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Friday, June 17, 2016

Peppermint Crunch Dark Chocolate Cookie Mix in a Jar!

By Heidi on December 16, 2013

What You’ll Need:

•1 box Betty Crocker Dark Chocolate Cake Mix {15.25 oz.}
•1 bag Andes Peppermint Crunch Baking Chips {10 oz.}
•1 quart size Wide Mouth Mason Jar
•Black Ribbon
•1 sheet Sparkly Red Paper or Foam Sheet
•Glue Dots

What You’ll Do:

•Carefully empty the contents of the cake mix package into your quart-sized wide mouth Mason Jar, and gently pat down the top.

•Pour in the Peppermint Crunch Baking Chips

•Put the silver jar topper on top, place a circle cut from your sparkly red paper on top, then screw on the lid.

•Cut some black ribbon to fit around the middle of your jar.

•Cut a ‘belt’ piece for Santa’s belt from your sparkly red paper, then thread your ribbon through.

•Use glue dots on the back of the ribbon to help affix it to the jar and keep it in place.

Attach a Label with Baking Instructions:

•Attach a label {or you can add the instructions to the top of the jar’s lid} with the following baking instructions.

•Beat together 2 eggs and 1/2 cup Vegetable or Canola Oil in medium bowl.

•Pour in entire contents of jar, and stir well with spoon.

•Chill dough for 20 minutes in the refrigerator prior to baking.

•Then, drop onto ungreased non-stick cookie sheet in rounded balls.

•Bake for approx. 8 – 9 minutes {or until done} at 350 degrees.

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