Dark Chocolate Jumbo Malted Milk Balls 16 oz Zimmerman's Nuts and Candies

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Mix in the coffee, vanilla, and chocolate until thoroughly blended. Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

Chocolate Coated Balls stock photo. Image of lolly, candy 9959604

Line a baking sheet with waxed paper or parchment paper and set aside. Mix peanut butter, room temperature butter and vanilla together in a large bowl. Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note — I do not sift my powdered sugar.

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Directions. In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour. Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours. In a microwave, melt chocolate and shortening; stir until smooth.

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Toast pecan halves in a dry skillet over medium heat, stirring constantly until lightly browned and aromatic. Repeat with the flaked coconut, if desired. Add 1/2 to 1 cup of chopped dried cherries or cranberries to the mixture. Add 1/2 to 1 cup of raisins to the candy. Add 1/2 to 1 cup of toffee chips to the chocolate mixture.

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Directions. In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop. Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a.

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This Peanut Butter Chocolate Chip Cheese Ball is covered in Muddy Buddies for the ultimate party treat. Combine a sweet cream cheese spread with the classic Puppy Chow snack mix for one epic.

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Remove from the heat. In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to.

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Instructions. In a large bowl combine confectioners sugar with coconut and condensed milk. Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm. In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.

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In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip balls in chocolate; allow excess to.

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Next, roll the chilled dessert balls in the melted baking chips fully and evenly covering the surface. Place the coated balls back on the parchment paper. **If you prefer, you can use lollipop sticks to create a "cake pop" style mint ball. First, dip the end of the stick in the melted chocolate and stick it into the ball.

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Use a spoon to lap chocolate over the ball to make sure it's evenly coated. Step 6. Let chocolate drip off each candy. Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate. Then put each ball on the parchment paper-lined baking sheet. Once all balls are dipped, chill to set the chocolate. Step 7.

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To make the recipe, start by gently warming the nut butter (or sunbutter, coconut butter, etc.) until it's easily stir-able. Then use either a fork or food processor to stir in the protein powder and form a dough. If it's too wet, add more powder; if too dry, more nut butter or a little oil.

Coated Chocolate balls stock image. Image of rustic, station 41709969

Watch how to make this recipe. In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet.

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Add 1 (14-ounce can sweetened condensed milk, and 4 ounces (8 tablespoons) softened unsalted butter. Mix together on medium speed until well combined. Alternatively, use a hand mixer. With a silicone spatula, fold in 2 cups sweetened coconut flakes, and 3 cups pecans, coarsely chopped. Refrigerate, covered, for 30 minutes.

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Place them on either parchment paper. Put the balls into the freezer for 10 minutes to firm. In the meantime, melt the chocolate in a bowl over simmering water (can melt the chocolate in the microwave too). Once the chocolate starts to melt, stir until it is smooth. Remove the cream cheese balls and dip them in the melted chocolate ensuring.

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Place the coated balls onto a parchment lined baking sheet. If using sprinkles, add them immediately, before the chocolate hardens. Once all of the peanut butter balls are coated in candy, place the baking tray into the refrigerator for at least 1 hour. Once the coating is set, you can transfer the peanut butter balls to a storage container and.