RECIPES

Heavenly Hash Bars

Rated: Submitted By: Peg Wilson Prep Time: 25 Minutes Ready In: 25 Minutes Servings: 30

"Chock-full of chips, nuts and mini marshmallows, these rich bars are a cinch to stir up. 'They make great Christmas treats, but I like to prepare them year-round,' explains Peg Wilson, Elm Creek, Nebraska."

INGREDIENTS:

1 (16 ounce) package miniature marshmallows 1 (11.5 ounce) can mixed nuts

2 cups semisweet chocolate chips 2 cups butterscotch chips 1 cup peanut butter

DIRECTIONS:

1.

Sprinkle marshmallows and nuts in a greased 13-in. x 9-in. x 2-in. pan; set aside. In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts. Let stand for 8-10 minutes. Gently stir to coat marshmallows. Refrigerate until set; cut into bars.

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The "stained glass" windows on these holiday angel cookies are hard candies that melt during baking and reharden when cool.

Prep Time: 40 mins

Total Time: 2 hrs 47 mins

Servings: about 48

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Ingredients

• 2 cups  all-purpose flour
• 3/4 cup  granulated sugar
• 3/4 teaspoon  baking powder
• 1/2 teaspoon  ground nutmeg
• 2/3 cup  butter, cut up

  
  

  1 beaten egg

  
  

  
  
• 2 tablespoons  milk
• 2/3 to 1 cup  crushed hard candies
•   Edible glitter (optional)
• 1 recipe  Powdered Sugar Icing (see recipe below) (optional)

Directions

1

In a bowl stir together flour, sugar, baking powder, and nutmeg. Using a pastry blender, cut in butter until pieces are size of small peas. Make a well in center. Mix together egg and milk; add all at once to flour mixture. Using a wooden spoon, stir until dough is moistened. Gently knead in bowl until combined.* Divide dough in half. Cover and chill about 2 hours.

2

Line a cookie sheet with foil; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Using a 3- or 5-1/2-inch angel-shaped cookie cutter, cut out dough. Place angels 1 inch apart on prepared cookie sheet.

3

If making 3-inch angels, cut a bell from center of angle using a 1-1/2-inch bell-shaped cookie cutter. If making 5-1/2-inch angels, cut 2 bells from bottom of angel using a 1-1/2-inch bell-shaped cookie cutter. Fill bell cutouts with crushed candies, using about 1/4 to 1/2 teaspoon candy per bell. If desired, sprinkle with edible glitter.

4

Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. If desired, decorate angels by piping on Powdered Sugar Icing. Makes about 48 (3-inch) or 16 (5-inch) angel cookies.

POWDERED SUGAR ICING

In a small bowl stir together 1 cup sifted powdered sugar and enough milk (about 2 to 3 teaspoons) to make icing of piping consistency.

NOTE

To prepare dough using a large food processor, place flour, sugar, baking powder, and nutmeg in the food processor bowl. Cover and process until mixed. Add pieces of butter. Cover and process with several on/off turns until the mixture forms fine crumbs. Mix egg and milk; add to flour mixture. Cover and process until mixture is just moistened. Continue as above, beginning at Step 2.

Nutrition Facts

Calories 63, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 34 mg, Carbohydrate 9 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet

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