Peanut Butter Pretzel and Toffee Bon Bons

Picture From Mel's Kitchen Cafe


When I saw this recipe I knew resistance was futile. Chocolate, peanut butter, pretzels, toffee. Who could say no to that. Certainly not me. Apparently not my husband either. Even though he's been watching what he eats, when treat time comes that's the first thing he reaches for. Apparently not my children either who may or may not have snuck them on their breakfast plates.

I love the combination of creamy peanut butter with the added crunch of the toffee bits and pretzels. Of course the fact they are dipped in chocolate totally seals the deal.

I have been dreaming up different ways to change these. Dip them in white chocolate, rainbow sprinkles for the kids, or white for a more classy look. I also purchased the  book this recipe came from.  It has so many yummy treats and is one of the cutest cookbooks ever!  Trust me, you want to make these.



*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.


Peanut butter pretzel and toffee bon bonsMel's Kitchen Cafe and Sticky, Chewy, Messy, Gooey Treats for kids


*Makes about 5 dozen*



8 tablespoons butter, softened to warm room temperature

2 cups powdered sugar

2 cups peanut butter

1 cup toffee bits

2 cups chopped/crushed pretzel sticks

1 pound chocolate (semisweet, milk, bittersweet)

2 tablespoons shortening or butter

Toffee, chopped nuts, chocolate jimmies for garnish



In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.

Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.

Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).

One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.

Refrigerate the bonbons until ready to serve.



Posted by:Sallie

Egg Nog Marshmallows

One of my most vivid Christmas memories is seeing the kitchen counters, of the house I grew up in, covered in plates and mass quantities of goodies. My mom (and her little helpers) would spend weeks making delicious treats.Then we would all hop in the car and deliver the treats we'd made to all of our friends and family.

Now that my sister and I are grown we still talk about how amazing our Mom is and how we can't believe she made ALL THOSE TREATS by herself. Especially with three little kids underfoot. Being mothers and cooks ourselves we realize all of the love and work that went into the holiday plates. I know my Mother's love for cooking is what inspires us and brings back so many fond memories of our childhood.

Once we were on our own we would still get together every year and make our annual Christmas plates. My Mom lives too far away now  for our annual baking days but my sister and I are keeping the tradition alive. Some years we make LOTS of treats and other years (when the holidays creep up way too fast) we keep it simple. But no matter what, we always remember our Mom and the fun Christmas memories she gave us.

This is one of those years that we just kept it simple. We tried out a few new recipes and this was one of our favorites.

Eggnog Marshmallows
Better Homes and Gardens 



2 envelopes unflavored gelatin (4-1/4 tsp.)



3/4 cup cold water


2 cups granulated sugar


2/3 cup light-colored corn syrup


1/3 cup refrigerated egg white product or 2 pasteurized egg whites*


1/4 tsp. salt


1 tsp. rum extract


1/4 tsp. ground nutmeg


Nonstick cooking spray


2/3 cup powdered sugar


3 Tbsp. cornstarch


4 oz. white baking chocolate with cocoa butter or vanilla-flavored candy coating, chopped


White nonpareils


Directions


1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. Line pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside.






2. In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water; set aside.






3. In a 2-quart heavy saucepan stir together remaining 1/4 cup water, 1-3/4 cups of the sugar, and the corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan (see Candy Thermometer, below). Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, (hard-ball stage) 12 to 15 minutes total. Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam up).






4. Meanwhile, in a clean large mixing bowl beat the egg whites and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight), 3 to 4 minutes. Beat in rum extract and nutmeg until combined. With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating about 7 minutes or until thick (like the consistency of thick, pourable cake batter). Quickly pour marshmallow mixture into prepared pan, spreading to edges of pan. Lightly coat another piece of plastic wrap with nonstick cooking spray; place, coated side down, over marshmallow mixture. Let stand at room temperature for 1 to 2 hours until firm.






5. Remove plastic wrap from top of marshmallows. In a small bowl combine powdered sugar and cornstarch; sprinkle about a quarter of the mixture evenly onto a large cutting board. Loosen sides of marshmallows, if necessary, and carefully invert onto the cutting board. Remove plastic wrap or paper. Sprinkle top with some of the remaining powdered sugar mixture. Using a knife that has been dipped in warm water, cut square into 20 marshmallows. Place squares, a few at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and toss to coat all sides of marshmallows with powdered sugar mixture.






6. In a small saucepan, cook and stir white chocolate just until melted. Let stand 5 to 10 minutes or until cooled but not set. Spread in a thin, even layer over the top of the marshmallows. Top with nonpareils. Store marshmallows between sheets of waxed paper or parchment paper in an airtight container in the refrigerator for up to 1 week. Or freeze for up to 1 month. Bring to room temperature 30 minutes before serving. Makes 20 large marshmallows.

Posted by: Sallie & Julia

Chocolate Covered Nuts

Picture courtesy of The Sister's Cafe

I had to laugh because I've been making these totally easy, totally delicious chocolate covered nuts for years but for some reason (maybe because I haven't had treats for awhile) I totally forgot about these this year. Then for no apparent reason, I thought of them in the middle of the night and made a mental note to get them on the blog. That same day the girls over at Sister's Cafe posted the same recipe. Guess I'm not the only one who thinks they're delicious. (And luckily they snapped a picture too. I'll put one on as soon as I make mine.)

