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Peanut Butter Truffles

15 Jan

1 (1 lb.) package peanut-butter sandwich cookies

12 ounces cream cheese, softened

2 TBSP confectioner’s sugar

1 tsp vanilla

2 (1 lb.) packages chocolate candy coating, melted

 

Line a rimmed baking pan with parchment paper; set aside. In a food processor, process cookies until finely ground. Add cream cheese, sugar, and vanilla. process until combined. Roll mixture into 1 inch balls and place on prepared pan. Freeze 15 minutes. Using 2 forks, dip balls in melted chocolate. Place on baking sheet and let chocolate set.

 

Yield: 4 dozen

 

 

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White Chocolate Peanut Butter Squares

14 Jan

3/4 cup plus 1 TBSP butter

3 cups sugar

2/3 cup evaporated milk

1 (10 oz) package peanut butter chips

1 (7 oz) jar marshmallow creme

1 cup chopped pecans

1 TBSP vanilla

1-1/2 pounds white candy coating

1/2 cup semi-sweet chocolate chips

1 tsp shortening

Line a 13x9x2 inch pan with foil. Grease the foil with 1 TBSP butter; set aside. In a heavy saucepan, combine sugar, evaporated milk, and 3/4 cup butter. Bring to a boil over medium heat; cook and stir 5 minutes. Remove from heat; stir in peanut butter chips until melted. Add marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.

Remove from pan and cut into 1 inch squares. Place on waxed paper-lined baking sheets; refrigerate until firm. In microwave, melt candy coating; stir until smooth. Dip squares into the coating; place on baking sheets until set. In microwave melt chocolate chips and shortening; stir until smooth. Drizzle over squares. Store in air tight container.

Sticky Buns

13 Jan

1 (13-3/4 oz) package hot roll mix

1/2 cup butter

1 cup light brown sugar, packed

1/2 cup light corn syrup

1 cup Reese’s Peanut Butter Chips

2 TBSP butter

1/2 cups chopped pecans

1/2 cup Reese’s Peanut Butter Chips

1/2 cup light brown sugar, packed

1-1/2 TBSP grated orange zest

 

Prepare hot roll mix according to package directions. Cover; let rise a warm place until doubled in size. Melt 1/2 cup butter in a small saucepan over medium heat; stir in 1 cup brown sugar and corn syrup. Heat and stir until sugar dissolves. Pour into 2 greased 8 inch round pans. Sprinkle each pan with 1/2 cup peanut butter chips. Roll dough on floured surface to a 14 x 9 inch rectangle; brush dough with 2 TBSP melted butter. Combine pecans, 1/2 cup peanut butter chips, 1/2 cup brown sugar, orange zest, and cinnamon; sprinkle on dough. Roll up dough, starting with 14 inch side; seal edges. Cut into 16 slices; place in pans, cut side down. Cover; let rise in a warm place until doubled in size. bake 20 to 25 minutes or until golden brown. Invert immediately onto serving plate.

Makes 16

Sweet Chocolate Cake

13 Jan

Better than German Chocolate Cake.

 

1-4 ounce bar sweet baking chocolate

1/3 cup water

1/2 cup butter

1 cup sugar

1 tsp vanilla

3 egg yolks

1-1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2/3 cup buttermilk

3 egg whites, beaten stiff

 

Preheat oven to 350

Break chocolate bar into small pieces and add to water in a small saucepan. Stir over low heat until melted. Remove from heat; cool to room temperature. Cream butter, sugar, and vanilla in a large bowl. Add egg yolks, one at a time, beating well after each addition. Blend in chocolate. In a separate bowl combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 2 greased and floured 9 inch cake pans. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Invert onto cooling racks and cool completely. Fill and frost with Coconut-Pecan Frosting.

 

Coconut-Pecan Frosting:

2/3 cup evaporated milk

2/3 cup sugar

1/4 cup butter

1 egg, lightly beaten

1 cup coconut

1/2 cup chopped pecans

1/2 tsp vanilla

Combine milk, sugar, butter, and egg in a saucepan over medium heat. Cook stirring constantly until thick and bubbly, about 12 minutes. Add coconut, pecans, and vanilla. Stir until blended. Cool until thick enough to spread. Beat occasionally.

 

Chocolate Barvarian Cream Pie

13 Jan

1-9 inch graham cracker crust

1-3/4 cups milk

1 envelope unflavored gelatin

2/3 cup sugar

6 TBSP cocoa

1 TBSP light corn syrup

2 TBSP butter

3/4 tsp vanilla

1 cup heavy cream

Pour 1 cup milk into a saucepan; sprinkle gelatin on top. Let stand 5 minutes to soften gelatin. Combine sugar and cocoa; add to mixture in saucepan. Add corn syrup. Cook over medium heat; stirring constantly until mixture comes to a boil. Remove from heat. Add butter, and stir until melted. Blend in remaining 3/4 cup milk and vanilla. Pour into large bowl. Let cool to room temperature. Chill until almost set. Whip cream until stiff. Whip cooled mixture on medium speed until smooth. Blend half of whipped cream into chocolate mixture on low-speed just until smooth. Pour into pie shell. Chill until set. Top with whipped cream.

Fudge Frosting

11 Jan

1/2 cup butter

1/3 cup unsweet cocoa

1/3 cup milk

1 (16 oz) package powdered sugar

1 tsp vanilla

 

Stir together first 3 ingredients in a medium saucepan over medium heat. Cook, stirring constantly, 3 minutes or until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered and vanilla at medium high-speed until smooth.

Chocolate Frosting

11 Jan

1/2 cup butter

1/3 cup milk

1/4 cup unsweet cocoa

1 (16 oz) package powdered sugar

1 tsp vanilla

 

Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla, add 1 TBSP milk.

 

Makes 3 cups

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