Chocolate Nut Bars are a must make for your Christmas cookie plate. They’re a family favorite that the kids love to help make!
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It’s finally reveal day and I’m totally stoked to show off the yummy recipe from the fabulous Cindy who writes Little Miss Celebration! This cookie recipe is one Cindy grew up with, and she totally recommends the chocolate version of the recipe. I tend to agree. I had to try the chocolate and vanilla out of principle. My mail lady was very happy I did, especially when I shoved a plateful into her hands after she dropped off our packages today.
I totally had to pow-wow with Cindy on this recipe. I followed the directions and rolled out the dough, but my 2-inch pieces were big. Like really big. After sending a picture over Cindy said to go ahead and cut the dough pieces in half. I’m so glad we did! The cookies came out perfect. And who knew clove, lemon, and chocolate all went together to well?! To keep the tradition alive, I made sure the use nonpareils to finish the cookies. Cindy did say you can use sprinkles or nuts, but her family always uses nonpareils. The cookies just look more fun that way too!
Be sure to head over to Little Miss Celebration and see what recipe I sent Cindy for our 4th Annual Christmas Cookie Recipe Swap! Want some more fun holiday cookies inspiration from Cindy? Hit up her Praline Pecan Cookies, Cherry Winks, and Double Chocolate Shortbread Cookies! Then head down to the bottom of this post to see all the 35+ cookie recipes being shared today for the cookie swap. It’s like your own personal little cookie exchange…in your pajamas, while you’re still all snuggled up in bed.
Thank you so much to this year’s amazing co-hosts!
We couldn’t have done it without you!!
Chocolate Nut Bars
Chocolate Nut Bars are a must make for your Christmas cookie plate. They're a family favorite that the kids love to help make!
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cloves
- 3/4 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 1 1/2 teaspoons finely grated lemon zest
- 2 tablespoons milk
- 1 1/2 cups finely chopped pecans or walnuts
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- 1/2 cup nonpareils or sprinkles or finely chopped nuts
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.
In a medium mixing bowl, combine the flour, cocoa powder, and cloves.
In a large mixing bowl, beat together the butter and brown sugar until fluffy. Add the lemon zest and mix to combine.
Add the flour mixture to the butter mixture and mix well.
If your dough is looking extremely dry, add 1 tablespoon of milk and mix to combine. Check the dough with your finger tips; it should squish together easily and not be crumbly. If it's still too dry, add 1 more tablespoon of milk and mix.
Stir in the nuts.
Divide the dough and roll into two long dough ropes, about 1-inch thick. Cut the dough rope into 2-inch long pieces. (I got 7-8 pieces per rope.) Cut each of these pieces in half (so there are two long pieces).
Place the cookies, flat (cut) side down on your prepared baking sheet, about 1 1/2-inches apart - the cookies will spread. Bake for 15 to 20 minutes, or until the cookies are set.
Remove from the oven and cool on the baking sheets for a complete minutes before transferring to a wire rack to cool completely.
Line a baking sheet with waxed paper.
In a microwave safe bowl, heat together the chocolate chips and oil for 30 seconds. Remove the bowl and stir the chocolate. Repeat heating for 30 seconds and then stirring until the chocolate is melted and smooth. (DO NOT over heat or the chocolate will seize.)
Dip one end of a cooled cookie into the melted chocolate, let the excess chocolate drip off a little.
Place the cookies on the prepared baking sheet and sprinkle the chocolate with nonpareils, sprinkles, or nuts. Repeat with remaining cookies.
Let the chocolate cool until set. (I popped mine in the fridge to help speed the chocolate cooling time.)
For the Vanilla version: Change out the brown sugar for the same amount of granulated sugar, leave out the cocoa powder, increase the flour to 1 1/2 cups total, and add 1 teaspoon of vanilla. Prepare as directed.
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