Rum Balls

I made these around Christmas...soo easy and tasty... they are pretty strong. After a week they mellow in flavor a bit. Store these in the fridge. They will keep for weeks....if they last that long!

Rum Balls

3 1/4 C crushed Nilla wafers
3/4 C confectioners sugar (additional for dusting)
1/4 C unsweetened cocoa powder
1 1/2 C chopped walnuts
3 Tbsp light corn syrup
1/2 C rum (I used black seal rum...I think spiced rum would be good too)

stir together nilla wafers, confectioners sugar, cocoa, and nuts. Blend in corn syrup and rum. Shape into 1 inch balls and roll in additional confectioners sugar.

Peanut Butter Chocolate Chip Bars

I think these are similar to Hello Dolly bars. I first got a taste of these in a cookie exchange at work and I am not sure where she got the recipe from, so sorry for no credit....but these are so great and very easy. No picture yet, Ill take one when I make it again!

Makes about 20

1/2 C butter
1 and 1/2 C Graham Cracker Crumbs
1 (14 oz) can sweetened condensed milk
2 C milk chocolate chips
1 C peanut butter chips

Preheat oven to 350. Melt butter over low heat. Place crumbs in a 13X9 inch pan and pour butter over them. Pour condensed milk evenly over that. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly. Bake 25-30 minutes.

Sweet, Salty Frito Candy

This stuff is so great---Ultimate PMS snack!!! Thanks to Cookie Madness... http://www.cookiemadness.net/?p=703 I made a few adjustments that you can see in the recipe below.
2 and 1/4 C pretzels
1 and 1/4 C fritos
15 small peanut butter cups
1 stick unsalted butter
1/2 C brown sugar
2 C milk chocolate chips


Preheat oven to 350 and line pan with non stick foil. Break up pretzels and fritos (I did this in large ziploc) and pour into pan. Unwrap pb cups and cut them into fourths. Dump them on top, scattered.


Place butter in saucepan and melt. Stir in brown sugar and bring to full boil. Boil 1 minute, stirring once or twice. Pour over Frito mixture and bake 8 minutes.


Remove pan from oven and sprinkle chocolate chips over hot candy, return to oven 1 minute. Spread chocolate over candy evenly. Cool at room temp until ready for fridge. Cool in fridge completely and break into pieces.

Oreo Truffles

I made these the other day, and wow! They were so good---hubby is eating too many and they are almost gone! The original recipe is from Recipe Zaar. any changes I made are in blue. Here are pictures of them before and after dipping in chocolate. Next time I make these I am going to use the mint oreos!

1 lb Oreo cookies (3 sleeves) keep about 4 or 5 aside to crush to top truffles.
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (I used 1 tsp)

1 lb milk chocolate

Using a food processor, grind cookies to a fine powder. I just put them in a lg. ziploc bag and crushed them with a rolling pin
With a mixer (I used KA mixer), blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Crush cookies that you set aside and sprinkle on top of truffles while chocolate is still melty.
Place on wax-paper-lined cookie sheet. Let cool (put in fridge).
Store in airtight container, in refrigerator.