Peanut Butter Cups Mix and knead with hands 1 3/4 cuppowdered sugar 1/2 cupgraham crackercrumbs 1 stick butter (or margarine) 1/2cup peanut butter Shape into small balls. Put small amount of melted chocolate into paper cups. Put balls into cup and cover the top with chocolate. Truffles 1 1/2 pounds chocolate (choc. chips or buttons) 1/2 pint whipping cream 2 TB softened butter Barely scald cream. Cool. Beat into chocolate along with softened butter. Mix well. Refrigerate until cool and can be handled, beat again with electric mixer. Shape into rounds and dip in chocolate. (Can use as fillings for molds.)
To make truffles with candy molds: First, pour chocolate half way in the mold and using a small brush bring it up the sides of the mold. Tap the mold try and look underneath the mold to see if all spaces are covered with chocolate. Then take a small amount of truffle mixture to put in the mold. Pat it down on top of the cooled chocolate. Then top the mold with melted chocolate and tap to smooth. After it completely cools they will easily tap out of the mold.
You can also use the same method as the peanut butter cups. Caramel Chocolate Pretzels 2 cups sugar 2cup corn syrup 1 cup butter 2 cans canned milk Dipping chocolate (regular and white) Pretzels Combine sugar, corn syrup in heavy pan. Stir well. Bring to a boil, stirring constantly, for a few minutes. Add canned milk a can at a time. Continue cooking, stirring constantly until it reaches 225-230 degrees. Pour out on cookie sheet that has been sprayed with Pam. Let cool
Dip the pretzels in caramel first and let set up in fridge or cool place. Then dip in melted chocolate and let set. Drizzle melted white chocolateon top with a fork.
A big thank you to my mom and sister for providing the recipes and picture! And in case you're wondering like she was, no, we are not swimming in chocolate this week. These recipes were made ahead of time.