THREE days until Christmas! Can You BELIEVE IT!? My goodness gracious! I can’t! This year Christmas has crept up on me too darn fast and I keep thinking to myself that before I know it, it will be over.
I have a few recipes I would like to share with you. The first one will be an amalgamation of my family and my husband’s family recipe for my favorite little treat. I took my Mother In Law J-J’s recipe and My Grandmother’s recipe and tweaked them to make them work together. So it’s got a little of Husbands traditions and a Little of mine becoming my own unique family recipe to pass down to my kids. I wouldn’t normally share this with you.. but Santa has said you are on the “Nice” list this year so I feel you deserve it!
Without Further Ado… On the 3rd Day Of Christmas, Your True Ninja Gives To You…
3 Awesome Christmas Treat Recipes:
1. Ninja’s Family Jewels (Chocolate covered Peanut Butter Balls)
For Peanut Butter Balls:
1 c. Icing Sugar
1 c. Peanut Butter
3 tbsp. Melted Butter
1 c. Holiday Rice Krispies
Mix the Icing sugar, Peanut Butter and Melted butter together until well mixed. Add the Rice Krispies and mix well. Roll into bite sized balls and place on a cookie sheet lined with Waxed Paper. Put in the freezer for 2 hours.
6oz (1 lrg pkg) semi sweet chocolate chips
2 tbsp vegetable shortening
Melt together in stove top on medium heat stirring often. Once melted use a tooth pick to dip the peanut butter balls in the chocolate and place back on cookie sheet lined with waxed paper. Once all are covered place back in freezer for 1 hour to set.
*Disclosure: Do NOT serve these to anyone with a peanut allergy- always ask your guests for allergy information before serving these at a function, unless the allergy is already known and you are planning on giving someone a “Special” kind of present… which wouldn’t be very nice… SO DON’T do it.
2. Peppermint Bark
This is a pretty easy recipe. I love making it because Little man LOVES it.Â
6 oz Semi Sweet Chocolate, Coarsely Chopped
2 tsps Vegetable Oil
6oz White Chocolate, Coarsely Chopped
1/2 cup Crushed Candy Canes
First, make sure to use aluminum foil to line the sides and bottom of an (approx) 8 inch square baking pan. Make sure the foil is smooth and there are no wrinkles.
Then Melt the Semi Sweet Chocolate with 1 tsp of the vegetable oil in either a double boiler or you can use just a regular sauce pan on low hear. Quickly pour the melted chocolate into the square pan and tilt the pan so that the chocolate creates an even layer. Put this into the refrigerator for 1/2 an hour or until the chocolate has set.
Then use the same method to melt the white chocolate and repeat the step where you immediately pour the melted white chocolate over the dark chocolate, again tilting the pan so that the chocolate spreads evenly. Then sprinkle the crushed candy canes over the surface of the white chocolate and refrigerate again for 1/2 an hour or until chocolate has set.
Remove the Bark from the pan easily by lifting the edges of the aluminum foil. Peel the bark away from the foil and then smash, cut, break or dance on (Whatever your little heart desires) to separate the bark into small jagged irregular little shards. This can be stored in an airtight container in the fridge for a maximum of two weeks and makes a great homemade treat.
4. Chocolate Fudge
1 1/2 cups of toasted Almonds
1 14 oz can of Sweetened Condensed Milk
1lb of Semisweet chocolate, finely chopped
2 Tbsp unsalted butter
2 tsp Pure Vanilla Extract
Line the bottom of a 9 inch square baking pan with aluminum foil and then combine the condensed milk, chocolate and butter in a double boiler or stove top on low heat. Make sure the mixture doesn’t get too hot as this may make the fudge grainy. Stir the mixture until it is smooth, please be warned it will be very thick and hard to stir. Remove the mixture from the heat and stir in the vanilla and nuts. Spread the mixture into the pan, making sure the top is smooth with a spatula. Let fudge stand at room tempurature to cool, be patient this probably will take a couple hours. Then carefully remove the fudge from the pan by lifting the edges of the foil. Cut into 1 inch peices. Can be stored in refrigerator for several days or frozen for several months. Make sure to allow it to thaw at room temp. unwrapped for a few hours before serving it.