Chocolate Chewy Fudge

I was going to be so good this year.

I had determined that I would not fill the house with all kinds of Christmas goodies that entice me but would leave me looking at the scale in horror come January.

Notice the past tense in those sentences? I was good for 5 whole days in December. FIVE! But then I caved. Not just caved – I jumped in with both feet. I went through my recipe file and now have a stack of recipes on my counter waiting to be made.

I even interrupted school this morning to make these family favorites. Sometimes a craving just can’t wait for a grammar lesson. 🙂

Yummy Chocolate Fudge

The original recipe for these little goodies came from my mother-in-law – which is unusual since she doesn’t really like chocolate. (Poor thing – she’s missing out on so much!) Actually – I think it’s the only chocolate recipe I have from her.

She clipped it out of a newspaper years ago and makes it once a year at Christmas time for my chocolate-loving father-in-law.

They are so simple to make – Angel Girl and I had them finished and on racks cooling in less than 30 minutes. Now I just have to keep little hands away from them until I can get them hidden!

Chocolate Chewy Fudge

1 – 12 ounce package chocolate chips (I always use semi-sweet, but you could experiment!)
3 Tablespoons butter
1 can sweetened condensed milk
1 cup flour
1/8 teaspoon salt
1/2 teaspoon vanilla
Optional – chopped nuts (pecans, walnuts, or almonds), peppermint sprinkles

Melt together in a sauce pan over medium heat the chocolate chips, butter and sweetened condensed milk.

Remove from heat and stir in flour, salt and vanilla.  You can add up to 1 cup of nuts to the dough if you would like.

Drop by small teaspoonfuls on a foil lined baking sheet. (I always get about 65 little cookies – my mother-in-law can stretch them to about 75 – but I don’t think she snitches dough!) Go ahead and use your hands to form them into nice little balls, they are very pliable. You may sprinkle with nuts or peppermint sprinkles at this point.

Bake for 7 minutes at 350 degrees or until the top is no longer shiny. (Mine took more like 10 minutes.)

Let sit on the tray for about 5 minutes before removing them to cool completely on wire rack.

They are firm on the outside but gooey and yummy inside!

These freeze very well – which is good – because the freezer is the best place to hide them! 🙂


I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tuesdays at the Table over at All the Small Stuff and Tempt My Tummy Tuesday over at Blessed With Grace.

Peanut Butter Ball Bars

Peanut Butter Cup BarsAs I’ve confessed before, peanut butter balls are almost a staple at our house during the Christmas season.

They are one of the first things I make after Thanksgiving and we enjoy them through-out the holidays.

Imagine my shock when I discovered <gasp> that we had run out before Christmas.

Time was slipping by and I didn’t see how I could possibly make another batch. But a quick flip through my recipe file yielded this yummy substitute. The peanut butter base is very similar to the innards of a peanut butter ball and it was super quick to whip together!

Peanut Butter Bars
(recipe from my sweet and wonderful niece Sarah!)

1 cup butter
1 cup peanut butter
1 cup crushed graham crackers
4 cups powdered sugar
2 cups chocolate chips

Melt the butter. Add the peanut butter, graham crackers and powdered sugar.

Spread out on an ungreased jelly roll pan. (Your hands work best for this part!)

Melt the 2 cups of chocolate chips and spread over the peanut butter base.

Cool in refrigerator for about an hour or until the chocolate is set. Cut into small squares.


Cookie Dough Truffles

Cookie Dough TrufflesDecember is a chocolate lover’s dream come true! The kids and I start making candy and treats just as soon as the Thanksgiving left-overs are put away.

Every year I try at least one new recipe -and believe me, the search for that recipe is a lot of fun!

This year’s recipe is a truffle with a yummy cookie dough inside covered with a rich chocolate coating. Honestly now – who doesn’t love cookie dough?!

