Moose Balls

We've been calling these lovely things "Moose Balls" but they are really called Buckeyes. Who cares, cuz they are DE-LISH! It's no use making this recipe with the following measurements though: you at least have to double it - then you can share in dispatch!

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (powdered sugar)
  
• 6 squares Almond Bark (or 1 cup chocolate chips)
  
• 1tablespoon shortening
  

Line a baking sheet with waxed paper; set aside.

In a medium bowl, mix peanut butter, butter, vanilla, and confectioners sugar with hands to form a smooth stiff dough.

Shape into balls using 2 teaspoons of dough for each ball.

Place on prepared pan, and freeze for 20 minutes.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.

Remove balls from freezer. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls.

Freeze for 30 minutes to set.

Holiday Toffee

So, April wanted this recipe a while back and I'm just getting around to sharing it. I usually make a TRIPLE batch and use a full sheet pan to cool it in. But this is the recipe for the single batch.

1 Cup sugar
1 Cup butter
3 TBS water
1 tsp vanilla
4 or 5 Hershey bars (or chocolate chips)
chopped nuts (roasted pecans are my fave)

Combine sugar, butter and water in heavy saucepan.
Cook to 300 degrees stirring constantly to prevent burning.
Pull from heat and add vanilla. Stir well.
Once all the bubbles are stirred out, Pour into a buttered 9x9 pan.
Lay the chocolate bars/chips on top and spread evenly as they melt.
While still warm, sprinkle chopped nuts over the top.
Cool thoroughly and break into pieces.



PS - I've made other recipes and the toffee is really hard. This recipe uses water and that adds a nice softness to the candy so you don't visit the dentist for chipped teeth - just cavities.

Creamy Caramels

Holly mentioned it, so here it is: the caramels recipe. Get ready to STIR!

1 Cup butter
2 1/4 cups brown sugar
1 can sweetened condensed milk
1 dash salt
1 Cup light corn syrup
1 tsp vanilla

Melt butter in large heavy saucepan.
Add sugar and salt. Add in corn syrup and milk, stirring constantly.
Cook and stir over medium heat to 245 on candy thermometer.
Remove from heat and stir in vanilla.
Pour onto greased 9x13 pan.
Cool thoroughly.
Turn out onto buttered cutting board and cut into 1" pieces.
Wrap with wax paper.