Starring chocolate, graham crackers, chopped walnuts, and a touch of cherry flavor, this recipe sits somewhere between a cookie and a brownie. Rich and luxurious, these delectable desserts are a welcome addition to any Christmas cookie platter.
This recipe is courtesy of Valerie Bertinelli’s Holiday Cookie Swap and Beringer Main & Vine wines.
- 1 2/3 Cup graham cracker crumbs
- 2/3 Cups shredded coconut
- 2/3 Cups chopped walnuts
- 14 Ounces sweetened condensed milk
- 6 Ounces semisweet chocolate chips
- 1 Pinch of kosher salt
- 1 1/2 Teaspoon cherry extract
- Cooking spray, for coating the baking pan
- Confectioners' sugar, for rolling
Preheat the oven to 375 degrees F.
Coat an 8-by-8-inch baking pan with cooking spray.
In a medium bowl, combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips, cherry extract, and salt.
Stir with a wooden spoon until thoroughly combined.
Transfer the mixture to the prepared pan and press to the edges.
Bake until the chocolate melts and the top is golden, 15–20 minutes.
Stir the hot mixture in the pan until the chocolate is incorporated throughout.
Press back out to the edges and set aside until cool enough to handle.
On a dinner plate, spread the confectioners' sugar.
Scoop out the cookie mixture by the tablespoon and shape into balls.
While still warm, roll each ball in the sugar to coat.
The cookie bites will keep, tightly covered, for 2 days.