Although they didn’t turn out as pretty and nice as I would have liked – they taste heavenly! I’ll just have to keep making them until I get them just right. 🙂

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup brown sugar
2 cups flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/2 cup miniature chocolate chips (I used semi sweet)
1/2 cup chopped walnuts
1 1/2 pounds semi sweet chocolate candy coating, chopped

Cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla. Mix well. Stir in the chocolate chips and walnuts.

Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Refrigerate for 1-2 hours. (This was a very hard step! The dough is very soft and hard to form. I ended up using the smallest cookie scoop I had, but they still seemed too big. Maybe I should have refrigerated the dough before making into balls and again after?)

Melt the candy coating in the microwave and dip the balls in the coating. Place on waxed paper lined sheets and refrigerate until firm.

Store in the refrigerator – although I kept mine in the freezer (they’re harder for the children to find!)

Absolutely delicious!


Chocolate Truffles

Chocolate Truffles Shhh…

What I’m about to tell you is top secret.

I am sharing with you- just in time for Valentine’s Day –  my dad’s famous truffle recipe!

A tradition in my family, these chocolate delicacies will make  any Valentine feel special!

Creamy, and smooth these delightful treats beat their store-bought counterparts hands down!

Papa Jim’s Chocolate Truffles

Melt 1 1/2 pounds of milk chocolate in the microwave.

1/3 c. whipping cream

1/3 c. half and half (can substitute condensed milk.)

1-1/2 tsp. vanilla

12 oz. pkg. chocolate chips (have extra because sometimes need more) Use semi sweet flavor.

1/5 bar paraffin

1 tsp. mint flavoring (optional- but recommended)

Melt chocolate in microwave. Set aside to cool. Combine creams and scald (heat in microwave). Do not boil. Cool to 130 degrees.

Mix melted chocolate and creams together with wooden spoon, then whip with electric mixer until light and fluffy.

Stir in the vanilla and mint flavoring. Put in 8 x 8 pan buttered generously. Cover and freeze.

After candy is frozen, cut into squares. Melt the semi sweet chocolate chips and paraffin in microwave. Put enough hot water in the crock pot to touch the bottom of the bowl with the melted chocolate when placed in the crock pot and set it on low heat. (This will keep the chocolate warm while you are dipping the frozen pieces.)

Dip the squares, keeping them frozen until dipped. Set on waxed paper to let the chocolate harden. Store in air tight container. These can be frozen.


Chocolate Peanut Butter Fudge

Chocolate Peanut Butter FudgeMy 10 year old daughter steps in as guest blogger today to share a yummy fudge recipe that is easiest enough for kids to make! (She even took the picture, too!)

I wanted to make something for Poppa all by myself. I know he likes chocolate and peanut butter so I decided this double decker fudge would be a great gift.

Make sure you read the recipe and follow it exactly because I didn’t and I made a mess! I forgot to add the milk to the peanut butter chips and it burned and stuck badly to the bowl. I think I will never do that again!

This is a very fun and easy recipe! you should try it too!

Chocolate Peanut Butter Fudge

1 cup Reese`s Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk divided
(not evaporated milk)
2 tablespoons butter softened
1 cup HERSHEY`s Semi-Sweet Chocolate chips
1 teaspoon vanilla extract divided

First you line a 8-inch square pan or 9x5x3- inch loaf pan with foil.

Place peanut butter chips and 2/3 cup of sweetened condensed milk and butter in a microwave safe bowl.

Microwave peanut butter chips on high for 1 minute or until chips melted, stir in 1/2 teaspoon vanilla. Stir until smooth. Stir in 1/2 teaspoon vanilla and immediately pour mixture in to prepared pan.

Microwave chocolate chips on high for 1 minute or until chips melted, stir until smooth, stir in 1/2 teaspoon vanilla , immediately pour mixture on top of the peanut butter layer.

Cover and refrigerate until firm. Flip on to a cutting board and peal foil off. Cut in to 1-inch squares, Refrigerate. Makes about 2 dozen pieces.