When you think of chocolate, you usually don’t think of the Irish.  Ireland is not famous for it’s chocolatiers, but that’s changing. Here are  some chocolatiers you should know about…

Butler's Chocolate

Butler’s Chocolates were established in Georgian Dublin in 1932.  They still have the same standards today as they did then.  The really fun thing is that you can tour the factory next time you are in Dublin!  Tours run daily at 11am and 2.30pm and you must book your reservations in  advance.

Mary Ann O’Brien started her chocolate business in Kildare in 1992 after recovering

Lily O'Brien's Chocolates

from a debilitating illness. Her daughter, Lily, acts as her production manager for what is now known as Lily O’Brien Chocolates.  Lily O’Brien Chocolates is now becoming a well known name throughout the world producing some of the finest artisan chocolates around. They create some really spectacular chocolates for favors for any event.

Wilde Irish Chocolate Triple Chocolate Chip Fudge

Wilde Irish Chocolates produce some brilliant chocolates including organic chocolate bars, sugar free chocolate, chocolate spreads, chocolate gift boxes, fun molded chocolate and some over the top fudge.  I have to tell you about the fudge!  Here are the offerings… Cranberry & White Chocolate,  Irish Porter, Orange Dark Chocolate, Orange Dark Chocolate,  Peppermint White Chocolate,  Peppermint White Chocolate,  Toasted Hazelnut Milk Chocolate, Triple Chocolate Chip and Vanilla Pod.

For this St. Patrick’s Day, whip up a lovely chocolate dessert with an Irish twist.  Try the Guinness Chocolate Cheesecake or Chocolate Whiskey and Guinness Cupcakes with Bailey’s Irish Cream Icing.  Maybe you should go crazy just this once and make them all… The first recipe comes from Closet Cooking.

Guinness Chocolate Cheesecake

Serves 6 generously

Ingredients:
1 cup graham cracker crumbs
2 tablespoons cocoa powder
1 tablespoon sugar
2 tablespoons butter, melted
2 tablespoons heavy cream
12 ounces dark chocolate, chopped
3 (8 ounce) packages cream cheese
1 cup sugar
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
3/4 cup Guinness

Directions:
1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
2. Melt the chocolate in the cream in a double boiler.
3. Cream the cream cheese.
4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven for 60 minutes.
7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
8. Let it cool completely.
9. Chill the cheesecake in the fridge overnight.

Guinness Chocolate Cupcakes stuffed with Whiskey Ganache and topped with Bailey’s Irish Cream Icing adapted from Smitten Kitchen

Ingredients:

Guinness Chocolate Cupcakes

1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
3 tablespoons butter, room temperature
2 teaspoons Irish whiskey (optional)

Baileys Frosting:
3 cups confectioners sugar
1 stick unsalted butter, at room temperature
4 tablespoons Baileys (you can substitute heavy cream, if you like)

Directions:

Special equipment: 1-inch round cookie cutter or an apple corer (I used the open end of one of my piping tips) and a piping bag (though a plastic bag with the corner snipped off will also work)

To Make the Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the Filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

For the Frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

[Note from Smitten Kitchen:  "This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up." Thanks, SK!]

When the frosting looks thick enough to spread, drizzle in the Baileys (or cream) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

Chocolate Whiskey and Guinness Cupcakes

Eat, drink and be merry on St. Patrick’s Day!  And please be safe!

Annmarie Kostyk

Cocoa Beans

We all know about chocolate and cocoa powder, but there is another product from Theobroma cacao’s cocoa bean that not many people know about.  It is called the cocoa nib. Theobroma cacao produces a pod which contains cocoa beans.  The cocoa nibs come from a cocoa bean that has been roasted and separated from the husks of the cocoa bean.

Cocoa Nibs

Cocoa nibs may be added to oatmeal, used as topping on an ice cream sundae, adding the chocolate chip cookies instead of or in addition to nuts, added to homemade granola… really the possibilities are endless!  Cocoa nibs have the same health benefits of both chocolate and cocoa powder, but possess the added surprise of crunch and texture.

