Busy, Busy, Busy . . . . .baking up a storm at 2 little Boys

The baking goods are purchased . . . . .

the pantry is stocked . . . . .

and the Christmas baking has offically kicked into HIGH GEAR!

I shared our first Christmas cookie, Snowball Cookies, the other day during Kelly's Korner Show Us your Life - Christmas Cookies and Treats.  Here are a few more cookies and treats that we have been baking the past few days.

This is 1 of 2 large batches of Chex Mix (recipe can be found on Chex cereal box), this will be packaged up into small cellophane bags and placed in each of the 12 Christmas tins for church families.

Then I moved on to White Chocolate Holiday Bark, this one is a first for me this year, I have always wanted to make holiday bark but never did it until now and can I say YUM YUM it turned out great.  Found this recipe in Health magazine about a year ago and tucked it away for this years Christmas baking.

1 cup sliced almonds
1/4 cup unsweetened coconut
1 cup of oven-toasted rice cereal
1 cup dried cranberries
(Ocean Spray Craisins, usually found in the snack aisle with dried fruit snacks for kids like fruite roll-ups)
1 1/2 pounds of Almond Bark (white chocolate)
2 tablespoons vegetable oil

1.  Prehead the oven to 325 degrees.  Line a baking sheet with parchment paper and set aside.
2.  Spread the almonds and the unsweetened coconut in an even layer on the baking sheet.  Toast 5-8 minutes or until coconut just begins to brown.  Remove from oven and let cool.
3.  In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries.  Reserve 1/4 cup of the mixture, and set aside.

4.  Place chopped up Almond Bark (white chocolate) and 2 tablespoons of vegetable oil in a double boiler.  Stir with a spatula until the chocolate is completely melted.

5.  Remove the chocolate from heat, and fold in the almond mixture.  Spread mixture evenly on a parchement-lined baking sheet (I actually didn't use parchement paper, I have some really good baking sheets and they work great without the extra cost of pp)  Sprinkle on the reserved 1/4 cup topping. 

6.  Refrigerate for about 30 minutes or until the chocolate has completely set.  Break the bark into small pieces, and serve.  (Serving size:  1 ounce;  Calories 142)

So the White Chocolate Holiday Bark joins the Snowball Cookies in the freezer until we have the rest of the baking done and we are ready to pack the Christmas tins.

Still to come:

• 
  
  Choclate Chip Cookies MORE then DONE
  
  
  
• 
  
  Oatmeal Lace Cookies dipped in Chocolate
  
  
  
• 
  
  Regular and Chocolate Chirstmas Shortbread Cookies
  
  
  
• 
  
  White Chocolate Haystacks DONE
  
  
  

Come back and visit for

more YUMMY Christmas treats!