Christmas Dessert Recipes

Ingredients

• 1 (6 oz) pkg. semisweet chocolate pieces
• 1 (1 oz) square unsweetened chocolate
• 1 T butter
• 2 eggs
• 1 1/4 C confectioners' sugar
• 1/2 t salt
• 1 t vanilla extract
• 2 C peanuts
• 2 C miniature marshmallows

Instructions

1. Place the chocolate pieces and the chocolate square into a heavy saucepan.
2. Place the sauce pan over low heat.
3. Add the butter and stirring constantly melt the butter and chocolate together until smooth about 4 minutes.
4. Remove the pan from the heat and set aside until ready to use.
5. Place the eggs into a mixing bowl.
6. Use a fork and beat the eggs until they become frothy.
7. Pour in the sugar, salt and vanilla extract.
8. Mix until all the ingredients are incorporated together well.
9. Pour the melted chocolate into the mixture and stir to incorporate.
10. Fold in the peanuts and marshmallows.
11. Cover a baking sheet with wax paper.
12. Drop the marshmallow mixture onto the wax paper by a teaspoon about 1 in. apart.
13. Place in the refrigerator for at least 2 hours or until firm.
14. Store the candy in an airtight container in the refrigerator for up to 2 weeks.

Notes

Ingredients

• 1 C almonds, coarsely chopped
• 3/4 C semisweet chocolate chips
• 3/4 C milk chocolate chips
• 1/3 C white chocolate chips
• 2 T instant malted milk powder
• 2 sticks butter
• 1 C sugar
• 3 T water

Instructions

1. Line a large baking pan with foil making sure it extends over the sides of the pan.
2. Place the almonds into a large mixing bowl.
3. Add all 3 types of chocolate pieces and toss to combine.
4. Sprinkle half of the mixture into the bottom of the prepared pan.
5. Cover the top of the mixture with the malted milk powder.
6. Place the butter in a heavy saucepan over medium heat.
7. Add the sugar and the water.
8. Stirring continuously bring the mixture to a steady boil.
9. Continue stirring until all the sugar has dissolved.
10. Once the sugar has dissolved cook the mixture for 15 minutes or until a candy thermometer reaches 290 degrees, being sure to stir often.
11. Remove the pan from the heat and quickly pour the mixture over the top of the nut and chocolate mixture.
12. Sprinkle the remaining nut chocolate mixture over the top.
13. Refrigerate 30 minutes or until firm.
14. Break into pieces before storing.

Notes

Ingredients

• 1 (8 sq) pkg. semi sweet baking chocolate
• 1 (6 sq) pkg. white baking chocolate
• 10 chocolate and cream sandwich cookies, coarsely crushed

Instructions

1. Place the 2 chocolates in separate microwave safe bowls.
2. Microwave each bowl on high 1 minute then stir.
3. Continue microwaving on high at 15 second intervals until the chocolate has completely melted and is smooth.
4. Stir in 1/2 of the crushed cookies into each of the bowls of chocolate being sure to stir well.
5. Completely cover a cookie sheet with wax paper.
6. Drop spoonfuls of the chocolate onto the wax paper, alternating between each type.
7. Use a butter knife to swirl through the chocolate making a marble effect.
8. Refrigerate at least 2 hours or until the candy becomes very firm.
9. Remove and break apart the pieces into chunks.
10. Place the pieces into an airtight container and store in the refrigerator for up to 2 weeks.

Notes

Ingredients

• 1 stick butter
• 1 C sugar
• 2 t salt
• 1 small egg
• 3/4 C pitted dates, chopped
• 2 C rice krispie cereal
• 1/2 C pecans, chopped fine
• 3 C coconut, flaked

Instructions

1. Place the butter in a heavy saucepan over medium heat.
2. Allow the butter to melt completely.
3. Pour in the sugar and sprinkle in the salt.
4. Add the egg.
5. Stirring continuously cook the mixture until it begins to thicken, about 3 minutes.
6. Stir in the dates.
7. Continue cooking 5 minutes, being sure to stir continuously.
8. Remove from pan from the heat.
9. Stir in the cereal and the pecans until completely combined.
10. Allow the mixture to cool enough to handle.
11. Line a cookie sheet with wax paper.
12. Place the coconut in a large bowl.
13. Roll the cereal mixture into small balls.
14. Roll the ball in the coconut to cover.
15. Place on the wax paper and allow the balls to cool to room temperature before storing.

Notes

Ingredients

• 4 C sugar, divided
• 1 C water, divided
• 2 egg whites
• 1 C honey
• 1/2 C peanut butter
• 1 t vanilla extract

Instructions

1. Pour 1 C of sugar in to a large saucepan.
2. Pour in 1/2 C of water and place the saucepan over medium heat.
3. Bring the mixture to a rapid boil, stirring occasionally.
4. Allow the mixture to boil until it reaches soft ball stage or 235 degrees on your candy thermometer.
5. Place the egg whites into a separate bowl.
6. Pour the syrup over the egg whites, beating constantly, until the egg whites become very stiff.
7. Place the remaining 3 C of sugar into a large saucepan.
8. Add the remaining water, honey and peanut butter to the pan.
9. Place over medium heat and bring to a rapid boil, stirring occasionally.
10. Once boiling continue to boil the mixture until it reaches 235 degrees on the candy thermometer.
11. Once the desired temperature is reached, remove the pan from the heat and slowly add the egg white mixture in being sure to stir well.
12. Continue beating the mixture until it holds shape when dropped by a spoon.
13. Stir in the vanilla when the mixture has reached this point.
14. Place waxed paper on a flat surface.
15. Use a teaspoon and drop the mixture into small mounds on the wax paper.
16. Allow the mixture to cool and firm up before removing and placing in an airtight container.

Notes