Shannon N's Winter Bark
"It's dark chocolate, white chocolate, and salty cocktail peanuts all swirled together into a completely irresistible treat. This gorgeous, foolproof bark will make your holiday gift-giving a snap, and you'll still have plenty of time left over for all the other things you're doing this season. Get the recipe on my blog."—Shannon N.
Miranda L's Orangettes
"Look like a fancy chocolatier when you give these festive, elegant
chocolate-dipped candied-orange peels. So delicious you won't want to give
them away! Get the recipe on my blog."—Miranda L.
Elizabeth G's Biscotti
"I made these biscotti as a gift for family members. I attached two photos, one of them as they are, and one of those I dipped in chocolate and chopped almonds. The recipe is here."—Elizabeth G.
"I usually make peanut brittle for my father-in-law for Christmas. He loves the stuff. But one year his doctor had forbidden any nuts. Nut butters were okay, though. So I had some fun with the idea and ended up with a nutty, shattery candy that reminded me of the inside of a Butterfingers bar. He loved it. The recipe is here."—Dbcurrie
Snickerdoodle Blondies from Wee Eats
"The great taste of snickerdoodles without the hassle of scooping and rolling a bajillion cookies, these are in my Christmas treat box every year. The recipe is here."—Wee Eats
Amy C's Cocktail Cherries
"Cherries packed in their jars waiting to be bourboned, brandied or ryed. Recipe here.—Amy C.
Debbie K's Full Spectrum Rainbow Cookies
This is a simplified recipe for the traditional tri-colored almond paste cookie, amped up with a glorious full spectrum of color. Six layers! Packed tightly they stay fresh for weeks, so they're perfect for gift-giving. Here's a link."—Debbie K.
KarmaFree Cooking's Carob Granola
"I love giving edible gifts, not just for Xmas, but year-round. Using carob instead of chocolate chips, this makes a great vegetarian snack to nibble on. Here's the recipe."—KarmaFree Cooking
Casey F's Holiday Chocolate Covered Pretzel Bites
"I love making chocolate covered pretzels but I either, A) make a HUGE mess and/or B) Overcook the chocolate in which case it has to get thrown out. So, I wind up wasting a ridiculous amount of times and money on a treat that should be quick, painless, cheap and fun! To avoid a kitchen and wallet disaster, I came up with an idea to just let the oven do the work! You simply lay out pretzels on parchment paper, then top with colored chocolate melts, then bake 2 to 3 minutes at 350 degrees. Press a white chocolate chip on top, then refrigerate!"—Casey F.
Monica M's Chocolate Truffles
"This year, I made chocolate truffles and other edible gifts for the first time since giving cookies is not always ideal unless you time it perfectly. These chocolate truffles with Grand Marnier are very yummy, with just enough zing. I like rolling them in unsweetened cocoa powder but you could use other toppings like confectioners' sugar or nuts. They keep for weeks in the refrigerator; just ask your friends to bring them back up to room temperature before eating if you are giving them as gifts. Here are the details."—Monica M.
Michelle C's Chocolate Toffee Bark
"This is a super popular and easy recipe for the holidays. I was inspired to make it by a post I saw here on Serious Eats. You can read more about my version here."—Michelle C.
Karen T's Sweet-Hot Spiced Pecans
"These nuts are sweet and spicy at the same time. The initial sweetness resonates and is tempered by the big finish of the spice. I've devoured a whole bag in one sitting, so be careful. I think it's nice to give these with the recipe card attached, 'cause they are going to ask for it anyway."—Karen T.
Evan B's Rainbow Cookies
"Rainbow Cookies are about as festive as it gets. These almondy,
festive petit fours are sandwiched with a raspberry jam that's spiked
with amaretto, then coated in very dark chocolate. Even better? They
last for at least two weeks, getting even better. Make them now and
give them out to co-workers before vacation...or give them as a gift
to Santa Claus himself (on a plate with a glass of milk, of course),
and you may just get that iPad this year. Read more here."—Evan B.
Aya T's Truffles
"Here's a picture of some truffles I made as a take-home gift for a xmas dinner (currysmas dinner) last year. super easy and very impressive for non cooks. The recipe is from Jacques Torres."—Aya T.
Jordan's Yule Log
"This yule log is an adaptation of a Martha Stewart recipe that went (disastrously, comically) awry somewhere in the middle. I like to call it a 'grownup Swiss Cake Roll' because it's like a bigger version of the junk food we all grew up with, and the flavors are designed for a grownup's palette: cocoa-infused sponge cake, white chocolate mousse filling and dark chocolate glaze. We gave the roll to our next door neighbors, and they asked us never to move! Read more about it."—Jordan
Lauren L's Blueberry Pretzel Clusters
"These Blueberry Pretzel Clusters have a
wonderful balance of sweet and salty flavors in addition to the
contrast in textures from the crunchy pretzels, the juicy berries and
the creamy chocolate. The recipe is here."—Lauren L.