Friday, February 13, 2009

Fun Valentine Treats

with Duncan Hines strawberry frosting
and chocolate, too :-)

Chocolate Caramel Truffles

Chocolate Caramel Truffles3 dozen
26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1 1/3 cup semisweet chocolate chips
1 tablespoon shortening

Line an 8 inch square dish with plastic wrap and set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1 inch ball. Cover and refrigerate for 1 hour or until firm. In a microwave-safe bowl, melt semisweet chips and shortening; stir until smooth. Using a fork, dip caramels in chocolate and place on waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator. Enjoy!

Cookie Dough Truffles

Cookie Dough Truffles
5 1/2 dozen

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

Cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1 to 2 hours or until firm. Melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. Store in refrigerator. Enjoy!