Holiday Baking - Two Sweet Treats

Whoo hoo – it's official - it’s holiday time! And who doesn’t love the holidays?! They’re a virtual whirlwind of food and fun, what with presents, decorations, and festivities with friends and family.  But if visions of sugar plums dancing in your head are interrupted by flashes of work, kids and lines at the mall, you aren’t alone. If the thought of baking (on top of all that) makes you want to shout “BAH HUMBUG”, run for the rum balls and hide until the New Year, don’t despair.  Because there are some really great recipes out there that are big on taste and short on preparation for anyone who is strapped for time, patience or both...

Following are two of my favorites.  I hadn't made them in a long time, and then when I did, I realized just how easy they were - I made both together in less than an hour, and didn't even have to use the oven.  Both of them can be easily doubled if you're feeding the masses.

Candy Shop Fudge
Makes 36 pieces

Below is the original recipe for the fudge, as can be found in the Good Housekeeping 2001 Holiday Best magazine.  In an effort to make the fudge as quickly and easily as possible, I always use chocolate chips so I don't have to chop the chocolate.  I also use the microwave to melt the chocolate and sweetened condensed milk - just remember to melt it using relatively low power so the chocolate doesn't burn.

16 ounces semi sweet or milk chocolate, coarsely chopped
1 14ounce can sweetened condensed milk
1 cup walnuts, coarsely chopped (optional)
1 teaspoon vanilla
¼ teaspoon salt

Line 8 x 8 metal pan with plastic wrap (smooth out wrinkles). In heavy 2 quart saucepan, heat chocolate and condensed milk over medium low heat until chocolate melts, stirring constantly. Remove from heat, stir in walnuts, vanilla and salt (do not overmix). Spoon chocolate mixture into pan; spread evenly. Refrigerate 3 hours or until firm. Remove fudge from pan. Cut into 6 strips, then cut crosswise into 6 pieces. Store in tightly covered container at room temperature up to 2 weeks.

Peanut Butter Incredibles
Makes 36 bars

This recipe, reminiscent of a Reese's peanut butter cup, came from a Betty Groff cookbook of my mom's - which one, I can't remember.  Again, I used the microwave to melt the butter/peanut butter and the chocolate chips, and used boxed graham cracker crumbs so I didn't have to deal with the mess of crumbing graham crackers myself.  All in all the whole process took me about 15 minutes, the majority of which was trying to prettily spread the chocolate on top!  In retrospect, I probably would line my pan with plastic wrap (like we did with the fudge) - then when the bars have set you can lift the entire contents out of the pan and cut with relative ease.

2/3 cup butter
1 cup creamy peanut butter
2 cup confectioners sugar
1 ½ cup fine graham cracker crumbs
12 ounces semi-sweet or milk chocolate chips

Melt butter and add peanut butter. Stir until smooth. Add sugar and cracker crumbs. Stir with a wooden spoon until well blended. Press crumbs into buttered 9 x 13 baking pan.

In microwave or top of double boiler, melt chocolate chips. Pour over the crumb mixture. Refrigerate until chocolate is set. Remove and cut into bars. Do not store in refrigerator, or white spots will develop on the chocolate. These bars freeze, but should be eaten as soon as they thaw, to prevent spotting.