OMG I can’t believe that it is finals week for me! It just seemed like yesterday I was starting my first semester of the ultrasound program I am in and now this week I will be taking my first set of finals… Oh lordy please don’t let me fail!! This week will be packed for me… 3 classroom finals, 1 module test and my final in lab where I have to scan the whole abdomen in 40 minutes… pray for me everyone… PRAY!!
Okay let me quit freaking out here and get you set up with some great sweet treats for your holiday gift giving. I am going to pass on my favorite and easy to make holiday candies that are guaranteed to get you requests for the recipes. The first is tropical peanut butter balls. I acquired this recipe from a friend in Texas, who will be the first to admit to you that she and the kitchen are two things that don’t go together, and I must admit that I was very leery about eating them the first time, come on tropical peanut butter balls?, but when I did… OMG I have never eaten a plain homemade peanut butter ball again! Who would think that peanut butter, coconut flakes and chopped nuts, I use pecans, would go together so well but let me tell you they ROCK! Every year my mom and I put together treat plates that we take to work and to friends and these tropical peanut butter balls are always the first to go and I always get requests for the recipe, in fact my doctor says they are her favorite and she looks forward to them every year. Then the haystacks are one of my step-fathers fav and they are so easy to make. With 4 ingredients how hard could they be? In fact they are easy and delicious and perfect for the little ones to help make.
Alright already I will quit yackin and get back to studying so here you go two easy peasy chocolate candies that anyone can make and everyone will love… Tropical Peanut Butter Balls & Haystacks!
Two easy peasy homemade chocolate candies that everyone will love!
For the Tropical Peanut Butter Balls
1 C. Butter, melted
1 C. Graham cracker crumbs
1 C. Chopped nuts, your choice
1 C. Coconut flakes
1/2 C. Peanut butter, smooth
1 lb. Powdered sugar
1 tsp. Vanilla extract
1 (2 lb.) Bag Ghirardelli dark chocolate melting wafers
For the Haystacks
1 C. Semi-sweet chocolate chips
1 C. Butterscotch chips
1/2 C. Dry roasted peanuts
1 (5 oz.) Can Chow mein noodles
To make the tropical peanut butter balls in a small sauce pan melt the butter and set it aside to cool.
In a large mixing bowl add in the graham cracker crumbs, chopped nuts, coconut flakes, peanut butter, powdered sugar, vanilla and melted butter.
Dive in with your hands, I always use my hands so I can feel the filling, and mix all the ingredients together until the filling is thoroughly mixed and everything is distributed equally.
Immediately roll the filling into tablespoon balls and place them on a parchment lined jelly roll pan.
When you have all the filling balls rolled insert a toothpick into the center of each ball.
Place the jelly roll pan into the freezer and freeze the filling balls for at least 6 hours, I always freeze them over night, you want the filling balls to be as hard as possible to stand up to the hot melted chocolate.
When the filling balls are frozen melt your chocolate wafers in the microwave or in a double boiler, I always use a double boiler.
Remove small batches of filling balls from the freezer and dip them into the chocolate, shake off the excess chocolate and place them onto a sheet of parchment paper to dry.
After the chocolate is dry remove the toothpicks and with a small spoon fill in the toothpick holes with more melted chocolate.
To make the haystacks in a large microwaveable bowl combine the semi-sweet and butterscotch chips.
Microwave the chips on 50% power, or on the melting chocolate setting if your microwave has it, for 30 second intervals, stirring between intervals, until all of the chips are melted.
Once the chips are melted add in the dry roasted peanuts and the chow mein noodles.
Mix all the ingredients thoroughly until everything is covered evenly in chocolate.
Now dive in with your hands and portion out the chow mein noodles into small stacks, laying them out on parchment paper to dry over night.
Store all of the candy in air tight containers, the tropical peanut butter balls freeze well, they should keep for up to a week.
Well that’s it for this week. Just to let you know next week my post is going to be on Wednesday because I am participating in the 2013 The Great Food Blogger Cookie Swap and they requested that my recipe go live on December 11 and I am going to honor their request. I hope everyone has a great rest of their week and please drop back by after you make these delish Tropical Peanut Butter Balls & Haystacks and let me know how you liked them, I love reading your comments and I really do read them all!