Happy Holidays from Equal Exchange

We hope this holiday season is filled with warmth and joy for you and your community. In honor of the tradition of sharing food and celebrating with friends and family, we’re sharing a few of our own tried-and-true holiday recipes, submitted by Equal Exchangers around the country. From old family traditions to inventive new favorites, we hope you enjoy this collection of our personal holiday dishes!

Slice of Pecan Pie
Chocolate Caramel Pecan Pie by LeeAnn Harrington, Photo by Gary Goodman

Chocolate Caramel Pecan Pie

Submitted by LeeAnn Harrington

8 – 10 servings

Pie dough for one 9” deep dish pie
½ cup Equal Exchange Bittersweet Chocolate Chips
6 tablespoons unsalted butter
5 eggs
3/4 cup packed dark brown sugar
2 teaspoons vanilla extract
2 Tablespoons Lyle’s Golden Syrup
½ cup Dark Kayro Syrup
½ – 1 cup chopped pecans
1 bar Equal Exchange Dark Chocolate Caramel Crunch with Sea Salt
¼ – ½ cup pecan halves


Heat the oven to 350 degrees Fahrenheit.
Prepare pie dough either from scratch (see recipe below) or use a store bought ready to cook pie dough.

Note – if using a store bought pie dough, be sure to place the two into the dish so as to make one full dough that will cover the pie dish, otherwise the crust could be too thin.

Once the dough is placed in the pie dish, using a fork, prick small holes along the bottom part of the pie dough. Place in the heated oven for about 20 minutes or until just turning slightly brown. Take out of the oven and set aside to cool.

In a saucepan over low heat, or in a double boiler, melt the butter and chocolate chips. Set aside.

In a large mixing bowl whisk together eggs and brown sugar until fully incorporated. Add vanilla, Lyle’s Golden Syrup and Dark Kayro Syrup to fully blended. Stir in chopped pecans and melted chocolate chips and butter mixture. Set aside.

Remove the chocolate bar from the package, reserving 5 – 7 pieces for topping the pie. Chop the remaining chocolate bar into small pieces and place in the bottom of the baked pie crust. Pour the egg, sugar and chocolate mixture over to fill the pie dish.

Using the ¼ cup pecan halves, place them in a decorative manner around the edge of the pie dish, with 3 – 5 in the center. Place the reserved 5 – 7 pieces of chocolate around the pecan halves in the center of the pie.

Place in the oven on the middle rack and bake for 25 – 30 minutes. Check the pie after this amount of time, and place foil around the edges to protect the crust from turning too brown. Continue to cook for another 20 minutes or until done. Check for doneness by gently and carefully shaking the oven rack to see if the pie mixture giggles. If it still giggles, then it is not done yet.

Once the pie is done, remove from the oven and place on a cooling rack to rest for 20 – 30 minutes before cutting into serving pieces.

Dark Chocolate Merlot Cookies

Submitted by Jenica Caudill, Sales Representative.

“The joy of sneaking brownie batter and chocolate chip cookie dough while baking these are combined here. Also, you have an excuse to drink wine while baking (if you needed one). Not to mention their rich, dark, color makes them immediately awe worthy at parties!”

1-1/2 cups all-purpose flour
3/4 cups Equl Exchange Baking Cocoa
1 teaspoon Kosher salt
1 teaspoon baking soda
1 stick Unsalted Butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 large egg
3/4 teaspoon vanilla extract
1/2 cup Merlot
10 ounces Equal Exchange Bittersweet Chocolate Chips

Combine, the flour, cocoa, salt and baking soda in a medium bowl and set aside.

In a large bowl, cream the sugars and butter until light and fluffy. Add the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients from the medium bowl. Mix well as you go. Lastly, fold in the chocolate chips. Place rounded tablespoons of dough onto a prepared baking pan, leaving two inches or so in between.

Bake in a preheated 375 degree oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack.

Bake for 8-10 minutes in a 375 degree oven. Let cool slightly, then tranfser to a wire rack.

Adapted from Simply Scratch.


Latkes for Chanukah

Sevi Alvarez enjoying a plate of Susan’s latkes

Submitted by Susan Sklar

I keep my latkes simple and always serve them hot. Here are some tips:

  • Fry them in peanut oil
  • Use russet potatoes
  • Prepare potatoes and onions in a food processor that has a shredding blade
  • Squeeze all excess water out of the mixture before frying
  • Keep oil at a good temperature so that latkes don’t cook too fast and end up raw on the inside. If the oil isn’t hot enough, they will be too oily.


​4 potatoes, peeled and quartered
1 white or yellow onion quartered
2 eggs quicklywhisked
2 tsp salt
1 tsp baking powder
2 tbs flour (or cornstarch for gluten free)​. ​
peanut oil for frying


Peel and cut potatoes and onions in small enough chunks to place in Cuisinart or other food processor. Use the shredder blade. Mix with all other ingredients. Squeeze out extra moisture from mixture with a paper towel or cheesecloth. ​Heat oil ​until a few sh​r​eds of potatoes sizzle when you throw them in. ​Watch carefully to keep them from burning, about 5-6 minutes on each side. Keep monitoring the temperature of the burner so that the latkes don’t cook too quickly. When they’re cooked, let them drain on paper towels on a plate to remove the excess oil. ​

Serve with applesauce, sour cream, yogurt, etc.

About The Author

Gary Goodman

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