Cran-Crackle Bars

ingredients
6 cups tiny pretzel twists
2 tablespoons packed brown sugar
1/2 cup butter, melted
1-1/2 cups dried cranberries
1-1/2 cups lightly salted mixed nuts
1 cup white baking pieces or semisweet chocolate pieces
1/2 cup granulated sugar
1/3 cup butter
1/3 cup light-color corn syrup
1 teaspoon vanilla
1/4 teaspoon baking soda
directions
Preheat oven to 325F. Lightly grease a 13x9x2-inch baking pan; set pan aside.

Combine pretzels, brown sugar, and melted butter in a food processor container. Cover and process until mixture resembles fine crumbs, scraping sides of container occasionally. Press crumb mixture onto bottom of prepared baking pan. Bake in preheated oven for 10 minutes. Sprinkle cranberries, nuts, and baking pieces evenly over crust.

Combine granulated sugar, 1/3 cup butter, and corn syrup in a small saucepan. Bring to boiling over medium heat, stirring constantly (this will take about 10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup mixture evenly over cranberry-nut layer.

Bake for 20 to 25 minutes or until syrup mixture is bubbly over entire surface. Cool completely in pan on a wire rack. Cut into bars. Makes 24 cookies.

To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.

from here

White Chocolate and Cherry cookies

ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
6 ounces white chocolate baking squares, coarsely chopped, or 1 cup white baking pieces
1 cup coarsely chopped pecans, toasted if desired
1/2 cup dried cherries
directions
1. Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In a medium bowl combine flour, cocoa, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for about 30 seconds. Beat in sugar until light and fluffy. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as possible with the mixer; stir in any remaining flour mixture, white chocolate, pecans, and dried cherries.

2. Drop dough by rounded teaspoon 2 inches apart onto prepared cookie sheets. Bake for 7 to 9 minutes or until edges are just firm (do not overbake). Transfer cookies to wire racks to cool completely. Makes about 5 dozen.

Advance Preparation: Prepare as directed. Layer cookies between waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

from here

Paradise Macaroons

I love Macaroons... of which these are the ultimate... and I love Alton Brown, who's recipe this is... what a winning combination!

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Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions
Preheat the oven to 325 degrees F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
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Watch Alton make them, HERE