Holiday Treats


1 (19.8 oz) pkg. chewy fudge brownie mix

3 Tbsp. vegetable oil

3/4 c. chopped natural

almonds, toasted

1 c. sweetened condensed milk

14 miniature chocolate- covered coconut candy bars, chopped (1 1/4 c.)

Prepare brownie mix according to pkg. directions, reducing vegetable oil to three tablespoons, pour into lightly greased 13-inch by 9-inch pan. Pour milk over batter; sprinkle with chopped candy bars and almonds. Bake at 350° for 36-38 minutes. Let cool completely in pan on wire rack. Cut into bars. Makes 2 dozen.



1 c. butter or margarine, softened

4 large eggs

3/4 c. packed brown sugar

1 c. light corn syrup

2 1/4 c. all-purpose flour

1/2 tsp. vanilla extract

1 egg white, lightly beaten

1 tsp. vanilla extract

1/3 c. packed brown sugar

1/4 c. butter or margarine, melted

3 Tbsp. all-purpose flour

2 c. coarsely chopped pecans

Beat 1 cup butter at medium speed of mixer until creamy; gradually add 3/4 cup brown sugar, beating well. Add 2 1/2 cup flour, beating well. Stir in 1/2 tsp. vanilla. Press into bottom of ungreased 13-inch by 9-inch pan. Brush with egg white. Bake at 350° for 15 minutes. Cool 5 minutes in pan on wire rack. Beat eggs in large mixing bowl at medium speed until thick and pale. Combine corn syrup and 1/3 cup brown sugar, 1/4 cup melted butter, three tablespoons flour and 1 tsp. vanilla; add to beaten eggs, stirring until smooth. Fold in pecans. Spoon pecan mixture over crust. Bake at 350° for 30 minutes. Gently run a knife around edge of pan to release sides. Cool completely in pan on wire rack. Cut into bars. Store in airtight container in refrigerator. Makes four dozen.



1/2 c. cold butter

2 eggs

1 c. plus 2 Tbsp. all-purpose flour, divided

1 1/2 c. packed brown sugar

1 tsp. vanilla extract

1/2 tsp. baking powder

1/2 tsp. salt

1 c. chopped pecans

1/2 c. flaked coconut

1 1/2 c. confectioners’ sugar

2 Tbsp. lemon juice

In small bowl cut butter into 1 cup flour until crumbly. Press into greased 13-inch by 9-inch baking pan. Bake at 350° for 12 minutes. Meanwhile, in small bowl, beat eggs, brown sugar and vanilla until blended. Combine baking powder, salt and remaining flour; gradually add to egg mixture. Stir in pecans and coconut. Spread over warm crust. Bake for 25 minutes or until set. Cool on wire rack. For glaze combine confectioners’ sugar and lemon juice; spread over bars. Let set before cutting. Makes 4 dozen.



1 stick margarine

1 egg

1/3 c. granulated sugar

1/2 c. chopped nuts

1/3 c. brown sugar

1 tsp. vanilla extract

2 Tbsp. water

1/2 c. coconut

1 c. flour

1 1/4 tsp. baking powder

1 (6 oz) pkg. chocolate chips

Melt margarine in saucepan. Remove from heat. Add sugars, water, flour and baking powder. Add egg and vanilla; beat well. Add nuts, chips and coconut. Stir lightly to combine. Place in greased 9-inch by 9-inch baking pan. Bake at 350° for 30 minutes. Do not overbake. Cool in pan. Cut into squares to serve.



1/2 c. butter, softened

1 tsp. vanilla extract

3 3/4 c. confectioners’ sugar

2 c. flaked coconut

1/2 c. sweetened condensed milk

2 c. finely chopped walnuts

1 Tbsp. shortening

2 (16 oz.) jars maraschino cherries with stems, well drained and patted dry

2 (11 1/2 oz) pkgs. milk chocolate chips

In large mixing bowl beat butter and sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in coconut and walnuts. With moist hands shape two teaspoons of coconut mixture around each cherry, forming a ball. Place on waxed paper-lined baking sheet. Cover and refrigerate for one hour or until chilled. In microwave-safe bowl melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in airtight container at room temperature for up to one month. Makes about 5 dozen.



3/4 c. sugar

1/2 c. light corn syrup

1/4 c. butter

6 c. cornflakes

1 1/2 c. mixed nuts

Line a 15-inch by 10-inch baking pan with foil and heavily grease the foil; set aside. In large heavy saucepan combine sugar, corn syrup and butter. Cook and stir over medium-high heat until sugar is dissolved and mixture begins to boil. Remove from heat. Stir in cornflakes and nuts. Spread into prepared pan. Bake at 300° for 25 minutes. Cool on wire rack. Break into pieces. Store at room temperature in airtight container. Makes about 1 1/4 lbs.