Rowan Campus Rec

What you'll need: 2 cups macadamia nuts 11/2 cups sugar 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 cup vegetable shortening 2 large eggs 1 tablespoon vanilla extract 1 tablespoon almond extract 2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon fine salt 2 cups white chocolate chips 1 cup pistachios, roughly chopped 1 cup dried cranberries Nonstick cooking spray 48 to 60 red-and-white striped chocolate kiss candies Put the macadamia nuts in a food processor and process until smooth and buttery (this should measure about 1 cup). Add the sugar, butter and shortening and pulse until blended. Add the eggs and vanilla and almond extracts and pulse until blended. Add the flour, baking soda and salt and pulse until just incorporated. Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios and cranberries. Cover and refrigerate the dough for 30 minutes. Adjust the oven racks to t...

Holiday Tree Bark  Photo Credit: I Heart Nap Time  Ingredients 50 saltine crackers (approx.) 2 sticks butter 1 cup soft brown sugar 2 cups chocolate chips 1 cup M&M's Instructions Pre-heat oven to 325°. Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers. Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for exactly 3 minutes. Stir constantly. Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers.  Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden. Place pan in oven and bake for 7-8 minutes. The mixture will spread evenly over the crackers as it bakes. Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot.  Let the chocol...