Holiday Chocolate Treats

By Sherril Steele-Carlin

Go ahead, indulge. After all, it's the holidays! And what better time to give your sweet tooth what it's craving. These chocolate recipes are easy to make, and decidedly yummy, and they are just the right amount of sweetness for holiday entertaining. Enjoy, and happy holidays!

Chocolate Truffles

  • 2 pounds Belgian chocolate (or any brand of good quality chocolate)
  • One quart heavy cream
  • 1/4 lb. unsalted butter
  • 1/3 cup liqueur of choice
  • Cocoa powder

Melt chocolate and cream in double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa. Makes about 2 lbs. of truffles.

Foolproof Dark Chocolate Fudge

  • 3 cups semisweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk
  • Dash salt
  • 1 cup chopped walnuts
  • 1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8-or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Triple Chocolate Fudge

  • 3 1/3 cups sugar
  • 1 cup butter
  • 1 cup packed dark brown sugar
  • 1 can (12 oz.) evaporated milk
  • 32 large marshmallows, halved
  • 2 cups (12 oz.) semisweet chocolate chips
  • 2 milk chocolate candy bars (7 oz. each), broken
  • 2 squares (1 oz. each) semisweet baking chocolate, chopped
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares. Makes about 5 1/2 pounds.

Perfect Peppermint Patties

  • 1 lb. confectioners' sugar
  • 3 Tbsp. butter or margarine, softened
  • 2 to 3 tsp. peppermint extract
  • 1/2 tsp. vanilla extract
  • 1/4 cup evaporated milk
  • 2 cups (12 oz.) semisweet chocolate chips
  • 2 Tbsp. shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4-inch thick. Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden. Makes about 5 dozen.

Marshmallow Puffs

  • 36 large marshmallows
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cups chunky peanut butter
  • 2 Tbsp. butter or margarine

Line a 9-inch square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows. Makes 3 dozen.

Honey Holiday Balls

  • 1/2 cup honey
  • 1/3 cup sugar
  • 1 1/4 cup chopped walnuts
  • 1/4 cup matzo farfel
  • 2 tsp. grated orange or lemon zest
  • Grated nuts or coconut (optional)

In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir constantly. Add nuts and farfel and stir until mixture is thick. Add the grated zest. Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls. Cool. Variation: Roll the balls in finely grated nuts or coconut. Makes 18-24.

Quick & Easy Microwave Peanut Butter Fudge

  • 12 oz. semisweet chocolate chips
  • 12 oz. peanut butter
  • 14 oz. sweetened condensed milk

In a 1-1/2 quart microwave-proof bowl, melt chocolate chips and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8 x 8-inch dish lined with waxed paper. Refrigerate to chill. Makes approximately 42 pieces.

Rum Balls

  • 1 3/4 cups vanilla wafer cookie crumbs
  • 1 cup ground pecans
  • 1 cup confectioners' sugar
  • 1/4 cup cocoa
  • 3 tablespoons light corn syrup
  • 1/4 cup light rum
  • 1/3 cup confectioners' sugar (for dipping)

Mix all ingredients, except for 1/3 cup confectioners' sugar. Roll into one inch balls. Roll balls in remaining confectioners' sugar to coat. Makes about 2 1/2 dozen.

Carob Candy Balls

  • 1/2 cup carob powder
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 1/2 cup sesame seeds
  • 1/4 cup wheat germ
  • 1/4 cup dry milk powder
  • 1 cup honey graham cracker crumbs

Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. Makes 24 candy balls.

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