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Holiday Pretzel Sandwiches – Christmas Special

Steer all your guests into the holiday spirit with these pretzel and chocolate Christmas treat. Enjoy these as desserts or snacks and get going.

Yield: 20-25 Dozen Pieces 

Skill Level: Beginner

Prep Time: 5 Minutes 

All you will need is: 

25-30 pieces Caramel Toffee

50 Premade Pretzel Squares

10-⅓ cups Hershey’s Premium White Chips

¼ cup Holiday Sprinkles

Also see: Chocolate Reindeer Tart – Christmas Special

All you need to do is: 

Preheat the oven to 275°F.

Now, line a cookie sheet with parchment paper.

Unpeel the cream toffees and set aside in a bowl.

Place the pretzel squares on the prepared baking sheet and place a caramel toffee on top of each square.

Bake in oven for 5 minutes or until the candy has softened (do not let the candy melt). 

Take the sheet out and place the rest of the pretzel squares and press lightly on to the softened candy to make a sandwich.

Place the white chips in another small bowl and heat it in the microwave for about 1 minute and stir. Heat for some more intervals until smooth to stir.

Dip half of each sandwich into the melted white chocolate and immediately sprinkle with the holiday sprinkles. 

Allow the coating to set before serving.

Merry Christmas!

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Chocolate Reindeer Tart – Christmas Special

This rich and decadent chocolate tart is just what you need to enjoy with your folks and friends this Christmas. So, go ahead and give it a try!

Yield: 8-10 Servings  

Skill Level: Intermediate

Prep Time: 25-30 Minutes 

All you will need is: 

For Crust:

1 teaspoon Vanilla Extract

1 teaspoon Salt

1 cup All-Purpose Flour

¼ cup Hershey’s Special Dark Cocoa

¼ cup Brown Sugar

½ cup Butter (melted)

Also See: Biscuits with White Chocolate Ganache

For Ganache:

½ cup Whipping Cream

⅔ cup Hershey’s Special Dark Chocolate Chips

For Mousse:

1-½ cups Heavy Whipping Cream 

¾ cup Heavy Whipping Cream (additional)

1 teaspoon Vanilla Extract

½ teaspoon Salt

1-½ cups Hershey’s Semi-Sweet Chocolate Chips

All you need to do is: 

For Crust:

Pre Heat the oven to 375°F.

Cream the butter and brown sugar along with vanilla and salt in a bowl and set aside for later use.

Add in the flour and stir until mixed well.

Pour the dough evenly at the bottom of a tart pan and prick the bottom with a fork.

Bake until firm or for about 15 to 25 minutes. Let it cool completely.

Also See: Giant Toffee Gingerbread Cookie – Thanksgiving Special

For Ganache:

Bring the cream to a boil in a saucepan over medium heat.

Now, pour the hot cream over the chocolate in another owl and let sit for 30-45 seconds.

Mix the chocolate with a rubber spatula until it is smooth to stir. 

Take it out in a piping bag and place in refrigerator and chill for about 30 minutes.

For Mousse:

Mix in the chocolate, vanilla and salt in a bowl. 

In another saucepan bring ¾ cup whipping cream to a boil and pour it onto the chocolate chips. Stir well until smooth. Cover the chocolate and chill in refrigerator for 3-45 minutes.

Beat the rest of the whipping cream to soft peaks. 

Loosen the chocolate mixture and fold into the whipped cream. 

Pipe the ganache on to the prepared crust.

Now pour a layer of mousse on the ganache. Let chill in refrigerator for 6-7 hours.

Use pretzels and candy canes for reindeer face. Serve with whipped cream topping.

Merry Christmas!

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Giant Toffee Gingerbread Cookie – Thanksgiving Special

This rich and decadent cheesecake is just what you need to enjoy with your Thanksgiving Dinner this time around. So go ahead and give it a try!

Yield: 40 cookies

Skill Level: Intermediate

Prep Time: 18 Minutes 

All you will need is: 

For Crust:

1-¼ cups Vanilla Wafer Crumbs

¼ cup Hershey’s Special Dark Cocoa

¼ cup Powdered Sugar

¼ cup Butter (melted)

⅓ cup Reese’s Peanut Butter Chips (chopped)

For Cheesecake:

1 cup Whipping Cream (chilled)

1-⅓ cups Hershey’s Peanut Butter Chips 

2 tablespoons Lemon Juice

8 ounces Cream Cheese

1 can Condensed Milk (sweet)

Peanut-Cocoa Crust

Also see: Chewy Cinnamon Chip Cookies – Thanksgiving Special

All you need to do is: 

For Crust:

Mix in the crumbs, cocoa, powdered sugar and melted butter in a microwave-safe bowl. Now, stir in the chopped peanut butter chips. Now press the pie dough on to the bottom of a springform pan.

