Christmas goodies rum balls apricot balls white xmas please help
Katie - posted on 12/13/2008
Rum balls are a rich, chocolately candy with a sophisticated taste that appeals to adults. This recipe for rum balls can also be used to make bourbon balls—simply substitute bourbon for rum. These candies are better after they have aged for several days, so be sure to make them several days before you plan to serve them.
To crush the wafers, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks. This recipe yields approximately 30 candies.
Prep Time: 20 minutes
* 1 cup chocolate chips or chopped chocolate
* 3 tbsp light corn syrup
* 1/2 cup rum
* 2.5 cups crushed wafers (about one 10-ounce box)
* 1 cup powdered sugar, divided
* 1 cup finely chopped nuts
1. Place the chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
2. Once the chocolate is melted, add the corn syrup and rum and stir until well-combined. Stir in the wafer crumbs, 1/2 cup powdered sugar, and chopped nuts. Place the mixture in the refrigerator until it is firm enough to shape, about 1 hour.
3. Using a teaspoon, roll the candy into small balls between your palms. Place the remaining 1/2 cup powdered sugar in a small bowl, and roll the balls in the sugar. (Alternately, the balls can be rolled in chopped nuts or cocoa powder).
4. Place the rum balls in an airtight container and refrigerate them to age them for several days. Rum balls can be stored for an additional 2-3 weeks, and many people feel they are better the longer they are aged, so they are a great make-ahead treat. Store the balls in the refrigerator, and let them come to room temperature before serving.
Jennifer - posted on 12/08/2008
Hi. I have a wonderful Christmas treat.
1 box Chocolate cake mix (I always use the Devils Food)
1 can Chocolate icing
1 (or 1 1/2) bars of Almond Bark chocolate
Make your cake according to the directions on the box. When the cake is finished baking pour a can of icing onto the cake & then stir it all together breaking up the cake. After mixing the cake & icing together it will cool off the mixture enough to handle. Roll the mixture into little balls. I like smaller balls because this stuff is so rich, but the size is up to you. Layer the balls in a Tupperware dish & put a little wax paper or parchment paper in between each layer of balls. Then cover & put the Tupperware dish in the freezer for about 15 minutes so the balls can get nice & hard -- it helps for dipping. Anyway, melt the almond bark in the microwave & then dip each ball into the almond bark. I stick a toothpick into each ball & then dip it. That way, it makes it easy to shake off any excess chocolate. I let the chocolate harden up by putting some wax paper or parchment paper on a cookie sheet & putting the balls on them. Then let the chocolate harden a little before removing the toothpick & then I go back & place a little chocolate (using another toothpick) on the top of the ball where the toothpick was. It's super easy just a little time consuming making the balls & then dipping them, but it so good that it's worth it!!
You can also use a white cake with white icing & the Vanilla Almond Bark. Enjoy
Katie - posted on 12/08/2008
I'm new here but I make this for X-mas every year :) Its a Truffle
1 Betty Crocker Chocolate cake mix ( eggs, milk, cooking oil)
16 Chocolate pudding cups
1 tub of Coolwhip
4 Skor chocolate bars
1 glass truffle dish
All you do is bake a chocolate cake, break it in two halves, crumple the first half in your dish, add 8 pudding cups, cover the top with cool whip, cover the cool whip with 2 of the skor bars(crushed up) and then repeat again so there are two layers.
It looks fantastic and tastes even better!!
You could also make Peanut Butter Balls, just combine, peanut butter, Rice Krispies and icing sugar, roll into small balls and then dip in milk chocolate.
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