~*~Mexican Hot Chocolate Balls~*~

1c.butter,softened
1 ¼ c. powdered sugar
½ c.unsweetened cocoa powder
1tsp.vanilla
2c. flour
1tsp.ground cinnamon
1c.toasted pecans,finely chopped

350°oven.Beat butter in large mixing bowl with an electric mixer on medium to high speed for 30 seconds.Beat in ½ c. of powdered sugar, ¼ c. cocoa powder & vanilla until combined.Beat in flour with mixer.Stir in ½ tsp. cinnamon & the nuts.

Shape dough into 1inch balls.Place balls 2inch. Apart on ungreased cookie sheet.Bake for 18 to 20 min.or until bottoms are lightly browned.Cool to wire rack.

Combine remaining ¾ c. powdered sugar & remaining ¼ c.unsweetened cocoa powder & ½ tsp. cinnamon in a small bowl.Roll cooled cookies in the sugar mixture.Makes about 48.

~~Oreo Truffles~~

1 large package Oreos (NOT double stuff)
1 (8-oz.) cream cheese
White or chocolate almond bark

Crush Oreos in food processor until fine (can be done in a
blender also). Combine room temperature cream cheese in Oreo crumbs.
Ross into small balls and place in refrigerator for 2 hours or until
firm. Dip in melted white or chocolate almond bark.
Makes 5 dozen.

~*~Chunky Peanut Brittle~*~This is so good!

1 ½ t. plus 1 ½ c. butter (no substitutes), divided
2 c. peanut butter chips, divided
1 ¾ c. sugar
3 T. light corn syrup
3 T. water
1 ½ c. salted peanuts, coarsely chopped
½ c. semisweet chocolate chips

Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with 1 ½ t. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan. Sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2 ½ lb.

~*~Cookie Dough Truffles~*~My dd's favorite!

1 C. soft butter
1-1/2 C. brown sugar, packed
2 tsp vanilla extract
1/2 tsp salt
2 C. all-purpose flour
1 T water
6 oz pkg. mini chocolate chips.

Cream butter and sugar together. Add remaining ingredients and mix well by hand. Roll into bite size balls. Freeze until firm, about 30 minutes. Store in a plastic ziploc bag in the freezer. Makes 4 dozen.

Let stand at room temperature 5 minutes before eating.

**I dip them in Chocolate**1c.choc. chip melted with 1Tbsp shortening.Also dizzled white melted choc. On top :-)

You dont bake the cookie dough truffles?

Thank you for the recipes...they sound very good.

I don't have many ideas...
But I do know that marshmellows (big ones) dipped in white almond bark and rolled in sprinkles are really good and the kids like them. You could even make them look like snow men heads. Use a little bit of candy corn for the nose...the orange part

Another super easy is to melt a pkg of choc chips or a pkg of choc almond bark and stir in a pkg of salted peanuts. Drop on wax paper by spoonful. Let cool...eat...yummy

patti

Here's another good one.
Raisin Cashew Drops:
2 cups (12 oz.) semi sweet choc. chips
1 can (14 oz.) sweetened condensed milk
1 tlbs. light corn syrup
1 tsp. vanilla extract
2 cups coarsely chopped cashews
2 cups raisins
In a heavy saucepan over low heat, melt ch. chips with milk and corn syrup for 10 -12 min., stirring occasionally. Remove from the heat, stir in vanilla until blended. Stir in cashews and raisins.
Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in the refrigerator.
Yield 2 1/2 pounds.

MMM MMM good

No Patti,You don't cook the Cookie Dough Truffles.Their are no eggs in them.they really do taste like cookie dough!

I make these every xmas and have for years. Easy, easy and make about 7 dozen.

Triple Chocolate Peanut Clusters

2 lb's almond bark (or white chocolate)
1 12 oz. semi sweet chocolate chips
1 12 oz. milk chocolate chips
1 24 oz. jar unsalted dry roasted peanuts

Melt choclates in electric skillet on lowest setting or in double boiler. Stir in peanuts and drop by spoonsfull on waxed paper. Let cool completely. Get ready for rave reviews

I call these "S&S TREATS" (sweet 'n salty)
*****************************************
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 10.5oz. bag Fritos (or pretzels)
10 Hershey bars 1.55oz. size
Grease a 9x13 baking pan and pour the Fritos (or pretzels) into the bottom of the pan.
Boil the corn syrup and sugar over medium heat. After they come to a boil, stir in the peanut butter. Pour the hot mixture evenly over the pretzels or
Fritos.

