ArtQuench Presents Julia Mullaney’s Holiday Recipes

Julia Mullaney

Once again we are spoiled with Julia’s December tasty treats.


The holidays are a time to enjoy friends, family, and, of course, dessert! This toffee bars recipe has been a holiday staple in my family for decades, so I’m very happy to share it with you. As for the peppermint bark, it’s a quick, three-ingredient recipe that’s perfect to whip up for any holiday party.



Toffee Bars

2 1/2 c flour

2/3 c light brown sugar

3/4 c (1 1/2 sticks) butter, softened

1 egg, slightly beaten

12 oz. semi-sweet chocolate chips

1 c coarsely chopped walnuts

1 can sweetened condensed milk

1 3/4 c toffee bits


Preheat oven to 350. Grease a 13×9 inch baking pan. In a large bowl, mix together flour and brown sugar. Cut in butter until the mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 c chocolate chips and the nuts. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture onto bottom of pan to form a crust. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 c toffee bits. Sprinkle reserved crumb mixture and remaining chocolate chips over top. Bake 25 minutes. Sprinkle with remaining 3/4 c toffee bits. Let cool for one hour, then cut and serve.


Peppermint bark:

10 oz. milk or dark chocolate

10 oz. white chocolate

4 candy canes


Lay tin foil along the bottom of a 9×9-inch pan and spray with cooking spray. Then, melt the milk or dark chocolate in 50-second intervals until fully melted. Evenly spread the chocolate in the pan, then freeze for 20 minutes. Melt the white chocolate, then let cool for 10-15 minutes (stirring occasionally). Crush candy canes with a meat cleaver or rolling pin. Pour white chocolate over top of milk or dark chocolate, then sprinkle candy cane pieces over top. Freeze for one hour, then break apart and serve.

Look for more recipes here from Julia in January!

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