Peppermint Snowflakes, Peanut Butter Cups, Whopper Cups, Chocolate and Vanilla Stars and Snowflakes, Almond Joy Patties and Chocolate Cups with Cherry Cheesecake Filling. Yummy!!!
1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate
This is a microwave recipe. Place almonds and butter in a 9−inch glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break into serving size pieces.
Almond Joy Bars
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26
Peanut Butter Cups
2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup peanut butter, crunchy or smooth
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
In a small bowl, melt 1cup chips and 1 T shortening in microwave for 1 minute, stir and microwave for an additional 30 seconds or until melted and smooth. Do this in steps so the chocolate doesn't harden before you finish filling the cups...
In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Let mixture cool completely.
The easiest way to make the cups is to use some sort of squeeze bottle, or maybe even a plastic bag with one corner cut to fill the cups. First, line your cups with the paper or use a mold*. Form all of the balls of the PB mixture by rolling about a teaspoon of the dough in your hands and forming it into a ball. Set the PB balls on a cookie sheet. Fill a squeeze bottle with chocolate, squeeze a bottom into all of the cups, place a peanut butter ball in the middle of the chocolate and then squeeze the remaining chocolate in around the sides and tops of the cups. Freeze until firm. Store refrigerated.
*If you look in kitchen specialty shops or candy making equipment shops, you can find the plastic candy cup molds to make these. You follow the same procedure as above. When chilled, they just pop right out when you bend the mold back and forth!