Recipes: Edible Gifts

Having trouble finding the perfect gift? Head to the kitchen and bake up these delicious and crowd-pleasing edible gifts. Trust us – they’re priceless!

 

Looking to reward yourself with a treat? Try Bite Me More’s easy and amazing Top 10 Bark Recipes.

White Chocolate Thumbprint Cookies

thumbprint

Want to get teachers, bosses and mother-in-laws under your thumb? Forget brute force, blackmail or bitchiness. You need our 2 Bs – baking and butter. These shortbread-like thumbprint cookies are loaded with sweet white chocolate and mounded high with berry jam. Not only are these scrumptious, crunchy cookies simple to make (I had time to twiddle my thumbs), but they’re also excellent festive fare. These mouthwatering weapons will have friend and foe eating out of your hand.

INGREDIENTS

Thumbprint Cookies

1 cup butter, softened
2/3 cup icing sugar
1 tsp vanilla extract
½ tsp kosher salt
2¼ cups flour
½ cup finely chopped white chocolate

Jam Filling

6 tbsp strawberry jam
6 tbsp raspberry jam
½ cup chopped white chocolate, for drizzling on top

DIRECTIONS

1) Preheat oven to 350°F. Line a baking sheet with parchment paper.

2) For the thumbprint cookies, using an electric mixer, combine butter and icing sugar on medium speed, until well blended and smooth. On low speed, add vanilla, salt, flour and white chocolate, mixing 1 minute or until dough forms. Using 2 teaspoon of dough, roll into a ball. Place on prepared baking sheet and, using a ½ tsp measuring spoon, make a depression in the center of each ball. Bake 15-16 minutes or until light brown around the edges. Remove to a wire rack and cool completely before filling.

3) For the jam filling, in a small bowl, combine strawberry and raspberry jam. Fill each indentation with approximately 1 tsp of jam mixture.

4) For the white chocolate drizzle, use a double boiler or place a heatproof bowl across the top of a small pan with a small amount of water in it. Bring the water to a simmer over low heat. Place the ½ cup chopped white chocolate in the bowl and stir frequently until melted, making sure no water touches the chocolate. Remove bowl from heat and, using a fork, drizzle melted white chocolate over each cookie.

Yield: 35-40 cookies

Up Next: White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

cranberry-cookies

“Bite Me” began with this recipe after I bought a cranberry and white chocolate cookie from a local bakery three years ago. I ate it, bought a dozen more, drove directly to Lisa’s house and thrust the package at her. “Make these,” I insisted. She sniffed them, did her little rabbit nibbles, closed her eyes, inhaled and said, “No prob.” She made them. And then she created an irresistible cookie that far surpassed any we have ever eaten.

INGREDIENTS

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
11/2 cups flour
1/2 tsp baking soda
1/4 tsp kosher salt
11/2 cups white chocolate, cut into chunks
1 cup dried cranberries or dried cherries

DIRECTIONS

1) Preheat oven to 350°F. Line a baking sheet with parchment paper.

2) In an electric mixer, cream butter, sugar and brown sugar together on medium speed. Add the egg and vanilla, beating until fluffy.

3) On low speed, add the flour, baking soda, salt, white chocolate and cranberries, mixing just until the flour disappears. Do not overmix.

4) Drop heaping tablespoons of batter on prepared baking sheet. Bake 10-12 minutes, just until the edges begin to brown. Cool cookies on a wire rack.

Yield: 16 large cookies

Up Next: Rainbow Bark

Rainbow Bark

rainbow-bark

Looking for the pot of gold? You found it with this colorful Rainbow Bark, a white chocolate and candy gold mine.

INGREDIENTS

3 cups white chocolate chips

Toppings, sorted according to color

Froot Loops Cereal
Skittles
Colored marshmallows
Jelly Beans
Mini M&M’s

DIRECTIONS

1) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.

