How you doin’? My neighbor came over and told me that they were having a large get together at the club we belong to. She promised everyone that she would take care of dessert. She told me she needed about 200 cookies in 3 hours.
 
At Fire Dance, one of my restaurants, I once scooped 400 cookies in 12 hours during the opening freebees festivities. But ever since the day of 400 cookies, I have a new respect for no-scoop cookie recipes. Cookie bars are my favorite way to get all the cookie flavor with none of the cookie work, so I’ve been making these easy, Ugly But Great Tasting Meringue Chocolate Chip Bars ever since.
 
These bars are the perfect dessert, but they also make a great addition to snack boards or a brunch spread. For an over-the-top dessert, I use my Ugly But Great Tasting Meringue Chocolate Chip Bars as a base and top them with vanilla ice cream, chocolate syrup, and whipped cream for a most amazing sundae.
 
You can find similar recipes for these bars in old club or community cookbooks dating back about 100 years. The name relates to the brown, cracked appearance on the top of the bars. But don’t be fooled—while these bars might look a little U-G-L-Y at first glance, these bars are packed with tons of delicious flavor inside.
 
I start with a chocolate chip cookie base and top it with mini-marshmallows, pecans and a chewy brown sugar meringue for the perfect sliceable cookie bar. Everyone loves how the marshmallows and meringue combine with the buttery chocolate chip cookie base for a nod to the nostalgic flavor of s’mores.
 
Make sure the meringue covers the entire top of the dessert. The meringue topping will crack when you slice it into bars, and that’s okay. Just slice carefully to keep as much of the meringue intact as possible.
 
Prep time:  30 minutes
Bake time:  30 minutes
Cooling time:  at least 60 minutes before cutting (they can cool while traveling to the club)
Yield:  12 bars (you can double or triple the recipe)
 
Ingredients 
Nonstick cooking spray
3 large eggs, divided
1 stick unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2/3 cup bittersweet or semisweet chocolate chips (I use minis)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/2 cup toasted chopped pecans
1 cup packed brown sugar
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

To make the cookie base

1. Separate two of the eggs, leaving the last one whole, and set aside.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer.
3. Beat on high speed for 30 seconds.
4. Add the granulated sugar and beat on high until light and fluffy, about 2 minutes.
5. Add the whole egg, the two egg yolks, and the vanilla extract and beat on high until smooth, about 1 minute.
6. Stop the mixer and add the flour, chocolate chips, baking powder and salt.
7. Beat on low speed until just combined, about 30 seconds.

To assemble the base and filling

1. Use a spatula to spread the cookie dough evenly into the prepared baking dish.
2. Sprinkle the marshmallows and pecans evenly over the cookie base.

To make the meringue

1. Wash and thoroughly dry the mixer bowl. For best results, chill the bowl down for a few minutes in the refrigerator.
2.  Add the remaining two egg whites and beat with the whisk attachment on medium-high speed until they start to get frothy, about 2 minutes.
3. Add the brown sugar and beat on medium-high again until stiff, glossy peaks form, about 7 minutes.

To spread and bake the meringue

1. Use a spatula to scoop the meringue into the center of the baking dish, then gently spread it over the marshmallows and pecans, being sure to cover the entire dessert.
2. Bake until the meringue is a deep golden brown and the cookie base no longer looks gooey, about 30 minutes.
3. Allow the dessert to cool completely, 1 to 2 hours, before slicing into bars.
4. Store completely cooled bars in an airtight container at room temperature for up to 2 days.

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ChefSecret:  Do not overmix the cookie base! When you add the flour and chocolate chips to the cookie dough, mix on low speed until just combined. If you overmix the cookie dough, the base will come out tough and dense.
 
Use a glass baking dish: Using a transparent vessel allows you to monitor how the cookie base is baking. If the cookie base looks gooey, it might be underdone. The base should look soft but not gooey when the bars are finished baking.
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Quip of the Day:  There is a man sadly dying in his bed at home when he smells something amazing. It’s the smell of his favorite chocolate chip cookie bars. With his last strength, he gets out of bed, and goes to the kitchen, where his wife of 50 years, is baking up these beautiful chocolate chip bars. And they are on a plate of four of them, just out of the oven. And with his last human strength, he reaches over to take one of the cut bars. But his wife sees him and she rushes over and slaps his hand as she says, “No, those are for the funeral.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateChipBarsCookieBars #Meringue #ChocolateChips #UglyCookieBars #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I have a bona fide sweet tooth that cannot be restricted to a single month of the year, and my $1,000,000 Fudge slays it for the holidays.
 
