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Nothing is easier than these, because you just layer the ingredients - and it's SO GOOD!

HELLO DOLLY

1/2 c. butter

1-1/2 c. graham cracker crumbs

1 can Eagle Brand sweetened, condensed milk

1 6-oz. package chocolate chips

1/2 c. (or small can) flaked coconut

1 c. chopped nuts

....Melt butter in bottom of 9x13" pan. Remove from heat and sprinkle crumbs evenly on top. Spread milk evenly over crumbs. Sprinkle chips, coconut & nuts on top and press down gently. Bake at 350 for 25 min, or until lightly browned. Cool and cut into bars.

And, these are even easier:

CHOCOLATE PEANUT BUTTER BARS

1 12-oz. package milk chocolate chips

1 c. chunky peanut butter

6 c. miniature marshmellows

....Melt together chips & peanut butter until well blended. Fold in marshmellows. Pour into greased 8" square pan. Chill. Cut into bite-sized squares

Saltine Cracker Toffee: ( You can make it without the nuts too, I do sometimes, its so good & easy)

Ingredients

* 1 (16 ounce) box reduced sodium Club crackers or waverly crackers

* 1 cup margarine

* 1 cup brown sugar

* 1 teaspoon vanilla extract

* 1 cup semisweet chocolate morsel

* 1/2 cup finely chopped walnuts or almonds

Directions

1

Preheat oven to 400 degrees Fahrenheit.

2

Line a cookie sheet with aluminum foil.

3

In a saucepan melt margarine, and brown sugar.

4

Bring to a slow boil over low heat and boil for 3 minutes.

5

Carefully pour over crackers and put in oven.

6

Bake for 5 minutes or until brown and bubbly.

7

Watch carefully do not let it burn.

8

Remove from oven.

9

Sprinkle with semi sweet morsels and spread evenly over crackers.

10

Immediately sprinkle with chopped nuts.

.

11

Press down firmly.

.

12

Cool at room temperature and break into pieces.

13

Store in tightly covered container.

http://www.northpole.com/Kitchen/Cookbook/

this site has the most cookie recipes in one place that I have found on the web!! Candy recipes too. and other goodies.

Merry Christmas and happy eating!

NUT COOKIES

Ingredients

100g Butter, plus extra for greasing

75g muscovado sugar

50g granulated sugar

1/2 tsp vanilla extract

1 egg

120g plain flour

1/2 tsp Bicarbonate of soda

Flavourings

2 tbsp maple syrup or 150g dark chocolate, chopped

50g pecans or Hazelnuts

Method 1. Preheat the oven to 180C/ gas 4 and grease two baking sheets.

2. Use an electric mixer to beat the butter and sugars together so that the mixture becomes light and fluffy. Add the egg and vanilla to the mixture. Sift over the flour and bicarbonate of soda, and stir to blend.

3. Add the chocolate and hazelnuts, or pecans and maple syrup. Combine thoroughly.

4. Drop heaped teaspoons of mixture onto the prepared baking sheets. Bake for 8 - 10 minutes or until lightly golden. Transfer to a wire rack with a spatula to leave to cool.

CHOCOLATE COOKIES

Ingredients

350g dark chocolate, 70% cocoa solids, broken in pieces

350g unsalted Butter, cut into small chunks

3 Eggs

500g self-raising flour

1 1/2 tsp baking soda

5 tbsp freshly made espresso coffee

Sifted icing sugar, for dusting

450g light muscovado sugar, light muscovado sugar

Method 1. Melt the butter and chocolate together in a bowl set over a pan of boiling water.

2. Whisk the eggs and sugar in a food processor or standing mixer for 3-4 minutes until pale and thick.

3. Sift the flour and baking soda into a bowl.

4. Tip the egg and sugar mixture into a large mixing bowl. Stir in the warm chocolate mix and the espresso. Carefully fold in the sifted flour and baking soda, using a large metal spoon.

CHRISTMAS BISCUITS

150g plain wholemeal flour

125g plain flour

1 teaspoon mixed spice

1 teaspoon ground cinnamon

50g caster sugar

125g half fat spread

1 medium size egg beaten

Sift together the flours & spices, retaining the bran.

Stir in the sugar & rub in the half fat spread until the mixture resembles breadcrumbs.

Add the beaten egg & knead into a ball. Cover & chill for 30 minutes.

Preheat the oven to 190°C, 375°F, gas mark 5.

Roll out the biscuit mixture on a lightly floured surface to a 3mm thickness. Cut out Christmas shapes, such as stars & trees, using biscuit cutters or a template.

Lift the biscuits onto baking sheets, prick lightly with a fork & bake in the oven for 10-12 minutes, until lightly browned.

Using a skewer, make a hole through each biscuit. Cool slightly, then lift onto a wire rack to cool completely.

Thread a green, red or gold ribbon through each biscuit & tie to the Christmas tree.

CHOCOLATE CUPCAKES

Ingredients• 2 cups all purpose flour

• 2 cups sugar

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup shortening

• 3/4 cup water

• 2 large eggs

• 3/4 cup milk

• 1 teaspoon vanilla

• 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool.

RED VELVET CUPCAKES

Ingredients• 2 1/2 cups all purpose flour

• 2 cups sugar

• 1/2 cup baking cocoa (powdered)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 2 sticks butter at room temperature

• 5 large eggs

• 1 cup buttermilk (see note at bottom)

• 1 teaspoon vanilla

• 1 teaspoon red food coloring

Red Velvet Cupcake Recipe DirectionsCombine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

hope this helps!! happy baking!!

http://www.free-easy-recipes.org.uk/

http://allrecipes.com/Recipes/Desserts/Main.aspx

http://www.activityvillage.co.uk/desert_recipes.ht...

http://www.cookitsimply.com/category-0020-010e.htm...