Tis the season to be strapped for time and energy, so please excuse me for keeping this holiday blog short, but sweet. Literally sweet. Because what follows are my two sweet gifts to you: two recipes for two super easy (and did I mention sweet?) treats that can be whipped up in a flash for last-minute gift giving–or simply to keep all to yourself.
You deserve it, right?
Here you go:
Quick Chocolate Peanut Clusters
- 12 ounce bag of semi-sweet chocolate chips
- 5.5 ounces of butterscotch chips (half an 11 ounce bag)
- 12.5 ounce container of Spanish peanuts
In a microwave safe bowl, combine semi-sweet chocolate chips and butterscotch chips.
Heat in the microwave for about two minutes until soft and melty. You’ll want to check at intervals after one minute (give the bowl a shake or stir with a spoon) so you don’t scorch the melted chips.
Once melted, stir in Spanish peanuts and drop by spoonfuls onto waxed paper or foil. Allow at least an hour to harden.
***You can use other kinds of nuts to make these too, as well as cranberries or raisins.
Mexican Hot Cocoa Mix
- 2 cups powdered sugar
- 1 cup cocoa powder
- 2.5 cups powdered milk
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 2 teaspoons cinnamon
- 1/2 to 1 teaspoon chili powder (optional)
Stir together all of the ingredients in a large mixing bowl until well combined. Store in an airtight container. To make a cup of hot cocoa, place two heaping tablespoons of the mix in a mug, add boiling water, and stir. Top with whipped cream, if desired. Also delicious added to coffee!
Tip: If you’re a canning fan, both of these treats look lovely in canning jars with a bow on top or ribbon tied around them.
Thanks for reading, and Merry Christmas!