Fireside S’Mores Bake Merry M&M Cookies Festive Peppermint Bark
* Ingredients
10 graham crackers (one sleeve of
crackers), crushed
1/3 cup of packed brown sugar
1 and ½ cups of mini marshmallows
1 cup of chocolate chips
Jar Directions: Use one quart-sized
canning jar with lid and ring. Layer
in jar in this order: pour the crushed
graham crackers on the bottom; place
the 1/3 cup brown sugar in the center
of the jar; surround and top the brown
sugar with the 1 and ½ cups of mini
marshmallows; top with 1 cup of
chocolate chips. Cut a 7-inch circle in
the decorative fabric of your choice.
Place lid on jar and put fabric on top of
lid. Screw ring onto jar. Attach baking
directions to jar.
Baking Directions: Empty jar contents
into a large bowl and stir. Melt ½ cup
of butter and stir into dry mix. Add
in 1 teaspoon of vanilla and stir. Add
in 1/3 cup of buttermilk and stir. Press
mixture into a greased 2-quart casse-role
dish. Bake at 375 degrees for
25 minutes. Fireside S’mores Bake is
best served warm in a bowl topped
with vanilla ice cream.
Ingredients:
2 cups flour
½ tspn baking soda
¼ tspn baking powder
¼ cup sugar
¾ cup packed brown sugar
1 cup M&M candies
Jar Directions: Use one quart-sized
canning jar with lid and ring. Layer
in jar in this order: measure two
cups of flour; stir baking soda and
baking powder into flour; pour into
jar; add granulated sugar; place the
brown sugar in the center of the jar;
surround and top brown sugar with
M&M candies. Cut a 7-inch circle in the
decorative fabric of your choice. Place
lid on jar and put fabric on top of lid.
Screw ring onto jar. Attach the baking
directions to the jar.
Baking Directions: Empty jar of cookie
mix into a bowl. Mix thoroughly. Beat
one egg and add it to the cookie mix
and stir. Stir in one teaspoon of vanilla.
Add one stick softened butter and mix
together with your hands. Roll into
1-inch balls and place two inches apart
on a greased cookie sheet. Bake for
12-14 minutes at 375 degrees, or until
edges are lightly browned.
This recipe will make enough bark to fill
two 1-quart jars.
Ingredients
Two 12-ounce bags of white chocolate
chips
30 peppermint candies or about 8 candy
canes, crushed
½ tspn peppermint extract
Directions: Line a 9x13-inch pan with
parchment paper. In a double boiler, melt
two bags of white chocolate chips, stirring
constantly. (If you do not own a double
boiler you may use two similarly sized
sauce pans. Place the boiling water in the
bottom saucepan and the chocolate in the
top saucepan. Be careful not to get water
in the chocolate.) Once the chocolate is
melted, add in ½ teaspoon peppermint
extract. Stir in the peppermint pieces.
Remove pan from heat and pour mixture
into 9x13-inch pan, spread evenly. Chill
in refrigerator until bark is hard (about
30 minutes). Remove from pan by lifting
the parchment paper. Break into pieces
and stack in jars. Cut two 7-inch circles
in the decorative fabric of your choice.
Place lids on jars and put fabric on top
of lids. Screw rings onto jars.
, Use these gift tags for your jars! Photocopy below onto card-stock paper, cut out on dotted lines, hole punch on circle and attach with ribbon to gift jar.
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Baking Directions: Empty jar of cookie
mix into a bowl. Mix thoroughly. Beat
one egg and add it to the cookie mix
and stir. Stir in one teaspoon of vanilla.
Add one stick softened butter and mix
together with your hands. Roll into
1-inch balls and place two inches apart
on a greased cookie sheet. Bake for
12-14 minutes at 375 degrees, or until
edges are lightly browned.
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Baking Directions: Empty jar
contents into a large bowl and stir.
Melt ½ cup of butter and stir into
dry mix. Add in 1 teaspoon of vanilla
and stir. Add in 1/3 cup of buttermilk
and stir. Press mixture into a greased
2-quart casserole dish. Bake at 375
degrees for 25 minutes. Fireside
S’mores Bake is best served warm in
a bowl topped with vanilla ice cream.
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