The Holidays are a time to gather around the table to enjoy time with friends and family. Sweeten up your moments together by trying some of these delicious recipes from Better Homes and Gardens.

No-Bake Butterscotch Bars

Instant butterscotch pudding and Butterfinger candy bars are the key ingredients in this low-stress dessert bar recipe.

Find the original recipe here.

 

Ingredients

  • 1 cup granulated sugar
  • 1 cup light-color corn syrup
  • 2 cup peanut butter
  • 3 cup crisp rice cereal
  • 3 cup cornflakes
  • ¾ cup butter
  • 4 cup powdered sugar
  • 2 4-serving-size packages butterscotch instant pudding and pie filling mix
  • 1 3.7 ounce package (2 bars) chocolate-covered crisp peanut butter candy (such as Butterfingers, finely chopped (3/4 cup)
  • ¼ cup milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • ½ cup butter

Directions

Line 15x10x1-inch baking pan with heavy foil, extending foil over the edges of the pan; set aside.

In a large saucepan combine granulated sugar and corn syrup; heat and stir over medium heat just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until smooth. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of the prepared pan. Place a piece of waxed paper over the mixture and press firmly with your hands; set aside.

For pudding layer, in a medium saucepan melt the 3/4 cup butter over medium heat. Stir in powdered sugar, pudding mixes, 1/2 cup of the chopped candy, and the milk. Spread pudding mixture over cereal layer; set aside.

For frosting, in a small saucepan heat and stir chocolate pieces and the 1/2 cup butter over low heat until melted and smooth. Spread frosting over pudding layer. Sprinkle with the remaining 1/4 cup chopped candy. Chill, uncovered, about 1 hour or until set. Cover for longer storage. To serve, use foil to lift uncut bars out of pan. Place on a cutting board; cut into bars.

To Make Ahead:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Before serving, let stand at room temperature for 30 minutes.

Peanut Butter Truffles

These chocolate-covered Peanut Butter Truffles are a perfect party dessert that no one will be able to resist!

Find the original recipe here.

 

Ingredients

  • 2 cup sugar
  • 1 5 ounce can evaporated milk
  • ½ cup butter
  • 2 cup tiny marshmallows
  • ¾ cup creamy peanut butter
  • ½ teaspoon vanilla
  • 12 ounce dark or bittersweet chocolate, chopped
  • 2 teaspoon shortening
  • Finely chopped peanuts (optional)
 

Directions

Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

 

*Test Kitchen Tip:

If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Polka-Dot Neapolitan Pie

Something-for-everyone Neapolitan ice cream takes on a new look in a pie with a crunchy sugar cone crust and peekaboo pattern of strawberry and chocolate polka dots.

Find the original recipe here.

Ingredients

  • 1 14 ounce container strawberry ice cream
  • 1 14 ounce container chocolate ice cream
  • 1 pkg. (12-count) sugar cones
  • ½ cup unsalted butter, melted and still warm
  • 1 tablespoon sugar
  • ½ gallon vanilla custard-style ice cream, softened in the refrigerator for 30 minutes
  • Strawberry Marshmallow Meringue
  • Crushed freeze-dried strawberries (optional)

Directions

Line 2 rimmed baking sheets with waxed paper. Using a melon baller or tiny cookie scoop dipped in warm water, scoop ice cream into small balls and place on prepared trays. Freeze at least 4 hours or overnight until firm.

Preheat oven to 350°F. Place sugar cones in a food processor.* Cover and process until fine crumbs. In a bowl combine melted butter, sugar, and 1/2 tsp. salt. Stir in the cone crumbs until evenly coated. Press the crumbs evenly against the sides and bottom of a 9-inch pie plate; use a small cup with smooth sides to create a smooth crust. Freeze 10 minutes. Bake 10 minutes. Cool completely on a wire rack before filling.

Spread some of the softened ice cream into a 1/2-inch-thick layer over the crust. Top with half of the frozen ice cream balls, placing them randomly over the vanilla ice cream. Spread another layer of ice cream over the balls to cover and press down on ice cream to eliminate any gaps around the balls. Add another layer of ice cream balls. (You may have some balls left over.) Add enough additional ice cream to fill the pan as deep as you like, pressing again to eliminate any gaps. Freeze at least 4 hours before serving to allow ice cream to become firm.

To serve, prepare Strawberry-Marshmallow Meringue. Spread meringue on top of frozen pie. If you like, brown with a kitchen torch and sprinkle with crushed dried strawberries.

Alternatively, place sugar cones in a large resealable bag. Use a rolling pin to crush the cones into fine crumbs.

Strawberry Marshmallow Meringue

Grind 1/2 oz. freeze-dried strawberries in a small food processor. Sift powder through a fine mesh sieve to remove seeds. (You should have about 1 Tbsp. strawberry powder.) In a large mixing bowl combine 2 pasteurized egg whites, 1 Tbsp. freeze-dried strawberry powder, 1/2 tsp. cream of tartar, and a pinch of salt. Beat with an electric mixer on medium-high until foamy. Gradually add 2 Tbsp. sugar, 1Tbsp. at a time, beating until soft, glossy peaks form (tips curl). Add half of a 7-oz. jar marshmallow creme in large spoonfuls while beating at medium speed. Beat until smooth and mixture almost forms stiff peaks (tips stand straight).

Linzer Bars

This jam-filled Linzer Bar recipe is a simplified version of an Austrian linzer tart. The bars have a tender, nutty shortbread base and a crumb topping. Even without the stained-glass-window effect, their unique shape and drizzle of glaze dress them up for the holidays.

Find the original recipe here.

Ingredients

  • 2 cups butter
  • 1 1/2 cups powdered sugar
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 4 cups all purpose flour
  • 18 oz seedless raspberry jam
  • 1 cup sliced almonds
  • 2/3 cup powdered sugar
  • 1 teaspoon almond extract
  • 3 teaspoons water

Directions

Preheat oven to 325°F. Line a 15x10-inch pan with foil, extending foil over edges. Grease foil.

In a large bowl beat butter with a mixer on medium to high 30 seconds. Add powdered sugar and granulated sugar. Beat on medium 2 minutes, scraping bowl as needed. Beat in vanilla until combined. Beat in flour until soft dough forms. Press two-thirds (about 3⅓ cups) of the dough into the bottom of the prepared pan. Bake 20 minutes.

Whisk jam until smooth. Carefully pour jam over crust, spreading evenly. Sprinkle with almonds. Use your fingers to grab bits of the remaining dough. Slightly flatten dough and place randomly over the filling.

Bake 30 to 35 minutes more or until top is golden. Cool on a wire rack. Drizzle bars with Almond Glaze. Use foil to lift uncut bars out of pan; cut into triangles.

Almond Glaze

In a small bowl whisk together powdered sugar, almond extract, and enough water to reach drizzling consistency.

Candy Cane Bark

A wonderful Christmas gift from the kitchen, this chocolate and peppermint candy is simply delicious. For easy cleanup, line the baking sheet with foil.

Find the original recipe here.

 

Ingredients

  • 6 ounce chopped chocolate-flavor candy coating
  • 3 ounce chopped milk chocolate bar
  • 6 ounce chopped vanilla-flavor candy coating
  • 3 ounce chopped white chocolate baking squares
  • ¼ cup crushed peppermint candy canes

Directions

Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until

smooth.

Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.

Tips

Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

We hope these recipes help make your holiday a little more delightful. From our family to yours, wishing you a very Happy & Healthy Holiday Season.