Mark bittman’s gift-worthy treat recipes | members only

One of the great human joys — any time of year — is sharing the food we make. It doesn’t matter how frequently you cook or how fancy it is when you do. Gathering at the table, nibbling from

a buffet, and gifting holiday candies or cookies are all generous ways to acknowledge that we care for and about one another. The three recipes here are right at home for any holiday

tradition — perfect for cookie swaps, potlucks and gift-giving. All you need is a festive container or some colored cellophane and a shiny bow. All keep well for at least a week. Let’s start

with Salted Chocolate Peanut Butter Bonbons, a 30-minute recipe that comes with several variations so you can adjust for people’s allergies or preferences. Next up is Peanut Brittle, with a

variation for Popcorn Brittle. These are among the simplest and most foolproof candies I know, and everyone loves ’em. Fig Bittmans round out the group. They’re a fantastic homemade spin on

the beloved cake-ish filled cookie that I always associate with winter comfort. Whatever you pick, the recipe will be easy to multiply if you’d like to start a new tradition. Please

consider these my special gift to you, in appreciation of your readership and our shared interest in healthy cooking. Happy holidays to you all! SALTED CHOCOLATE PEANUT BUTTER BONBONS Dark

chocolate and peanut butter make these Salted Chocolate Peanut Butter Bon Bons a decadent treat. Jim Henkens Makes: 36 balls Time: 30 minutes Based on one of my most popular recipes, now

with more variations. Imagine what would happen if you rolled a peanut butter cup into a ball — one that you don’t care much about being perfectly round. If you have a few extra minutes,

roll them in finely chopped peanuts or unsweetened shredded coconut (the finest stuff you can find) before freezing. INGREDIENTS * 2 tablespoons butter * 4 ounces dark chocolate * 1 cup

peanut butter * 1 cup powdered sugar, plus more as needed * Salt (the flaky kind is best here) DIRECTIONS 1. Put the butter in a medium microwave-safe bowl. Chop the chocolate, and add it to

the bowl. 2. Cover loosely and microwave the mixture on high heat, checking and stirring occasionally, until the butter and chocolate melt, a minute or two. Remove the bowl from the oven

and fold in 1 cup peanut butter with a soft spatula, stirring until it’s evenly incorporated. Add 1 cup powdered sugar and stir until the mixture is smooth. 3. Put a piece of wax or

parchment paper on a rimmed baking sheet. Use 2 teaspoons to drop 1-inch balls of dough onto the sheet. Sprinkle with a little salt. 4. Put the baking sheet in the freezer and freeze just

until the balls firm up a bit, 10 to 15 minutes. Serve right away or store in an airtight container for up to a couple days in the refrigerator or several weeks in the freezer. VARIATIONS If

you want to make SALTED CHOCOLATE ALMOND BUTTER BONBONS — a logical spin on the original recipe — use almond butter instead of peanut butter. For CHOCOLATE COCONUT BONBONS, omit the salt.

One quick extra step gets you a giant leap closer to a Mounds bar. Replace the peanut butter with unsweetened shredded coconut. Put it in a food processor with 1 tablespoon water and let the

machine run for 30 seconds or so. Stop and scrape down the sides. You’re looking for the texture of nut butter, so if you’re not there yet, repeat, adding water 1 teaspoon at a time until

you are. Then proceed with the recipe from Step 3, substituting the coconut paste for the peanut butter. To make CHOCOLATE CHERRY BONBONS — or any dried fruit — omit the salt and peanut

butter. Bring 1 cup water to a boil in a small saucepan and add 1 cup dried sweet or tart cherries. Remove from the heat, cover and steep until the fruit is fully tender, 10 to 15 minutes.

Drain well, reserving the liquid. Use a food processor to puree the cherries into a paste, following the directions in the preceding variation. Use the reserved soaking liquid to reach the

desired consistency. Proceed from Step 3.