First are my favorite “Christmas cookie” ever, Peanut butter balls. Some recipes call for rice crispies, some use chunky peanutbutter – but mine are soooo smooth. And I learned a some new tricks while dipping them this year:
• Use a 2 prong meat fork to lift out the chocolate coated balls.
• Drop onto a tray of sprinkles for easy release.
• Bring your entire double boiler over to the counter for dipping (place a towel underneath it), the chocolate says warm longer.
Fudge: Chocolate Raspberry
Truffle Trees: Sugar cones filled with ganache & enrobed in candy coating.
Ginger Bread Men
Hugs and Kisses
Leftovers: The marshmallows helped hold up the sugar cones and the “bark” is the excess chocolate, nuts & sprinkles.