Fudge Nut Balls Recipes

Steps:

• 1. Place the chocolate and butterscotch morsels in double boiler and melt. (Can do in regular pan on very low heat -- do not cook, simply melt.)
• 2. Add milk and stir till blended
• 3. add marshmallow creme and stir
• 4. add 1/2 C chopped walnuts and raisins
• 5. Form into balls and roll in the other 1/2 C chopped walnuts
• 6. NOTE: You will need to work quickly as this sets up pretty fast...

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• 1. In a medium saucepan, over low heat - melt chocolate in the milk.
• 2. Once melted add the confectioners' sugar and whisk until smooth. Fold in the cherries and nuts. Chill until cool enough to roll in balls, not so stiff that the coconut and nuts won't stick. You want them a little sticky.
• 3. Have nuts and coconut ready. I spread each on paper plates. I use about a 1 inch cookie scoop for the size of the balls. Roll into balls and roll in nuts or coconut or both. Chill well. When not eating, keep them chilled as well.

Steps:

• 1. Melt butter with chocolate in saucepan over low heat; cool.
• 2. While this is cooling, gather all your ingredients together.
• 3. Add sugar, egg, vanilla, and salt; mix thoroughly by hand.
• 4. Add chocolate mixture, and mix again. Stir in flour. (It's easier if you just use a clean hand to mix it after you add the flour).
• 5. Shape into balls. I make mine 1 oz. you can make them a teaspoon or tablespoon, whatever you prefer. Roll in sugar, then in cocoa mix, Place on parchment lined cookie sheet (12 to a sheet). Bake at 375* for 8-10 minutes. Do NOT over bake! Mine takes 8 minutes max.
• 6. While warm, roll again in white sugar Makes 2 doz. I only get 23 since I make them 1 oz.
• 7. Enjoy!

Steps:

• Microwave chocolate, milk and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in nuts and vanilla. Spread into 8-inch square pan. Refrigerate 2 hours or until firm enough to handle.
• Shape into 1-inch balls. Roll in desired coatings.

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.

Steps:

• Combine butter, sugar and salt in a saucepan over medium heat; bring to a boil, cook 4-5 minutes, stirring constantly (start timing when mixture starts to bubble around the edges of pan).
• Remove from heat; add marshmallows, chocolate chips, vanilla, walnuts, raisins and candied pineapple OR apricots.
• Stir vigorously for 1 minute (until marshmallows melt and are blended), working quickly, drop by teaspoonfuls onto waxed paper.
• Store in an airtight covered container, in the fridge or out of the fridge.