candy

Christmas Potluck Recipes!

christmas-collage-2016

6 Layer Bars

Apricot Walnut Bites

Bacon Wrapped Dates

Beet Salad

Broccoli Quinoa Casserole

Brussels Sprouts Bon Vivant

Cheese Ball

Cranberry and Pumpkin Seed Bark

Creamed Corn

Cowboy Cookies

Deep Dark Chocolate Cookies

Little Smokies in Crescent Rolls

Meatball Appetizers

Peanut Butter and Jelly Gems

Peppermint Bark

Potato Casserole

Pumpkin Chocolate Chip Bars

Sausage Cheddar Balls

Spinach Cranberry Salad

Stuffed Mushrooms

Sweet and Saltines – Holiday Version

Tater Tot Breakfast Strata

Need more ideas for your holiday potlucks? Click here for a list of all Potluck Time recipes by category!

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Sweet and Saltines – Holiday Version

Sweet and Saltines - Holiday Version

 

This is our holiday version of Sweet and Saltines.  You can use white chocolate or semisweet chocolate.  And they taste as lovely as they look!

Ingredients:

35 to 40 Saltine Crackers

2 sticks (1 cup) butter

1 cup light brown sugar

8 ozs. semisweet or white chocolate (I used chocolate chips)

Crushed candy cane

Preheat oven to 425 degrees.  Line 1 large or 2 small jelly roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.

In a medium pan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.  Remove from the heat and pour over the crackers, covering them evenly.  Put the jelly roll pan into the oven and bake for 3 to 5 minutes or until just bubbly, watching carefully.  Remove from the oven and pour the chocolate chips over the crackers.  When the chips melt a bit, spread them over the crackers with a knife. Then sprinkle candy cane on the top.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.  They will form one big sheet.  Break up into pieces.  Store in an airtight containe

Candy Bucket Cookies

Candy Bucket Cookies 2

Put your leftover Halloween candy to great use in these fun, delicious cookies!  Jeff Mauro made these on Food Network’s “The Kitchen” Halloween show last week and I knew that I had to make them.  Had a few friends over last night for a potluck and everyone loved them!

You can use any combination of chocolate candies.  I used Butterfingers, Reese’s Pieces, Peanut Butter M&M’s, Peanut M&M’s, Kit Kats, and Snicker Bars.  Would have loved to put in some Reese’s Peanut Butter Cups and regular M & M’s, but there weren’t any left in my son’s Halloween bag.  The more variation, the better as it makes every bite a surprise.  I avoided anything with too much soft caramel because I didn’t think they would hold up well during the baking process.

Ingredients:

2 cups plus 2 Tbsp. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup packed light brown sugar

1 1/2 sticks (12 Tbsp.) salted butter, melted then cooled slightly

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract

1 large whole egg

1 large egg yolk

2 cups chopped leftover Halloween candy

Preheat the oven to 325 degrees.  Line two baking sheets with silicone baking mats or parchment paper.

Mix the flour, baking soda, and salt in a large bowl.  In a separate bowl, combine the brown sugar, butter, granulated sugar, vanilla, whole egg, and egg yolk.  Blend until smooth and combined, about 30 seconds.  Add in the dry ingredients and mix until just combined.  Fold in the candy pieces.

Using a 4-ounce ice cream scoop (I used a 1/4 cup measuring cup), put mounds of cookies on cookie sheet (give them lots of space as they will be big cookies).  Bake until slightly golden and puffy, about 14 to 17 minutes.  Let cool completely on a wire rack.  Then store in an airtight container until potluck time!

Ridiculously Easy Coconut Cream Bars

Ridiculously Easy Coconut Cream Bars

Four ingredients are all you need for these ridiculously easy and amazing Coconut Cream Bars!  Thank you to Ali for including these bars on her site Ali Does It Herself and for allowing me to share them here on Potluck Time!

Ingredients:

20 ozs. shredded coconut, plus extra for the tops

14 oz. can sweetened condensed milk

2 cups powdered sugar

24 ozs. chocolate (Make sure to have some extra on hand.  Depending on the size and number of bars that you cut, you may need extra.  I used a combination of semi-sweet chocolate chunks and chocolate chips.)

Spray a 9 x 13″ pan with non-stick cooking spray.

Combine the coconut, milk, and powdered sugar in a larger bowl and stir until combined well.  Put the coconut mixture into the pan and press down firmly and evenly.  At the end, I put wax paper over it and evened out the top with a rubber spatula.  Take the wax paper off and cover tightly with plastic wrap.  Place pan in the freezer for an hour.

Meanwhile, melt the chocolate over low heat in a sauce pan.  Take off the heat and let cool to room temperature.

Line a cookie sheet with wax paper.  Cut the coconut bars into squares.  Dip a square in chocolate, place on wax paper, top with a little coconut, and repeat until they’re all done.  Let them cool completely.  If needed, place in the fridge until they are completely set.

Store them in the fridge in an airtight container.  Take them out when you’re headed to the potluck.  By dessert time, they’ll be perfect and at room temperature.  However, if they do get devoured before dessert, not to worry.  They’re also delicious when chilled!