Fool-Proof Chocolate-Orange Treasure Truffles
"Finely ground chocolate wafer cookies and orange juice combine to make these delicate desserts." Original recipe yield: 50 truffles.
INGREDIENTS:
1 (16 ounce) package powdered sugar
1 (11 ounce) package finely ground chocolate wafer cookies
6 tablespoons Baking Cocoa
1 (6 ounce) can frozen orange juice concentrate
1/2 cup butter or margarine
1 (12 ounce) package Chocolate Creme TREASURES
about 50 (1 1/2-inch) paper candy liners
DIRECTIONS:
COMBINE powdered sugar, cookie crumbs and 2 tablespoons cocoa in large bowl. Stir in orange juice concentrate and butter until combined. Stir in Treasures.
ROLL dough into 1 1/4-inch balls. Roll in remaining cocoa; place in candy liners. Store at room temperature.
Fudge Bonbons
"Rich, chewy chocolate bonbons." Original recipe yield: 60 pieces.
INGREDIENTS:
2 cups semisweet chocolate chips
1/4 cup butter
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
1 teaspoon vanilla extract
60 milk chocolate candy kisses, unwrapped
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan over low heat, stir chocolate chips and butter until melted and smooth. Stir in condensed milk, flour and vanilla until well blended.
Shape one level teaspoon of chocolate chip dough around each candy kiss. Arrange bonbons one inch apart on ungreased cookie sheets.
Bake 6 minutes. Bonbons will be soft and shiny, but will firm up as they cool.
Fudge Puddles
"Fudge filled deliciousness!" Original recipe yield: 4 dozen.
INGREDIENTS:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup pecan halves
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Sift together flour, baking soda and salt.
Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
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