Chocolate Trail Mix

  Chocolate Trail Mix

 

 

 Easy, Peasy, Lemon Squeezy- this snack is so quick and easy.  My kids gobble it up and it is great for Fall hikes, apple picking, school lunches... you get the picture.  You can add or delete as you see fit.  If I have white chocolate pieces, I throw some in or cereal of your choice or pretzel pieces- anything goes and you can"t go wrong! Enjoy!

 

 

Ingredients

• 3 cups nuts (I used peanuts, almonds, and pecans)
• 1/2 cup sunflower seeds
• 1/2 cup coconut flakes
• 1 cup raisins
• 1/2 cup dried cranberries or cherries
• 1 cup chocolate chips

Directions

1. Mix together the nuts, sunflower seeds, coconut flakes, raisins, and dried cranberries or cherries. Spread the mixture on a baking sheet lined with waxed paper.
2. Melt the chocolate chips in a microwave. Pour the chocolate over the baking sheet in ribbons. Stir to coat everything. Let the chocolate cool, then break the mix into pieces and pack it in individual containers. Makes 12 servings.

Apple-Brie-Honey Bites

Apple-Brie-Honey Bites
1/2 baguette
1 medium apple
4-6 ounces brie
1-2 tablespoons honey
Slice baguette, apple and brie. Spread bread on a baking sheet, and layer with apple, then brie. Drizzle with honey, and bake in a preheated 375° oven for 8-10 minutes, or until cheese is melted. Serve immediately

Barbecue Snack Mix

Ezra Pound cake

Barbecue Snack Mix

From “Cooking With Paula Deen” (Sept./Oct. 2012)
Makes about 18 cups

• 1/4 cup butter, melted
• 3 tablespoons barbecue sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons light corn syrup
• 1 (1-ounce) envelope ranch dressing mix
• 1 tablespoon smoked paprika
• 1/4 teaspoon dry mustard
• 1/8 teaspoon ground red pepper (optional)
• 4 cups Rice Chex
• 4 cups Corn Chex
• 3 cups Wheat Chex (The original called for Wheat Thins, but I didn’t dig em.)
• 3 cups Cheez-Its
• 3 cups pretzel twists
• 1 cup dry-roasted peanuts

1. Preheat oven to 250 degrees F.
2. In a small bowl, mix together the butter, barbecue sauce, Worcestershire sauce, light corn syrup, ranch dressing mix, paprika and dry mustard.
3. In a large roasting pan, combine the cereals, Cheez-Its, Wheat Chex, pretzel twists and peanuts.
4. Pour butter mixture over cereal mixture, tossing to coat.
5. Bake for 1 hour to 1 hour and 15 minutes, stirring every 15 minutes, until crispy.
6. Spread in a single layer on wax paper or Silpats to cool. Store in an airtight container for up to 1 week.

Avalanche Bark

Avalanche Bark

Yield: 9 bars
Prep Time: 15 minutes
Total Time: 30 minutes

A recreation of the popular Avalanche Bark from Rocky Mountain Chocolate Factory.

Ingredients:

12 ounces white chocolate, finely chopped
½ cup peanut butter
1½ cups Rice Krispies
1½ cups miniature marshmallows
½ cup miniature chocolate chips

Directions:

1. Line an 8-inch square pan with parchment paper; set aside. Place the miniature chocolate chips on a plate and place in the freezer until ready to use.
2. Combine the white chocolate and peanut butter in a mixing bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted.
3. Remove from microwave and stir in Rice Krispies. Let the mixture sit and cool until it reaches room temperature, stirring occasionally, about 10 to 20 minutes.
4. Gently stir in the miniature marshmallows, then the miniature chocolate chips.
5. Turn the mixture into the prepared pan and press into an even layer. Refrigerate until set, about 15 minutes.
6. Remove from the pan and cut into squares. Store in an airtight container in the refrigerator for up to 1 week.

(Recipe adapted from The On-Line Cookbook

Brown eyed baker

Valentine Peanut Butter Pretzel Bites

Valentine Peanut Butter Pretzel Bites

2 1/2 - cups confectioner's sugar (powdered sugar)
1/2 - cup (1 stick) butter, softened
1/2 - cup + 2 tablespoons creamy peanut butter
1/2 - teaspoon vanilla extract
1 - (12 oz) pkg chocolate almond bark, I prefer plymouth pantry
pretzels
valentine sprinkles

In a large bowl combine the confectioners sugar, butter, peanut butter, and vanilla. Mix well to form a dough (you may need to add a bit more confectioners sugar).

