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Foodie: The Best Holiday Treats

Ah, collegiettes, that wonderful time of year is quickly approaching — full of snow, lights, holiday cheer and yes, most definitely baked goods. As finals are quickly approaching, I have my eyes set on the delicious spread of holiday goodies, personally crafted by my talented mother, that await me at home. When I walk through my front door I just know I will immediately turn into a little kid again, devouring everything in sight. Although my list could go on and on, here are MY TOP 3 FAVORITE HOLIDAY TREATS!

Sweet Snow:

*Image from staticflickr.com.

  • 3 Cups Cheerios
  • 2 Cups Crispex cereal
  • 2 Cups pretzel sticks
  • 2 Cups red and green M&Ms
  • 2 Cups raisins (optional)
  • ¾ package of vanilla almond bark

Mix together the Cheerios, Crispex, and pretzel sticks in a large mixing bowl. Then, break up the almond bark into a small pan and melt on the stove over low heat while continually stirring so it doesn’t burn. After, pour the melted almond bark into the bowl and mix thoroughly. Next, pour onto wax paper and add in the M&Ms and raisins and allow it to cool.

Hello Dolly Cookies:


*Image from ccrecipe.com.

  • ½ Cup melted butter
  • 1 Cup graham cracker crumbs
  • 1 Cup semi sweet chocolate chips
  • 1 Cup butterscotch chips
  • 1 Cup chopped walnuts
  • 1 Cup shredded coconut
  • 1 Can (14 oz) sweetened condensed milk

Preheat the oven to 350 degrees. Mix together the melted butter and graham cracker crumbs. Evenly spread over the bottom of a 9 by 13 inch pan. Then, layer the chocolate chips, butterscotch chips, nuts, and then shredded coconut. Finally drizzle the condensed milk over the shredded coconut and bake in the oven until the edges are golden brown (about 25 minutes).

Toffee Cookie Bites:


*Image from mommyskitchen.net.

  • 24 Saltine crackers
  • 1 Cup butter
  • 1 Cup firmly packed light brown sugar
  • 12 oz package of milk chocolate chips
  • ½ Cup chopped pecan

Preheat the oven to 425 degrees. Cover the bottom of a cookie sheet with aluminum foil and spray with nonstick cooking spray. Then, lay the saltine crackers side by side in a single layer with the salt side facing down. In a medium saucepan, melt together the brown sugar and butter until it begins to boil. Next, pour evenly over the crackers. Bake for about 4 minutes until there are bubbles. Remove from the oven and pour the chocolate chips generously over the crackers and spread with a knife and then sprinkle the chopped pecan on top. Finally, chill the pan in the freezer for 20 minutes and break into pieces. Be sure to store in the refrigerator.

Good luck on finals, Deacs! And Happy Holidays!

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