Honey Roasted Peanut Truffles 16 ounces honey roasted peanuts, crushed1/4 cup pureed bananas (puree in a small blender or mini food processor)2 tablespoons smooth peanut butter, melted1/3 cup heavy cream2 tablespoons unsalted butter, softened6 ounces bitter-sweet chocolate bar (I use … Continue reading
These divine bars start with a brownie base and have two layers of decadence on top; melted marshmallows and Chocolate Peanut Butter Crunch candy. The candy layer ingredients are a mixture of milk chocolate, smooth peanut butter and Rice Krispies … Continue reading
This is my Christmas variation of Cracker Candy made with white chocolate, pistachios, and dried cherries. Ho, Ho, Ho! White Christmas Cracker Candy40 Saltine Crackers (use the salted ones)1 cup unsalted butter, no substitutions please1/4 teaspoon iodized salt1 cup packed light … Continue reading
This is a great recipe for leftover chocolate candy bars. You can customize this recipe using whatever candy bars you have on hand. For example, replace the peanut butter cups with Snickers Bars, Milky Way Bars or your favorite candy … Continue reading
One of my family’s favorite cakes is German Chocolate Cake. My mom always served this cake for everyone’s birthday. My favorite part of the cake is the icing. I decided this year to make chocolate candy filled with German Chocolate … Continue reading
This candy is reminiscent of our beloved cracker candy. Because it can be made in advance and stored in the freezer, it is the perfect holiday candy. Enjoy! Peanut Butter Chocolate Pretzel Candy 7 ounces (1/2 bag) mini pretzel twists … Continue reading
Sometimes it is difficult to decide what sweet treats to make at Christmas. There are so many choices that I get overwhelmed. Toffee Crunch Buckeyes are simple to make yet look impressive. With the addition of toffee, these buckeyes have a sweet candy crunch. This is a great recipe can to make with your children or grandchildren and make a beautiful presentation when boxed and given as gifts. Just in case you would like to keep some for yourself…hide them in the back of the refrigerator! (Don’t tell- that’s what I always do!)
Toffee Crunch Buckeyes
1 cup smooth peanut butter
1 teaspoon pure vanilla extract
pinch kosher salt
1 ¼ cups powdered sugar
¾ cup toffee bits with chocolate (I use Heath Bits O’ Brickle)
10-12 ounces Candy coating (I use Ghirardelli dark chocolate melting wafers
or Wilton dark cocoa candy melts)
1-2 teaspoons canola oil
With a mixer beat peanut butter, vanilla, and salt. Add powdered sugar ¼ cup at a time. Scrape down sides of bowl and mix again. Mix in toffee bits by hand. Roll into 1-inch balls or use a 1-tablespoon cookie scoop. Place balls on 2 plastic wrap lined plates. Freeze 2 hours or until hard.
In a small bowl, melt ½ bag of candy melts according to package directions. Add 1-2 teaspoons oil. Start with 1 teaspoon and add enough oil until the chocolate flows smoothly in a ribbon when poured from a spoon.
Remove ½ buckeyes from freezer. Place a toothpick in center of each buckeye. Holding toothpick, dip ¾ of each buckeye in chocolate leaving a small circle of peanut butter exposed where the toothpick is. Let excess chocolate drip in bowl. Place buckeyes on a plate lined with clean plastic wrap. If chocolate begins to harden reheat briefly in microwave.
Place chocolate dipped buckeyes in refrigerator to harden. Repeat process with remaining buckeyes and candy melts. Store in refrigerator. Makes around 30 buckeyes. Enjoy!
Published in The News and Neighbor on November 29, 2017