I put together some of the chocolate (ball) candies recipes that we made on our afternoon of cookie and candy baking.
These are the ones that we covered in chocolate chocolate (as opposed to white chocolate, okay?)!!! You thought I had gone crazy for a moment, didn't you? Don't answer.
I always use chocolate melts for the dipping. Once in a while I will use the chocolate bark from Wal-Mart, but usually now I try to use the chocolate that looks like little spheres before they are melted down. I think they melt down easier. BUT believe me, for years I used the chocolate bark, so if that is what you are using, then that is groovy too.
Enough chit chat. Let's get on the
A little bit of everything....with all the recipes below...
3/4 cup peanut butter
3 tablespoons softened margarine or butter
1 cup sifted powdered sugar
Gradually add sugar mixing until all is combined
Shape into one-inch balls
Place them on wax paper
Dip balls into coating letting excess drip off
Place back on wax paper
Let stand until coating is dry
Try not to eat them at one setting.
You will probably want to triple the recipe....just saying!!
PEANUT BUTTER CHOCOLATE COVERED CHERRIES
1/2 cup butter softened
1 cup peanut butter
1 teaspoon pure vanilla
2 cups confectioners' sugar
24 to 26 maraschino cherries with stems
Additional confectioners' sugar
chocolate flavored coating
In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour.
Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour.
Melt chocolate. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen.
1 package chocolate cake mix
1 container prepared chocolate frosting
chocolate flavored confectioners coating
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble into a large bowl, and stir in the frosting until well blended. I personally use only half to 3/4 the can of frosting. I know a lot of people like to use the entire can. It is up to you.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. I then put the cake balls into the fridge for an hour. Dip the balls in melted chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Use any cake mix and any icing combo for these. I have included German Chocolate below.