Courtesy of The Swag Country Inn
Swag Bar
The holiday season is the time for baking and trading homemade goodies. Try these Western North Carolina creations next time the kitchen is calling.
Peanut Butter Cinnamon Toast Cookies
From Jenny Weaver, owner and baker at The Sweet Onion Restaurant and Tipping Point Tavern, Waynesville, N.C.
- 2 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup crunchy peanut butter
- ½ tsp cinnamonv ½ tsp vanilla
- ½ tsp nutmeg
- 1 cup white chocolate chips
- 1 cup butter (softened)
- 1 tsp kosher salt
- 2 eggs
- 1 tsp baking powder
Mix all the ingredients together. Allow dough to chill until it is firm enough to work. Shape into medium-sized balls and place on cookie sheet. Bake at 375˚ for 8-12 minutes.
Swag Bars
From mountain top resort, The Swag, Waynesville, N.C.
- 1 cup white sugar
- 1 cup white corn syrup
- 2 cups creamy peanut butter
- 6 cups scrunched corn flakes
- 1 – 8 oz. package of semi-sweet chocolate chips (or milk chocolate chips)
Combine white sugar, white corn syrup and peanut butter in large heavy pan. Heat over medium heat, bringing almost to a boil, stirring constantly. Remove from stove. Add crushed corn flakes. Mix well together. Press into lightly greased/sprayed pan (9×13). Spread chocolate chips over the top and place in a warm (250˚) oven (just long enough to allow the chips to melt). Using a spatula, spread the melted chocolate evenly as a topping. Score into bars while still hot as they are difficult to cut when cool. Swag Bars can be wrapped individually and can be stored in the freezer. They are best served warm or at room temperature.