Every Christmas season I get this desire to make and eat a lot of cookies. If you are like me, you have a hedonist side thinking butter, sugar, rich, and gooey. And then you have a healthy side thinking oats, dried fruit, nuts, and light. My inability to make a decision on which to make had me make a batch of each. For the hedonist side, I made these salted toffee chocolate squares (your mouth is watering right now, I know it is). These are in the same family as Edie’s infamous crackle bars with slightly different ingredients. For the healthy side, I made these flourless peanut butter granola balls. Both were delicious, but I’m sure you can guess which ones were devoured first. Yes, the salted toffee chocolate squares — but no surprise there.  

For more cookies, here are some ideas…

Crackle Bars
White Peppermint Meringues
Cowboy Cookies 
Salty Malty Krispy Treats
Coconut Macaroons
Reese’s Redemption Cups
Peanut Butter Krispy Fudge Bars

Salted Toffee-Chocolate Squares

Ingredients

14-16 store bought graham crackers
1 bag (8 oz) toffee bits
1 1/2 cups raw almonds, toasted, then coarsely chopped
1/2 cup sugar
1 cup (2 sticks) unsalted butter
1 1/2 cups semi-sweet chocolate chips
3/4 tsp coarse salt

Method
Preheat oven to 350 degrees. Line large rimmed baking sheet with parchment. Place graham crackers in a single layer on sheet, edges touching (cover entire bottom of sheet with graham crackers). Sprinkle toffee bits and toasted almonds evenly over graham crackers.

Bring sugar and butter to a boil in a small saucepan. Reduce heat, and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, approximately 2 minutes. Immediately pour over graham crackers. Bake until sugar is bubbling, approximately 12 minutes. Immediately sprinkle chocolate bits and salt evenly over graham crackers. Let cool, then cut or break into pieces.

Flourless Peanut Butter Granola Balls

Ingredients

1/3 cup honey
1/4 cup natural peanut butter
2 Tbsp unsalted butter (I used Nature’s Path)
1 cup crisped rice cereal (I used Kashi brand)
1 cup old-fashioned rolled oats (not quick cooking)
1/4 cup dried fruit such as raisins, cranberries, or cherries

Method

Heat honey, peanut butter, and butter in a medium saucepan over medium heat. Stir until warmed through and smooth, approximately 1-2 minutes. Remove from heat, stir in cereal, oats, and dried fruit. Mix to combine well.

Drop mixture by the tablespoon into mini paper cupcake liners. Place on rimmed baking sheet and chill until set, approximately 15 minutes.