MY favorite Christmas baking Two chocolate treats

Jennifer Dombrowski By Jennifer Dombrowski, 28th Nov 2015 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Desserts

Here are two great Chocolate goodies that I make my family. The Peanut-chocolate tassies I make three or four times a year the family likes them so much!

My family loves chocolate in my baking

As I have said, i bake quite a bit. But for some reason I find I am making everybody I know a plate of goodies for Christmas! MY family, in particular especially love the work I do to make them chocolate cookies. I am lucky my family loves all my baking. Very few members, if any, turn down a cookie when I bake them! The following are two chocolate recipes

Chocolate and Caramel Crackles Ingredients

  • 1 softened stick unsalted butter
  • 2 teaspoons baking powder
  • 50 Caramel Filled Chocolate Kisses Hershey's or another brand if you find one
  • 1 cup confectioners sugar
  • 1 cup walnuts chopped finely
  • 1 1/2 cups chocolate chips that are semi sweet
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 1 cup sugar light brown and packed
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder

    Chocolate and Caramel Crackles Instructions

  • The package of chocolate chips will give you the directions on how to melt the chocolate Follow those directions. Then after melting allow the chocolate to cool.

  • Together the cocoa, baking powder, salt and flour should be whisked until they are blended.

  • In a large bowl use an electric mixer the brown sugar and the butter should be beaten with the electric mixer on medium speed. Then the extract, eggs and chocolate Then the extract, extract, eggs and chocolate should be beaten in until blended.

  • The flour mixture should be beaten into the other ingredients until it is combined. The nuts should be stirred in and put a cover on and for 1-hour chill they become firm.

    Chocolate and Caramel Crackles Directions part 2

  • The oven should be turned on and until 350 degrees

  • The dough should be put in Tablespoons full of dough should be rolled into 1 -inch balls. To coat, sugar the balls should be rolled in confectioners' sugar. Put these balls on the baking sheet are increased and 1-inch apart.

  • Until cookies are set and tops are cracked these should be baked for 12-14 minutes.

  • For one minute they should be allowed to cool one minute on sheet on wire rack. Then lightly put a chocolate kiss candy should be pressed lightly into the cookie. Then take off all the cookies from the baking sheets and put on a rack until entirely cool.

  • If you want to store in a single layer they should be refrigerated in an airtight container or freeze one month

    Peanut-Chocolate tassies ingredients


  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1/4 teaspoons salt
  • 3 ounces at room temperature cream cheese
  • 1 stick softened unsalted butter


    2 ounces baking semisweet chocolate

    Peanut-chocolate tassies Direction


    In a large bowl with electric mixer on medium speed, cream cheese and butter should be beaten until it is blended.

  • Then reduce the speed of the electric mixer beat in salt and flour until they are combined. For 1 hour or until firm refrigerate.

  • In the lowest position in the oven that is where the ovens rack should be placed.

  • Turn on the oven and heat until it is 350 degrees and have ready for baking the miniature muffin pans.


  • in a medium bowl that can be used in the microwave. After the chocolate and the butter are melted. Stir in the sugar, vanilla, and eggs then add peanuts until combined

  • Tablespoons of dough that are leveled off should be taken out of the Tablespoons and rolled into 20 balls.

  • Put flour on fingers and all the bottom should be added to the pan and pressed over bottom and up the sides in each ungreased muffin cup. The dough should be a little bit above the rim.

  • Each muffin cup should be filled 3/4 full.

  • these should be baked until lightly brown in color (there will be slight cracks on top of cookie)

  • These should cool in muffin pan for 15 minutes, after this 15 minutes the muffin pan should be inverted, and the bottom of the muffin pan should be patted and tassies will come out of the pan. The you turn the tassies facing upwards anf entirely cool.

  • The semisweet chocolate will tell how t melt the chocolate on the package and melt according to how your bag tells you.

  • In Ziptop bag, the chocolate should be scraped in the bag. The corner of the plastic bag should be cut off, and chocolate should be drizzled on tassies then let set 30 minutes.

    These should be stored in a single layer in airtight container at room temperature no longer than a week and freeze two months.


    Caramel, Chocolate, Christmas Baking, Cookies, Crackles, My Favorites In Baking, Peanut, Tassies

    Meet the author

    author avatar Jennifer Dombrowski
    I love to write and am trying all kinds of sites! My favorite topic is medixcine and animal rights. But I will write about anything!

    Share this page

    moderator Steve Kinsman moderated this page.
    If you have any complaints about this content, please let us know


    Add a comment
    Can't login?