For Cheesecake:

Prepare the crust and chill in the refrigerator. 

In a large separate bowl, beat the cream cheese and lemon juice until fluffy. Set aside for later use.

Put the peanut butter chips and condensed milk in a microwave-safe bowl. Heat at high for 1-2 minutes or until the chips are melted well and are smooth to stir. 

Now, add the melted chips to the cream cheese mixture and mix well until blended.

In another bowl beat the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture until combined well.

Pour the mix on to the prepared crust. Cover the pie and refrigerate for about 6-8 hours or until firm.

Remove from the pan and serve chilled. Cover and refrigerate the leftover.

Happy Thanksgiving!

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Dark Chocolate Pecan Pie – Thanksgiving Special

The dark chocolate mousse at the center provides the pie with the most Goo-ey texture and makes it the perfect end-of-the-meal dessert. Hershey’s Special Dark Cocoa gives the pie the most decadent flavor.

Yield: 8 servings  

Skill Level: Intermediate

Prep Time: 15 Minutes 

All you will need is: 

For the Crust:

1 Pre-Made Pie Crust (9-inches, unbaked)

1 tablespoon All-Purpose Flour

3 Eggs

⅓ cup Corn Syrup (dark)

2 teaspoons Vanilla Extract

¼ teaspoon Salt

⅓ cup Brown Sugar

1-½ cups Pecans (halved)

1-½ cups Hershey’s Special Dark Chocolate Chips

¼ cup Butter (softened)

Also see: No-Bake Layered Pumpkin Pie – Thanksgiving Special

 All you need to do is: 

Pre-Heat the oven at 375°F.

Use a fork to prick the pie crust at the bottom. Press the crust down with foil filled with beans or rice and bake for about 10 minutes. Now remove the rice and foil and bake for additional 7-8 minutes or until the crust turns pale golden brown.

Let it cool on a wire rack. Now, reduce the temperature of the oven to 300°F. 

In another bowl, mix in the chocolate chips, pecans and flour and set aside for later use.

In a separate large bowl, beat the butter and sugar until blended. 

Now, add in the eggs one at a time and beat well after every addition. 

Now add in the corn syrup, vanilla and salt and beat just until blended (do not over-beat). 

Stir in pecan mix and pour mixture into baked pie crust. 

Bake the pie for about 45 minutes or until the edges are set and the pie is cooked through. 

The center must be jiggly. Let the pie cool on a wire rack.

Cover it and store for up to 2 days at room temperature or refrigerate for storing longer. 

Happy Thanksgiving!

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Chewy Cinnamon Chip Cookies – Thanksgiving Special

Packed with Hershey’s Cinnamon Chips inside and out, these chewy cookies are the perfect treat for the Thanksgiving Day tea-time treat. They are every cookie as well as a cinnamon lover’s dream.

Yield: 5 dozen Cookies  

Skill Level: Intermediate

Prep Time: 20 Minutes 

Also see: Glazed Cranberry Mini Cakes – Thanksgiving Special

All you will need is: 

For the Crust:

¾ cup Butter (softened)

¼ cup Corn Syrup (light)

1 Egg

1 cup Brown Sugar

¼ teaspoon Salt

Cinnamon Chips Drizzle (pre-made)

1 cup Hershey’s Cinnamon Chips 

⅔ cup Hershey’s Cinnamon Chips (additional)

1 cup Pecans or Walnuts (well ground)

2-½ cups All-Purpose Flour 

2 teaspoons Baking Soda

All you need to do is: 

In a large bowl, beat the butter and brown sugar until creamy.

Now, add in the corn syrup and egg and beat well.

In a separate microwave-safe bowl, place the cinnamon chip and heat at medium for about 1 minute. Stir and re-heat if necessary, until melted well for 15 seconds intervals. 

Now, stir the melted chips into the butter mixture.

Mix in the flour, baking soda and salt and add it to the cinnamon chip mixture until blended.

Cover and chill the dough for about 2 hours or until firm to handle.

Pre-Heat the oven to about 350 to 375°F. shape the dough into balls and roll it into the chopped walnuts.

Place the balls on an ungreased cookie/baking sheet.

