White Chocolate Snowballs Food

CHOCOLATE SNOWBALLS

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.

WHITE CHOCOLATE PEANUT BUTTER SNOWBALLS

Steps:

• Line cookie sheet with aluminum foil.
• Using mixer, beat peanut butter and butter until smooth and creamy.
• Add powdered sugar 1/2 cup at a time until smooth.
• Roll mixture into 1 inch balls with damp hands.
• Place balls onto aluminum foil and place in freezer for 30 minutes until firm.
• Melt white chocolate chips and oil in double broiler.
• Remove from heat.
• Dip balls in chocolate until completely covered.
• Place balls onto wax paper and refrigerate for 30 minutes until firm.
• Enjoy!

WHITE CHOCOLATE SNOWBALLS

Steps:

• Line 1 large baking sheet with aluminum foil and another with waxed paper; set both aside. Using an electric mixer (or a wooden spoon), beat together the peanut butter and butter in a large bowl until blended and smooth. Add the sugar, 1/2 cup at a time; blend until smooth.
• Press the mixture into 1-inch balls. (The dough will be dry, so it may be easier to form with damp hands.) Place the balls on the foil-lined sheet. Let stand until firm, about 30 minutes.
• Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using a toothpick for a handle, pierce each ball, then dip it into the melted chocolate. Spoon chocolate over the balls to coat them, if needed. Set them on the waxed-paper-lined sheet and top each with a peanut half. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

SNOWBALL TRUFFLES

Steps:

• In a bowl, add and heat the cream, butter, extract and 8 ounces of the white chocolate in microwave at medium power at 30-second intervals. Make sure to stir in-between intervals to avoid scorching. Continue on 30-second intervals, stirring in-between until chocolate is smooth and melted. Fold in the sifted powdered sugar. Cover bowl and pop it into the refrigerator for about 1 1/2 hours.
• Place a cooling rack over 1 baking sheet. Cut a piece of parchment paper to fit the inside of another baking sheet. Melt the remaining chocolate in the microwave. Take out the cooled and semi-hardened truffle mixture. Using a tablespoon, scoop out enough to make a ball, about 1- ounce in size. Lay the ball onto the rack. Continue the process until all of the truffle mixture is gone. You should have about 16 truffles.
• Using a pastry brush, "paint" on the melted chocolate and place on the parchment covered cookie sheet. Designate a hand to use only for the sprinkling of coconut. Before moving onto painting the next truffle, use your "sprinkle hand" to decorate the truffle. Continue alternating between painting and sprinkling until you are done. Refrigerate for 1 hour.

WHITE CHOCOLATE SNOWBALLS

Steps:

• Break the chocolate into pieces into a heatproof bowl with the butter.Rest bowl over a pan of simmering water and stir frequently until melted.Remove the bowl from the heat and set aside for a few minutes.
• Meanwhile put 50g/2oz of the coconut and set aside.Crumble the cake and add to the melted chocolate with the remaining coconut.Mix well to form a chunky paste.
• Take spoonfuls of the mixture and roll into balls about 2.5 cm in diameter, and immediately roll them into the reserved coconut.Put the balls onto waxed paper and leave to set.
• To serve, dust with plenty of sugar icing.

SWEET SNOWBALLS

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

SNOWBALLS II

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.