Layer the Hershey bars** on top of the hot mixture and spread chocolate as it melts. Cool and cut in squares or break up.
(I find that if I put the pan in the fridge to harden the chocolate and cool the mixture, it cuts better and sets the chocolate.) This is really good... my family & friends love it.

**NOTE: Sometimes I place the choc bars on a plate & nuke 3-5 seconds, to soften them for faster spreading.

Heath Bar Candy Recipe-Close Clone Recipe
1/2 lb Butter
1 cup Sugar
1/2 cup Nuts, finely chopped
1/3 cup Chocolate chips

Combine first 3 ingredients and boil, stirring constantly until it
thickens and looks like a brown paper bag. Pour on greased cookie
sheet. Sprinkle the chocolate chips on top. Let melt and spread
smooth over the mixture.

Let cool and harden. Break into pieces.

I don't post much...more of a lurker. But I had to share a new favorite 'candy' recipe I just recently made. And it is going into my cookie and candy tins this year for Christmas gifts. They mail and travel very well too.

It is Chocolate Covered Peanut Butter Balls.

Chocolate Peanut Butter Balls

Ingredients:

2 cups peanut butter (chunky or smooth) -(I use a cup of each)
1/2 cup butter softened
3 cups icing sugar
1 tsp vanilla
3 cups crispy rice cereal (I use rice Kripies)

Directions:

Mix peanut butter, butter vanilla and icing sugar, add cereal mixing well until well combined.

Form dough into 1ÂÂ balls and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.

In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know itÂfs weird but thatÂfs what you do!!) with 3 cups of chocolate chips.

Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.

Makes between 80 and 100 peanut butter balls. Depending on how big you make them.

WOW, What great sounding and looking recipes...I just gained 5 pounds reading the posts!

I am guessing T&T means take and trade?

How about the rollo pretzels?

I got the recipe from Flamey

These are really good, and really easy. Make twice as many as you think you need because it's "one for me, one for them!"

Small pretzel rings
Rolo candies (little caramels)
Pecan halves

Preheat oven to 325. Spray a baking sheet with Pam (non-stick spray). Put pretzel rings on sheet. Unwrap Rolos and put a Rolo in each pretzel ring. Bake 4 minutes. Take out of oven and smish a pecan half onto each Rolo. Cool on sheet and remove when completely cool (I stick the sheet into the fridge).

This is easy - and just adding a few to a cookie plate is really cute:

White chocolate covered oreos (available now at Holiday time)
1 tube black icing (NOT GEL)
1 tube orange icing (NOT GEL)
1 tube of another color icing, red, blue, green -whatever, just not a GEL icing.
Plain M&M's

Onto the flat top of the oreo, pipe on black dots for eye's and mouth. Pipe on an orange nose.

On the side use a small dot of icing to "glue" on M&M's, one on each side, as "ear muffs"

Use the colored icing to go across the top to connect the "ear muffs"

Let the icing dry - and you have an easy cute snowman head!!

You can make your own icing, but black is hard to get really dark, unless you use Wilton cake color. I sometimes buy just the black in the little tube - and make the other colors.

Salty-Sweet Butterscotch Cookies

Makes: about 48 cookies
Prep: 35 min.
Bake: 8 min. per batch

Ingredients

* 1/2 cup butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs
* 2 teaspoons vanilla
* 2 cups white whole wheat flour or all-purpose flour
* 3/4 cup coarsely chopped salted dry roasted cashews
* 2/3 cup butterscotch-flavor pieces

Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.

3. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Oklamoni, T&T= tried and true.

Great recipes, everyone!

Turtles

2 1/4 cups brown sugar
1 cup margarine
1 cup light corn syrup
1/8 tsp. salt
1 can sweetened condensed milk
1 tsp vanilla
1 1/2# pecans
1 cup semi-sweet chocolate chips
1 cup milk chocolate chocolate chips
2 TB shortening

Combine the first 4 ingredients. Cook over medium heat until sugar is dissolved. Add milk and mix well. Cook until 248 degrees. Remove from heat and stir in vanilla. Fold in pecans. Drop by TB on lightly greased cookie sheet--Chill. Melt chips and shortening--drizzle over turtles.

Rocky Road

12 oz semi-sweet chocolate chips
1 can sweetened condensed milk
2 tablespoons margarine or butter
2 cups walnut pieces
10.5 oz package mini marshmallows

Heat chocolate chips, sweetened condensed milk and margarine or butter in a saucepan slowly until melted. In a large bowl, mix nuts and marshmallows. Pour chocolate mixture into nut mixture. Mix well. Spread into lightly buttered 13x9 inch pan. Chill for two hours.

