Yield: 60 balls
Ingredients:
3 cups powdered sugar, sifted
1 1/2 cups Graham cracker crumbs
1 cup pecans finely chopped
3/4 cup butter
3/4 cup peanut butter
1 1/2 cup semi-sweet chocolate chips
4 tbsp butter
1 tb milk
Directions:
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving.
Yield: 5 dozen
Ingredients:
1/2 lb butter
1 1/2 cup sugar
2 Eggs
1/2 cup strong cold coffee
2 vanilla beans
1 cup unsweetened cocoa
4 cups quick-cooking oats, uncooked
Directions:
Cream butter and sugar. Blend in eggs. Add coffee and cocoa. Split
vanilla beans. Scrape out seeds and add them to mixture.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Ingredients:
1/2 cup Finely chopped pecans
1 cup Vanilla cookie crumbs
1 cup Powdered sugar
2 tbsp unsweetened cocoa
2 tbsp corn syrup
1/4 cup cream
1/2 vanilla bean, split and seeds removed
Directions
Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.
Ingredients:
2/3 cup evaporated milk
2 1/2 cup powdered sugar
12 oz semi sweet chocolate chips
1 cup chopped nuts
7 oz or more coconut
Directions:
Mix chocolate and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls.
Roll balls in the coconut.
Tags: coconut fudge balls, fudge balls
YIELD: 18 squares
INGREDIENTS:
4 oz semi-sweet chocolate
5 tbsp butter
3 oz package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 vanilla beans
1/2 tsp baking powder
1/4 tsp salt
1/2 cup nuts, chopped
TO PREPARE:
Melt chocolate with 3 tablespoons butter. Cool. Cream remaining
butter with cream cheese until soft. Gradually add 1/4 cup sugar.
Blend in 1 egg and 1 tablespoon flour. Split 1/2 vanila bean.
Scrape out seeds and blend into mixture. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate
mixture, nuts. Split remaining whole vanilla bean, scrape out seeds
and add to mixture. Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool. Cut and store in refrigerator.
Tags: brownies, cream cheese brownies
