2 Simple Christmas Desserts

Buns

• 1 cup warm water
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 teaspoons salt
• 3 ⅓ cups flour
• 1 ½ teaspoons yeast

Topping

• 1 stick butter, softened
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 3 tablespoons honey
• 1 pinch salt
• ¼ cup chopped pecan

Directions

1. Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl. Mix well and knead for 10 -15 minutes, until the dough is elastic.
2. Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
3. Preheat the oven to 375˚F (190˚C). Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
4. Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well. Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
5. Bake for 20-30 minutes. Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.

Chocolate Crunch Bark

Ingredients

• 40 soda crackers
• 1 cup butter
• 1 ⅛ cups light brown sugar, firmly packed
• 2 cups semi-sweet chocolate chips
• ½ cup pecan, toasted, chopped

Directions

1. Preheat oven to 350°F (175°C). Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
2. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes. Pour the caramel over the crackers, spreading evenly with a spatula.
3. Bake for 5 minutes. Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
4. Remove the foil and spread the softened chocolate over the top evenly. Sprinkle with pecans, cover with foil, and freeze for 1 hour.
5. Break the bark up into pieces.