Holiday Cookie Baking

The holidays are upon us sooner than I would like to admit. And with that, decisions need to be made about what cookies I will be baking and who will be getting “cookie care packages”. Each year I have a very hard time making up my mind about the cookie recipes, number of batches and finally how to pack and who to give them to. I love the baking part but totally dislike trying to find the right container to pack them in. I think I found some great containers this year with the biggest cookie recipients being the children’s Christmas party. This party is being given to our neighborhood children and will be held on Saturday, December 26th.

I love bar cookies, they are quick easy and one tray takes the place of standing in the kitchen for hours. The standard size oven here is much smaller that a standard oven in the states so bar cookies make my job faster.

salinas-12-18-2010-012This picture is a few years old but it has most of the standards that I make each year. I have all the ingredients so Monday and Tuesday will be cookie days. Wish me luck!

 

Triple Layer Cookie Bars

I have a list of favorite cookie recipes that I’ve made for years.  This one is really nice because it does not require a huge amount of work or time making individual cookies. Made in a baking pan and cut into individual bars,  it’s a very rich cookie. Don’t cut the pieces big – a two to three bite cookie is the best size.

Triple Layer Cookie Bar

  • 1/2 C butter
  • 1  1/2 C Chocolate Animal Cookies
  • 1  –  7 oz. package of flaked coconut – Coco Rallado
  • 1  –  14 oz. can of condensed milk
  • 1  –  12 oz. bar of Superior Chocolate
  • 1/2 C creamy peanut butter – mani

Grease a 9 x 13 pan and dust with coco powder.  Melt butter and mix with the crumbled cookies and press into bottom – if the crumbs are not coated with butter add a few more spoonfuls to make them stick together.  Sprinkle the coconut evenly over the crumbs and press into cookie base. Pour the condensed milk over all to cover evenly.

Bake in a 325 f or 170 c –  (I make it a bit higher) for about 25 minutes or until the edges are a golden brown.  Let stand to cool 5 minutes.

While crust is cooling, in a sauce pan melt the chocolate and peanut butter together and pour over the cookie base to cover.  Let cool completely.

From top left – Fresh Peanut Butter (Mani), Chocolate Animal Cookies (Galletas), Superior Chocolate Bar, Coconut (Coco Rallado) and Condensed Milk.

Everyone who love chocolate loves this cookie bar, it will go fast so hide a few for yourself!