Foolproof Fudge

18 oz semi-sweet chocolate chips
1 can sweetened condensed milk
dash of salt
1.5 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk.
Remove from heat. Stir in remaining ingredients. Spread evenly into lightly buttered 8 inch
square pan. Chill two hours (or until firm).

I found lots of great-sounding new ones on this site:

http://www.northpole.com/Kitchen/Cookbook/

These all sound great.Thanks! Anymore???

OMG...my mouth is just watering reading thru these recipes...gotta copy and paste ALL OF THESE!! Thanks ladies!!

I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good.

PECAN CARAMEL BROWNIE CUPS

18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!)
Mini-fluted foil or paper baking cup liners
½ C butter (1 stick)
3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*)
1 C sugar
1 tsp. vanilla
2 large eggs
½ C flour
¼ tsp. salt
Pecan halves
1 bar (1.55 oz.) milk chocolate (optional)

1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.)

2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.)

3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter.

4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months.

Makes 36 Â 44 mini brownie cups.

You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look.

~~Twix Bars~~

this is very good! almost better than the real thing.

35 unwrapped kraft caramels
1/4 cup water
1 box Lorna Doone shortbread cookies (40)
2 bags milk-chocolate chips 12oz ea.

1. combine caramels with water in small pan, melt over low heat.

2. place the cookies side by side on ungreased cookie sheet.

3. spoon a dab of caramel onto each cookie, then place all the cookies in the refrigerator until the caramel firms up.

4. in the meantime, melt chocolate chips in double boiler or microwave heating 1 min on high, stir, then 1 more min.

5. remove the cookies from frig. resting each cookie on a fork, dip into chocolate. tap the fork on side to knock away excess chocolate. place on wax paper and cool at room temp. this will take several hours but the bars will set the best this way. putting in the refrigerator for 30 min will speed up the process.

~~KIT KAT BARS~~
(very rich, can cut into small pieces)

Ritz crackers (I used 3 sleeves)

1 1/2 c. graham crackers, crushed

3/4 c. brown sugar, packed

1 c. white sugar

3/4 c. butter (must be real)

1/3 c. milk

1 c. butterscotch chips

1 c. semisweet chocolate chips

3/4 c. peanut butter

Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.

Spray a 9x13? pan with butter flavored cooking spray. Put a layer of crackers (I used one sleeve) in bottom of pan and pout 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of cracker.

In microwave melt butterscotch chips, chocolate chips and peanut butter together I stirred every 1 (one) minute til nice and smooth. When melted, spread evenly over the top.

After it has cooled a bit, score the bars. Then let cool completely. I put in the refrigerator. After set up, cut into bars and store in an airtight container. I store in the refrigerator.

~*~Peanut Butter Balls~*~ ( Great )

2c. powdered sugar
2 TBSP. butter or marg.(room temp)
1 TBSP. Milk
2 tsp. granulated sugar
½ tsp.vanilla extract
½ c. creamy peanut butter
1c.(6oz) semi sweet chocolate chips
1TBSP. solid veg. shortening

In a medium size bowl,mix powdered sugar,butter,milk,suar & vanilla with hand mixer until blended.Mix in peanut butter.Line a cookie sheet pan with wax paper.Roll heaping tsp. of filling into balls (3/4 inch)
Refrigerate at least 2 hours.Melt choc. & shortening in a small sauce pan.Scrape into a small bowl.Spear peanut butter balls one at a time with a toothpick & dip into melted choc. Lift out & let excess choc. Drip off.Return to lined pan. Refrigerate 10 to 15 min. to firm.Remove balls from waxed paped.Keep covered in Refrigerator.

~*~ONE-BITE PECAN PIES~*~

4 oz cream cheese, softened
1/2 cup butter, softened
1 cup flour
1 egg
3/4 cup brown sugar
1 tsp vanilla
3/4 cups finely chopped pecans
3 oz semi sweet chocolate chips, melted

Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled. Preheat oven to 375°F. Divide dough into 24 balls. Place 1 ball in each of 24 greased or sprayed miniature muffin pan cups; press onto bottoms and up sides of cups to form shells.
Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full. Bake 25 to 30 min. or until lightly browned. Let stand 5 min. remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.

I used to be a cookie baking sonofagun. In 1987, Mother's Earth News had a cookie making contest. I have made several of the winning cookies, and they were wonderful and always have people ask for the recipes. The Meltaways, I added a cup of chopped pecans and named them Pecan Meltaways...they are my favorite of all cookies...another take on Sand Tarts and much better.

The Chocolate Mocha Cookies are delicious too, as are the Cherry Walnut bars.

Here is a link that might be useful: Cookie contest