Peanut Butter Ball Time!!!!!!!!!!!!!!!

:
2 sticks (1/2 lb.) real butter
2 lbs. powdered confectioner's sugar
2 cups creamy peanut butter
1 large package chocolate candy-making chocolate

you will also need - waxed or parchment paper, toothpicks.

Melt butter and stir in powdered sugar and peanut butter -- mix to a dough-like consistency. Form this mixture into balls, rolling in your hands until firmly formed and smooth. Place in the refrigerator for at least 15 minutes to harden.

When balls are firm, melt candy-making chocolate per instructions on the package (the microwave method is easiest and works great). Use a toothpick to dip each ball 3/4 of the way into the melted chocolate and place on waxed paper or parchment to cool. For 'buck-eyes,' leave the undipped spot bare to reveal the peanut butter and sugar center. I prefer to cover this spot by spooning more chocolate over it as it is drying. (note - if you dip the entire ball into the chocolate, it is hard to get out without falling off the toothpick). Allow balls to cool. Store in a sealed container between layers of waxed paper. Recipes makes approx. 3 doz. balls.

Chocolate Candy...in the crockpot

Crockpot Chocolate Candy
2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German’s sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark

1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

If you can’t find almond bark, substitute white chocolate chips. 
(Ours made more than that, more like 75 –80 pieces.  I think it depends on how much you put in the liner.)

Candy Corn Bark

24 oz. vanilla candy coating, broken into chunks

2 c. pretzel sticks, broken

2 1/2 c. candy corn

Spray 15x10x1-inch pan with spray. Line with wax paper.

In a large  bowl, microwave candy coating on high 1 minute, 15 seconds, stir. Continue heating and stirring in 15-second intervals until melted and smooth. Stir in pretzels and 2 cups of the candy corn. Spread mixture evenly in pan. Sprinkle remaining 1/2 cup candy corn evenly over top; press in lightly.

Let stand 1 hour or until completely cooled and set. Break into  2- to 3-inch pieces. Store covered at room temperature.

It would go great with this.

Bird Nests

My husband actually snapped a photo of these at the last Boy Scout meeting.  I think they are adorable and so easy and fun for kids.

These No Bake Birds Nest Cookies are super easy and fun to make with your children!

Ingredients Needed:

• 1 package chocolate chips
• 1/4 c. peanut butter
• 1 can crunchy Chinese noodles
• 1 bag of Robin's Eggs (malted candies)

1. Melt chocolate chips and peanut butter together in the microwave. Be careful not to overheat. The best way to do that is to stir it every minute until it is smooth.
   
2. Mix in the noodles and spoon into little "nests" onto wax paper.
   
3. Press two or three robin's eggs into the center of the cookie. The Cadbury Mini-Eggs work really well, but you can substitute with jelly beans, yogurt covered raisins, Jordan almonds, etc.
   
4. Refrigerate until hard.

**For a bit more variation you can substitute butterscotch or cinnamon chips instead of chocolate chips!

Turtles

1 bag caramels

1 stick butter

3 cups pecans, chopped

1 large Hershey bar (the big ones not the normal candy bar size)

1/4 stick paraffin

Melt butter, add caramels and melt. Stir in pecans. Drop by teaspoon on waxed paper. Cool. Melt Hershey bar and parraffin on top of stove or in microwave. Dip candy into chocolate. Cool.

These are great made ahead of time and then frozen. I hope you enjoy!

Is it time yet????????????

I haven't seen them in the stores yet, but I know I will soon and I can't resist.  These are my favorite!

Jean's Peanut Butter Fudge

My mother in law's wonderful fudge recipe.

1 1/2 c. sugar
pinch of salt
1/4 cup light corn syrup
1/2 cup milk
2 T. butter
1 t. vanilla
1/2 c. peanut butter


Combine first four ingredients and cook to soft ball stage (240 degrees). Remove from heat and add remaining ingredients.  Stir in peanut butter until melted. Beat 2 minutes. Pour on platter covered with wax paper. Cool. Cut into squares.

Pretzel Treats

Pretzel snaps
Hershey Kisses
M&Ms
1. Place the pretzel squares on a baking sheet, and top each one with a Hershey Kiss.
2. Cook for 3 minutes in a 200 degree oven.
3. Press an M&M into the center of each Hershey Kiss. Refrigerate for approximately 15-20 minutes or until cool.

I use holiday colored M&M's and hugs too.  You can also use Rolos instead of M&Ms.

Fudge

I haven't tried this recipe yet, but I am adding it to the blog so I will be able to find it when I am ready.

1 12 oz package semi-sweet chocolate chips

1 10 oz package peanut butter chips

1 can sweetened condensed milk

Melt peanut butter chips with a little less than half the can of sweetened condensed milk over medium low heat.  Once smooth pour into a 9X9 inch glass dish lined with wax paper.  Spread with a spatula until evenly spread over dish.  Next, melt chocolate chips and the remainder of the sweetened condensed milk.  Pour over the peanut butter mixture and spread evenly.  Allow it to cool completely and then cut into squares.  I then put the dish in the fridge and break apart after a few hours.  YUMMY!!

Chocolate Covered Coconut Balls

These tastes like a Mounds candy bar.  I must be in the spirit of Christmas because this is another one I usually only make around the holidays.

14 oz. coconut
1 can Eagle Brand milk
1 t. vanilla
1 stick melted butter or margarine
1 box 10X sugar
Chocolate for dipping.


Mix well and form into balls. Put in fridge to harden slightly.  Cover with melted chocolate.