For the best of both worlds, satisfy your taste for the sweet and salty with four delicious and savory treats.
Our chewy Tuxedo Pretzels and moist Chocolate Thumbprint Cookies pair well with crunchy Graham Cracker Bark, while everyone will be sure to delight in an indulgent, melt-in-your-mouth Almond Truffle.
Chocolate Thumbprint Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
1 cup unsalted butter
1/2 cup sugar
1 tsp vanilla extract
2 cups flour
1/4 tsp salt
2 eggs, separated
1/2 cup chopped walnuts
12 Hershey Kisses
Preheat the oven to 350° F. Spray a cookie sheet with cooking spray. Cream together butter, sugar and egg yolk. Add vanilla, flour and salt; mix well. Roll dough into balls. Roll balls into egg whites and then into walnuts. Place balls onto cookie sheet. Press finger into middle of each ball and bake for 10 to 12 minutes or until light brown. Immediately after getting cookies out of the oven place one Hershey Kiss into center of the cookie.
Nutritional Information: Calories Per Serving: 309, Fat: 21 g (11 g Saturated Fat), Cholesterol: 73 mg, Sodium: 174 mg, Carbohydrates: 28 g, Fiber: 1 g, Protein: 5 g
Graham Cracker Bark
Prep Time: 20 minutes
Cook Time: 5 minutes
1/2 box graham crackers
1/3 cup butter
1 cup brown sugar
1 cup chocolate chips
1 cup chopped pecans
1 cup Heath Milk Chocolate Toffee Bits
Preheat oven to 350° F. Line a 10×15 baking dish with parchment paper. Place graham crackers on top of parchment paper.
In a saucepan, melt butter and stir in sugar; bring to a boil. Stir occasionally until candy thermometer reaches 310° F. Pour sugar mixture over graham crackers and then chocolate chips. Place baking sheet in oven and cook for 5 minutes. With a fork swirl chocolate on bark. Add chopped pecans and toffee bits to bark. Place bark in refrigerator for 2 hours and then break apart.
Nutritional Information: Calories Per Serving: 281, Fat: 18 g (8 g Saturated Fat), Cholesterol: 16 mg, Sodium: 130 mg, Carbohydrates: 30 g, Fiber: 1 g, Protein: 2 g
Prep Time: 30 minutes
oz white chocolate
2 oz semi-sweet chocolate
1 (10 oz) bag twisted pretzels
In a microwave safe bowl, add white chocolate and microwave for 30 seconds and stir. Microwave in intervals of 15 seconds until melted; stir after every microwave. Repeat with semi-sweet chocolate. Dip half a pretzel in the white chocolate and place on wax paper to harden. Once white chocolate is hard, dip the other half in semi-sweet chocolate and place back on wax paper to harden.
Nutritional Information: Calories Per Serving: 138, Fat: 4 g (2 g Saturated Fat), Cholesterol: 1 mg, Sodium: 325 mg, Carbohydrates: 25 g, Fiber: 1 g, Protein: 3 g
Prep Time: 20 minutes, plus chill time
1/2 cup Food Club Heavy Cream
2 Tbs butter
1 1/2 cups semi-sweet chocolate chips
2 tsp almond extract
1/2 cup chopped almonds
In a saucepan, bring heavy cream and butter to a boil. In a metal bowl, combine chocolate chips and hot cream. Once chocolate is melted add almond extract. Place chocolate in refrigerator and chill for 2 hours. Roll chocolate into balls and place back the freezer for 6 hours or over night. Roll balls into chopped almonds.
Nutritional Information: Calories Per Serving: 171, Fat: 12 g (7 g Saturated Fat), Cholesterol: 32 mg, Sodium: 32 mg, Carbohydrates: 14 g, Fiber: 1 g, Protein: 3 g