Cookie Season Treats

why make this recipe

Cookie Season Treats are perfect for the holiday season! They are fun to make, easy, and full of flavors that everyone loves. Whether you are hosting a party, gifting treats to friends, or just want a tasty snack, these cookies bring joy and sweetness. Plus, kids love helping in the kitchen with these simple recipes!

how to make Cookie Season Treats

Ingredients

• 16 ounces chocolate almond bark
• 8 honey graham crackers (broken in half)
• 4 ounces vanilla almond bark
• Holiday sprinkles (optional)
• 2 cups semi-sweet chocolate chips
• 2 cups milk chocolate chips
• 3 tablespoons vegetable oil
• 2 cups miniature marshmallows
• 1 1/2 cups dry roasted cocktail peanuts
• 60 Ritz crackers
• 1 1/2 cups creamy peanut butter
• 1/2 cup powdered sugar
• 2 1/2 cups semi-sweet chocolate chips
• 7 cups chow mein noodles
• 1 1/2 cups butterscotch chips
• 3/4 cup peanut butter
• 1/2 cup salted peanuts
• 1/2 cup unsalted butter
• 1 cup creamy peanut butter
• 11 ounces butterscotch chips
• 1 teaspoon vanilla extract
• 10 ounces fruity-flavored mini marshmallows

Directions

1. For Chocolate Covered Graham Crackers: Melt chocolate almond bark and vanilla almond bark in separate bowls. Dip each half of a graham cracker in either chocolate, covering it fully. Place on wax paper and, if you want, sprinkle with holiday sprinkles. Let them set.

2. For Chocolate Peanut Butter Clusters: In a large bowl, mix semi-sweet chocolate chips, milk chocolate chips, and vegetable oil. Melt in the microwave with short bursts, stirring until smooth. Add in marshmallows and peanuts. Drop spoonfuls onto wax paper and let them cool until set.

3. For Ritz Cracker Cookies: Spread creamy peanut butter on one Ritz cracker, add a sprinkle of powdered sugar, and top with another Ritz cracker. Melt chocolate chips and dip the sandwich crackers into the melted chocolate. Allow to cool on wax paper.

4. For Butterscotch Haystacks: Melt butterscotch chips and peanut butter together until smooth. Mix in chow mein noodles and salted peanuts. Drop spoonfuls onto wax paper and let cool until set.

5. For Marshmallow Peanut Butter Bars: Cream together butter and peanut butter until smooth. Stir in butterscotch chips and vanilla extract until well mixed. Fold in mini marshmallows. Spread this mixture into a greased pan and let it set before cutting into bars.

how to serve Cookie Season Treats

You can serve these treats on a nice plate or in gift boxes. They can also be shared in colorful bags for friends and family. Don’t forget to pair them with milk or hot cocoa for the ultimate holiday experience!

how to store Cookie Season Treats

To store your Cookie Season Treats, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can refrigerate them, though some treats may harden.

tips to make Cookie Season Treats

• Get creative with toppings! Use different sprinkles or nuts.
• Melt chocolate slowly to avoid burning it. Stir often.
• Make sure everything is set before moving them, especially the items on wax paper.

variation

You can swap out the nuts for your favorites or use different flavor chips, such as white chocolate or mint chocolate. Adding dried fruit can also give a nice twist!

FAQs

1. Can I use different types of chocolate?
   Yes! You can use any type of chocolate you prefer, such as white chocolate or dark chocolate.

2. Are these treats suitable for kids?
   Absolutely! These treats are kid-friendly and fun to make with family.

3. How do I know when the treats are set?
   The treats are set when the chocolate is hard and the mixture holds its shape. This usually takes about 30 minutes to an hour at room temperature.

Cookie Season Treats

Delicious and festive treats perfect for the holiday season, easy to make and enjoyed by all.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 24 treats

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 200

Ingredients Method Notes

Ingredients

  

For Chocolate Covered Graham Crackers

• 16 ounces chocolate almond bark
• 8 pieces honey graham crackers (broken in half)
• 4 ounces vanilla almond bark For coating the graham crackers
• Holiday sprinkles Holiday sprinkles (optional) For decoration

For Chocolate Peanut Butter Clusters

• 2 cups semi-sweet chocolate chips
• 2 cups milk chocolate chips
• 3 tablespoons vegetable oil
• 2 cups miniature marshmallows
• 1 1/2 cups dry roasted cocktail peanuts

For Ritz Cracker Cookies

• 60 pieces Ritz crackers
• 1 1/2 cups creamy peanut butter For spreading
• 1/2 cup powdered sugar
• 2 1/2 cups semi-sweet chocolate chips For dipping

For Butterscotch Haystacks

• 1 1/2 cups butterscotch chips For melting
• 3/4 cup peanut butter For mixing
• 7 cups chow mein noodles
• 1/2 cup salted peanuts

For Marshmallow Peanut Butter Bars

• 1/2 cup unsalted butter For creaming
• 1 cup creamy peanut butter For mixing
• 11 ounces butterscotch chips
• 1 teaspoon vanilla extract
• 10 ounces fruity-flavored mini marshmallows For mixing

Method

 

Chocolate Covered Graham Crackers

1. Melt chocolate almond bark and vanilla almond bark in separate bowls.
2. Dip each half of a graham cracker in either chocolate, covering it fully.
3. Place on wax paper and, if you want, sprinkle with holiday sprinkles.
4. Let them set.

Chocolate Peanut Butter Clusters

1. In a large bowl, mix semi-sweet chocolate chips, milk chocolate chips, and vegetable oil.
2. Melt in the microwave with short bursts, stirring until smooth.
3. Add in marshmallows and peanuts.
4. Drop spoonfuls onto wax paper and let them cool until set.

Ritz Cracker Cookies

1. Spread creamy peanut butter on one Ritz cracker.
2. Add a sprinkle of powdered sugar and top with another Ritz cracker.
3. Melt chocolate chips and dip the sandwich crackers into the melted chocolate.
4. Allow to cool on wax paper.

Butterscotch Haystacks

1. Melt butterscotch chips and peanut butter together until smooth.
2. Mix in chow mein noodles and salted peanuts.
3. Drop spoonfuls onto wax paper and let cool until set.

Marshmallow Peanut Butter Bars

1. Cream together butter and peanut butter until smooth.
2. Stir in butterscotch chips and vanilla extract until well mixed.
3. Fold in mini marshmallows.
4. Spread this mixture into a greased pan and let it set before cutting into bars.

Notes

Get creative with toppings! Use different sprinkles or nuts. Melt chocolate slowly to avoid burning it. Stir often. Make sure everything is set before moving them, especially the items on wax paper.