Using a small cookie scoop to make the little balls. Scoop out one scoopful of peanut butter mixture and then break in half. Roll each half into one ball. (I found this to be the perfect size).

Sandwich each one between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about 45 minutes.

Melt the chocolate almond bark in the microwave for 3 minutes on the defrost setting. Continue in 3 minute intervals until the chocolate is melted and smooth.

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Add festive sprinkles.

When you have finished dipping all the pretzels, return the tray to the freezer to set up completely. Store the peanut butter bites in the refrigerator until serving time.

Homemade Restaurant Style Salsa

Homemade Restaurant Style Salsa
Yield: About 6 cups
Prep Time: 15 minutes
28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin
Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

 If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.
(Recipe adapted from The Pioneer Woman)

Peppermint Popcorn Crunch

Peppermint Popcorn Crunch
{inspired by Nest of Posies Valentine Confetti}

2 bags microwave popcorn
1 bag candy cane candy melts
2 bags MINT M&M's, you'll use about 1.5 bags)
Christmas sprinkles

Pop the popcorn as directed on the bag. Pour onto a large, rimmed cookie sheet. Fish out as many unpopped kernels as possible.

In a glass bowl, melt the candy melts on 50% power for 1 minute, then for 30 second intervals, stirring between each time until melted. Pour over the popcorn and toss.

Add about a bag and a half of the mint M&M's and a handful of Christmas sprinkles. Toss.

Spread the mixture out on 2 cookie sheets until the candy melts have set.

Bag and give...or just plop it in a big bowl, plop yourself on the couch, and eat.

Moose Munch

{









DIY} Moose Munch
Recipe inspired by: Shanna Keaton

Ingredients:

• 6 tbsp. butter
• 3 tbsp. corn syrup
• 3/4 c. brown sugar
• 1/4 tsp. vanilla
• 1/4 tsp. baking soda
• 1 1/2 - 2 bags popped popcorn
• chocolate chips, nuts, M&Ms, etc. to taste

Directions:

1. Preheat oven to 300º.
2. Remove all unpopped kernels from popcorn and pour popcorn into a bowl.
3. Meanwhile: Combine butter, corn syrup, and brown sugar over medium heat. Cook and stir until mixture boils. Continue boiling at a stead rate for 4 minutes without stirring.
4. Remove from heat and stir in baking soda and vanilla.
5. Pour caramel over popcorn and stir to coat.
6. Spread onto greased cookie sheet, and bake for 10-15 minutes (10 for chewy, 15 for crunchy).
7. Remove from oven and add toppings. Let cool briefly before returning to bowl. (Or you can let it cool completely if you don't want the chocolate to smudge... but where's the fun in that??)

PS- I bought the popcorn containers at Target for $1!!

Paula Deen Peanut Butter Balls

 

Ingredients

• 1 cup peanut butter
• 1 cup honey
• 2 cups powdered milk
• 1 1/2 cups crushed cornflakes
• 1 1/2 cups finely chopped walnuts or pecans
• 1 cup powdered sugar

Directions

Mix peanut butter, honey, and milk together in a large bowl to form very thick mixture. Roll mixture in small balls about the size of a walnut. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate for 20 minutes

Coconut Pineapple Bread

 

 

Coconut Pineapple Bread

Yield: 1 loaf

Cook Time: 60-65 minutes

Ingredients:

1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 cups fresh pineapple chunks

Directions:

1. Preheat oven to 350 degrees F. Spread 1 cup of the coconut on a baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Grease a 9-by-5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
4.Using a rubber spatula, fold pineapple and toasted coconut into batter. Pour batter into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.
5. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes (cover pan with foil halfway through so the top of the bread doesn't burn).
6. Remove bread from oven and let cool in pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Slice and serve.

Adapted from Martha Stewart

Peanut Butter Muffins

Peanut Butter Muffins (Talking Dollars and Cents)

2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. peanut butter
2 eggs
1/4 c. butter
1 c. milk

jam/jelly (if desired)

Preheat the oven to 500F. Grease mini muffin tins.

