C is for Cookie

These are SO easy and very tasty! Its basically a variation on the 7-layer or Magic Cookie bars using pretzels as the crust for a delicious salty-sweet combination. I used regular milk chocolate chips instead of the hershey's mini-kisses. And I pulsed my pretzels a few times in the Vita-mix to get them nice and fine. FYI -- If you are impatient to try one when they come out of the oven and you try to cut these before they are completely cooled, the marshmallow will make a horrible mess and the crust will crumble all over. :) Voice of Experience.

Rocky Road Tasty Team Treats
source: Hershey Kiss Recipes

1 1/2 Cups finely crushed thin pretzels or pretzel sticks
3/4 Cup (1 1/2 sticks) butter or margarine, melted
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 3/4 Cups (10-ounce package) Hershey's Mini kisses Milk Chocolate
3 Cups Miniature marshmallows
1 1/3 Cups coarsely chopped pecans

1) Heat oven to 350 degrees F, Gerase bottom and sides of 13X9X2 baking pan
2) Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with chocolates, marshmallows and pecans, in order. Press down firmly on pecans.
3) Bake 20 to 25 minutes or until lightly browned on top. Cool completely in pan on wire rack. Cut into bars.

Gingerbread Cookies

We were getting ready to decorate gingerbread cookies and when Ed got the huge stacks of nonpareils from the cupboard, Matthew's eyes got wide and he exclaimed 'Oh. Oh. Oh!!' I thought we might have to ride herd on him to keep from dumping huge piles of them on top of every cookie ... but instead he decorated all three of his gingerbread men the same way: White frosting, red sprinkles, and silver balls. All those choices must have overwhelmed him!

The stacks of non-pareils:

The resulting gingerbread cookies: