Me_small
Reputation: 1673

How can I spice up no-bake cookies for the holidays?

This may be the antithesis to baking week, but my favorite cookie of all time are no-bakes. I've been eating them for years, but a recent tasting of Ghirardelli's Pumpkin Caramel Chocolates got me wondering how I could spice up the standards for a holiday twist. Anyone got any ideas?

Also, bonus points to Seling if she can bake a no-bake in a cake.

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  • Happyme_small
    Reputation: 1166
    Moderator

    I accept your challenge, Luke!

    The great thing about no bakes is they're easy to make and versatile.

    Throw in some mini marshmallows when you stir in the oats. Or chunks of candy cane (when it's candy cane season, obvs). Instead of peanut butter, try Nutella or a fancy flavored peanut butter like the Peanut Butter Company's White Chocolate PB (which is AMAZING).

    You can also experiment with the kind of chocolate you use. You can melt down almost any chocolate--peppermint chocolate, those pumpkin chocolates, etc.--and add that to the recipe (you might want to use a little less peanut butter, in that case, to keep the consistency right).

    Or, when you stir in the cocoa powder, maybe stir in some cinnamon and/or nutmeg or even allspice. Those warm spices always makes me think of the holidays. And cinnamon is great with chocolate. Dried fruit would also be great. Add a little less oatmeal than usual and then stir in some candied orange peel or dried cherries.

    You can also make them the same way you usually do, but top 'em with tasty things. A sprinkle of candied pecans? A drizzle of melted white chocolate and some crushed candy cane pieces? Or hell, throw some candy corns in there!

    You've inspired me. I want to make these now.

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  • Logo_for_engayged_small
    Reputation: 12

    I'm with Megan. These suckers are just begging for stir-ins. Toasted coconut, toasted nuts, pretzels (sweet/salty is my weakness), cereals and crispy noodles.

    You can up the glam factor and add layers of flavor by dipping and drizzling. Dip them half way up into a good coating chocolate (or tempered choc if you're up for that sort of thing) and then set on parchment to cool/set up. Or dip one side into dark chocolate and the other side into white.

    Caramel is great for drizzling and acts as glue for things sprinkled on top (like maybe a fancy sea salt or crushed candies or toasted nuts or gingersnap crumbs.)

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