Thursday, March 18, 2010
Posted by Grandma Jeanne on January 26, 2009
1 pound white chocolate
1 small bag mini pretzels
Melt chocolate in double boiler.
Put a handful of pretzels in chocolate.
Stir to coat.
Using a large-tong meat fork, remove and place on foil-lined cookie sheet.
Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes).
Store in airtight container.
Posted by Grandma Jeanne on December 31, 2008
1 cup peanut butter chips
3/4 cup butter
1/2 cup cocoa
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla
Coatings:
Crushed graham cracker crumbs, confectioners sugar, or crushed nuts
In a heavy saucepan, over low heat, melt chips with butter.
Stir in cocoa until smooth.
Add condensed milk and vanilla.
Cook and stir until thickened and well blended, about 4 minutes.
Remove from heat.
Chill until firm enough to handle.
Shape into 1 inch balls.
Roll in desired coating.
Chill until firm.
Store, covered in refrigerator
Makes about 3 dozen truffles
Posted by Grandma Jeanne on December 15, 2008
2 cups of sugar
1 cup of milk
Pinch of salt
2 tablespoons of butter
1 teaspoon of vanilla
3/4 cup of crunchy peanut butter or smooth peanut butter
Boil sugar, milk, and salt for 10 minutes. Add butter.
Continue boiling until mixture forms a soft ball in cold water.
Remove from heat.
Add vanilla and peanut butter.
Beat until mixture starts to set.
Pour quickly into buttered pan.
Once it starts to set, it hardens fast.
Posted by Grandma Jeanne on December 14, 2008
1/2 cup butter
2 cups powdered sugar
3 cups shredded coconut
2 squares (1 ounce each) unsweetened chocolate
In top of double boiler melt butter. Remove from heat.
Add sugar and coconut; mix well.
Shape rounded teaspoonfuls of coconut mixture into balls.
Make a depression in the center of each ball and place on a platter or cookie sheet. Set aside.
Melt chocolate in the top of clean double boiler.
Fill centers of coconut balls with melted chocolate and chill until firm.
Posted by Grandma Jeanne on
1/2 cup butter or margarine
2 cups powdered sugar
3 cups shredded coconut
2 squares (1 ounce each) unsweetened chocolate
In top of double boiler melt margarine. Remove from heat.
Add sugar and coconut; mix well.
Shape rounded teaspoonfuls of coconut mixture into balls.
Make a depression in the center of each ball and place on a platter or cookie sheet. Set aside.
Melt chocolate in the top of clean double boiler.
Fill centers of coconut balls with melted chocolate and chill until firm.
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