I love that this recipe, which was first published in a previous Choclatique recipe collection, requires zero fiddly candy-making skills. It is made with dreamy marshmallow cream, chocolate morsels and bars, a little butter, and plenty of sugar. Each chewy square is studded with just enough nuts and colorful sprinkles to keep things interesting, while satisfying anyone’s bottomless chocolate craving. And it's so easy to make.
 
Just prepare a 9 X 13-inch baking dish with butter. Toast and chop the nuts and Baker's German's Sweet Chocolate Baking Bars. There's no real substitute for this brand of baking chocolate. It's available online at Walmart or Amazon, and some local supermarkets. It's worth the trouble to get it. I promise the fudge will taste like $1,000,000.
 
Ingredients 
12 ounces semisweet chocolate morsels (I prefer Guittard)
12 ounces Baker’s German's sweet chocolate, broken into small pieces
2 cups marshmallow cream (I prefer Kraft)
4-1/2 cups granulated sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
12 ounces canned evaporated milk
2 cups coarsely toasted and chopped pecans or your favorite nut
1/4 cup colorful holiday sprinkles
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Butter a 9 X 13-inch baking dish pan.
3. Stir together the semisweet chocolate, Baker’s German's sweet chocolate and marshmallow cream in a large bowl.
4. Bring the sugar, salt, butter and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously.
5. Pour the hot syrup over the chocolate mixture and whip with a hand-held electric mixer until smooth and fluffy.
6. Fold in the nuts.
7. Pour into the prepared pan.
8. Sprinkle with colorful holiday sprinkles.
9. Let stand undisturbed at room temperature until firm, preferably overnight.
10. Cut the fudge into small squares and place in candy cups.
11. Store in an airtight container for up to two weeks—it should last until New Years.

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ChefSecret:  Whipping the fudge with an electric mixer makes it extra light and airy.
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Quip of the Day:  Q. Who do you call when someone steals your chocolate? A. Fudge Judy.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
----------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#NoBakeDessert #Dessert #HolidayDesserts #ChristmasFudge #Fudge #BakersGermanSweetChocolate #GuittardSemiSweetChocolateMorsels #KraftMarshmallowCream #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Have you fallen in love with Cuties? These are actually Clementines—commonly known by the brand names Cuties or Halos. They are a hybrid of mandarin and sweet oranges. These tiny little fruits are bright orange, easy to peel, sweeter than most other citrus fruits, and typically seedless.
 
Cuties are cheater oranges for lazy people who don’t like to peel their citrus fruit. They’re a great source of vitamin C and antioxidants. However, like grapefruit, they have compounds that may interact with certain cholesterol medications. That said, Clementines are great for baking and icing one hell of a cookie
 
My Cuties Mini Cookies are small in size but pack a gigantic citrus flavor. Every bite is a flavor thrill. They bake up buttery crisp, almost like a shortbread, and are topped with a simple, orange-infused powdered sugar glaze. You’ll definitely want to eat more than one—or two—or three for take-along bag lunches, potlucks picnics, or nibble on them with a cup of coffee on a lazy Sunday morning. I’m surprised Starbuck hasn’t stumbled on to them.
 
Prep time:  20 minutes
Refrigerate time:  2 hours or up to 2 days
Chill time: 10 min
Bake time:  10 to 12 minutes
Store time:  up to 5 days (airtight)
Yield:  36 mini cookies
 
Ingredients 
For the cookie dough
2-1/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon fine kosher salt`
1/2 stick unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup confectioners’ sugar
1 teaspoon zested Cuties
1/2 cup light olive oil
1 large egg
1 teaspoon pure vanilla extract
 
For the Cuties glaze
1 cup confectioners’ sugar
1/2 teaspoon zested Cuties
3 tablespoons Cutie juice
 
