Christmas Dessert Nachos Recipe
Christmas Dessert Nachos Recipe
I had heard of this thing called Dessert Nachos a while ago and thought mheah, that just sounds over the top crazy and because I’m a savoury girl who loves all things salty and cheesy never gave it another thought until Mum’s Lounge asked me to come up with not just a version of Dessert Nachos but a Christmas version of Dessert Nachos. As I’m always up for a food challenge I put my thinking cap on and came up with these babies. And when I was finished, I actually stood back – hands on hips and was impressed with myself but THEN I took them to the table and there was nearly a stampede. These were absolutely devoured. I did not see this reaction coming but it made me really happy they were so unbelievably popular!
And they were tremendously easy. I had a Cranberry and Orange shortbread recipe kicking around and instead of making little round cookies, I rolled the dough flatter and cut little triangle pieces. Then it was just a matter of piling them up onto a plate, adding mini marshmallows, candied pistachios and pouring over warmed up salted caramel sauce and chocolate sauce and WHOOSH these things vanished before my eyes and I was elbowing my table partners out of the way in order to score my share at the same time. The recipe for the cookies makes a lot. I rolled half of the dough into a log shape to bake as regular cookies on another day and used the other half for the ‘nacho’ shapes.
Cookies
1 cup (250g) butter
2 1/2 cups plain flour
3/4 cup sugar, divided
1/2 cup dried cranberries
1 tsp almond extract
zest of one orange
2 tbsp. orange juice
1/2 cup pistachios
3 tbsp. sugar
pinch of sea salt
3/4 cup mini marshmallows
1/2 cup salted caramel sauce
1/2 cup chocolate sauce
Combine the cranberries and 1/4 cup of the sugar into a food processor and process until cranberries are chopped finely. Remove and set aside.
Add the flour, butter and remaining 1/2 cup of sugar to the food processor and combine until fine crumbs are formed. Now add the almond extract, orange zest, cranberries and orange juice and pulse until the dough comes together.
Divide the dough in half and roll each half into a rectangle between two sheets of baking paper. Use a ruler to cut straight lines across the dough approximately 1 1/2 inches apart. Then, using a sharp knife make diagonal cuts along each row. Place the dough back into the fridge to firm up before attempting to remove it from the baking paper to bake or it will be too fragile. Once it’s firmed up a bit pre-heat oven to 160C/350F. Line a baking tray with non stick baking paper and carefully transfer the pieces to the tray. Bake for 9 minutes or until just starting to go golden around the edges. Leave on the tray for a few minutes before transferring to a wire rack to cool completely.
Mix the sugar and salt together in a bowl with just enough water to form a sandy mixture and add the pistachios. Stir to combine and bake at the same temperature as the cookies for about 10 minutes. Allow to cool, then break apart with your fingers and place in a bowl.
When you’re ready to serve, pile the cookies up on a serving plate, sprinkle over the marshmallows and pistachios. Warm the sauces up slightly in the microwave (just warm enough to pour) and drizzle over everything. Serve immediately.
Ingredients
- Cookies
- 1 cup (250g) butter
- 2 1/2 cups plain flour
- 3/4 cup sugar, divided
- 1/2 cup dried cranberries
- 1 tsp almond extract
- zest of one orange
- 2 tbsp. orange juice
- 1/2 cup pistachios
- 3 tbsp. sugar
- pinch of sea salt
- 3/4 cup mini marshmallows
- 1/2 cup salted caramel sauce
- 1/2 cup chocolate sauce
Instructions
- Combine the cranberries and 1/4 cup of the sugar into a food processor and process until cranberries are chopped finely. Remove and set aside.
- Add the flour, butter and remaining 1/2 cup of sugar to the food processor and combine until fine crumbs are formed. Now add the almond extract, orange zest, cranberries and orange juice and pulse until the dough comes together.
- Divide the dough in half and roll each half into a rectangle between two sheets of baking paper. Use a ruler to cut straight lines across the dough approximately 1 1/2 inches apart. Then, using a sharp knife make diagonal cuts along each row. Place the dough back into the fridge to firm up before attempting to remove it from the baking paper to bake or it will be too fragile. Once it's firmed up a bit pre-heat oven to 160C/350F. Line a baking tray with non stick baking paper and carefully transfer the pieces to the tray. Bake for 9 minutes or until just starting to go golden around the edges. Leave on the tray for a few minutes before transferring to a wire rack to cool completely.
- Mix the sugar and salt together in a bowl with just enough water to form a sandy mixture and add the pistachios. Stir to combine and bake at the same temperature as the cookies for about 10 minutes. Allow to cool, then break apart with your fingers and place in a bowl.
- When you're ready to serve, pile the cookies up on a serving plate, sprinkle over the marshmallows and pistachios. Warm the sauces up slightly in the microwave (just warm enough to pour) and drizzle over everything. Serve immediately.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
