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Chocolate Peanut Butter Balls and Holly Cookies

These two holiday treats are a seasonal tradition with me and my mom. Even now that I live halfway across the country, I still make these every year. I give them as gifts to teachers, co-workers and sometimes friends. They are ALWAYS a big hit. Want to make some of your own? Here's the recipes!

 

Chocolate Peanut Butter Balls

Ingredients:

2 c. peanut butter

1/2 c. margarine (or butter)

1 lb powdered sugar

3 c. Rice Crispies

3/4 stick parafin

6 oz. chocolate chips

1 giant hershey bar

 

Recipe

Combine first three ingredients by putting them in a LARGE bowl and squishing the ingredients together with your hands. (This is a very messy activity.) Add the Rice Crispies and continue squishing until texture is consistent. Make mixture into balls--approx. 1 tbsp. each--by rolling between your hands. Set balls on wax paper and put in fridge to chill, 30 minutes minimum (though I usually leave them overnight.)

 

While balls are chilling, melt parafin in a double boiler over low-medium heat. Once parafin is melted, add chocolate chips and stir to combine ingredients. Once mixture is consistent, add Hershey bar and continue stirring. Chocolate should be warm-hot, but NOT boiling. When mixture is consistent, you are ready to coat the peanut butter balls.

 

Using a cake tester, pierce each ball and dip it in the chocolate to coat entire ball. Once the ball is coated, set it on wax paper, and continue until all balls are covered in chocolate.

 

Chocolate peanut butter balls can be chilled or frozen for up to 2 weeks. (Incidentally, I think they taste best when frozen. It seems to bring out the flavor quite a bit.)

 

Holly Cookies

Ingredients:

1/2 c. margarine (or butter)

40 large marshmellows

green food coloring

4 1/2 - 5 c. corn flakes (preferably NOT frosted)

red hots

 

Recipe

Melt butter in large saucepan over low-medium heat. Do not let butter brown. Once butter is melted, add marshmellows and stir to combine, being careful not to let marshmellows brown.

 

When marshmellows are are melted, add green food coloring and stir to make color consistent. Once color is consistent, add corn flakes and stir to coat flakes with marshmellow mixture.

 

When corn flakes are coated, drop clumps of the coated corn flakes onto greased wax paper. (It is very important to grease the wax paper because otherwise the cookies will stick to it.) As you drop each clump, decorate with 3 red hots per cookie.

 

Let sit to harden.

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Taken on December 10, 2006