Christmas Recipes

Looking for a new treat to make this Christmas? We have some simple delicious recipes for you to try.

Peppermint Bark

Ingredients:

1 1/2 cups Semi-Sweet Chocolate Chips or Chocolate Bark

1 tsp Peppermint Extract

1 1/2 cups White Chocolate Chips or Vanilla Almond Bark

¼ cup Crushed Peppermint Candy

Parchment Paper or Nonstick Cooking Spray

In a small pan, melt milk chocolate chips or chocolate bark over low heat until smooth. Stir in peppermint extract.

Spray a 9x9 baking pan with nonstick cooking spray (or line with parchment paper) and pour in melted milk chocolate. Gently shake and tilt the pan until you have a single sheet of chocolate. Set aside.

Melt white chocolate (or vanilla almond bark) the same way as before. Stir in peppermint extract, then pour evenly on top of milk chocolate layer.

Spread gently with a spatula, making sure not to disturb the bottom layer of milk chocolate.

Crush peppermints or candy canes until you have ¼ cups crushed, and sprinkle over white chocolate.

Let sit for 1 hour, and then cut or break into uneven shapes.

Oreo Balls

Ingredients:

38 Oreo cookies

8 oz cream cheese at room temperature

1 cup chocolate melting wafers or candy coating

1 cup white chocolate melting wafers or candy coating

For decorating: melted chocolate, Oreo crumbs, sprinkles, crushed peppermint, or chopped nuts, if desired.

Place Oreo cookies in a food processor. Pulse until they are fine cookie crumbs.
 
Using a stand mixer or hand mixer, beat the cream cheese until it is smooth, about 1 minute. Add the Oreo cookie crumbs and mix until well combined.
 
Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes.
 
Place the chocolate wafers (or candy coating) in a small microwave safe bowl. Place the white chocolate wafers (or candy coating) in a separate small microwave safe bowl. Melt according to instructions on packaging.
 
Remove the balls from the freezer and dip the balls into the melted chocolate. Make sure you cover the balls completely in chocolate. I like to use a fork to shake the excess chocolate off of the Oreo balls. Dip half of the balls in the chocolate and half in the white chocolate. Place the dipped balls back on the baking tray with parchment paper or wax paper. Decorate with a drizzle of chocolate, additional crushed Oreos, sprinkles, crushed peppermint or crushed nuts, if desired.
 
Place the baking sheet with the Oreo balls in the refrigerator and chill for at least an hour. Keep stored in an airtight container in the refrigerator. The Oreo balls will keep in the fridge for up to 3 weeks. You can also freeze the balls for up to 2 months.

Peanut Butter Balls

Ingredients:

1/2 cup creamy peanut butter

3 Tbsp salted butter softened

1 cup powdered sugar

1 cup semi sweet chocolate chips or Chocolate Bark

Mix the peanut butter and softened butter together in a mixing bowl. Gradually stir in powdered sugar until fully combined. Cover and place in the fridge for about 15 minutes to firm up.

Using your hands, shape the dough into 1-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes (this will hold it's shape for dipping).

Melt the chocolate according to package instructions.

Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off. Place the chocolate balls onto wax paper, cover and refrigerate until ready to serve.

Now the dangerous part. Try…just try to eat one. It’s incredibly difficult because these are melt in your mouth delicious!

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