We are all starting to get excited about Christmas and finding the perfect gift to show how much we care. How about a plate of sweets? Maybe on a pretty plate, in a fancy or whimsical box. Here are some of my favorites.
1/2 cup Graham cracker crumbs
3 Cups – Confectionary Sugar
1 Cup- Crunchy Peanut Butter
1 Cup- Melted Butter
Directions: Mix well the dry ingredients and then add melted butter. If mixture seems to wet add a little more graham cracker crumbs and confectionary sugar. Press mixture into a 9×13 (ungreased) pan and press down well.
For topping, melt 1 bag (12 oz) milk chocolate chips. Spread over the top of the mixture and let set in fridge for an hour. Cut into squares.
This next one has been requested several times in the last couple of weeks, so here it is.
1 package (2 cups) real choc chips (I like semisweet, but you can use any kind)
1/3 cup heavy whipping cream
6 tbsp unsalted butter (room temp, in small chunks)
Directions: Coating of your choice: finely chopped nuts, toasted or plain coconut, confectionary sugar, sprinkles, chocolate jimmies or my favorite, unsweetened cocoa powder
In a double boiler, heat the cream. When hot, but not boiling, stir in butter and chocolate chips. Once the chips are melted, remove from heat and pour into a bowl and cover. (I actually use a glass pie pan because it seems to get colder in the fridge, so the truffles set faster)
Refrigerate for a few hours until the mixture is firm enough to roll into balls. Place the coating of your choice on a large plate. Scoop truffle mixture, and roll into small balls. (a melon baller is about the right size, but if you find that the truffles stick inside it, use cooking spray between scoops, or heat it with hot water like you would with an ice cream scoop).
Drop the balls onto the plate with the coating and roll until covered. Keep truffles refrigerated. Jenn’s recipe says they can also be frozen for up to two months, but we’ve never kept them around long enough to find out how they taste after being frozen…
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well. My daughter and I really loved the raspberry flavoring in the dark chocolate as well as orange oil. Just a couple drops. Have fun!
20 small mini pretzels
20 chocolate covered caramel candies
(Rollos or carmel filled Kisses will work)
20 pecan halves
Directions: Preheat oven to 300 degrees F (150 degrees C). Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for four minutes. While the candy is warm, press a pecan half onto each candy-covered pretzel. Cool completely before storing in an airtight container
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!
