The Gourmet Touch: Easy treats for the tricksters
by Prudence Hilburn
Special to The Star
Oct 24, 2012 | 1543 views |  0 comments | 4 4 recommendations | email to a friend | print
Trick or treat time again. It won’t be long until those little ghosts and goblins will come calling. How about a tasty homemade treat this year?

Nothing can compare with the flavor combination of chocolate and peanut butter. While looking through some recipe files, I found several with this favorite flavor combo.

P.B. Snackers from the Crisco Kitchens are so easy that the youngsters in your family might want to help make them. The easy layered cookies, also from the Crisco Kitchens, are a little more involved, but worth the effort.

Another suggestion for an easy-to-make treat is the following peanut butter chocolate balls. These are made with crispy rice cereal and I have found that cereal treats are always well received by young and old alike. I think this old recipe came from the Kellogg Kitchens.

Keep in mind when you filling your basket of goodies that some children are allergic to peanut products. It is a good idea to also have some non-peanut treats on hand.

Peanut Butter Chocolate Balls

1 package (12 ounces or 2 cups) peanut butter morsels
1/2 cup margarine or butter
2 cups crispy rice cereal
1 1/2 cups sifted confectioners’ sugar
1 cup coarsely chopped peanuts
1 package (11 1/2 ounces or 2 cups) milk chocolate morsels
1/4 cup vegetable shortening
48 gem-size candy liners

In large saucepan, combine peanut butter morsels and margarine. Stir over very low heat until morsels melt and mixture is smooth. Remove from heat. Stir in cereal, sugar and peanuts. Mix well. Mixture will be crumbly. Shape into 1-inch balls. Place in candy liners and chill. In small saucepan, combine milk chocolate morsels and shortening. Stir over low heat until morsels melt and mixture is smooth. Pour one measuring-teaspoon of chocolate mixture over each peanut butter ball. Chill until ready to serve. Yield: about 48.

P.B. Graham Snackers

1/2 cup butter-flavored shortening
2 cups confectioners’ sugar
3/4 cup creamy peanut butter
1 cup graham cracker crumbs
1/2 cup semi-sweet chocolate chips
1/2 cup graham cracker crumbs, crushed peanuts or chocolate sprinkles

Combine shortening, confectioners’ sugar and peanut butter in large bowl. Beat at low speed until well blended. Stir in one cup crumbs and chocolate chips. Cover and refrigerate one hour. Form dough into 1-inch balls. Roll in 1/2 cup crumbs, crushed peanuts or chocolate sprinkles for a fancier cookie. Cover and refrigerate until ready to serve. Yield: 36.

Easy Layered Cookies

1/2 cup butter-flavored shortening
1 1/2 cups graham cracker crumbs
1 cup chocolate chips
1 cup peanut butter chips
1 cup lightly crushed corn flakes (about 2 cups, uncrushed)
1 cup chopped nuts
1 can (14 ounces) sweetened condensed milk, NOT evaporated milk

Heat oven to 350 degrees. Place shortening in a 13x9x2-inch pan and put in oven to melt. Remove from oven. Layer graham cracker crumbs, chocolate chips, peanut butter chips, corn flakes and nuts over melted shortening. Pour condensed milk evenly over mixture. Bake at 350 degrees in the center of the oven for 30 minutes or until golden brown and bubbly. Loosen from edge immediately. Cut into 1 1/ 2 inch squares while still warm. Cool completely in pan, on cooling rack. Makes 36 cookies.
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The Gourmet Touch: Easy treats for the tricksters by Prudence Hilburn
Special to The Star

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