Grandmom's Recipe Archives - Chocolate Candies

These are some candy recipes that my mother makes every Christmas, and every Christmas she is asked to share. I was always afraid to try and duplicate her chocolate candies because I thought working with chocolate would be tricky. However I was happy to find that these recipes were so simple that even I could do it! Enjoy!

Chocolate Crunch Candies

1. 5 cups Special K cereal
2. 1 cup chopped walnuts
3. 1 cup raisins
4. 1 12 oz. bag semi-sweet chocolate chips
5. 2 squares unsweetened baker's chocolate
6. 1 tsp salt

Mix the cereal, walnuts and raisins together in a large bowl. Melt all of the chocolate in a double boiler and then stir in the salt. Pour the melted chocolate over the mixture in the bowl and mix until everything is completely covered in chocolate. Drop spoonfuls of mixture onto a cookie sheet covered with wax paper and refrigerate over night or at least for several hours.

Buckeyes

1. 3/4 cup peanut butter
2. 1 1/2 sticks margarine or butter
3. 1 lb powdered sugar
4. 1 12 oz bag semi-sweet chocolate chips
5. 1/6/ stick paraffin wax
6. 1 small package of toothpicks

Cream together the peanut butter and margarine or butter, and mix in the powdered sugar. Roll the mixture into balls that are approximately one inch in diameter. Refrigerate the peanut butter balls until they are cold. Melt the chocolate chips in a double boiler, adding in the paraffin wax. Use a toothpick to dip the cold peanut butter balls into the hot chocolate mix, leaving a small part of the peanut butter showing to make the candy look like a buckeye. Refrigerate or freeze the candies depending on when they will be served.

Bourbon Balls

1. 1 12 oz bag semi-sweet chocolate chips
2. 3 tbs light corn syrup
3. 1/2 cup bourbon or whiskey
4. 2 1/2 cups crushed vanilla wafers
5. 1 cup powdered sugar
6. 1 cup finely chopped walnuts

Melt the chocolate chips in a double boiler. Add the corn syrup and bourbon or whiskey. Combine the crushed vanilla wafers, walnuts and 1/2 of the powdered sugar in a separate bowl, mixing well. Mix in the chocolate and let stand for 30 minutes before shaping it into balls, approximately one inch in diameter. Roll each ball into the remaining powdered sugar to coat. Refrigerate or freeze depending on when they are to be served.

Layered Creme de Minthe Candies

Bottom Layer

1. 1 cup sugar
2. 1 cup softened butter
3. 16 oz hershey's chocolate (liquid)
4. 1 cup flour
5. 4 eggs
6. 1/2 tsp vanilla

Mix all of the ingredients together and pour mixture into a 15 x 10 x 1 inch greased baking pan. Bake at 350^o for 30 minutes. Take out of oven and allow to cool.

Middle Layer

1. 2 cups powdered sugar
2. 1/2 cup softened butter
3. 2-4 tbs softened creme de minthe

Mix all of the ingredients together and spread over the bottom layer once it has cooled.

Top Layer

1. 1 cup semi-sweet chocolate chips
2. 6 tbs butter

Melt these two ingredients together in a double boiler, mixing them together well. Let this mixture cool and then spread it over the middle layer. Refrigerate until the layers are set, and then cut the cake into small squares using a sharp knife. Keep refrigerated or frozen, depending on when candies are to be served.

Chocolate Cracker Candies

1. 1 box Saltine Crackers
2. 2 sticks butter
3. 1/2 cup sugar
4. 1 12 oz bag semi-sweet chocolate chips
5. 1 cup chopped walnuts or cashews

Line a cookie sheet with the saltine crackers, placed tightly together. Melt the butter and sugar, and pour this mixture over the crackers. Bake at 350^o for 10 minutes. Sprinkle the chocolate chips over the baked crackers and return to the oven for one more minute to soften the chips. Remove from the oven and spread the chips with a spatula. Sprinkle the top with the chopped nuts and refrigerate.