Chocolate Coconut Balls

1 cup chopped Macadamia nuts

3/4 cup sweetened condensed milk

1 1/2 teaspoons vanilla

1 cup shredded coconut

One 12-ounce bag semisweet chocolate morsels, melted

2 tablespoons coconut oil

 

In a bowl mix together the nuts, condensed milk, vanilla and coconut. Using your fingers, press the mixture into balls about 3/4-inch round.

Place onto sheet trays lined with wax paper and place in the refrigerator for 1 hour.

Melt the chocolate and coconut oil until smooth.

Dip the coconute balls into the chocolate to coat evenly and lightly.

Place back onto a wax paper lined sheet pan to set.

Butterscotch Haystacks

• 2 cups (4 oz) shredded unsweetened coconut
• 1 cup plus 2 tbsp butterscotch chips
• 1/4 tsp salt
• 1/4 cup semi-sweet chocolate chips

Preparation:

Prepare a baking sheet by lining it with aluminum foil and set aside for now.

On stove top, melt butterscotch chips, add salt & coconut. Mix well. 

Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.

After all of the haystacks have been formed, melt the chocolate chips. Then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.

Refrigerate to set the butterscotch and chocolate, at least 30 minutes.

Peanut Butter Balls ["Buck Eyes"]

2 cups creamy peanut butter
1/4 cup room temp butter
1/2 tsp vanilla
2 & 1/2 cups powdered sugar

Chocolate coating:

12 oz semi-sweet chocolate chips
2 TBSP coconut oil


Mix first 4 ingredients together.   Form into 1 inch balls, place on a cookie sheet covered with wax paper.  Place in the freezer for at least half an hour.

Heat chocolate chips and coconut oil on the stove over med-low heat.  Once melted, dip peanut butter balls into the chocolate.  Place them back on the wax paper and in teh fridge or freezer to firm up. 

Granny's Fudge

3 cups semi-sweet (or milk chocolate) chocolate chips
1 can of sweetened condensed milk
dash of salt
1 and a half teaspoon vanilla extract
nuts [if desired]

In a saucepan over low heat melt the chips, milk, and salt together.

Remove from heat and stir in vanilla and nuts (if desired).

Spread evenly into a wax paper covered pan. Chill 2 hours or until firm. Turn onto cutting board. Remove wax paper and cut into squares. Store covered in refrigerator.

[This works great as white chocolate pecan fudge too - just sub white chocolate chips for the semi-sweet ones]