Bite into the Holidays

By Barbie Butz · Sat Dec 13 2025

It's December. It's holiday time, and you know what that means. It's a busy time, with get-togethers with family and friends. It's cooking and baking gifts for friends and neighbors that will create a warm holiday greeting from the heart.

Since food plays such a big part in our holiday entertaining, I'm sharing recipes this month that are guaranteed to help you make this season "merry and bright" and yummy, too! 

Chocolate Orange Cheesecake Bars

Ingredients

For Crust:

1 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 teaspoon ground cinnamon

1/3 cup shortening

1/2 cup chopped pecans

For Chocolate Orange Filling:

1 package (8 ounces) cream cheese, softened

2/3 cup granulated sugar 

1/3 cup HERSHEY'S Cocoa

1/4 cup milk

1 egg

1 teaspoon vanilla extract 

1/4 teaspoon freshly grated orange peel 

Pecan halves for garnish

Directions:

Heat oven to 350 degrees. For crust, stir together flour, brown sugar and cinnamon in a large bowl. Cut shortening into flour mixture with pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped pecans. Reserve 3/4 cup flour mixture for topping. Press remaining mixture firmly onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned. For chocolate orange filling, beat cream cheese and sugar with electric mixer on medium speed in medium bowl until fluffy. Add cocoa, milk, egg, vanilla and orange peel; beat until smooth. Spread filling over warm crust. Sprinkle with reserved flour mixture. Press pecan halves lightly onto top. Return to oven. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars. Cover; refrigerate leftover bars (if there are any!). Makes 24 bars

White Chip Lemon Streusel Bars

Ingredients:

1 can (14 ounces) sweetened condensed milk (not evaporated)

1/2 cup lemon juice

1 teaspoon freshly grated lemon peel

2 cups (12-ounce package) HERSHEY'S Premier White Chips, divided

2/3 cup butter or margarine, softened

1 cup packed light brown sugar

1 1/2 cups all-purpose flour

1 1/2 cups regular rolled or quick-cooking oats

3/4 cup toasted pecan pieces

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 teaspoon shortening (do not use butter, margarine spread or oil)

Directions:

Heat oven to 350 degrees. Lightly grease 13×9x2-inch baking pan. Combine sweetened condensed milk, lemon juice and lemon peel in medium bowl; set aside. Measure out 1/4 cup and1/3 cup white chips; set aside. Add remaining white chips to lemon mixture. Beat butter and brown sugar with electric mixer on medium speed in large bowl until well blended. Stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well.

Set aside 1 2/3 cups oats mixture. add egg to remaining oats mixture, blending until crumbly; press onto bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup white chips to reserved oats mixture. Sprinkle over lemon layer; pressing down lightly.

Bake 20 to 25 minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup white chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars. Makes 36 bars

Chewy Toffee Almond Bars

Ingredients:

1 cup (2 sticks) butter, softened

1/2 cup sugar

2 cups all-purpose flour

1 1/3 cups (8-ounce package) HEATH BITS'O  BRICKLE Almond Toffee Bits

3/4 cup light corn syrup

1 cup sliced almonds, divided

3/4 cup MOUNDS Sweetened Coconut Flakes, divided

Directions:

Heat oven to 350 degrees. Grease sides of 13×9x2-inch baking pan. Beat butter and sugar with electric mixer on medium speed in large bowl until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan. Bake 15 to 20 minutes or until edges are lightly browned. 

Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4 inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. Makes 36 bars 

Happy Holidays!

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