What a gift

Written Sunday, December 6th, 2009 by TrishB

Just when you thought you had recovered from Thanksgiving you realize that the holidays are only weeks away.  While a wonderful time is spent with family and friends, holidays are often overshadowed by gift giving mayhem.

We live in a time of midnight sales, internet shopping, gift cards, and the latest and hottest presents. Homemade gifts are a thing of the distant past.  This year in particular has been tough for many.  Why not take a break from the commercialism that defines the holiday season.


Here are some of my favorite delicious items from HHM members that can be given as gifts. They are inexpensive to prepare and will almost certainly be met with joy by the recipient.

Try Amanda’s Peppermint Bark, ambyrd21‘s Chocolate Meringues, GuiltyKitchen’s Idle Hand Bars, Theresa111‘s Coconut Macaroons, Sarah’s Lemon Bars, Annacia’s Pecan Clusters, dollydoesdesserts Dolly does the Hello Dolly Bars, chilly’s Peanut Butter Bars, Lady Gourmet’s Rice Krispy Treats, Amanda’s Holiday Snowball Cookies, or KarenB’s Holiday Cheesecake Squares.  These are baked goods that can be wrapped in cellophane with a beautiful ribbon.

If you still have time after making our members mouth watering treats, try this simple recipe for chocolate bark.

Marshmallow Bark

1 lb. bittersweet or milk chocolate, chopped (can also combine the 2)

2 cups miniature marshmallows

1 1/2 cups pecan pieces, lightly toasted

Line a jelly roll pan with waxed or parchment paper. Melt the chocolate in a bowl set over a pan of hot water.  Stir frequently until chocolate is melted and smooth.  Remove from heat.



Stir in 1 1/2 cups of the marshmallows and 1 cup of the pecans.  Pour the mixture into the pan and spread with a spatula (about 1/2 inch thick). Sprinkle the remaining pecans and marshmallows over the top.  Press gently into the chocolate.


Refrigerate the bark until completely firm.  About 2 hours. Break or cut into chunks.  Store in an airtight container at room temperature for up to 1 day or in the fridge for up to two weeks.