The Ultimate Holiday Baking Guide: Five Treats to Make This Winter Break

As the semester winds down and the season of giving, eating, and more eating is swiftly approaching, we are all looking forward to the festivities that a few weeks at home will definitely bring. Whether you’re planning on attending a holiday party with friends, an awkward family dinner, or a competitive cookie swap, Her Campus Bucknell has got you covered this holiday season with our Ultimate Holiday Baking Guide! 

1. Chocolate Almond Toffee (Adapted from Damn Delicious)

Perfect for: Candy-lovers Treat Time: About 2 hoursServing Size: About 12 pieces

What You Need:

• 1 cup raw almonds
• 1 cup unsalted butter, cubed
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2  cups semi-sweet chocolate chips
• 1/3 cup chopped pecans

Directions:

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. Spread almonds in an even layer on the prepared baking sheet. Bake until toasted and set aside (about 10 min)
3. In a medium saucepan, combine butter, sugar, vanilla, and salt over medium heat. Whisk constantly for about 7-10 minutes until butter has melted and mixture is almond brown color.
4. Immediately spread the mixture evenly over the almonds. Sprinkle with chocolate chips. After about 1 minute, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
5. Let cool completely for about 2 hours. Break into pieces and enjoy!

2. Peppermint Brownies (Adapted from Sweet C’s Designs)

Perfect for: Collegiettes who love chocolate with a holiday twist Treat Time: 30 minutesServing Size: 12

What You Need:

• ·       4 large eggs
• ·       1 1/2  cup sugar
• ·       1/2 cup light brown sugar
• ·       1 stick melted butter (1/2 cup)
• ·       1 cup cocoa, sifted
• ·       1 teaspoon peppermint extract
• ·       1 teaspoon vanilla extract
• ·       1/2 cup flour
• ·       6 crushed candy canes or 12 mini candy canes

Directions:

1. Preheat oven to 350 F. Lightly grease silicone muffin pan with cooking spray or butter.
2. In a large bowl, combine sugar and butter and mix until soft. Add vanilla and eggs, and mix thoroughly.
3. Fold in flour and cocoa, mix well but do not over mix.
4. Pour in 1/2 crushed candy canes and mix well.
5. Pour into muffin pan, about 3/4 full.
6. Bake until toothpick comes out completely clean, about 25 minutes.
7. Sprinkle with other half crushed candy canes. Enjoy! 

3. Molasses Crinkles (Adapted from The Mamas Girls)

Perfect for: Cookie swaps and holiday partiesTreat Time: 4-6 hours refrigeration time, 10 minutes bake timeServing Size: About 12

What You Need:

• 1 cup sugar
• 3/4 cup shortening or butter
• 1 egg
• 1/4  cup molasses
• 2 cups flour
• 1 3/4 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon salt

For the Cinnamon Sugar Topping:

• 3/4 cup sugar
• 2 teaspoons cinnamon

Directions:

1. With a mixer, blend together the sugar and butter. Add egg and beat until light and fluffy. Add the molasses and mix until combined.
2. In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Stir together and mix dry ingredients with butter mixture.
3. Chill for 4-6 hours or overnight.
4. After dough has chilled, roll into 1” balls using a spoon, and then roll into sugar and cinnamon mixture. Place dough balls onto ungreased parchment paper. Bake on 375 F for about 8-10 minutes and cool. 

4. Turtle Bread Pudding (Adapted from The Gunny Sack)

Perfect for: Collegiettes who love light dinners and decadent desserts (goes great with vanilla ice cream)Treat Time: 3 hours 15 minutesServing Size: About 10

What You Need:

• 8 cups French bread cubes (about ½ of a 1 lb loaf)
• 1 cup semisweet chocolate chips
• ½ cup caramel bits
• ½ cup chopped pecans
• 1 cup granulated sugar
• ½ cup brown sugar
• ⅓ cup cocoa powder
• 4 eggs
• ½ cup strong coffee
• 1 cup half-and-half
• ½ cup milk
• 2 tsp vanilla

Directions:

1. Cut half of a one pound loaf of French bread into cubes.
2. Place 8 cups of bread cubes into a lightly greased 3½ – 4 quart crockpot.
3. Top with chocolate chips, caramel bits and chopped pecans.
4. In a bowl, mix together granulated sugar, brown sugar and cocoa powder. Add four slightly beaten eggs, vanilla, strong coffee, half-and-half and milk. Mix until completely blended.
5. Slowly pour the mixture over the cubed bread.
6. Carefully stir until most of the liquid has been absorbed.
7. Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.

5. Salted Caramel Maple Pecan Pie Bars (Adapted from Averie Cooks)

Perfect for: Collegiettes who haven’t gotten over the fall craze, or Thanksgiving dinner for that matter  Treat Time: 30 minutesServing Size: 12

What You Need:

For the crust:

• 1 cup flour
• 1/3 cup light brown sugar, packed
• 1/2 cup unsalted butter, softened

For the filling:

• 1 large egg
• 1/3 cup light brown sugar
• 1/3 cup maple syrup
• 1 tablespoon vanilla extract
• Pinch of salt, to taste
• 1 cup pecans
• 1/4 cup caramel sauce (for the topping)

Directions:

1. Preheat oven to 350 F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray, and set aside. (Don’t skip lining the pan with foil because bars are sticky and lining the pan will save lots of cleanup time and elbow grease).
2. For the crust: Add flour, brown sugar to a large bowl and cut the butter using two forks. Keep working until butter is evenly distributed and pea-sized lumps and sandy bits form. (The softer the butter is, the quicker and easier it is).
3. Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust. Bake for 17 to 18 minutes, or until crust is just set. Don’t overbake because pan is going back into the oven after filling is added. While crust bakes, prepare the filling.
4. For the filling: Add the egg, brown sugar, maple syrup, vanilla, salt, and whisk in a large bowl until combined.
5. Stir in the pecans and set aside until the crust is done.
6. After crust has baked, gently and carefully pour filling over crust (give filling one last quick stir before pouring it), smoothing the pecans with a spatula or use your fingers to evenly distribute them. Make sure they’re not clustered in one area and they’re as flat as possible because edges or corners that are jutting up will be prone to burning.
7. Bake for about 16 to 19 minutes, or until center is set and not jiggly. Use an oven mitt to shake the pan gently starting at about 16 minutes, and use your judgment from there; bars will set up more as they cool. Place pan on a wire rack to cool for at least 1 hour before drizzling with salted caramel, slicing, and serving. (Bars will keep airtight at room temperature for up to five days, and freeze well, too!)