Bosshardt Virtual Sweet Treat & Cookie Exchange

Dated: December 7 2020

Views: 364

In the spirit of the upcoming holidays, I am sharing my favorite sweet treats & cookies with our readers in a virtual cookie swap! Below are a few of my favorite holiday recipes. I would love to see photos of the cookies that you are baking this year and if you'd like to email me your recipes, I'd love to give them a try. I'm always looking for a new cookie to add to my collection.

7 Layer Cookie Bar

  • 13x9 baking pan
  • Parchment Paper - to line baking pan
  • Food Processor to make graham cracker crumbs or use pre-crushed crumbs.
  • Small bowl and fork for mixing crust layer


  • 1 Stick Unsalted Butter
  • 1 1/2 cups Graham Cracker Crumbs (12 full size crackers)
  • 1 can Sweetened Condensed Milk
  • 12 oz. bag Semi-Sweet Chocolate Chips
  • 1 cup Sweetened Shredded Coconut
  • 12 oz. bag Butterscotch Chips
  • 1/2 cup Pecan chips or chopped pecans


  1. Preheat oven to 350. Line a 13x9 baking dish with parchment paper
  2. Add crackers to food processor to make fine crumbs. Add in melted butter. Mix with fork until crumbly.
  3. Press crumbs into the bottom of baking dish
  4. Layer over crust with chocolate chips, butterscotch morsels, coconut and pecans. 
  5. Pour sweetened condensed milk over the top.
  6. Bake for 25-30 minutes until bubbly and golden brown. Remove from oven and cool completely.
  7. Store in airtight container at room temperature OR place in Ziploc bag and freeze until desired.

Quick & Easy Fudge (No-Bake)

  • 8x8 baking pan
  • Parchment Paper to line pan
  • Microwavable bowl


  • 2 12 oz. bags Nestle Morsels (I've tried generic and they don't melt properly)
  • 1 Can Condensed Milk
  • 1/4 cup sweet butter (cut in small pieces)


  1. Microwave Nestle morsels in bowl 50% power for 90 seconds & stir.
  2. Microwave another 90 seconds at 50% power and stir until smooth.
  3. Put in 8x8 greased or lined pan and refrigerate 8 hours.
  4. Refrigerate or freeze until desired.

Bull's Eyes (No-Bake)

  • Cookie Sheet
  • Parchment Paper
  • Mixing Bowl
  • Double boiler (I use saucepan & glass Pyrex bowl)


  • 2 cups peanut butter
  • 1 box 10x powdered sugar
  • 1 stick melted margarine
  • 3 cups Rice Krispies
  • Paraffin wax


  1. Melt margarine and mix all ingredients together. 
  2. Cover with wax paper or plastic wrap and refrigerate for 30 minutes.
  3. Melt 12 oz. bag of chocolate chips + 1/4 stick paraffin wax. (Double boiler)
  4. Remove mixture from fridge and roll into balls.
  5. Dip in chocolate and place on cookie sheet.
  6. Refrigerate until set. (About 30 minutes)
  7. These also freeze well if desired.

Rum Balls (No-Nake)


  • 2 1/2 cups crushed Vanilla Wafers
  • 1 cup Ground pecans
  • 1 cup Confectioners' sugar
  • 2 tbsp. Baking Cocoa
  • 2 tbsp. White Karo Syrup
  • 1/4 C. Rum


  1. Mix together all ingredients
  2. Shape into 1-in. balls
  3. Roll in additional confectioners' sugar or wafer crumbs.
  4. Store in airtight container.

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