More Yummy Treats!

White Chocolate Fudge


Ingredients:

3/4 cup of sweet condensed milk

2 boxes of white chocolate (6 oz each)

1/2 cup almonds (toast them first)

1/2 cup of craisins

Microwave the milk and chocolate for 1-2minutes in 30 second increments, stirring in between, until almost melted. Stir to completely melt. Don’t over-cook!

Add in the almonds and craisins.

Place in a 8x8 pan lined with foil. (Grease the foil and let it hang over the side.)

Refrigerate for 2 hours at least, then pull the foil up to release the fudge and cut into squares. Do not freeze.


Chocolate Pretzels

from Allrecipes.com

Ingredients:

24 circular pretzels

24 milk chocolate candy kisses (or Rolos, if you want caramel)

1 (1.69 oz) package mini candy-coated chocolates (M&Ms)

Directions:

1. Preheat oven to 350 degrees.
2. Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
3. Place in preheated oven for 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.



Peppermint Candy Cookies


Peppermint filling:

1/2 c. crushed pink peppermint candy
1 c. powdered sugar, divided
2 TBS (1 oz) cream cheese
1 tsp. milk
1 drop red food color

Dough:

1 c. (2 sticks) butter, softened
1/2 c. powdered sugar
1 tsp. vanilla
2 1/2 c. flour

Directions:

For Dough: Cream butter, powdered sugar and vanilla together. Slowly add flour. Mix thoroughly. Refrigerate dough until a little less sticky. Shape chilled dough into balls using a rounded tsp. 1 ball ata time. Make a deep hole in the center of each ball and fill hole with 1/4 tsp of filling. Seal hole closed so that the filling cannot leak out.

Put on ungreased cookie sheet and bake at 350 for 12-15 minutes until set but not brown. While they are still warm roll in reserved sugar mixture. Let cool and roll again.

For filling: Crush peppermint candy (candy canes work great) in a food processor or something that will make it very finely crushed. Add 1/2 cup of powdered sugar. Measure 3 TBS for use in filling and reserve the remainder for rolling cookies. Blend together cream cheese and milk until smooth and creamy. Gradually add the remaining 1/2 c. of powdered sugar, 3 TBS candy mixture and food coloring. Mix well.


Makes 2-3 dozen cookies