Askinosie Chocolate's Cocoa Nibs

Kopali's Organic Dark Chocolate Covered Cocoa Nibs

You may purchase cocoa nibs for a variety of chocolate makers in their naked form (try Askinosie Chocolate’s cocoa nibs of Scharffen Berger’s Cocoa Nibs!) and they are exceptional tasty covered in dark chocolate (try Kopali’s Organic Dark Chocolate Covered Cocoa Nibs!).

Cocoa Nib Tassies

Serves 24

Ingredients:

For the pastry:
12 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
scant 1/4 teaspoon sea salt
1 1/2 cups all-purpose flour

For the filling:
1 large egg white
3/4 cup packed light brown
1 T. unsalted butter, melted
1 cup cocoa nibs, chopped
1 teaspoon vanilla extract
generous pinch sea salt

Directions:

Position oven rack in the lower third of the oven. Preheat the oven to 400 degrees F.

To make the pastry:

Combine the melted butter, sugar, vanilla, and salt in a medium bowl. Add the flour and mix just until incorporated.

Divide the dough in half and press each half into a flattened 4-inch square. Cut each square into 12 equal pieces and shape each piece into a ball. Place one dough ball in each muffin cup and press it evenly over the bottom and all the way up the sides of the cup, forming a neat rim. Set aside.

To make the filling: In a medium bowl, beat the egg white until foamy. Stir in the brown sugar, melted butter, cocoa nibs, vanilla, and salt. Divide the filling evenly among the tartlet shells, using about 1 teaspoon for each.

Bake the tassies for 10 minutes, then reduce the oven temperature to 250 degrees F. and bake for 20 minutes more, or until the pastry is well browned on the edges and underneath (life one out with the point of a knife to check). Let cool in the pans on a rack.

(Stored in an airtight container, these remain delicious for about 3 days, with the chocolate flavor intensifying from day to day).

Cocoa Nib Tassies

Crushed Candy Canes

Today is the last day of The Twelve Days of Christmas Chocolate Cookies.  I hope you have found some new recipes to include in your family traditions.  Tomorrow starts The Twelve Days of Chocolate Candy.  I hope you’re ready!

In this cookie you can roll the dough in chopped walnuts or crushed candy canes.  I mixed the two together this time for something different.  Use your imagination.

Chocolate Butter Cookies

Adapted from Cook’s Illustrated, Nov/Dec 2005

Makes 48 cookies

Ingredients:
20 tablespoons (2 1/2 sticks) unsalted butter at cool room temperature
1/2 cup cocoa powder
1 teaspoon espresso powder
1 cup sugar
1/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
2 1/4 cups flour
Optional: chopped walnuts,chopped candy canes and/or colored sanding sugar

Directions:
Melt 4 tablespoons butter in saucepan over medium heat. Add cocoa and espresso powder, stir until it’s a smooth paste, then set aside to cool for about 20 minutes.

In large bowl, mix remaining 16 tablespoons butter, sugar, salt and cooled cocoa mixture with an electric mixer until combined and fluffy (about 1 minute), scraping sides of bowl with a spatula if needed. Add yolks and vanilla and mix for another 30 seconds. Then, add the flour in 3 additions. Mix until a ball forms. Turn dough onto counter and shape into a 12 x 2 inch log, using plastic wrap or parchment paper to roll neatly. Wrap dough in plastic wrap and chill for at least an hour.

Heat oven to 375 degrees.Put chopped nuts and sanding sugar onto an edged baking sheet and roll chilled cylinder of dough in it, pressing nuts and sugar into place. Then cut dough into 1/4 inch slices and place on a parchment (I like silpat) lined baking sheet.