Bake the cookies for about 10 minutes or until it is golden around the edges. 

Let them cool a bit and remove from sheet to a wire rack. Let cool completely.

Drizzle with Cinnamon Chip Glaze. Serve slightly warm and enjoy.

Happy Thanksgiving!

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Glazed Cranberry Mini Cakes – Thanksgiving Special

White Crème Cranberry cupcakes are the most perfect side for breakfasts treats or desserts. Fresh cranberries and cool white glaze make it a very scrumptious treat. Try them for the Thanksgiving Dinner this year and amaze your guests.

Yield: 30-35 Cupcakes  

Skill Level: Beginner

Prep Time: 20 Minutes 

All you will need is: 

Also See: No-Bake Peanut Butter Cheesecake Bars – Thanksgiving Special

For the Crust:

¼ teaspoon Baking Soda

⅔ cup Hershey’s Premier White Chips 

1-¼ cups Fresh Cranberries (chopped)

1-⅓ cups All-Purpose Flour

1-¼ teaspoons Vanilla Extract

¼ teaspoon Salt

2 tablespoons Milk

⅓ cup Brown Sugar (packed)

¾ teaspoon Baking Powder

½ cup Walnuts (chopped)

⅓ cup Granulated Sugar

1 Egg

⅓ cup Butter (softened)

White Glaze for drizzle (prepared)

All you need to do is: 

Pre-Heat the oven to 375°F. 

Line a small muffin tray with cupcake-liners and grease them.

Beat sugar, brown sugar, egg, vanilla and butter in a bowl until nice and fluffy.

In another bowl stir together flour, baking powder, baking soda and salt. Now slowly add into the butter mix.

Add milk gradually until the batter is blended well. Now add in the fresh cranberries, walnuts and ⅔ cup of white chocolate chips. 

Pour the batter in muffin cups and fill about ¾ with it. 

Bake the muffins for about 20-25 minutes or until a wooden pick comes out clean. 

Let cool for about 7 minutes and remove from the pan to a wire rack. Then let cool completely.

Drizzle the white glaze and refrigerate for about 10 minutes so the glaze will set. 

Serve and Enjoy.

Happy Thanksgiving!

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Butterscotch Nut Cookie Tart – Thanksgiving Special

Chopped walnuts provide this delicious classic with a nutty texture and delightful bite to it. Go ahead and try our take on this Butterscotch Nut Tart for your Thanksgiving Dinner this year. 

Yield: 8 Servings  

Skill Level: Beginner

Prep Time: 10-15 Minutes 

All you will need is: 

For the Crust:

8 oz. Refrigerated Pie Crust

2 Eggs (beaten)

½ teaspoon Salt

1 cup Walnuts (Chopped)

Vanilla Ice Cream (optional)

½ cup All-Purpose Flour

½ cup Butter (softened)

2 teaspoons Rum Extract

¾ cup Hershey’s Butterscotch Chips

1 cup Sugar

Also See: Pumpkin Swirl Brownies – Thanksgiving Special

All you need to do is: 

Pre-Heat the oven to 300-375°F. get the pie crust out of the box and put it on the bottom of a 9-inch springform dish.

In a medium bowl, add in the butter and cream it. Not add in the eggs and the rum essence and blend well. 

Now in another bowl mix together the sugar, flour and salt. Pour it back into the creamed butter mix. 

Fold in the chips and the walnuts. Now spread the batter in pan on the crust and fold the edges loosely over the batter. 

Bake the pie for about 45 minutes or until the crust becomes golden brown. Let it cool for about 10 minutes on a rack.

Take out of the pan and cool down for another hour. Cut into slices and serve slightly warm with vanilla ice cream.

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Pumpkin Swirl Brownies – Thanksgiving Special

Colorful and attractive as well as moist and dense, these Pumpkin Swirled Brownies are the perfect warm dessert to make for your upcoming Thanksgiving Dinner.

Yield: 10 Servings  

Skill Level: Intermediate

Prep Time: 20 Minutes 

All you will need is: 

For the Crust:

½ cup Butter (unsalted)

½ cup Hershey’s Cocoa

1 teaspoon Vanilla

½ cup All-Purpose Flour

1 Egg

1 Egg Yolk

⅓ cup Pumpkin (canned)

½ teaspoon Pumpkin Pie Spice

1/3 teaspoon Salt

1 cup Sugar

3 tablespoons Sugar (additional)

Also See: No-Bake Layered Pumpkin Pie – Thanksgiving Special

All you need to do is: 

Pre-Heat the oven to 300°F. line a baking dish with wax paper and set aside for later use.

