Archive for the ‘Candy & Fudge’ Category

Chocolate Peanut Butter Eggs

Tuesday, March 24th, 2009

1 pound confectioner’s sugar

1 cup creamy peanut butter

¼ cup butter

1 tablespoon milk

8 ounces semi sweet chocolate

1 tablespoon Crisco shortening

In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk until blended. Shape mixture into small egg shapes. Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Lower Fat Variation: Use 1 cup of low-fat peanut butter and use 2 tablespoons of milk.

Posted in Candy & Fudge, Easter Recipes, Holiday | No Comments »

Chocolate Peanut Butter Balls

Wednesday, December 10th, 2008

1 cup peanut butter

1 (7-ounce) jar marshmallow crème

1 1/2 cups crisp rice cereal

1 1/2 cups semi-sweet chocolate chips

4 tablespoons Crisco shortening

 In a large bowl, combine peanut butter and marshmallow crème; add cereal and stir until well coated.  In a small microwave safe bowl, combine the chocolate chips and shortening.  Microwave uncovered at 50% power for 2-3 minutes, or until chips are melted.  Roll cereal mixture into 1-inch balls and dip in chocolate.  Place on cookie sheet lined with waxed paper.  Refrigerate until set.

Makes about 25-30 balls

 

Posted in Candy & Fudge | No Comments »

Microwave Fudge

Wednesday, December 10th, 2008

1 ½ sticks butter

3 cups sugar

2/3 cup evaporated milk

1 (12oz) package semi-sweet or milk chocolate chips

1 (7oz) jar marshmallow fluff

1 teaspoon vanilla

1 cup chopped nuts (optional)

 Microwave butter in a 4-quart microwave safe bowl on high about 1 minute or until butter is melted. Add sugar and evaporated milk and stir well. Microwave on high for 5 minutes until mixture begins to boil; stirring after 3 minutes. (Be careful because the bowl will get very hot). Stir well and microwave on high for another 5 ½ minutes. Let stand for 1 minute and then stir in chocolate until melted. Stir in the vanilla and marshmallow fluff. Stir in nuts if desired. Pour mixture into a buttered 13 x 9-inch pan.  Cover with plastic wrap and cool at room temperature. Store in a covered container in a cool place. Fudge can be frozen up to 3 months.

You can also substitute white chocolate chips or mint chocolate chips.

Posted in Candy & Fudge | No Comments »

Jell-o Chocolate Pudding Fudge

Sunday, November 9th, 2008

I tried this fudge recipe last year, and I was very please with the outcome. Once you try this, I’m sure you’ll make it again.

1 package (8 squares) Bakers semi-sweet baking chocolate
1 stick butter
1/3 cup water
1 (4 serving size) package Jell-o Chocolate instant pudding & pie filling
3 cups powdered sugar

Microwave 4 of the chocolate squares, 6 tablespoons of the butter and water in a microwavable bowl on high for 2 minutes, or until butter is melted; stir.
Add the dry pudding mix and stir until well blended. Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press mixture into a foil lined 8-inch square pan. Microwave the remaining 4 squares of chocolate and 2 tablespoons of the butter in large microwavable bowl on high for 1½ minutes. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate at least 2 hours or until firm.

Cut into 48 (1-inch) squares.

Posted in Candy & Fudge, Holiday | No Comments »