Chocolate-Dipped Peanut Butter Bugles
I don’t know what I was thinking the day I made these. My goodness, they were time consuming! But man-o-man, they are gooood!!! They are the best eaten cold. Keep them in the fridge.
- 1 cup peanut butter
- 1/4 cup powdered sugar
- 1 (7.5-oz.) bag of Bugles
- 1 (12-oz.) bag chocolate chips
Combine peanut butter and powdered sugar with electric mixer until creamy. Fill a piping bag or plastic zip-top bag with peanut butter mixture (if using zip-top bag, snip a small hole in one corner). Pipe peanut butter mixture into each Bugle until just full. (You won’t be able to use all of the Bugles, because some are duds with flat openings, but that’s okay, you’ll have enough good ones.) Melt chocolate chips, and dip open ends of stuffed Bugles into chocolate. Set each on aluminum foil or parchment paper for several hours, until chocolate is firm again. Refrigerate.
“May the memory of our earthly place point us with hope to our heavenly place.”
My grandson, Josh, loves fudge, so I made this for him for his birthday.
- 2 cups sugar
- 2/3 cup evaporated skim milk
- 1/2 cup butter
- 12 large marshmallows
- Few grains of salt
- 1 (6-oz.) pkg. semisweet chocolate morsels
- 1 cup chopped pecans, optional
- 1 teaspoon vanilla extract
Combine first 5 ingredients in a large saucepan. Cook over medium heat until mixture comes to a boil, stirring gently; boil 5 minutes, stirring constantly. Remove from heat.
Add chocolate morsels to marshmallow mixture, stirring until melted. Add pecans, if using, and vanilla, stirring well. Spread evenly in a buttered 8-inch square pan. Cool and cut into squares. Yield: 2 pounds.
Mocha Fudge: Add 1 tablespoon instant coffee granules with the salt.
“He who has the Holy Spirit as his resource has already won the victory.”
Peanut Butter Blobs (a.k.a. Buckeye’s)
I did not put the eye in these addicting little balls of peanut butter and chocolate. It was much easier to completly cover it in chocolate.
- 1 1/2 oz. white chocolate chips
- 2 3/4 cup creamy peanut butter (do not use natural peanut butter)
- 4 tablespoons unsalted butter, softened
- 3 cups (12 oz.) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups (12 oz.) semisweet chocolate chips
Line rimmed baking sheet with parchment paper. Microwave white chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, about 1 minute. Let cool for 5 minutes. Using stand mixer fitted with paddle, beat peanut butter, melted white chocolate, butter, sugar, vanilla, and salt on medum high speed until just combined, about 1 minute. Roll dough into 1 1/4-inch balls and place on prepared sheet. Freeze until firm, about 30 minutes.
Microwave semisweet chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, 1 1/2 to 2 minutes. Using toothpick, dip chilled balls into melted chocolate, leaving top quarter of balls uncovered, or cover completely with chocolate. Return balls to prepared sheet and refrigerate until chocolate is set, about 1 hour.
Makes 4 dozen.
“Jesus takes us as we are and makes us what we should be.”
Rolo Pretzel Turtles
These are the easiest turtles to make. They are soooo good!!!
- Small Pretzels
- Pecan Halves
- Rolo Chewy Caramels in Milk Chocolate
Heat oven to 350 degrees. Line cookie sheet with parchment paper or foil.
Place pretzels on prepared sheet and top each pretzel with one Rolo.
Bake 3 to 5 minutes (I left mine in for 2 minutes.) or until caramel piece begins to soften, but not melt. Remove from oven, top with pecan half and slightly press down. Cool completely.
Bet you can’t eat just one!!
“No gift is greater than the gift of Christ Himself.”