Erla’s Chocolate December

Well, below is what I made for Christmas gifts this year.  I did not take too many photos while cooking but will try and get some when people are eating the goodies.

Cathedral Windows

More of a candy than a cookie, slices of colored marshmallows create the “stained glass” in a chocolate window surrounded by flaked coconut.

Makes about 60

1/4 pound butter or margarine
1 (12-ounce) package semi-sweet chocolate chips
1 cup chopped walnuts (I used almonds)
1 (12-ounce) package colored mini marshmallows (about 9 cups) – I used white because I forgot to by the colored ones
7 ounces sweetened grated coconut (about 2 cups)

  • Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly.
  • Toss in marshmallows and nuts ; stir in chocolate.
  • Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut.
  • Divide dough into fifths and place each fifth on a sheet of waxed paper.
  • Roll tightly into 2-inch diameter logs and refrigerate overnight or until firm.
  • Before serving, unwrap from waxed paper and cut into 1/2″ slices.

Opens large photo in lightbox. If you click on this you can click Escape to exit the lightbox.  (stock photo!!)

Chewy Chocolate Bars

Makes about 24

3/4 cup honey
1 cup peanut butter
1 cup semi-sweet chocolate chips
1-1/2 cups mini marshmallows
3 cups rice krispies
1 cup salted peanuts

  • In a large saucepan over medium heat, melt together the honey and peanut butter and bring to a boil.
  • Stir in chocolate chips and marshmallows, stirring until smooth.
  • Add the cereal and peanuts. Blend well and remove from heat.
  • Pour into a lightly greased 9×13 inch pan and pat firmly with spatula.
  • Let cool slightly and cut into bars before hardening.

Peanut Butter Balls

1/2 cup peanut butter
1/4 cup orange blossom honey
1/2 cup date sugar
1 cup rice cereal
1/2 cup shredded coconut

  • Mix together peanut butter, date sugar and honey.
  • Fold in rice cereal.
  • Form into walnut size balls and roll in shredded coconut to coat. Chill and eat.
  • Makes about 2 dozen

Thank you to for the above recipes

Peppermint Bark

  • 12 oz. white chocolate chips 
  • 12 oz of chocolate chips
  • 5 regular sized candy canes, crushed up
  • 1/2 teaspoon of peppermint extract
  1. Break up peppermint candy into little pieces.
  2. Melt the chocolate in a double boiler
  3. Once melted, add the peppermint extract and stir.
  4. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon.
  5. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
  6. Melt the white chocolate in a double boiler
  7. Spread over the hardened chocolate
  8. Chill until hardened
  9. Break into pieces and serve or store in the fridge in an airtight container.

Homemade Peppermint Oreos
2 boxes Devil’s food cake mix
4 eggs
2/3 cup vegetable oil
1 (8ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
sprinkles or crushed candy cane for decorating
green or red food coloring

  • Preheat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff.
  • Pinch of pieces of batter and roll into 1 inch balls.
  • Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips.
  • Bake for 8 to 10 minutes.
  • Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
  • In a small glass bowl, combine the cream cheese and butter until completely blended.
  • Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth.
  • Color frosting green or red if desired.
  • Spread half of the cookies with icing and top with remaining cookies.
  • Roll in sprinkles, crushed candy canes, or just leave them plain.
  • Store in the refrigerator in an airtight container or resealable plastic bags.


Chocolate Covered Marshmallows

  •  First, I melted chocolate chips in a double boiler

  • While that’s going on (or afterwards if you easily get distracted like me), you’ll want to put your marshmallows onto coffee straws or plastic “stir sticks”.  
  • I put a sheet of wax paper (or parchment paper would do) onto a platter to get ready for the next step.
  • You’ll also need to get your “dips” ready. 
  • Crushed peppermint (will be super yummy to make Peppermint Hot Chocolate), but you can also just use sprinkles.  I used some of both!
  • Chill for about 10 minutes in the frig before wrapping or the chocolate gets everywhere. 


I personally think the Peppermint Marshmallow Dips will be the yummiest!!

Thank you to Adventures in Savings for this recipe

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