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Nebraska Furniture Mart | December 13, 2018

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7 Dessert Recipes You're Going to Want to Try this Holiday Season

7 Dessert Recipes You’re Going to Want to Try this Holiday Season
Nebraska Furniture Mart

The holidays are upon us and with that, comes all the holiday parties and get-togethers you’re going to need to bring snacks to. We tried out these 7 dessert recipes personally, and they are some of the best desserts we’ve had. Trust me, you’re going to want to try them out!

Special K Bars

Ingredients: (this recipe is doubled)

2 cups of white sugar

2 cups of white Karo syrup

3 cups of peanut butter

12 cups of Special K cereal

1 cup chocolate chips

1 cup butterscotch chips


  1. Melt Karo syrup and sugar together until sugar gets dissolved.

(bring to a boil)

  1. Remove from stove and stir in peanut butter until smooth
  2. Stir in the Special K cereal
  3. Put mix into a jelly roll pan
  4. Melt chocolate and butterscotch chips together
  5. Pour melted chocolate on top of cereal in the pan
  6. Put in refrigerator until chocolate sets
  7. Cut into small bars and serve

Candy Cane Peppermint Kiss Cookies


1 Bag of Hershey’s Candy Cane Kisses

1 Tube of sugar cookie dough or ready to bake sugar cookies

Optional: Sprinkles


  • Preheat oven according to directions of the cookie dough (you may also use your own sugar cookie recipie)
  • Place cookies on cookie sheet and bake according to directions
  • When done, use pot holders to pull out cookie sheet.
  • Let it cook off for a couple minutes
  • Open the Hershey’s Candy Cane Kisses and place one in the middle of each cookie
  • Add sprinkles or candies to decorate it
  • Let cool & enjoy them with a glass of milk!

Pretzel Rolo Turtles


1 Bag of pretzel square snaps

1 Bag of individually wrapped Rolo Candies

1 Bag or Can of Pecans


  1. Preheat oven to 350 degree
  2. Place pretzel square snaps on a cookie sheet to cover the sheet and not stacked
  3. Unwrap the Rolo candy and put one on each pretzel square snap
  4. Place the cookie sheet in the oven for 3 minutes or until chocolate looks soft enough to push down
  5. Carefully, using hot pads, pull out the cookie sheet and take a pecan and put on the rolo and push down

Let cool & enjoy!

Pretzel Stick Recipe


1 Bag of pretzel sticks

Candy Melts (Whatever colors you want)

Option: Candies/Sprinkles


  • Melt the Candy Melts chocolate according to the package
  • Dip pretzel sticks into melted chocolate
  • To be more creative:
    • Add sprinkles or candies to it
    • Take a cake decorating bag and design patterns, lines or dots onto the already dipped pretzel stick


    White Chocolate Peppermint Pudding Cookies

    Yield: 2 dozen


    • 3/4 cup butter, softened
    • 2 eggs
    • 1 tsp. vanilla extract
    • 1 tsp. baking soda
    • 2 1/4 cups flour
    • 1 small package (3.9 oz.) vanilla pudding mix
    • 1 cup sugar
    • 1 cup white chocolate chips
    • 1 cup crushed peppermints or candy canes (you can also use Andes Peppermint baking chips)


    1. Cream together butter and sugar
    2. Beat in dry instant pudding mix
    3. Add eggs and vanilla and mix well
    4. Add baking soda and flour and mix well
    5. Stir in peppermints and white chocolate chips
    6. Roll into 1″ balls and place on a baking sheet lined with parchment paper
    7.  Bake for 8-10 minutes at 350 degrees.

    Caramel Cashew Crunch


    1 Cup of Butter (2 sticks)

    2 Cups Brown Sugar (Light or Dark depending on your preference)

    ½ Cup of Karo Syrup (Light)

    1 Box corn Chex cereal (12-14oz)

    2 Cups Roasted Cashews (Salted)


    1. Mix sugar, butter and syrup in saucepan. Bring to a boil. Boil for 5 minutes
    2. Mix cereal and cashews in a large bowl. Spray cookie sheet with non-stick spray.
    3. Remove caramel mixture from heat and pour over cereal and nut mixture. Mix thoroughly. Place mixture in a paper bag and fold over top. Microwave bag for 90 seconds. Take out of microwave and shake. Put back in microwave for 60 more seconds.
    4. Pour mixture from paper bag onto prepared cookie sheet and spread out (beware mixture is hot). Let cool for several minutes. Break into pieces and enjoy.

    Pineapple Upside Down Cupcakes


    • 1 package Duncan Hines® Classic Yellow Cake Mix
    • 3 eggs
    • 1⅓ cups pineapple juice
    • ⅓ cup vegetable oil
    • 1 (20 oz) can crushed pineapple
    • 1 jar maraschino cherries
    • ½ cup butter, melted
    • 1½ cups brown sugar


    • Preheat oven to 350°F. Grease cupcake pans.
    • Spoon ¼ tsp. of melted butter into the bottom of each cupcake cup.
    • Spoon ¼ tsp of brown sugar on top of the butter.
    • Cut maraschino cherries into quarters. Press one quarter into the brown sugar in the middle of the cup.
    • Add ¼ Tbsp. of crushed pineapple around the cherry and press all ingredients into an even layer.
    • Mix cake mix, eggs, oil, and pineapple juice until smooth.
    • Pour batter over the brown sugar and fruit at the bottom of each cupcake cup. Fill to the top.
    • Bake in the oven for 20 minutes or until toothpick inserted into center comes out clean.
    • Cool for 5-10 minutes before flipping pan over to remove cupcakes.

    Make sure to check out for all your baking needs!





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