Combine the flour, sugar, baking powder, and salt in one bowl. Combine the peanut butter, eggs, and butter in another bowl. Slowly blend one cup of milk into the peanut butter mixture. Add the flour mixture and stir just enough to blend.

Add 1/2 Tbsp. of batter to each muffin cup. Top with a tiny dollop of jam/jelly (I used strawberry jam). Cover the jelly middle with another 1/2 Tbsp. batter. Bake at 500F for 5 min. After the 5 min. are up, immediately lower the heat to 350F and continue baking for 7 min. or until muffins test done.

Stained Glass Jello

Stained Glass Jello
(also known as Broken Glass Jello)
Yield: One 9×13-inch pan
4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin (Knox)
Water
1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)
2. After chilling the flavors, cut them into small blocks.
3. Carefully mix the blocks in a 9×13-inch pan.
4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.
5. Cut into blocks or shapes and serve.
(Recipe adapted from The Food Librarian)

Buttercrunch Toffee

 

 

 

Buttercrunch Toffee

Adapted from David Lebovitz’s “The Perfect Scoop”
Makes 2 cups

• 1 cup almonds, pecans or hazelnuts
• 1 tablespoon water
• 4 tablespoons butter, cut into small pieces
• 1/2 cup granulated sugar
• 2 tablespoons packed light or dark brown sugar
• 1/8 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips or 3 ounces bittersweet or semisweet chocolate, chopped

1. To Prep the Almonds: Spread the almonds on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely.
2. Set aside half of the chopped nuts. Place the other half on an ungreased baking sheet, and gather the nuts into an 8-inch circle. Set aside.
3. In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don’t overstir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined.
4. Pour the mixture onto your circle of almonds.
5. Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee.
6. Scatter the remaining half of your almonds over the chocolate. Let the toffee cool completely.

Caramel Peanut Popcorn

 

Caramel Peanut Popcorn

Adapted from David Guas and Raquel Pelzel’s “DamGoodSweet”

Feel free to substitute toasted sliced almonds or chopped pecans for the peanuts.

Makes about 10 cups

• 1 (3.5-ounce) package plain microwave popcorn (or 3.5 ounces of popping corn)
• 1 cup packed light brown sugar
• 1/4 cup light corn syrup
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 cup lightly salted peanuts, roughly chopped

1. Heat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper. Set aside,
2. Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and transfer the popcorn from the bag to the bowl. Set aside.
3. In a small saucepan, whisk the sugar, corn syrup, butter, salt and 2 tablespoons of water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 250 degrees F on a candy thermometer, 3 to 4 minutes.
4. Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated.
5. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet.
6. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.

Homemade Cracker Jack

Homemade Cracker Jack
Yield: About 10 cups of popcorn
Prep Time: 20 minutes | Bake Time: 1 hour
10 cups of freshly-popped popcorn (or 3.5-oz bag of microwave popcorn, plain)
1 cup light brown sugar
¼ cup light corn syrup
6 tablespoons unsalted butter, melted
2 tablespoons water
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon baking soda
1 cup lightly salted peanuts
1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn to the bowl; set aside.
3. In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 250 degrees F on a candy thermometer, about 3 to 5 minutes.
4. Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet, spreading it out.
5. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.
(Recipe adapted from Ezra Pound Cake)

Chocolate Peanut Butter Truffle Cake Bites

1 box dark chocolate cake mix

3 eggs

1 tsp. vanilla extract

¾ cup half and half

Mix together cake mix, eggs, vanilla extract and half and half.

Batter will be thicker. Pour batter into a greased 9x13 baking pan. Bake at 350

degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove

from the oven and cool completely. Crumble cake into small, even pieces, placing

crumbs in a large bowl.

Add the following ingredients:

1 cup Chocolate Butter Cream Frosting or 1 cup Peanut Butter Frosting

3 pkg. (1.5 oz) regular size peanut butter cups, unwrapped and coarsely chopped

With the back of a spoon, mix together cake crumbles with ingredients until a thick

“dough” consistency forms, making it easy to shape into a cake bite.

Shape cake bites, evenly sized using a small cookie scoop and cool for 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into dark melting chocolate. Drizzle with melted chocolate and or chopped peanuts.

