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Chocolate Bourbon Balls

Chocolate Bourbon Balls

1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.

Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.
Shape into 1-inch balls. Refrigerate until firm. Combine chocolate
chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH
(70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring
once or twice. Stir until smooth. Drizzle chocolate over candies.
(Reheat chocolate as needed.) Chill.

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Chocolate Balls

Chocolate Balls
2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)

Melt margarine in large container. Stir in graham cracker crumbs,
pecans, coconut, powdered sugar and vanilla; add peanut butter
and mix well. Roll into walnut size balls and lay out on waxed paper.
Melt chocolate and paraffin together over hot water. Using 2
teaspoons (or any method you prefer) dip each ball into mixture
returning to waxed paper. The balls will cool quickly. Yield 6 dozen.
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Mini Chocolate Chip Cheesecake Ball

Mini Chocolate Chip Cheesecake Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.
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Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an
mixer on medium to high speed for 30 seconds. Add granulated
sugar, brown
sugar, baking powder, and baking soda; beat until combined,
scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your
hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes
or until edges are lightly browned. Transfer to wire racks and cool.
Store in an airtight container or plastic bag at room temperature up
to 3 days. Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.

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