Valentine’s Day is right around the corner and one of the most special gifts you can give is homemade! These brownie truffles are extremely easy and super fun to decorate. Create a beautiful variety, uniquely decorated with just a handful of supplies.
The easy part is using a box of brownie mix baked following the instructions on the box. The brownies filled a 9 x 9 inch baking pan. Once removed from the oven, slightly cool, then crumble into a bowl to cool completely. Create uniform 1 inch balls (easiest using a cookie scoop) and place in an air-tight container until ready to decorate.
Dip each brownie ball into melting chocolates:
There are a few different ways to melt chocolate, but I prefer the double boiler method. Boil 1 inch of water in a large sauce pan, placing a larger heat proof bowl on top of the saucepan. This technique prevents the chocolate from scorching. Once the water is simmering, place the chocolates in the bowl on top and stir until melted. Note to add 1 teaspoon of Crisco to create a smooth finish. Roll each brownie ball in the chocolate removing with a fork and place on a cookie sheet lined with wax paper or foil. A few truffles were decorated with sprinkles or sanding sugars immediately.
I started with a 1/2 cup of white chocolate melting wafers to decorate a quarter of brownie balls. Then added milk chocolate wafers to the same bowl and mixed with the remaining white chocolate.
Any leftover chocolate? Don’t toss it…pipe mini chocolate hearts onto wax paper and let them cool completely. They will easily peel off to use as decorations.
The undecorated chocolate covered balls were enhanced with glaze. Starting with plain white glaze – 1 cup of confectioners’ sugar, 1 teaspoon of corn syrup and 1-2 tablespoons of milk. Mix until a thick, smooth consistency. Pipe a few, drizzle a few, add a drop of red food coloring to create pink…have fun!
Once the decorations have set, the truffles should be place in an air-tight container. Each truffle could be placed in mini cupcake liner to separate. Give a beautiful gift showing off your little works of art using a pretty container! This red tin with a clear see-thru lid is perfect!
Sweet StackersTM is a versatile system used to store and transport layers of baked goods in any container! The product was designed to maximize food storage space preventing cookies and desserts from sticking together and protecting the topping, decorations or icing. Visit sweetstackers.com for more information about our product. Sweet Stackers can be found on our Etsy shop.
Salty, check! Sweet, check! Salty & Sweet, check, check! Next week, I am hosting a cookie exchange party for some of my friends and neighbors. One batch of cookies is made and ready to go, then I saw this recipe on my favorite new blog called “If You Give a Blonde a Kitchen“. Wouldn’t a batch of turtle candies be perfect as a sweet addition to a cookie swap table?
Turtle candies are easy to make and only require a few ingredients – pecans, chocolate, caramel and a sprinkle of salt!
Dark Chocolate Turtle Candies
3 ounces pecan halves
1 – 11 ounce bag of individually wrapped caramels
2 teaspoons milk
1 cup chocolate chips; milk/dark
1 tablespoon shortening
coarse sea salt
Line two cookie sheets with parchment paper. Place 2 pecan halves next to each other, repeat 30 times.
Melt caramel and milk in a heavy saucepan, stirring occasionally. Scoop a teaspoonful of caramel over each set of pecans. Let cool.
Using a double boiler, melt the chocolate (add shortening to make a smooth finish). Place a teaspoonful of melted chocolate on the other cookie sheet. Add the caramel covered pecan on top of the chocolate. Repeat for the remaining pecans. Drizzle chocolate over and sprinkle a small amount of coarse salt on top.
Refrigerate to let the chocolate set. I used the little Sweet Stackers risers to stack the two cookies sheets together. This condensed the amount of space in my refrigerator.
Once the chocolate sets, place in an airtight container.
Ready for the cookie exchange!
Simple, Festive, Sweet – the perfect Christmas treat!
There are many variations of “Magic Bars” out there, so I added a little twist of my of my own to make them look more festive for the holidays and also made them with a chocolate graham cracker crust. The pop of color using the red M&Ms and white chocolate chips looked so pretty on my holiday table.
Christmas Magic Bars
2 cups chocolate graham cracker crumbs
½ cup (5 ½ tablespoons) butter; melted
1 – 14 ounce can sweetened condensed milk
1 ½ cups chocolate chips
¼ cup red M&Ms
¼ cup white chocolate chips
1 cup shredded coconut
1 cup chopped pecans
Preheat oven to 350º F.
In a large bowl combine graham cracker crumbs and butter; press mixture onto the bottom of a 9×13 baking pan. Pour condensed milk evenly over crumbs. Combine the chocolate chips and coconut, then spread evenly over the condensed milk. Sprinkle the red M&Ms and white chocolate chips on top, followed by the chopped pecans. Press down lightly. Bake 25 minutes or until set. Cool completely. Cut into bars. Store in an air tight container.
Ready to store and transport to a holiday event on my Sweet Stackers! The Christmas Magic Bars were transferred to a pretty crystal plate to pass around this formal event.
Sweet StackersTM are the solution to layering pastries, cookies, bakery or even finger foods in one storage container without disturbing their appearance or plainly having them stick together. Sweet StackersTM allow you to store your bakery in an air tight container by using a stackable tray system. Visit sweetstackers.com for more ideas on how to use Sweet StackersTM.
Fall is in the air and it’s time to celebrate the apple harvest! This recipe produced a comforting, warm right-out-of-the-oven, scrumptious dessert – perfect on a gloomy fall-like day.
Sour Cream Apple Bars
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- 1 cup sour cream
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 1 egg
- 3 apples (2 cups), unpeeled, chopped
Preheat the oven to 350°. Combine the softened butter and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Gradually add the remaining crust ingredients until well combined.
Press half of the crust into an ungreased 9×13 pan and bake for 8-10 minutes until lightly browned.
Mix all of the filling ingredients by hand. Pour the filling over the partially baked crust. Crumbled the remaining crust on top and press down lightly.
Bake for 30-35 minutes until the top is golden brown. Cool completely before cutting into bars (or carefully sneak one out).
Store in the refrigerator.
Dessert bars like these Sour Cream Apple Bars store neatly in one air-tight container using Sweet StackersTM stackable trays. Stores perfectly in the refrigerator without a mess and transports easy to a party. Visit my website for more information sweetstackers.com!