Tag Archives: Chocolate

Christmas Preztel Kisses

By Christy Foley

This fun recipe was so tasty and it turns out it was so easy to make. This would be a great treat to make any time of the year but a tin filled with these also makes a wonderful Christmas gift. They had that perfect combination of sweet and salty that is so addicting, and are perfectly bite sized. Make more than you think you need, because you will surely eat them all!


  1. Preheat your oven to 225 degrees. Spread mini pretzels on a cookie sheet so that they lie flat. Place one unwrapped Kiss on each pretzel.
  2. Place the cookie sheet into your oven and allow the Kisses to melt. Don’t leave the room, this really takes only 3 or 4 minutes, maybe less, depending on your oven.
  3. Take them out of the oven and check them. If you press on the Kiss and it squishes all the way down, they’re ready.
  4. Immediately press one M&M into each melted Kiss. Push them around a little so that chocolate touches all of the edges of the pretzels. This will make it harder for the Kiss to fall out of the pretzel once it cools.
  5. Allow the chocolate to set up and enjoy.
  6. Store them in the fridge.





Dark Chocolate and Caramel Topped Shortbread

By Melissa Vega

I decided to make this recipe our first to be posted because it won “Best Overall Cookie” at the Cookie Exchange. This cookie was absolutely decadent! It had all the bells as whistles; cookie, caramel, chocolate…every taste bud was firing…crunchy, creamy, salty and sweet! Oohs and aahs were heard as we passed around a taste of this precious little cookie gem.

Congratulations Melissa, for winning a one-of-a-kind, handmade apron by GG Says Sew!

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 2 hours

Makes: 64 – 1 inch pieces


For Shortbread:

  • 10 tablespoon salted butter, melted
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Zest of half an orange
  • 1 egg yolk, whisked
  • 1 2/3 cups All Purpose flour

For Caramel:

  • 14 tablespoons butter
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 3/4 cup light corn syrup
  • 2 teaspoon sea salt
  • 1/4 cup heavy cream
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon vanilla bean paste
  • Sea salt flakes, to top


  1. Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of the sides. This allows you to remove the bars easily once cooled.
  2. Combine the melted butter, sugar, salt and zest with a fork in a large bowl. Add the yolk and again combine with the fork. Add the flour and stir with a heavy spoon or your hands and combine the dough until it is well combined. Place the dough in the prepared pan and press down evenly with your hands until the pan is covered. Refrigerate for 30 minutes to one hour. Remove and bake at 350° F for 25-28 minutes, until very lightly browned. Allow to cool while you are preparing the caramel.
  3. In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the extract and bean paste. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230° F. Allow to boil at this temp for several minutes, until it begins to climb over 235° F. Stir continuously. Remove from heat and stir in the extract and paste. Allow to cool for a couple of minutes, then pour over the shortbread base. Once chilled, top with melted chocolate and sprinkle with sea salt.


For chocolate topping, melt 1 cup dark chocolate chips and 1/2 tablespoon shortening in the microwave. Heat at 30 second intervals, stirring after each. When smooth, use as directed.

Original recipe found here.