Photo Courtesy Of encounterchurchofpalmyra.org
5, 4, 3, 2, 1. New Year’s Eve is the time for counting, cheering, and delicious food. Kickoff the 2018 season with these desserts, courtesy of Cheap But Chic.
Oreo Cookie Clocks:
Turning back the hands of time may not be possible, but with these Oreo cookies decorated as clocks, your New Year’s party may be something everybody will want to relive.
Black Candy Melts
White Almond Bark
Melt your Black Candy melts in a microwave safe bowl. Be sure that your cookie mold is clean and dry before adding any candy to it. Stir your melted candy until there are no more lumps. Fill each cavity just over ½ full, and then push a Oreo cookie down into it. Get all 6 cavities filled and then bang the tray on the counter to seat the candy and get out any air bubbles. Carefully add more candy over the top to completely cover and coat the cookie. Bang the tray again to release any air.
Place the tray into the freezer for 5 minutes to harden.
Remove from the freezer, flip over and carefully press in a circular motion around the back of the cookie mold to release the cookies from the tray. If that doesn’t release them, you can gently bang it on the counter.
Clean and dry the mold of any black candy and repeat the process with the white candy.
Using about a golf ball sized amount of fondant, roll it out on a silicone mat coated in shortening. Cut out 2⅞” circles and place them over the top of the cookie.
Add a ring of vanilla extract or corn syrup to the edge of the fondant to make it a little sticky to attach the sprinkles. Place the sprinkles and press down gently to secure them in place.
Use a black edible marker to draw on the hands on the white fondant and white candy melts on the back fondant.
I recommend having the hands be on midnight.
Recipe Courtesy of Pint Sized Baker.
Festive White Chocolate NYE Muddy Buddies:
These muddy buddies, also known as puppy chow, are healthy on the inside but oh so festive on the outside.
8 cups Chex cereal
1 package white chocolate candiquik
2 tbsp vegetable shortening
1 to 1 & ½ cups powdered sugar
Gold glitter sprinkles
Edible gold star sprinkles
In a large bowl, place the chex cereal. Set aside.
Use a knife to divide the candiquik into squares for easier melting. In a small saucepan over low heat, combine the candiquik and vegetable shortening. Stir occasionally until the chocolate is melted and smooth.
Before pouring the chocolate, make sure to reserve some (about 1/4 cup) for drizzling on top of the puppy chow. Pour the chocolate on top of the chex and gently mix to evenly coat the cereal.
Quickly transfer the chocolate covered cereal to a large gallon sized ziploc bag. Add in 1 cup of powdered sugar, seal and shake viciously until the cereal is coated. If the cereal is not completely coated, add another 1/2 cup powdered sugar and shake again.
Pour the cereal onto a large baking sheet. Drizzle the remaining white chocolate on top of the cereal and then add the gold sprinkles and edible gold stars. I like to work in small sections when drizzling the chocolate so it doesn’t harden before I add the sprinkles.
Allow the puppy chow to set for 15 minutes. Place the puppy chow in a bowl. If you like, add some additional gold stars.
Recipe Courtesy Of The First Year Blog.
New Year’s Caramel/Chocolate Crackers:
What’s better than just a normal, boring cracker? A caramel/chocolate cracker! These delicious treats will keep your guests coming back for more.
1 1/2 sleeves of saltine crackers (approximately)
2 sticks (1 cup) butter
1 cup packed brown sugar
1 1/2 cups chocolate chips
1/4 cup of holiday inspired sprinkles
Heat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Arrange the crackers salt side down in a single layer on the baking sheet.
Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes) Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.
Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.
Immediately sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.
Cover with New Year’s sprinkles. (I used gold for a festive look)
Freeze the pan for about 30 minutes. Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week.
Recipe Courtesy Of I Am Baker.
Photo Courtesy Of pintsizedbaker.com.
Photo Courtesy Of thefirstyearblog.com.
Photo Courtesy Of iambaker.com.