Directions 
To make the cookies

1. In a medium bowl, whisk together the flour, baking soda and salt.
2. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
3. Add the 2 sugars and Cuties zest and beat until light and fluffy, about 2 to 3 minutes.
4. Slowly pour in the olive oil while mixing on low speed until just combined. Do not over mix! Scrape down the sides of the bowl
5. Add the egg and vanilla, mix until combined.
6. Add the dry ingredients and mix until just combined.
7. Form the dough into a disc and wrap it in plastic.
8. Refrigerate for 2 hours, or until firm and up to 2 days.
9. When ready to bake the cookies, preheat the oven to 350° F.
10. Line 2 sheet pans with parchment paper.
11. Lightly dust a work surface with flour and roll the dough out to ¼-inch thickness.
12. Using a 1” round cookie cutter, cut the dough into circles.
13. Place the circles in a single layer on a sheet pan and chill in the freezer for 10 minutes.
14. Evenly space 12 cookies on the prepared sheet pan and bake for 10 to 12 minutes or until just beginning to brown around the edges.
15. Transfer cookies to a wire rack to cool completely.
16. Repeat with the remaining cookie dough.

To make the glaze

1. In a small bowl, whisk together the confectioners’ sugar, Cuties zest, and Cuties juice.
2. Immediately spread the glaze over the cooled cookies and let set.
3. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. They never last that long.

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ChefSecret:  Contact your physician to make sure Cuties do not interact with any medications you are taking.

Quip of the Day:  What did one boy Cutie say to the girl Cutie at the party? “Let’s peel out of here, sweetie!”

Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Cookies #Cuties #CutiesMiniCookies #Clementines #Mandarins #Oranges #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you still have one of those paper calendars and you look up March 26th – that’s Wednesday – you’ll discover that it’s National Nougat Day. That’s the day we celebrate a soft and chewy or sometimes hard and crunchy confection often found at the center of a candy bar.
 
Making nougat is really pretty easy by whipping egg whites and adding honey or sugar, roasted nuts, and sometimes candied fruit. I love my nougats. Our Choclatique Toasted Almond and Dried Cherry Nougat was one of those truffles that never made it to the box. Our collection box of chewy caramels, nuts and nougats was already full, but I truly loved this flavor combination.
 
Some say nougat has been a sweet treat since ancient Rome. Today in Italy, it’s called Torrone. In Spain, a nougat is called turrón. The United States has a version made with corn syrup called divinity. Recipes range from the more traditional nougat made with almonds and honey to those with hints of citrus and cherries.
 
In the United States, large modern candy bar makers use different recipes than the traditional nougat because it is inexpensive to make and is used as a filler, i.e. 3 Musketeers, Mars, Snickers, Milky Way, Salted Nut Rolls, Reese’s Fast Break, Baby Ruth and others.
 
Observe the official day and become a nougat aficionado by making your own Choclatique Toasted Almond and Dried Cherry Nougat.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  4 dozen+ candies
 
Ingredients
2 cups granulated sugar
1-1/2 cups light corn syrup (I prefer Karo)
1/4 teaspoon kosher salt
1/4 cup water
2 large egg whites
2 sticks room temperature butter, plus more for the pan
1 cup chopped toasted almonds
1/2 cup roughly chopped dried cherries that have been rehydrated
 
Directions

1. Butter an 8 x 8 x 2-inch pan.
2. In a saucepan, over medium heat, combine the sugar, corn syrup, salt and water. Cook and stir until sugar is dissolved.
3. Continue cooking, without stirring, until the mixture reaches the hard ball stage, ( 250˚F to 260°F). This is when a small amount of the cooked mixture dropped in cold water forms a hard ball.
4. Meanwhile, in the bowl of an electric mixer, fitted with a whip attachment, whip egg whites until stiff, but not dry.
5. While the mixer is running, add 1/4 of the syrup to the egg whites in a steady stream and continue whipping until mixture holds its shape.
6. Place the remaining syrup back over the heat and cook until the hard crack stage is reached, 300° F.  This is when the mixture separates into hard and brittle threads when dropped in cold water.
7. While the mixer is running, add the remaining syrup to the egg white mixture in a steady stream and continue whipping until the mixture holds its shape.
8.  Add the butter, a tablespoon at a time and whip until very thick and satiny.  
9. Fold in the almonds and cherries.
10. Press the mixture into the buttered pan, smoothing the top.
11. Let the confection stand until firm.
12. Turn the confection out of the pan and cut into 1-1/2 x 1-inch pieces.
13. Wrap each piece individually in waxed paper.

ChefSecret: Save the wax paper and individually wrap the nougats in edible rice paper instead.

Quip of the Day:  Whenever I try to eat healthfully, a chocolate bar looks at me and snickers.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Confections #Candy #Nougat #Almonds #Cherries #AlmondCherryNougat #NationalNougatDay #KaroSyrup #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025