Betty Crocker holiday goodies

2:47 PM, Dec 1, 2012   |    comments
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GOLDEN VALLEY, Minn. -- Kristen Olson, food editor for Betty Crocker Kitchens, joined KARE Saturday morning to share some yummy holiday recipes.

Recipes can be found below and more information on holiday trends, recipes and tips can be found on

Alfajores Hidden Surprise Cookies:


  • 1 pouch Betty Crocker® sugar cookie mix
  • Butter and egg called for on cookie mix pouch
  • 2/3 cup dulce de leche (caramelized sweetened condensed milk)
  • 1/4 cup hazelnut spread with cocoa
  • 1 teaspoon multicolored candy sprinkles
  • 1 cup semisweet chocolate chips
  • 1 1/2 teaspoons shortening
  • 1/4 cup toasted coconut

 Heat oven to 375°F (350°F for dark or nonstick cookie sheets).

Make sugar cookie dough as directed on pouch. Roll dough into 36 (1-inch) balls; place on ungreased large cookie sheets about 2 inches apart. Flatten slightly with bottom of glass dipped in sugar.

Bake 7 to 8 minutes or until light golden brown. Cool on cookie sheets 1 minute. Using 1 1/4-inch round cutter; cut the center out of 12 of the cookies and set aside for another use. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Spread about 1 1/2 teaspoons dulce de leche on each of 12 uncut cookies. Top each with cookie with center cut out. Fill each hole of 11 of the cookies with 1 teaspoon hazelnut spread. Fill 12th cookie with colored sprinkles (that's the surprise cookie). Spread 1/2 teaspoon dulce de leche around top edge of each cookie to act as "glue," and top with remaining 12 cookies. Press together gently to squeeze dulce de leche out slightly.

In small microwavable bowl, melt chocolate chips and shortening uncovered on High 1 minute, stirring until smooth. Dip half of each cookie into melted chocolate. Roll edges of other half of each cookie in toasted coconut, pressing slightly to allow it to stick. Place on sheet of waxed paper; refrigerate to set chocolate. If desired, place cookies in decorative bags to give as gifts.


Elf Food:


  • ½ cup white vanilla baking chips
  • ½ cup Cheerios cereal
  • 2 tablespoons candy sprinkles
  • 6 cups Corn Chex or Rice Chex cereal
  • 1/3 cup packed brown sugar
  • 2 tablespoons pure maple syrup
  • 2 cups miniature marshmallows

In small microwavable bowl, melt white vanilla baking chips uncovered on High 30 to 45 seconds or until they can be stirred smooth. Stir in Cheerios cereal. Spread on waxed paper in single layer; top with sprinkles. Let stand until set, about 30 minutes. Break into pieces; reserve.

Meanwhile, place Chex cereal in large microwavable bowl.

In 2-cup glass measuring cup, melt butter uncovered on High about 30 seconds. Add brown sugar and maple syrup; microwave uncovered on High about 30 seconds or until mixture is boiling. Pour over Chex cereal in bowl, stirring until evenly coated.

Microwave Chex cereal mixture uncovered on High 3 to 4 minutes, stirring every minute, until mixture just begins to brown. Spread on waxed paper or foil. Cool completely, about 15 minutes. Break into bite-size pieces. Stir in miniature marshmallows and reserved Cheerios cereal pieces. Store in airtight container.


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