ½ teaspoon almond extract
  • 2 cup all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups crisp rice cereal, crushed
  • red & green candies cherries, halved

In a large mixing bowl, cream the butter, cream cheese and sugar. Beat in the extract.

Combine the flour, baking powder and salt. Gradually add to the creamed mixture.

Cover and refrigerate overnight.

Shape the dough into 1” balls, then roll in cereal. Place 2” apart on ungreased baking sheets. Place a cherry half in the center of each cookie.

Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.

Makes about 5 dozen.

Scalloped Cranberries

Pat Roth, Ephrata

  • 4 cups fresh or frozen cranberries
  • 1¼ cups sugar
  • 1¼ cups water
  • 4½ cups cubed bread (about 5 slices)
  • ½ cup raisins
  • 1/3 cup butter, melted
  • 2 teaspoons grated lemon peel

In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat for 12 to 15 minutes, or until the berries pop. Remove from the heat and stir in the remaining ingredients.

Transfer to a greased 1½ quart baking dish. Bake, uncovered, at 350°F for 25 to 30 minutes, or until heated through.

Makes 6 servings.

Christmas Gelatin Cutouts

Pat Roth, Ephrata

  • (2) 6 oz. packages strawberry gelatin
  • (2) 6 oz. packages lime gelatin
  • 5 cups boiling water, divided
  • 2 cups cold milk
  • (2) 3.4 oz. packages instant vanilla pudding mix

In a large bowl, dissolve strawberry gelatin in 2½ cups of boiling water. In another bowl, dissolve lime gelatin in remaining boiling water. Set both aside for 30 minutes.

In another bowl, whisk milk and pudding mixes until smooth, about a minute. Quickly pour half of the pudding into each bowl of gelatin. Whisk until well blended.

Pour into two 13”x9”x2” dishes coated with nonstick cooking spray. Chill for 3 hours or until set.

Cut with 2” Christmas cookie cutters.

Makes about 4 dozen pieces.

Peanut Butter Cups

Gloria Dougherty, Akron


  • 6 oz. (3/4 of an 8 oz. package) cream cheese, softened
  • 1 package Nutter Butter cookies, finely crushed, about 3½ cups (can use food processor to crush)
  • ¼ cup creamy peanut butter
  • 12 oz. Baker’s semi-sweet chocolate, melted

Mix cream cheese, cookie crumbs and peanut butter until blended. Shape into (40) 1” balls. Place in a single layer on a wax paper covered rimmed baking sheet. Freeze for 10 minutes.

Dip balls in melted chocolate. Return to baking sheet. Refrigerate for 1 hour or until firm.

Keep refrigerated. These also freeze well.