Like I said before these are so easy it's almost embarassing! These were some of the first "candies" I made when my husband and I were first married. Creamy chocolate and crunchy nuts. What's not to love? We both still love them and bet you will too. Our favorite are peanuts and cashews.

Chocolate Covered Nuts

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
approximately 3 cups cashews, mixed nuts, or dry roasted peanuts

Combine all the chocolate chips together in a glass bowl. Microwave on 60% power for 1 minute. Stir gently once or twice. Microwave for another minute on 60% power. Chocolate chips should be glossy and melted slightly but still in their shape. Stir gently until melted completely. Every microwave is different, you may need an extra 30 seconds to a minute - just remember not to use full power.

Pour nuts into chocolate and gently stir to coat well. You don't really need to measure here. Just pour in some nuts, stir and see if you need to add more. The nuts should be completely covered in chocolate. A nice healthy dose.

With a spoon, drop small clusters on wax paper, parchment paper, or Silpat. Allow to cool completely then store between layers of wax paper in a Tupperware - somewhere cool and dry ( The garage is a great place!)

Posted by: Sallie & Julia

Almond Roca

I have loved English Toffee and Almond Roca ever since I can remember. This recipe is amazing. If you're making candy at all for Christmas, you've got to put this on your list. Buttery and crunchy, with a smooth chocolate coating and slivered almonds. You'll love it! Just make sure to have some friends to share it with. Otherwise you may end up eating the entire pan yourself. It's that good! If you're new to candy making, go to Melanie's site for some helpful pictures.

Almond Roca

My Kitchen Cafe

You can leave out the slivered almonds with great results. It makes a delicious toffee instead of a roca. If using unsalted butter, I would add 3/4 teaspoon salt when adding the sugar.

1 cup butter1 cup sugar

2 (3-oz.) packages slivered almonds

1 package chocolate chips

1 (3-oz.) package sliced almonds

Line a 9X13 pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds.

Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt).

Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces. Try not eat it all in one sitting!

Posted by: Sallie

Homemade Peanut Cups

These peanut cups are so delicious with their dark chocolate shell and gooey peanut butter filling. They are really easy to make and use ingredients you probably already have in your kitchen. You can use any kind of sprinkles to match the holiday you are making them for.

Homemade Peanut Butter Cups

Taste of Home

Ingredients
1 cup creamy peanut butter, divided
4-1/2 teaspoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

Directions
In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

Posted by: Sallie & Julia

Peppermint Bark

Last year a friend gave us some of the most delicious peppermint bark I have ever eaten. Creamy semi- sweet hocolate layered under creamy white chocolate and topped with delicious bits of crunchy candy cane. Unfortunately, I didn't save the box and he can't remember where it came from. (Or maybe this is a good thing.) After one taste my husband and I hoarded our secret stash and selfishly devoured little pieces each night after the kids had gone to bed. Don't say I didn't warn you. This stuff is dangerous...to your waistline. A great gift for anyone who loves mint or a great addition to your holiday goodie plates or buffet.

Peppermint Bark:

6 ounces (150 grams) semi sweet chocolate, coarsely chopped

2 tsp. vegetable oil

6 ounces (150 grams) white chocolate, coarsely chopped

1/3 - 1/2 cup (50 - 80 grams) crushed candy canes

Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.Makes about 25 pieces.

Posted by: Sallie & Julia

Fantasy Fudge

What would Christmas be without fudge? We have been making this recipe with my Mom ever since I can remember. It comes right from the back of the marshmallow creme package. It is chocolaty, creamy, delicious, and pretty easy. We usually make some with nuts and some without, just to please everyone. All of the ingredients are really simple and it makes 3 lbs. Now the only problem will be getting it out of the house before you eat it all!

Fantasy Fudge

Kraft

3 cups sugar

3/4 cup margarine (we usually use real butter)

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow creme

1 cup chopped nuts (optional)

1 teaspoon vanilla extract

Traditional method:Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Posted by: Sallie & Julia

Peanut Butter Bars

These are one of my favorite peanut butter/chocolate treats. They are so easy to make and they taste just like Reese's Peanut Butter Cups. They're made with ingredients that most people have around and there is no baking involved.

Peanut Butter Chocolate Bars

from All Recipes

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

DIRECTIONS

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

St. Patrick's Day Cake Balls

Okay, so I confess, this isn't actually my picture but I did make these around Christmas time and they are so easy and really yummy. It's fun to experiment with different cakes and frosting. Red Velvet cake mix and white chocolate are really pretty for Christmas. A fun idea for St. Patrick's Day.

Cake Balls from Allrecipes.com
1 18.25 oz. pkg. chocolate cake mix (or any flavor you like)
1 16 oz. pkg. prepared chocolate frosting
1 3oz. bar of chocolate flavored confectioners coating

Prepare cake mix and bake according to package directions. While cake is still warm crumble into a large bowl and mix with frosting until well blended.

In separate bowl melt chocolate in microwave or over boiling water, melting until smooth.

Use a melon baller or small scoop to form balls from the cake/frosting mixure. Dip the balls in chocolate with toothpick or fork and put on waxed paper to cool. You can also dip in sprinkles or drizzle with other flavors of chocolate for a nice presentation.

Notes- I always refrigerate or freeze the cake balls after forming them until they are really firm. That way they are much easier to dip and work with.