Rolo Pecan Pretzels

Pretzels - the bite size kind but not any stick kinds

Rolos - do yourself a favor and buy the ones that are unwrapped unless you want to give a youngster a task

Pecans - whole 

Line a baking sheet with parchment paper. Spread out pretzels and add a rolo to each.

Bake at 250 for no more than 5 minutes. Ideally you want the rolo to be soft but still holding its shape.

Pop a pecan on top of each softened rolo pressing down into the pretzel. Transfer the pan into the freezer until they have set - about 10 minutes. Store in an air tight container.

Peanut Butter Balls

Ingredients: 1/2 cup peanut butter 3 tbsp butter softened 1 cup powder sugar 8 oz. Chocolate bark Mix peanut butter and softened butter. Add powder sugar slowly until combined. Form into 1 in. balls. I tossed them into the freezer to make them harden a bit, maybe 5 - 10 minuets. Microwave chocolate bark in microwave, stirring in intervals. (See package if you plan to melt on the stove in a double broiler). Remove peanut butter balls from freezer and dip in chocolate to coat. Place on parchment papered cookie sheet and return to freezer to harden. After 15 minuets, remove and put into an air tight container and leave them in the fridge until serving. Oh, okay... go ahead and sample JUST ONE :)

Original recipe from Jessica K.
 

Chocolate Covered Oreo Balls

Ingredients:
1 package Oreo cookies, crushed
8 ounces cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together. I used a hand held mixer but watch out for flying oreos!

Roll into walnut size balls or use a medium or small scoop. Chill for an hour in freezer.

Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. (I did this the other way around because I had more chocolate on hand vs. white almond bark.)

While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

Cornflake Cookies

Ingredients:
1 lb milk chocolate or chocolate almond bark
2 oz unsweetened chocolate
1/2 tsp. salt
1 cup walnuts (either purchase already chopped or you will need to chop them)
1 cup dates (I purchased the chopped version so that I won't need to chop them)
5 cups cornflakes

Melt chocolates in microwave for 90 seconds in microwave safe bowl (use a large bowl as all ingredients will end up in this bowl - 8 cups +). Stir. If chocolates are not completely melted microwave for in 15 second intervals and stir.
Chop dates and walnuts if needed.

Stir in remaining ingredients.


When making this I had too small of a bowl (8 cup size) to mix things nicely... so... a bigger bowl :)

Drop mixture in spoonfuls onto wax paper. I found that the Pampered Chef's medium Stainless Steel Scoop works great for this when making these this year! Let set.

Once they have hardened you can stack them in a tin or other air tight container until you are ready to enjoy.