Rolo Pretzel Delights

Although all the candy recipes I’ve shared with you this week are easy, these are the easiest.  I was reluctant about sharing this recipe, because odds are you already have it.  However, it is a favorite at our house and Savannah said I “had” to include it.  So…here it is.

This will be my last post for 2012.  Wow, that sounds strange.  I can’t believe another year has almost come to an end.  I’m going to take this time during this holiday season to spend with my family.  There’s a possibility my son will be moving out after the first of the year so I want to enjoy everything about the next few weeks.  So, until 2013, my Christmas wish for you is the joy of family, the happiness of friends, the blessings of hope and the peace of His love.

Rolo Pretzel Delights
 
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Ingredients
  • Small Pretzels
  • M & M's
  • Rolo Caramels in milk chocolate
Instructions
  1. Heat oven to 350 degrees. Line a baking sheet with foil or parchment paper. Place one pretzel for each Rolo Pretzel Delight desired on prepared pan. Top each pretzel with an unwrapped Rolo.
  2. Bake 3 to 5 minutes or until Rolo begins to soften, but not melt. Remove from oven and top each Rolo with a M&M, pushing down slightly. Cool completely before removing from pan or serving.
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Peanut Butter Cup Candy

This is an old standby candy recipe of mine.  It is extremely easy and very quick.  You don’t even have to roll the mixture into balls.  The original copy of this recipe, which must be about 20 years old, called for a small jar of peanut butter.  It’s been years since I’ve seen the small jar this recipe is referring to.  I use 1 1/2 cups peanut butter, but if you happen to know exactly how much peanut butter was in the small jars sold back then please let me know.

 

Peanut Butter Cup Candy
 
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Ingredients
  • 2 sticks butter, melted
  • 1½ c. creamy peanut butter
  • 3 c. powdered sugar
  • 2 c. graham cracker crumbs
  • 1 (12-oz.) pkg. milk chocolate chips
Instructions
  1. In a large bowl, mix butter and peanut butter until smooth. Add powdered sugar and graham cracker crumbs and mix well. (I find a wooden spoon works best for this mixture.) Press mixture thin into a 9 x 13-inch pan.
  2. Melt the chocolate chips and spread over peanut butter mixture. Chill until chocolate is firm. Cut into squares.
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Date Balls

Today’s candy recipe is for Date Balls.  Pick up just about any church or community cookbook and you’ll find a variation of Date Balls.  This is a great holiday treat from my mother-in-law, Nancy.  They are really easy and this recipe makes about 60, 1-inch balls.

 

Date Balls
 
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Ingredients
  • ½ c. brown sugar, packed
  • ½ c. granulated sugar
  • 8-oz. pkg. chopped dates
  • 1 c. flaked coconut
  • 1 stick butter
  • 2 c. Rice Krispies
  • 1 c. chopped pecans
  • 1 tsp. vanilla extract
  • powdered sugar to roll date balls in
Instructions
  1. In a saucepan combine sugars, dates, coconut and butter. Cook over medium heat, stirring constantly, until sugar has dissolved, about 5 minutes.
  2. Remove from heat and let cool slightly.
  3. Add Rice Krispies, pecans, and vanilla extract. Mix well.
  4. Shape into 1-inch balls. Roll in powdered sugar. Store in airtight container.
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Pecan Balls (or Pecan Logs)

Do you remember Stuckey’s?  My brother and I always looked forward to stopping at Stuckey’s when we were headed to Florida on vacation.  We always had to have a pecan log for the road.

This recipe is so incredibly easy you won’t believe it.  I made pecan balls rather than logs just because they are easier to serve this way.  The biggest challenge is dipping into the caramel.  I simply dropped the shaped powdered sugar mixture into the melted caramel then used a fork to drizzle caramel all over the ball.  Then, I would scoop up the ball with the fork, letting excess caramel drip off the fork and scrape the bottom of the fork off on the side of the bowl before dropping the caramel covered ball into the chopped pecans.

 

 

Pecan Balls (or Pecan Logs)
 
Author:
 
Ingredients
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 7-oz. jar marshmallow creme
  • 3½ to 4 c. powdered sugar
  • 1½ lbs. caramels, unwrapped
  • 2 tbsp. water
  • 5 to 6 c. pecans halves
Instructions
  1. Preheat oven to 275 degrees. Place pecan halves on a baking sheet and baking in preheated oven until lightly toasted, stirring occasionally. (Watch carefully to avoid burning.) Remove from oven, cool and chop. Set aside.
  2. Mix vanilla extract, almond extract and marshmallow creme; add powdered sugar, kneading well. Form into balls or logs and place on pan lined with waxed paper. Set aside.
  3. Combine caramels and water in a double boiler. Heat over medium-low heat until melted, stirring often.
  4. Dip each ball or log into caramel; roll in pecans.
  5. Wrap each ball or log in plastic wrap and chill.
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Chocolate Covered Cherries

Chocolate covered cherries have been a part of Christmas for as long as I can remember.  My mom made them every year and I’ve carried on the tradition with my family.  This is my mom’s recipe and it is the BEST!  They are best about 3 or 4 days after you make them because they get juicier.  The picture below was made 3 days after I made them.

I want to mention that the pretty little sleigh pictured above was my late Aunt Euly’s.  This is the first holiday season that our extended family hasn’t been able to get together to share a meal.  After moving away I wasn’t always able to be there, but I always knew they were there if I could make it home.  Miss them and love them and if any of you are reading this I hope you have a very blessed Christmas.  Having Aunt Euly’s sleigh not only brings to mind great memories of her, but of many family times spent together.

Chocolate Covered Cherries
 
Author:
 
Ingredients
  • 23 - 24 maraschino cherries
  • 3 tbsp. butter, softened
  • 3 tbsp. light corn syrup
  • ¼ tsp. salt
  • 2 c. powdered sugar
  • 12-oz. semisweet chocolate chips
  • 1 tbsp. Crisco shortening
Instructions
  1. Drain cherries, pat dry with paper towels.
  2. Combine butter, syrup, and salt with an electric mixer.
  3. Blend in powdered sugar and knead until smooth.
  4. Shape about 2 tsp. mixture into a flat disc. Place cherry in the center.
  5. Pinch together and roll to cover cherry.
  6. Place on pan covered with wax paper and chill for 30 minutes.
  7. Place a heatproof bowl over a pan of water, (make sure water isn't touching bowl). Heat, but do not boil, stirring chocolate and shortening until melted.
  8. Dip each cherry into melted chocolate mixture and then place back onto wax paper.
  9. Store in refrigerator. Remove from refrigerator about 15 minutes before serving. Also, best after a few days.
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