Dollys Chocolate Snowballs Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

Steps:

• Preheat the oven to 350°F (175°C). Line an 8 x 8-inch (20 x 20-cm)or 9 x 9-inch (23 x 23-cm) baking dish with parchment paper.
• In a large bowl, combine the crumbs from 35 smashed crackers and melted butter. Press the mixture into the bottom of the baking dish. Sprinkle the chocolate chips, peanut butter chips,nuts and coconut over the cracker layer. Drizzle the condensed milk over the top, trying to make it reasonably even. I use a spoon and slowly drizzle the milk, spoonful by slow spoonful. Sprinkle the remaining crushed crackers over the top of the milk.
• Bake for about 25 minutes, or until the coconut is golden brown and the edges are nicely toasted. Let the bars cool for at least an hour. Cut into small triangles by first cutting 9 squares, the cutting each square in half on the diagonal to get 18 triangles.Store the bars in the fridge.