There is Always a Reason to Bake

Strawberry Lemonade Muffins

Strawberry Lemonade Muffins (adapted from Baking Bites) and Sweet as Sugar

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 c. sugar
1 Tbsp. Meyer lemon zest (I would suggest doubling the zest)
2 eggs
1 tsp. vanilla extract
1/2 c. freshly squeezed Meyer lemon juice
1 1/2 c. finely chopped fresh strawberries

Preheat oven to 500F. Line a 12 cup muffin pan with paper liners or grease 48 mini muffin cups.

Rub the zest into the sugar with your fingers until the sugar is moistened and fragrant. Cream the lemon sugar with the butter. Add the eggs and vanilla. Mix in the lemon juice.

Combine the flour with the baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined. Fold in the chopped strawberries quickly.

Spoon batter out into prepared muffin cups (if using mini muffin tins, it's about 1 Tbsp. batter per cup). The muffin cups should be fairly full.

Bake for 5 min. at 500F, then immediately lower the temperature to 350F. Continue baking until muffins test done about 5 min. (for mini muffins) and possibly 10 min. for regular sized muffins. Turn muffins out onto a wire rack to cool completely.

Makes 12 muffins or 48 mini muffins

Chocolate Peanut Butter Swirl Muffins

Chocolate Peanut Butter Swirl Muffins
Printer-Friendly Version

Yield: about 20 muffins
Ingredients:
For the muffins:
6 tbsp. unsalted butter, at room temperature
2/3 cup semisweet chocolate chips, divided
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ cups buttermilk
1 large egg
2 tsp. vanilla extract

For the peanut butter swirl:
1/3 cup creamy peanut butter
1 tbsp. unsalted butter, melted
½ cup confectioners’ sugar
1 tbsp. milk

Directions:
Preheat the oven to 350˚ F.  Line muffin tins with paper liners.  To make the chocolate muffin batter, combine the butter and 1/3 cup of the chocolate chips in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally, until the chocolate and butter are melted and smooth.  (Alternatively you can microwave in 20-30 second intervals, stirring in between, until melted and smooth.)  Set aside.  In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Whisk or mix briefly to combine.  In a liquid measuring cup, combine the buttermilk, egg and vanilla and whisk until combined.  With the mixer on low speed, blend in the buttermilk mixture just until combined.  Blend in the melted chocolate mixture.  Stir in the remaining chocolate chips with a spatula.  Divide the batter between the prepared paper liners, filling each no more than 2/3 full.  (These muffins will rise a lot!)

To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth.  Whisk in the confectioners’ sugar and milk until smooth.  Drop a small spoonful of the peanut butter mixture on top of the chocolate muffin batter.  Swirl together using a skewer or knife.

Bake 20-22 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Source: Cate’s World Kitchen who adapted it from Baking: From My Home to Yours by Dorie Greenspan and Annie's eats

Baked Doughnuts with Cinnamon-Sugar

Baked Doughnuts with Cinnamon-Sugar from Sugarcrafters
Yield: 10 to 14 doughnuts
For the doughnuts:
1 egg
¼ cup granulated sugar
1 cup milk, heated to 115 degrees
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoon vanilla extract
2½ to 3½ cups unbleached flour, divided, plus more for kneading
1 stick butter (4 ounces), cut into 1″ cubes
For the cinnamon-sugar coating:
1 stick butter (4 ounces), melted
1 cup granulated sugar + 2 tablespoons cinnamon, mixed together
In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.
Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.
Punch down the dough and roll it out to about ½” thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.
(Recipe adapted from Doughnuts by Lara Ferroni)

Peanut Butter Pretzel and Toffee Bonbons

Peanut Butter Pretzel and Toffee Bonbons
Printable Version with Picture
Printable Version

*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.
*Makes about 10-12 dozen bonbons
8 tablespoons butter, softened to warm room temperature
2 cups powdered sugar
2 cups peanut butter
1 cup toffee bits
2 cups chopped/crushed pretzel sticks
1 pound chocolate (semisweet, milk, bittersweet)
2 tablespoons shortening or butter
Toffee, chopped nuts, chocolate jimmies for garnish
In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.
Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.
Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).
One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets. Can top with sprinkles.

Refrigerate the bonbons until ready to serve.

Recipe Source: from Sticky, Chewy, Messy, Gooey Treats for Kids and Mel's Kitchen Cafe