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- 1. Peanut Butter Balls w Sea Salt
- 2. Haystacks (Coconut Clusters)
- 3. Cornflake Clusters
- 4. White Peppermint Pretzels
- Peanut Butter Balls
- 1 cup butter (2 sticks) softened
- 4 1/2 cups confectioners' sugar
- 2 cups graham cracker crumbs
- 1 cup creamy or crunchy peanut butter
- 1 t vanilla extract
- 2-3 lbs milk chocolate dipping chocolate*
- Sprinkles, optional
- Sea Salt, optional
- In a large bowl cream butter;
- gradually add the confectioners' sugar, cracker crumbs,
- peanut butter and vanilla
- Mix together well
- Shape into balls,
- use a melon baller for consistency
- Place balls on wax paper lined baking sheets
- Chill for 1 hour
- Remove from refrigerator
- Melt dipping chocolate in a medium microwaveable
- bowl on low until melted, stirring often.
- Using a fork, dip peanut butter balls into melted chocolate
- Covering well, place on wire cooling rack*
- Sprinkle tops with Sea Salt or
- Sprinkle tops with sprinkles
- Set aside until chocolate sets and hardens
- Haystacks~
- 2 lbs milk chocolate, dipping chocolate*
- 14-16 oz package sweetened coconut
- In a medium microwavable bowl, melt chocolate
- on low until melted
- Stir often, keep a watchful eye on chocolate
- Add coconut and stir until well blended
- (Adding more coconut if necessary)
- Drop by rounded tablespoons onto wax paper lined baking sheets
- Set aside to allow chocolate to set*
- Cornflake Clusters~
- 18 ox box Cornflakes
- 2 1/2 lbs milk chocolate dipping chocolate*
- Crush cereal
- In a medium microwavable bowl, melt chocolate
- On low until melted
- Stir often, keep a watchful eye on chocolate
- Add crushed cereal and stir until well blended
- (Add more crushed cereal if necessary)
- Drop by rounded tablespoons onto wax paper lined baking sheets
- Set aside to allow chocolate set*
- Peppermint White Chocolate Pretzels~
- 1 1/2 lbs white dipping chocolate
- 1 large bag star shaped pretzels*
- peppermint candy canes, crushed
- I used Utz Holiday Pretzels~ Walmart
- Crush candy canes in a large ziplock baggie
- Using a hammer or other hard object
- Set aside
- Melt white chocolate in medium bowl in microwave
- On low until melted
- Stir often and keep a watchful eye on chocolate
- Using a fork dip pretzels in melted chocolate
- Lay pretzels on a wire rack*
- Sprinkle with crushed peppermint candy
- Set aside to allow chocolate to set*
- Note: Store chocolates in a large air-tight plastic container
- between sheets of wax paper or parchment paper
- Note: Use Good Quality Dipping Chocolate
- such as Ambrosia Chocolate
- Note: Place a piece of waxed paper under cooling rack
View Full Recipe at Turnips 2 Tangerines
