Crockpot Peanut Clusters

These easy to make treats are a new holiday staple.  Make sure you use a large crockpot and have lots of trays and counter space ready....this recipe makes enough for an army!

Cook time: 2 Hr 30 Min
 Prep time: 10 Min

Ingredients
1- 16 oz jar unsalted peanuts
1- 16 oz jar salted peanuts
1- 12 oz bag semi-sweet chocolate chips
1- 12 oz bag milk chocolate chips
2- 10 oz bags peanut butter chips
2- 1 lb pkg white almond bark or vanilla candy coating

Directions
Layer all ingredients in a large crockpot (starting with peanuts). Set slow cooker on low, cover with lid, and leave sitting for 2 hours. Remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or parchment paper. Allow to harden for at least 1 hour. Put in gift containers. You can keep in refrigerator, in airtight container or ziploc bags,  for up to 1 month or  freeze if needed. Enjoy!

Crunchy Peanut Butter Balls

A holiday favorite ...that is good anytime at all! 
 I make hundreds during the holidays for family, friends and neighbors and no matter what other treats I make...these seem to be everyones favorite

You will need:

Rice cereal
Marshmallow Fluff
Peanut Butter (don't use bargain brand, it will not turn out right)
Almond Bark- Chocolate candy coating

  

Mix together Peanut Butter and Marshmallow creme until combined.  Add Rice cereal and mix until all the cereal is coated .  Roll mixture into 1 inch balls.  I use a small scoop but you can just use a teaspoon and then roll with your hands

 Chop up  the Almond bark and put in a microwave safe bowl. 

  Heat in the microwave 30 seconds at a time, stirring in between. Repeat until chocolate is smooth.

   

   

Note: be careful not to overheat or chocolate will scorch.  Be sure that no water gets into chocolate or it will become grainy.

  

Using a fork, dip the ball in the chocolate

Scrape any extra chocolate off on side of bowl

Then place on a baking sheet line with wax paper

The chocolate coating will harden fairly quickly.  Enjoy!

Crunchy Peanut Butter Balls

1 Cup Peanut Butter     1 Jar Marshmallow Creme
1 1/2 Cups Rice Crispies
1 Package Almond Bark

In a large bowl combine peanut butter and marshmallow creme.  Add rice crispies and mix
until completely coated.  Use small scoop or teaspoonful of mixture and roll into a 1 inch ball.
Melt half a package of the Almond Bark in the microwave, 30 seconds at a time, stirring after
each time.   Dip ball into the melted chocolate, using a fork, and remove while scraping on
side of bowl.  Place ball onto a cooking sheet lined with wax paper.
You can put the chocolate back into microwave for 10-20 seconds if it starts to harden
 in the bowl.  Chocolate will harden fairly quickly.
 Enjoy!

Makes approximately 24 balls
          

Empire Biscuits....Scottish cookie crack

The mere mention of Empire Biscuits at a scottish mafia event and eyes get wide, drool begins forming and foil lined handbags appear....we are so easy , aren't we?  I am sharing with all my Auntie Dora's famous recipe, which I have doubled since it didn't make many.  I have changed the royal icing recipe so you don't have to wait 20 years for them to dry ... only to have them dent and smear anyway.  Scottish mafia.... you know who you are... Enjoy!

You will need all purpose flour, rice flour, eggs, good butter, granulated sugar, powdered sugar, strawberry or raspberry jam and meringue powder (for the royal icing) maraschino cherries and a biscuit cutter.





 I also use candy making bottles for the royal icing and jam during cookie assembly, makes it easier and less messy.  Cut the tip off the  one you use for jam.



Keep in mind you will need 2 of each shortbread biscuit to make each completed cookie.

Auntie Dora's Famous Empire Biscuits
1/2 cup sugar
1 cup unsalted butter
1 egg
2 cup all purpose flour
1/2 cup rice flour
1/4 tsp salt
2 tsp baking powder
Pre heat oven to 350
Cream together sugar and butter. Add egg and mix.  Sift dry ingredients together and add to creamed mixture. Mix until blended.  Roll out and cut with biscuit cutter and place on ungreased baking sheet.  Bake at 350 for 12-15 minutes.  Remove from oven and place biscuits on rack to cool.

For assembly:

Strawberry or raspberry jam (I think homemade tastes best, but its not necessary)
Maraschino cherries- quartered or halved, your preference , and rinsed. If you do not rinse them after cutting they will bleed into your white icing.

For Royal Icing  I use the recipe that comes with the Meringue Powder.

Place half of your cooled shortbread biscuits on parchment lined baking sheets (for easier clean up) .  Put dollop, approximately 1 tsp, of jam in center and add another biscuit to make a sandwich cookie.

Pour a rounded swirl of royal icing in center of top biscuit,  don't over do it -will spread a bit, and top with a sliver of cherry.  Don't wait until you are done with the icing on all the biscuits to place the cherry on top as royal icing can harden quite quickly.  Wait for icing to harden....and you are done!  Step back and let the stampede begin.