Holiday Recipe Round-Up!

by Eve Horbol

Need something delicious to bring to your holiday party? Choose from our favorite recipes of the season! 

GINGERBREAD CHOCOLATES


Ingredients

💫 ½ cup Original Granola Butter

💫 1 cup dark or milk chocolate chips (with a splash of coconut oil to thin out)

Instructions

  1. Melt the chocolate with a splash of coconut oil.
  2. Layer the bottom of your mold with melted chocolate and place in the freezer for 5 minutes or until it hardens.
  3. Add a spoonful of granola butter.
  4. Pour more melted chocolate on top, completely covering the granola butter layer.
  5. Freeze for 30 minutes or until they are solid.

Store in the fridge for up to one week!

___________________________________

COOKIE DOUGH MONKEY BREAD

Ingredients

✨2 cans of biscuit dough (refrigerated, 16.3 oz each)

✨½ cup granulated sugar

✨½ cup brown sugar

✨½ cup melted butter or coconut oil

✨½ cup Cookie Dough Granola Butter

✨2 tsp ground cinnamon

Toppings:

✨Christmas sprinkles

✨Melted dark chocolate

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan generously with butter or non-stick spray.
  2. Cut each biscuit into quarters.
  3. Combine granulated sugar and cinnamon in a large bowl. Toss the biscuit pieces in the cinnamon-sugar mixture until well coated.
  4. Place the coated biscuit pieces into the bundt pan, layering evenly.
  5. In a saucepan, combine melted butter, brown sugar, and granola butter. Stir over low heat until smooth and combined.
  6. Evenly drizzle the mixture over the biscuit pieces in the pan.
  7. Bake for 30 minutes, or until the monkey bread is golden brown and bubbling. Let it cool in the pan for 10-15 minutes. (Make sure to not overbake)
  8. Invert the bundt pan onto a serving plate or board. Drizzle the melted chocolate and add sprinkles on top. Pull apart and enjoy!

___________________________________

S’MORES CHEESECAKE

Ingredients

🍫Crust:

  • 1 box Simple Mills Chocolate Cookies (crushed into crumbs)

  • 2 tbsp Brownie Batter Granola Butter

  • 3 tbsp unsalted butter (melted)

🍫Filling:

  • 16 oz (2 blocks) cream cheese (softened to room temp)

  • ¼ cup Brownie Batter Granola Butter

  • ¼ cup Greek yogurt

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

🍫Topping:

  • 1 cup mini marshmallows

  • ½ cup chocolate chips

  • 1/4 cup crushed cookies

  • 2 tbsp melted chocolate (for optional drizzle)

Instructions

  1. Preheat your oven to 325°F.

  2. Crush the chocolate cookies into fine crumbs using a food processor or a sealed bag and rolling pin.

  3. Mix the crumbs with brownie batter granola butter and melted butter until the mixture resembles wet sand.

  4. Add the mixture and evenly into the bottom of a 9x9 baking dish lined with parchment paper.

  5. Bake for 8–10 minutes, then set aside to cool slightly.

  6. In a large mixing bowl, beat the cream cheese until smooth. Add the granola butter, yogurt, vanilla extract, and sugar. Mix until combined.  Add in the eggs and mix just until combined. (Do not over mix) 

  7. Pour the filling over the cooled crust and spread until smooth. 

  8. Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.

  9. Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 3 hours.

  10. To add the toppings, start by preheating your broiler. Sprinkle the mini marshmallows, chocolate chips, and crushed graham crackers evenly over the cheesecake. Place under the broiler for 3-4 minutes, or until the marshmallows are golden and toasted.

Drizzle with chocolate once done! 

___________________________________

PEPPERMINT BROWNIE DIP

Ingredients

🤎 1 jar Brownie Batter Granola Butter

🤎 Splash of peppermint extract

🤎 Christmas sprinkles

🤎 2 crushed candy canes

🤎 Handful of chocolate chips 

🤎 Choice of cookies to dip with

Instructions

  1. Pour an entire jar of Brownie Batter in a ramekin and mix in peppermint extract, crushed candy canes, and sprinkles. 

  2. Serve with cookies, crackers, even veggies if you wish. 👀

  3. Pour any leftover back into the original jar and you have now created a new flavor.  😛

___________________________________

NO-BAKE SUGAR COOKIE TRUFFLES

Ingredients

⚪ 1 cup almond flour

⚪ 1/2 cup coconut flour

⚪ 1/3 cup Sugar Cookie Granola Butter (add an additional tbsp if needed)

⚪ 2 tbsp milk of choice

⚪ 2 tbsp maple syrup

⚪ ¼ cup coconut oil (add more if mixture won’t stick)

⚪ 1 tsp vanilla extract

⚪ Splash of almond extract

Coat:

  • ½ cup or more white chocolate chips

  • Splash of coconut oil

  • Sprinkles of choice

Instructions

  1. Combine all ingredients to a large bowl and mix until well combined. Add more coconut oil as needed. The mixture will be crumbly but should stick together when pinching with two fingers. 

  2. Shape the mixture into balls using your hands and place in the freezer for 10 minutes.

  3. To make the melted white chocolate, combine the chips and oil.

  4. Remove the balls from the freezer and dip them carefully into the melted chocolate. Immediately top with sprinkles! The chocolate will freeze right away so make sure to top each ball with sprinkles right after coating.

These should be stored in the fridge for up to 5 days or the freezer for up to 1 month. They are best enjoyed when they have sat out for a couple of minutes.

___________________________________

Enjoy the rest of your holiday season ❄️

🤍 The Oat Haus Fam

Back to Blog