Cook time should be about 10 minutes. It’s hard to tell when these cookies are done, since they’re dark anyway. You need to give them a gentle touch while they’re in the oven – they should show slight resistance. If they’re too soft, they’re undercooked and if the edges start to turn noticeably browner, they’re overcooked.

After taking the cookies out of the oven, allow them to cool for about 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Decorate, if you like, and enjoy!

Chocolate Butter Cookies

Unitl tomorrow for chocolate candy for the holidays!

Annmarie Kostyk

Special Dark Hershey Kisses

These are adapted from my Nana’s Peanut Butter Blossom Cookies.  I feel fairly confident that the recipe came from Hershey’s since it uses the Hershey Kiss as the centerpiece.  I kicked it up a bit. .. Chocolate Peanut Butter Blossom Cookies. Use Nutella to make the peanut butter cookie chocolaty and I like to use the Special Dark Hershey Kisses.  I’ve also used the  Hershey Hugs and  Kisses, the Caramel Hershey Kisses and the Almond Hershey Kisses.  Go nuts!  Use a bit of each!    There’s 6 different ones to pick from !

Chocolate Peanut Butter Blossom Cookies

Makes about 4 dozen cookies

Ingredients:
48 Hershey’s Kisses
1/2 cup shortening
3/4 cup Nutella
1/2 cup packed light brown sugar
1 egg
2 tablespoons whole milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:
Heat oven to 375 degrees Fahrenheit.  Remove foil wrapping from Hershey Kisses.

Beat shortening and Nutella in large bowl until well blended.  Add brown sugar and beat until mixture is fluffy.  Add egg, milk, vanilla and beat well. In separate bowl, stir together flour, cocoa powder, baking soda, and salt.  Gradually beat mixture into Nutella mixture.

Refrigerate dough for at least one hour.  Shape dough into 1-inch balls and then roll balls in granulated sugar. Place on un-greased cookie sheet.
Bake cookies for 8 minutes.  Remove cookies from oven and immediately press a chocolate kiss into center of each cookie (the cookies will crack around edges).  Remove cookies from cookie sheet and place them on a wire rack to cool completely.

Chocolate Peanut Butter Blossom Cookies

Bought the gamut of food magazines today.  It’s my favorite time of year to make and collect new recipes.  Picked up Food & Wine, Bon Appetit, Saveur and Southern Living Christmas at Home!  Have my reading for the next few days.

These cookies are from Martha Stewart.  She called them Chocolate Marshmallow Surprise Cookies.  They remind me of Mallomars.  Another cookie with a surprise in the middle.  How can you possibly resist?  I love the element of surprise in food. When you serve hot chocolate with these, make sure you top it with whipped cream instead of marshmallows or it would be too much.

Chocolate Marshmallow Surprise Cookies

Makes 24 Cookies

Ingredients:

For Cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla
12 large marshmallows, cut in half horizontally

For Chocolate Frosting:
2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup unsweetened cocoa powder
1/4 cup milk
1/4 teaspoon vanilla

Directions:
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon, drop dough onto prepared baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes.Transfer cookies to a wire rack to cool completely before frosting.

To make frosting, place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Chocolate Marshmallow Surprise Cookies

To a Christmas chocolate and sugar high!

Anmarie Kostyk

Steel Cut Oats with Apples, Cinnamon, Flax and Walnuts

Ah, the smell of cinnamon and apples in the kitchen. Am I baking?  No, I just realized I have not enjoy breakfast yet.  Cooked some steel cut Irish oatmeal with chopped apples and cinnamon.  Topped it with some ground flax seed, walnuts, cream and butter and I have myself a feast.  Quite good.  Tastes like a crumble without the sugar.

As usual, I digress.  I can always work the conversation back to food.  What can I say?  When I’m passionate about something, I’m passionate about something.  I wonder if there’s a world record for someone talking non-stop about food?  Will have to contact the Guinness Book of World Records.

