I don’t know if there’s an official chocolate season, but I think the entire month of October leading up to Halloween, and probably November and December and January… well, let’s just call it October through February shall we?
Chocolate season is October through February.
That’s a lot of chocolate, y’all.
A lot of chocolate cookies, chocolate covered strawberries, chocolate cakes, chocolate candies, chocolate dipped treats, chocolate themed holidays etc…
The world consumes >+3 million tons of cocoa annually
Research your chocolate, y’all. Find out where your cocoa comes from and whether it’s sustainable..
The other day I received a box of chocolate on my doorstep. An actual box filled to the brim with chocolate bars. My kids were in heaven until I told them that they couldn’t eat all of it in one sitting. A) because Halloween is minutes away and B) because these little crunch bars are perfect to give to trick or treaters!!!
**ahem*** or it might be because I had bigger plans for those sweet little bars of crunchy, puffed rice studded chocolate.
I like playing with ingredients, and I’ve been on a cookie baking streak lately. Seriously, y’all – I haven’t seen the actual bottom of our cookie jar in weeks. WEEKS, y’all.
Nestle has a snowball cookie recipe on their site, and I decided that was what needed to happen with one bag of the crunch bars.
Buttery, a bit crunchy, coated in delectable powdered sugar…. the possibilities are endless when it comes to snowball cookies. They’re one of those cookies that anyone can make, they take less than an hour from start to finish, and they’re just incredible. It’s nearly impossible to eat just one.
- 3 sticks, 1 1/2 Cups salted butter
- 3/4 Cups powdered sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 Cups sifted, all purpose flour
- 8 snack size Nestle Crunch Candy Bars, chopped
For the coating
- 1/2 Cup powdered sugar
- Preheat the oven to 375° F
- Beat the butter and powdered sugar in a mixing bowl on medium high until creamy. Beat in vanilla extract and almond extract; gradually add in flour, mixing and scraping between each addition.
- Remove from mixer. Using a wooden spoon or spatula; stir in chopped crunch bars.
- Using your hands; shape dough into 1 to 1 1/4" balls. Place on a parchment lined baking sheet.
- Bake for 10 minutes or until you can see the bottom edges of the cookies turning brown.
- Remove from oven and set aside.
- Sift powdered sugar over the tops of the hot cookies; let cool 10 minutes on baking sheet.
- Remove to wire rack to cool completely. Dust additional powdered sugar over cookies, if desired (you will desire.. trust me)
Adapted from Very Best Baking by Nestle
Have a delicious Halloween, y’all!
you can find more information about Nestle’s sustainable cocoa mission here
This post has been sponsored by Nestle, but as always, all thoughts and opinions expressed are entirely my own.