2) Pour white chocolate on baking sheet lined with wax paper. Add similar colored toppings in blocks to wet chocolate mixture. Place in freezer for 1-2 hours. When ready to serve, break into pieces and enjoy!

Up Next: Cookies & Cream Puppy Chow

Cookies & Cream Puppy Chow

cookie-cream-puppy-chow

This Cookies & Cream Puppy Chow is the most addictive and delicious cookie-filled snack, a killer combo of Chex cereal, white chocolate and Oreo cookies.

INGREDIENTS

‘Cream’ Puppy Chow

5 cups Rice Chex Cereal
1 1/2 cups white chocolate chips
10 Oreo cookies, chopped
1/2 cup powdered sugar

‘Cookies’ Puppy Chow

5 cups Rice Chex Cereal
1 1/2 cups white chocolate chips
8 Oreo cookies, chopped
1/4 cup Oreo Crumbs
1/2 cup powdered sugar

DIRECTIONS

For the ‘Cream’ Puppy Chow

1) Pour the Chex in a large bowl and place chopped Oreos and powdered sugar in a large resealable plastic bag. Set aside.

2) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.

3) Pour the white chocolate over Chex cereal and gently stir until cereal is evenly coated. Add to resealable plastic bag. Shake until evenly coated.

4) Place mixture on cookie sheet to cool.

For the ‘Cookie’ Puppy Chow

1) Pour the Chex in a large bowl and place chopped Oreos, Oreo cookie crumbs and powdered sugar in a large resealable plastic bag. Set aside.

2) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.

3) Pour the white chocolate over Chex cereal and gently stir until cereal is evenly coated. Add to resealable plastic bag. Shake until evenly coated.

4) Place mixture on cookie sheet to cool.

Once cooled, mix ‘Cookies’ and ‘Cream’ Puppy Chow together and serve.

Up Next: Red Velvet Rice Krispie Squares

Red Velvet Rice Krispie Squares

red-velvet-squares

Have your cake and eat it too with these gooey Red Velvet Rice Krispie Squares!

INGREDIENTS

½ cup butter
1 (10 oz) package regular marshmallows
4 cups Rice Krispie Cereal
½ cup boxed red velvet cake batter mix
1 cup mini marshmallows

Red and white sprinkles, for topping

DIRECTIONS

1) Melt butter in large saucepan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

2) Add Rice Krispies and cake mix. Stir until well coated. Fold in the mini marshmallows.

3) Using buttered spatula or waxed paper, press mixture evenly and firmly into buttered 13×9 inch dish. Top with red and white sprinkles. When cool, cut into 2 x 2 inch squares.

Makes 24 squares

Up Next: Decadent Cookie Dough Truffles

Decadent Cookie Dough Truffles

cookie-dough-truffles

These deliciously rich truffles are perfect for cookie dough fanatics and lick-the-bowl-lovers!

INGREDIENTS

4 oz cream cheese, softened
½ cup butter, softened
¾ cup brown sugar
1 tsp vanilla
1 cup flour
1/4 tsp kosher salt
1 cup semi-sweet chocolate chips

1½ cups milk chocolate chips
1 tbsp vegetable shortening

DIRECTIONS

1) In a mixer, blend cream cheese and butter until creamy. Add brown sugar and vanilla, mixing until combined. Add flour and salt, mixing on low speed until flour disappears. Fold in semi-sweet chocolate chips.

2) Line a baking sheet with parchment paper. Roll cookie mixture into 1-inch round balls. Place on baking sheet and place in freezer for 25 minutes to set. Remove from freezer and roll truffles in your palms until smooth and round, and return to freezer for 5 more minutes.

3) Place milk chocolate chips and shortening in a microwave safe bowl. Heat at 50% power for 30 second increments, stirring between each time until fully melted.

4) Using a fork or skewer, dip truffles in melted chocolate. Place back on parchment baking sheet and refrigerate until ready to eat.

Yield: approximately 16 truffles