Now for the ninth day of this chocolate cookie extravaganza…I present a new classic to your Christmas cookie repertoire… ta da!  The Peanut Butter Stuffed Chocolate Cookie.  The kids squealed in delight when they bit into one and found there was peanut butter in the middle.  My nephew asked why it wasn’t called a peanut butter cup cookie.  Indeed.  It truly is a peanut butter cup cookie, but that’s really a whole other cookie all together with a mini peanut butter cup on top.  Plus, Hershey might get mad.  I think Hershey developed that cookie…

OXO Cookie Scoop

From my pastry chef days, I use professional cookie scoops to make my cookies.  They are cheap and you can use them for ice cream too.  Invest in a few.  For these cookies, I use two different scoops to keep the cookies consistent – I use a small (2 tsp) cookie scoop and a medium (1 1/2 Tbs) cookie scoop. I purchased mine from OXO and so can you!

Peanut Butter Stuffed Chocolate Cookies

(Adapted from an old Better Homes and Gardens Cookbook)

Makes 24 Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup smooth peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar (to flatten cookies with)

Directions:
Preheat oven to 350º. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. Form the chocolate dough into 32 balls** about 1 1/4″ in diameter (This is where I use the medium 1 1/2 Tbs cookie scoop, and they’re not exactly 1 1/4″ in diameter). Set aside.

For filling, combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32** balls about 3/4″ in diameter (This is where I use the small 2 tsp cookie scoop – as with the chocolate dough balls, these are not exactly 3/4″ in diameter).

On a work surface, slightly flatten a chocolate dough ball; top with a peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.

Place balls 2″ apart on an un-greased cookie sheet.  ( I like to use a silpat.) Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

Bake cookies in preheated oven for 8 minutes or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks and cool.

Note: Using the Small and Medium cookie scoops, I usually only get about 24 cookies from this recipe. Make sure that you have the same number of chocolate dough balls as you do peanut butter dough balls.

Peanut Butter Stuffed Chocolate Cookies

Until tomorrow!  May your day be filled with chocolate!

Annmarie Kostyk

Cookie Monster

I have some competition out there… When I was little, I wanted the Cookie Monster’s job.  Eating cookies all day sounded like a good gig.  Sesame Street sounded like a nice place to relocate.  Do I have to worry about the Cookie Monster coming into the world world of chocolate next?

“Me think that it time to branch out beyond me cookie-eating career.” ~ Cookie Monster, Sesame Street. (on announcing in an “audition tape” posted on his Facebook page that he wants to “take the next logical step” and host “Saturday Night Live”.)  I think it’s a great idea.  Cookie was fantastic playing Alistair Cookie on Monsterpiece Theatre.  He has been eating cookies for about forty years now. Learn a new skill and live a longer live.

I’m watching my back, because you just never know.  Sounds like the Cookie Monster has no plan to retire, but to move on into different areas.  The Chocolate Monster?  Maybe.  He has way more character and charisma than I do!

This recipe came from Big Birds Busy Book, from back in the 70′s. It’s great for little ones first adventures in the kitchen!

Cookie Monster’s Famous Cookie Dough

Ingredients:
3/4 cup unsalted butter, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking flour
1 teaspoon salt

Directions:
Preheat oven to 400º. Mix butter & sugar together. Add eggs and vanilla.
Mix flour, baking powder and salt. Add to butter mixture. Refrigerate at least 1 hour.

Shape into balls, roll in sugar & bake 6-8 minutes. (I sprinkled sugar on them when they just come out of the oven.  You can used colored sugar too!

Cookie Monster's Famous Cookie Dough Cookies

Annmarie Kostyk

Happy Thanksgiving to my American readers.  The house smells of my Thanksgiving breakfast of cinnamon pecan rolls, cookies, bacon and coffee as I write this.  Waiting for my brother, his wife, my niece and nephew, and sister to come over for round one – breakfast. Dad and mom are already nibbling.

