I promised a few people I would share some of my Christmas treat recipes…so here goes…
This first recipe is for Bourbon Balls but we always called them Snockered Snowmen. You can also use rum, brandy, orange liquor, whatever you like… I actually do not like these but they are popular with many people.
1 box vanilla wafers, 1/3 cup cocoa powder, 1/2 cup dries coconut, 1 can condensed milk, 1/2 cup liquor (your choice)
First, crush the vanilla wafers into small crumbs. Stir in the cocoa and coconut and then add the liquids. Sometimes I toast a cup of pecans in a skillet and then run them through my processor and mix them in too (but I didn’t this year). After your dry ingredients are mixed stir in the condensed milk and the liquor. Mix well and cover the bowl with plastic wrap and leave in refrigerator overnight.
The next day roll the candy into teaspoon sized balls or so and then roll in powdered sugar. You can also roll them in candy sprinkles or freeze them a bit a dip in melted chocolate or almond bark. These candies need to be kept in an airtight container in the refrigerator.
Millionaire fudge is a classic recipe. To a stand mixer add 3 packages of semi sweet chocolate chips (I’ve been known to substitute milk chocolate chips) and two 7 oz. jars of marshmallow crème. Then in a sauce pan bring 4 and 1/2 cups of sugar and 1 can evaporated milk to a boil. Keep stirring and boil about six minutes. Pour the hot mixture over the chocolate chips and marshmallow crème and beat on medium speed until smooth and creamy. Fold in 1 and 1/2 cops chopped pecans. Cover counter with waxed paper and drop about two tablespoons of fudge on paper. It will set up as it cools. I store mine in the refrigerator between layers of waxed paper.
Peanut Butter Muffin Blossoms. I found this recipe at Brown Eyed Baker.
Pecan Kringle Sticks can be found at Taste of Home. These were my favorite this year but they are best right after cooling and are best eaten the day they are made.
Winter Mint Chex Mix