No holiday would be complete without a good old fashion bake-a-thon.
Not for the faint of heart, my lovely mom and I take these very seriously and bake, non-stop for hours on end. We don our frilly aprons and get to work.
There’s always laughing and goofing, hopefully no tears, but always lots of sampling.
We whip up dozens upon dozens of sugary light cookies in a whirl of flower, icing sugar and butter.
Our annual favorites like wedding cookies (aka Russian tea cakes), holiday cherry squares, jam thumbprints and some kind a chocolate and peanut butter combo, make it to the table without fail, every single year.
Though we practically baked our socks off, my camera’s memory card had a bit of a holiday bake-a-thon meltdown and erased most of the the pictures from our baking adventures.
What I DID have to show for it in the end was a container of almost 10 lbs of cookies all to myself.
Well, okay, I did share a bit once I got home, but all the same, they felt like my little sugary babies. And I plan to enjoy as many as I can before the holidays are out!
Since I don’t have the pictures to show off, I am sharing one of our favorite holiday recipes!
I assure you, if you enjoy coconut, candied cherries and marshmallows, you will have trouble not eating these straight from the oven!
Makes about 12 medium-sized squares
- 1/12 cup crushed corn flakes
- 3 tbsp sugar
- 1/2 cup butter, melted
- 1 cup mini marshmallows
- 3/4 cup chopped walnuts
- 1 1/3 cup shredded coconut
- 1 cup chopped candied cherries
- 12 ounce can of sweetened condensed milk
First, preheat your oven to 350 degrees F.
Take a 9×11″ glass pan and mix the crushed corn flakes, sugar and melted butter until combined. With the back of a large tablespoon or a spatula, flatten the crust mixture out on the bottom of the pan evenly.
Now comes the fun part! Line up your mini marshmallows, chopped walnuts, coconuts and candied cherries (all nice and prepped) and one by one, sprinkle evenly over the crust creating delicious flavor layers!
Finally, open your can of sweetened condensed milk and with a steady hand, drizzle it over the entire surface of the toppings. I like to start in strips going the long way, up and down the pan, then go back in with thinner drizzles to ensure I get all the spots.
Once your oven is preheated, just pop the pan in the oven and bake for 20-25 mins, until the toppings are golden brown and bubbly.
Let it cool at room temperature for a bit until it’s cooled enough to be placed in the fridge for an hour or so. This helps solidify all the ooey-gooey goodness so you can cut it.
You may need to put a little elbow grease into cutting as it gets pretty sticky and crunchy around the edges.
I usually can’t last the whole cooling period without snagging a small corner piece, myself, but it is worth the wait.
Share or devour as you see fit!