Balls
Babe Ruth Bars
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
In a large saucepan over medium heat, combine
the peanut butter, corn syrup, brown sugar and
white sugar. Cook stirring occasionally until
smooth. Remove from heat and quickly mix in the
cornflakes, chocolate chips and peanuts until
evenly coated.
Press the entire mixture gently into a buttered
9×13 inch baking dish. Allow to cool completely
before cutting into bars.
Caramel Apples w/ Chocolate
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Makes 8 apples
Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool. Heat
chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners
Rum Balls
1 3/4 cups vanilla wafer cookie crumbs
1 cup ground pecans
1 cup confectioners sugar
1/4 cup cocoa 3 tablespoons light corn syrup
1/4 cup light rum 1/3 cup confectioners’ sugar (for dipping)
Makes About 2 1/2 Dozen
Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into
one inch balls. Roll balls in remaining confectioners sugar to coat.
White Chocolate Pretzels
1 pkg. long pretzel rods
1 pkg. almond bark, or vanilla candy coating
Decorations, such as red and green sprinkles, holiday M&Ms or crushed
up candy canes
Place the candy coating in a microwave-safe bowl. Make sure you do
not get any water in the bowl. Any water at all will cause the candy
coating not to melt properly and separate.
Microwave the candy coating for 1 min., then stir and microwave an
additional min., until it is completely melted and smooth.
Stick a pretzel rod into the chocolate, and with a spoon, cover about
3/4 of the pretzel with chocolate. Let the excess drip back into the
bowl.
Sprinkle the chocolate with either red and green colored sprinkles,
crushed up peppermints, or stick red and green M&Ms to the
chocolate.
Place the decorated pretzel on a piece of waxed paper or aluminum
foil, and let it dry completely, about 1 hr. Gently pull the pretzels
off the paper.
Pretzel Bouquet
Lay about 10 White Chocolate Pretzels on a sheet of red or green
tissue paper.
Wrap the pretzels up like a bouquet of roses would be wrapped, and
tie red, green and white curling ribbon around the middle to secure.
With scissors, curl the ribbon, then tie on a small gift card.
Mini Chocolate Chip Cheesecake Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until
smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.
Peanut Butter Bon Bons
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt
chips and paraffin in double boiler. Dip balls into chocolate mixture.
Coconut Fudge Balls
2/3 c. evaporated milk
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut
Mix chocolate bits and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut
and roll balls in the coconut.
Fudge Rum Balls
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners’ sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
Preheat oven to 375 F. Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
Crumble cake into large bowl. Stir with fork until crumbs are fine
and uniform in size. Add 1 cup nuts, rum extract, confectioners sugar
and cocoa. Stir until well blended.
Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes
6 dozen. Tip: Substitute real rum for rum extract.
Cappuccino Bon-Bons
1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.
Chocolate Filled Bon Bons
1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves
Cream shortening, sugars, vanilla and egg in large bowl at medium
speed of mixer. Combine flour, baking soda, and salt. Stir into
creamed mixture. Press 2 level measuring teaspoonfuls dough around
each kiss, covering kiss completely. Gently place pecan half on top of
each. Bake on ungreased baking sheet for 6-7 minutes (cookies will
not brown, do not over bake). Gently press pecans into hot cookies.
Cool on baking sheet for 1 minute, then remove to cooling racks.
Chocolate Brittle
1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
In a saucepan cook butter and sugar, boiling 5 minutes. Stir in
almonds and cook 10-20 minutes or until nuts begin to pop and turn
brown. Pour into a shallow pan and let cool. Melt chocolate and pour
over mixture in pan. Sprinkle w/ finely chopped walnuts. After mixture
hardens, turn over and sprinkle bottom w/ walnuts. Break Candy into
pieces.
1 prepared 9-inch pie shell, baked
Carob Candy Balls
1/2 c Carob powder
1/2 c Honey
1/2 c Peanut butter
1/2 c Sesame seeds
1/4 c Wheat germ
1/4 c Dry milk powder
1 c Honey graham cracker crumbs
Blend together carob powder, honey, peanut butter, sesame seeds,
wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in
graham cracker crumbs. Refrigerate 1 hour before serving. This candy
is low in salt, high in potassium. Makes 24 candy balls
Chocolate Balls
2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
Melt margarine in large container. Stir in graham cracker crumbs,
pecans, coconut, powdered sugar and vanilla; add peanut butter and
mix well. Roll into walnut size balls and lay out on waxed paper. Melt
chocolate and paraffin together over hot water. Using 2 teaspoons (or
any method you prefer) dip each ball into mixture returning to waxed
paper. The balls will cool quickly. Yield 6 dozen.
Chocolate Bourbon Balls
1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.
Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.
Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips
and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%)
until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or
twice. Stir until smooth. Drizzle chocolate over candies. (Reheat
chocolate as needed.) Chill.
Chocolate Cream Hazelnut Balls
1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla
Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.
Chocolate Mint Dessert Balls
9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers
In large bowl, mix together ingredients except pecans until smooth.
cover and chill 1 hour. Divide mixture into 1 part per ball, and form
into balls. Roll balls in pecans. Serve with chocolate cookie wafers.
Store in refrigerator.
Chocolate Pecan Rum Balls
1 lb Pecans, shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey
Powdered sugar
Combine all ingredients, except powdered sugar, in a large bowl. Mix
well. Chill for 20 minutes. Shape by spoonful into round balls. Store in
a tightly covered, airtight container. Just before serving or giving, roll
in powdered sugar. Makes 100 balls.
Chocolate Walnut Rum Balls
1 c Walnuts, ground or finely chopped
2 c Grated “German’s sweet” or bittersweet chocolate
1 1/2 c Sifted confectioner’s sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat.
Dietetic Cream Cheese Balls
1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
Milkcote or whitecoat chocolate
Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about 25 balls.
Double Chocolate Cherry Bourbon Balls
1 6oz.pkg. chocolate chips
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries
Granulated sugar
Melt chocolate in top of double boiler. Remove from heat, add corn
syrup and bourbon. In large bowl mix wafer crumbs, nuts,
confectioners sugar and cherries. Add chocolate mixture. Stir until
blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in granulated
sugar.
Swedish Balls
1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked
Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Makes 5 dozen.
Sweet ‘n’ Peanutty Chocolate Balls
3 c Powdered sugar, sifted
1 1/2 c Graham cracker crumbs
1 c Pecans finely chopped
3/4 c Butter
3/4 c Peanut butter
1 1/2 c Semisweet chocolate chips
4 tb Butter
1 tb Milk
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving. Makes 60
balls
Walnut Chocolate Rum Balls
1 c Walnuts, ground or finely chopped
2 c Grated “German’s sweet” or bittersweet chocolate
1 1/2 c Sifted confectioner’s sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff
dough. Form into small balls and roll in cocoa to coat. This recipe is not
only simple, it’s flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well), nuts (almonds or
pecans, for instance) and coatings (ground nuts, finely grated coconut,
etc.) and always comes out tasting great. Adding small chunks of nut
for texture is also effective.