BEST EVER PECAN PIE BARS

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INGREDIENTS

SHORTBREAD CRUST

• 1 1/4 pounds (5 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

PECAN PIE TOPPING

• 1 pound (4 sticks) unsalted butter
• 1 cup light corn syrup
• 3 cups light brown sugar, packed
• 1/4 cup heavy cream
• 2 pounds pecans, chopped

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
3. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
4. Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
5. For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
6. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
7. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
8. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

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Eclair Ice Box Cake

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Ingredients

Eclair Cake

• 15-20 Graham Crackers broken in half
• 1 pkg. vanilla instant pudding 3.4 oz. size
• 1-1/2 cups 2% milk cold
• 8 ounces COOL WHIP Whipped Topping thawed

Chocolate Topping

• ½ cup brown sugar
• ¼ cup cocoa powder
• ¼ cup butter
• ¼ cup milk
• 1 Tbs vanilla extract
• White Chocolate Drizzle
• 1/2 cup white chocolate chips

Instructions

Eclair Cake

1. In a large bowl beat the pudding mix with the milk, using a hand mixer.
2. Let it set up a little, then stir in thawed Cool Whip.
3. In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture.
4. Repeat this by adding 10 more graham cracker squares.
5. Then spread the other half of the pudding mixture over the squares.
6. Top with remaining 10 graham cracker squares.
7. Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours.
8. Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring between each. Should take about a minute to melt depending on microwave.
9. Remove from fridge, and use a spoon to drizzle white chocolate over the top to resemble the top of an eclair.
10. Cut, serve, and enjoy!

Chocolate Topping

1. Stir brown sugar and cocoa powder together in a small bowl.
2. In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
3. Let it boil 3-5 minutes. Stirring occasionally.
4. Remove from heat and add cocoa and brown sugar mixture.
5. Return to heat, and whisk until smooth, 2-3 minutes.
6. Remove from heat. Stir in vanilla.
7. Set aside to cool for 3-5 minutes.
8. Pour over Eclair cake and put in fridge to let set up.
9. Serve and enjoy!

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NO-BAKE AVALANCHE COOKIES

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INGREDIENTS

• 1/2 cup mini chocolate chips
• 16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik)
• 1 (15 ounce) jar creamy peanut butter
• 2 cups Rice Krispies cereal
• 1 1/2 cups mini marshmallows

INSTRUCTIONS

1. Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside.
2. Place chocolate chips in the freezer, until ready to use.
3. Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth.
4. Meanwhile: Add rice krispies to a large bowl. Set aside.
5. Add peanut butter to Almond Bark. Stir to combine.
6. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm).
7. Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.
8. Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet.
9. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm.
10. Serve and enjoy!

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Chocolate Avocado Cookies

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INGREDIENTS

• 1 ripe avocado about 1/2 cup mashed avocado
• 1/4 cup natural maple Flavored Sugar-Free Syrup or maple syrup (if not low carb)
• 1/2 cup nut butter peanut butter or almond butter (if paleo)
• 1 egg or chia egg if vegan
• 1/2 cup unsweetened cocoa powder

OPTIONAL

• 1/4 cup dark chocolate chips, no sugar added or choose your favorite one
• 1 teaspoon vanilla extract
• 2-3 drops liquid stevia drops

INSTRUCTIONS

1. Preheat oven to 180 C (360F)
2. Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside.
3. In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps.
4. Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine - no lumps.
5. Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky that is what you want. Stir in chocolate chips and vanilla - if used.
6. Combine with a spatula until the chocolate chips are evenly incorporated. Test the batter and adjust with 2-3 drops of liquid stevia - only if you want a sweeter cookie. I did not add any to mine and my kids love them but if you have a sweet tooth I recommend few drops of stevia to make them sweeter. Add one drop at a time and see how it taste.
7. Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter to stick too much to your spoon.
8. Spoon the chocolate batter onto the baking sheet - I used another spoon to push the batter out of the first spoon.  Use a silicon spoon or spatula to flatten the cookie into a cookie shape. The batter won't stick onto silicon which makes it easier to spread.
9. Repeat until you form 6 jumbo cookies. Those cookies won't spread so you don't need to leave more than half thumb space between each.
10. Sprinkle extra chocolate chips on top of each cookies if you like.
11. Bake for 12-15 minutes or until the centre is set.
12. Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.
13. Store the cookies in the fridge for up to 5 days in an airtight container.

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BUCKEYE PEANUT BUTTER BALLS

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Ingredients

• 3 tablespoons salted butter, softened
• 1/2 cup creamy peanut butter*
• 1 cup powdered sugar
• 10 ounces dark chocolate melting wafers

Instructions

1. In a small mixing bowl, mix up the first three ingredients, including the softened butter, creamy peanut butter, and powdered sugar.
2. Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
3. Continue rolling until all of your peanut butter mixture has been rolled into peanut butter balls.
4. Add toothpicks (for dipping) to each ball.
5. Chill the peanut butter balls in the fridge or freezer for about half an hour.
6. Melt the chocolate according to package directions.*
7. Once your chocolate is ready to go, you can remove the peanut butter balls from the freezer, and start dipping right away.
8. As you partially dip each buckeye into the chocolate, using a toothpick or dipping tool, place it back on the wax paper lined cookie sheet.*
9. Chill the chocolate covered peanut butter balls in the fridge or freezer ’til set, probably about 15-20 minutes.
10. Then remove all the toothpicks and cover up the holes with your finger (optional step).
11. Store them in an airtight container or festive Christmas tin (lined with wax paper) in the fridge.*

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No Bake Peanut Butter Granola Cups

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Ingredients

• 2 ½ cups granola
• 1 cup peanuts-chopped
• 3 Tablespoons peanut butter
• 3 Tablespoons honey (or more if needed)

Filling:

• 1 cup peanut butter-melted
• Topping:
• 12 oz. dark chocolate-finally chopped
• 1 Tablespoon coconut oil

Instructions

1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
5. Store in the fridge in air-tight container., or freeze for longer storage.

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Nantucket Christmas Cranberry Pie

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Ingredients

FILLING INGREDIENTS

• 2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 1/2 cup chopped pecans

TOPPING INGREDIENTS

• 3/4 cup butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour *

* GLUTEN-FREE ALTERNATIVE

• 2/3 cup brown rice flour *
• 1/3 cup tapioca starch *

Instructions

1. Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
2. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
3. Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect. 
4. Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

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