In a large microwave-safe bowl, pour in 1 cup and 2 tablespoons of sugar, butter, and cocoa powder.

Heat in the microwave at high heat for about 30 seconds. Stir occasionally. Heat for about 30 seconds more and stir. 

Let the mixture sit for about 1 minute. 

Add in the egg, vanilla and salt to the chocolate mixture. 

Now add in the flour and stir well until blended well. Pour the batter in the prepared baking dish and set aside.

Mix the pumpkin with the rest of the sugar, egg yolk and the spice in a small bowl. 

Now use spoons to pour the pumpkin sauce on the brownie batter and swirl with a toothpick or knife to create a marble effect.

Bake the brownie for about 35-40 minutes or until the wooden pick comes out clean or with moist crumbs.

 Let cool completely on a wired rack. Use the extended parchment to lift the brownie out of the pan. 

Cut into slices and serve warm. Cover and store the leftovers in the refrigerator. 

Happy Thanksgiving!

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No-Bake Peanut Butter Cheesecake Bars – Thanksgiving Special

Falling into just the right color scheme for Thanksgiving, these amazing and delicious cheesecake bars are easy and quick to make dessert that will impress the crowd at your Thanksgiving Dinner this year.

Yield: 8 to 10 Servings  

Skill Level: Beginner 

Prep Time: 10 Minutes 

All you will need is: 

For the Crust:

⅓ cup Butter (melted)

Pinch of Salt

2 tablespoons Brown Sugar

1-½ cups Chocolate Cookie Crumbs  

Also See: No-Bake Layered Pumpkin Pie – Thanksgiving Special

For the Filling:

2 cups Heavy Whipping Cream

½ cup Sugar

8 oz. Cream Cheese

½ teaspoon Salt

2 teaspoons Vanilla Extract

½ cup Reese’s Pieces

½ cup Reese’s Minis

For the Topping:

½ cup Reese’s Minis and Pieces

All you need to do is: 

Mix cookie crumbs, brown sugar, butter and salt in a bowl. 

Pour the cookie mix in a baking dish lined with wax paper and press to set evenly. Chill in the refrigerator to harden.

In another bowl, put the cream cheese and beat until smooth. Now add in the cream and beat until incorporated well. 

Now add in the sugar, peanut butter, vanilla and salt and mix until smooth. Fold in the ½ cup of Reese’s Minis and Reese’s Pieces Candy. 

Now pour the cream cheese mix on to the cookie crumbs crust and smooth out the top with a spatula. 

Top the cheesecake off with the remaining Reese’s Pieces and Minis. 

Let chill in a freezer for about 3 hours or so. Take out and let soften slightly. Now cut into bars and serve. 

Happy Thanksgiving!

Buy your ingredients here:

The Club Price

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No-Bake Layered Pumpkin Pie – Thanksgiving Special

Give this easy no-bake pumpkin pie a go this year at Thanksgiving Dinner. With a rich and decadent cream cheese filling and sneaky layers of chocolate this is the best dessert for you try out this time around. It is fuss free and delicious and will make you forget your old dessert recipes. 

Yield: 8 to 10 Servings  

Skill Level: Beginner 

Prep Time: 11-15 Minutes 

All you will need is: 

½ cup Powdered Sugar

¾ cup Milk

1 or 9 oz. pack Crumb Crust

1 cup Canned Pumpkin

¼ teaspoon Cinnamon (ground)

2 cups Whipped Topping (thawed and divided)

8 oz. Cream Cheese

1 pack Instant Vanilla Pudding 

½ Cup Hershey’s Chocolate Spread

¼ teaspoon Pumpkin Pie Spice

Also see: Easy Chocolate Cinnamon Buns

All you need to do is: 

In a large bowl, beat the cream cheese and the powdered sugar until smooth and creamy. Now add in the milk and the pudding mix and beat well. Take out 1 cup mixture in a separate bowl and then blend in the chocolate spread. Spread the mix evenly on the crumb crust.

Now to the rest of the cream cheese mixture, add in the pumpkin spice, the canned pumpkin and cinnamon. 

Add in 1 cup of whipped topping and mix. Now pour it on to the chocolate layer and spread evenly. On the top spread the remaining whipped cream topping and refrigerate for 2 hours or until set.

Garnish and serve.

Happy Thanksgiving!

Buy Your Ingredients Here:

The Club Price

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