If you're like me, you're scrambling to get the last few things done before family and friends arrive next week.
Here are a few last minute and very easy treats that are delicious (if you're into sugar).
Oreo Cookie Balls
1 package Oreo cookies
1 (8 ounces) package cream cheese
1 package Almond Bark white chocolate
Put Oreo cookies in food processor, process until real fine. Place crumbs into a bowl and mix with cream cheese. Roll out mixture into marble size balls and place on cookie sheet. Put Oreo Cookie Balls in refrigerator to get cold. Take cookie balls out of refrigerator when cold and dip in melted white chocolate. Dip or sprinkle with sprinkles. Put cookie balls on wax paper to dry.
White Chocolate Pretzel Sandwiches
Hanover Pretzel Sandwiches- Either the peanut butter or cheese (your choice)
1 package Almond Bark - white chocolate
Melt the Almond Bark and Dip the Pretzel Sandwiches
Put on Wax Paper to dry.
CHOCOLATE SWIRL ALMOND TOFFEE
For the toffee layer:
1 cup butter or margarine
2 tablespoons light corn syrup
2 tablespoons water1 cup sugar
1 cup chopped almonds
For the topping:½ cup semi-sweet chocolate chips
½ cup vanilla chips (or 3 ounces vanilla-flavored candy coating)
Line 15 x 10 x 1-inch baking pan with foil; butter foil. I
n heavy 2-quart saucepan, combine butter, corn syrup, water and sugar.
Cook over medium heat until sugar dissolves and mixture boils, stirring constantly.
Using candy thermometer, continue cooking to 290 degrees F (soft-crack stage), stirring occasionally. Remove from heat.
Quickly stir in almonds.
Pour mixture into buttered, foil-lined pan. Let stand 2 to 3 minutes to harden.
In a small bowl, combine chocolate and vanilla chips.
Sprinkle chips over hot toffee; let stand 1 to 1 ½ minutes to soften.
With knife, swirl softened chips over toffee.
Refrigerate until chocolate is set.
Break into pieces. (Yield: approx. 25 ounces)
EXTREMELY EASY ROCKY ROAD (Exact measurements not needed with this recipe)Ingredients needed:
At least 2 large Hershey chocolate bars, with or without almonds, as you prefer.
You can also use 2 or 3 of the Symphony Toffee bars if you wish.
1 bag of miniature marshmallows
Approx. 1 cup crushed walnuts (optional)I
n a microwave oven-proof dish, melt the chocolate bars completely.
Stir in marshmallows and walnuts, then quickly drop in little “blobs” on waxed paper.
Let cool until they harden.
Pack into a decorative tin or on a fancy plate (using waxed paper to separate layers of candies). You can make these a couple of days ahead and keep them in the refrigerator if you want to, but refrigeration isn’t necessary.
Variations: Toss in some M & M’s, or a different kind of crushed nuts if you want, whatever you think might taste good. The only way you can really ruin this is by over-melting the chocolate in the microwave.