Day 7.  How did the time go by so fast?  These cookies are called Chocolate Crackle Cookies.  They always reminded me of a snowball when I was little. Some people like to harden these up a bit by cooking them all the way.  Personally, I like a nice sift cookie.  Either way, you can’t go wrong with this classic chocolate Christmas cookie!

Cannot find Nana’s recipe.  It’s stored away with my hundreds of cookbooks.  This recipe is from Martha Stewart.  You can’t go wrong with Martha Stewart…am I right?  When I’m right, I’m right!

Chocolate Crackle Cookies

Makes 48 Cookies

Ingredients:
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling

Directions:
Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

Chocolate Crackle Cookies Ready to Bake

On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

Chocolate Crackle Cookies

Everyone has arrived!  perfect timing.  I see Teddy Jr and Kit (American Girl) came too.  I hope there’s enough food.  Only planned for 8!

Annmarie Kostyk

I couldn’t get enough of these when I was little.  My Nana made semi-sweet chocolate rum balls.  I used to take the tin and hide behind the sofa consuming the entire tin, returing a bit tipsy.  For me that wasn’t odd, I used to take the newspaper behind the sofa and eat that too.  I guess I needed private time.  Probably also why I turned out so intelligent… eating all of those words.  Sometimes my Mom made semi-sweet chocolate rum balls and sometimes semi-sweet chocolate bourbon balls.  I have made them all and also added whiskey to the mix too.  It also turned out that I preferred dark chocolate to the semi-sweet chocolate or milk chocolate too. Always wondered how they would be with red wine or tequila, but never tried.  If anyone feels adventurous, let me know how they turn out.  For those of you making lots, make a batch of each kind of liquor and coat each variety in a different coating to distinguish one from another.

Sorry, this recipe uses corn syrup which I usually frown upon.  tried it with simple syrup and they just were not the same.  If you have any other suggestions, please let me know.

Chocolate Rum Balls

Dark Chocolate Bourbon Balls with Chocolate Sprinkles

Makes 36 cookies

Ingredients:
1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tablespoons corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup of dark rum (or bouron or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

Directions:
In a heavy pot, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice. Store in an airtight tin or they will dry out quickly.

Dark Chocolate Rum Balls with Powdered Sugar and Dark Chocolate Whiskey Balls with Cocoa Powder

If anyone wants to come over for hot chocolate and cookies or tea and cookies, let me know.  I am running out of room!

Annmarie Kostyk

Day four of The Twelve Days of Chocolate Christmas Cookies brings a chocolate bar cookie to your dessert table.  These bar cookies have been a staple in my Mom’s kitchen and now mine since the recipe first came out.  I kid you not when I say I make a pan of these a week from Thanksgiving through New Years.  It is not an exaggeration.  Everyone loves these!  They are easy, rich and addicting.  You can change the chocolate up and do milk chocolate, semi-sweet chocolate, or dark chocolate.  I have also substituted mint chocolate chips for the butterscotch chips.  The world is your oyster, or I guess in this case, the world is your cookie.  If you are feeling truly decadent…serve a nice chunk of these Seven Layer Chocolate Cookie bars with a scoop of vanilla ice cream.  If you do the mint chocolate chips, a scoop of peppermint ice cream will make you swoon!

Seven Layer Chocolate Cookie Bars

Makes 24 Bars

Ingredients:
1 cup sweetened flaked coconut
8 tablespoons unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped nuts of your choice (I like walnuts)
1 cup semisweet chocolate chips (I like to use dark chocolate, chopped.)
1 cup white chocolate chips (I use white chocolate chopped.)
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

Directions:
Adjust an oven rack to middle position and preheat to 350°F. Line a 9″x 13″ pan with foil or parchment paper and spray it with nonstick cooking spray.

Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan. In order, sprinkle the nuts, chocolate, white chocolate, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife, cut into small bars.

Seven Layer Chocolate Cookie Bars

Sweet dreams tonight!

Annmarie Kostyk