Glazed Fruitcake Truffle Bars

 Fruitcake, if done right, is always such a dense and chewy bread that even one slice can get pretty overwhelming. This recipe takes all of the great flavors of fruit cake and turns it into little bite size truffle, slathered with a bourbon glaze!

 Ingredients:

1/2 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon table salt

1/8 teaspoon ground cloves

1/2 cup firmly packed light brown sugar

2 cups coarsely chopped walnuts

1 bag chopped fruitcake mix (candied cherries, etc)

1/4 cup minced crystallized ginger

1 large egg, lightly beaten

1 tablespoon butter, melted

4 teaspoons bourbon or brandy (plus 2 tsp. bourbon for glaze)

1 cup powdered sugar
1 Tbs. milk

Preheat the oven to 325 degrees. Line an 8x8 baking sheet with parchment paper. In a large bowl, whisk the flour, baking soda and powder, salt, ground cloves and brown sugar together. Add in the walnuts, fruitcake mix, ginger, egg, butter and 4 tsp. bourbon and stir with a spatula until everything is combined well. Spread into your prepared pan and smooth out the top while pressing down.

Bake for 38-40 minutes until the edges are golden brown. It may still look or act gooey, but it is fully cooked and will firm up while cooling. Let cool in the pan for ten minutes. Remove and place on a wire rack to continue cooling. 

When the fruitcake is fully cool, cut 1 inch strips in one direction as shown above. Then cut again in the opposite direction to make 1 inch cubes. Place in a candy paper baking cup or mini cupcake liner. In a small bowl, combine the powdered sugar and 2 tsp. bourbon and stir. Slowly add the milk in until you have a pouring consistency yet still slightly firm. With a pastry brush, brush the tops of the fruitcake truffles and decorate with edible glitter.

Churro Truffles

This is an amazing cold version of the deep fried doughnut like churros. These truffles have all of the flavors of a churro but aren't greasy and last better sitting out at a party (before they are all gone that is). If you love cinnamon like I do, you will love these!

Ingredients:

12 oz. white chocolate chips
8 oz. cream cheese, softened
1/4 c. heavy cream
1 tsp. vanilla
3 Tbs. cinnamon
1 Tbs. brown sugar
2 Tbs. sugar
5 graham cracker boards, crushed into crumbs

In a double boiler, melt the white chocolate chips with the cream cheese and heavy cream. Stir frequently until you reach a smooth consistency. Once smooth, remove from the heat and add in the vanilla, cinnamon and brown sugar until everything is well combined. Pour into a shallow dish and refrigerate for at least 3 hours. Combine the graham cracker crumbs (I use a rolling pin to crush) and the 2 Tbs. sugar together in a Ziplock bag. Pour into a shallow bowl. Using a spoon or melon baller, roll about 2 tsp. of the truffle mixture into a ball. Roll in the graham cracker mixture. Repeat to make the remaining truffles. (Makes about 25-30 truffles.)

Chocolate Stout and Sea Salt Bark

Ingredients:

6 Creme Brulee Stout Truffles (before candy coated)
4 oz. Milk Chocolate candy coating, melted
10 pretzel sticks (more or less)
Sea Salt

Line a baking sheet with wax paper. Spread the melted chocolate onto the wax paper in a very thin layer. Slice the stout truffles and randomly place on top of the melted chocolate. Sprinkle with pieces of pretzel sticks and a small amount of sea salt on top. Place in the freezer to set for at least 15-20 minutes.

Creme Brulee Stout Truffles with Sea Salt

The only thing, in my opinion, that stout is good for is when used in cooking. It is to bitter for my taste but I LOVE reducing it and using it in desserts. I found a Creme Brulee stout that is brewed with vanilla beans, and when you pop open the top it does smell exactly like creme brulee. If you can't find the specific creme brulee kind that is pictured below, any "sweet" version of stout would be fine.

Ingredients:

1 c. Creme Brulee Stout
8 oz. 60% dark chocolate

Add the stout into a small saucepan and heat on high heat. Let reduce by half while stirring frequently. Remove from the heat and stir in the pieces of dark chocolate until everything is smooth and melted. Pour into a dish and refrigerate until set (at least two hours).

Using a spoon or melon baller, scoop out about 1-1 1/2 tsp. of the chocolate stout mixture. Roll into a ball and place in a baking pan that is lined with wax paper. Repeat until the chocolate mixture is gone. If you are using sticks (like I have pictured) push into the center of the truffles. Place in the freezer for at least half an hour.

Meanwhile, melt milk chocolate candy coating in a double boiler. Dip each truffle into the melted chocolate and place back on the wax paper in the baking sheet that was in the freezer. Immediately sprinkle with sea salt. The cold baking sheet will make the chocolate coating harden pretty quickly. 

S'mores Truffles

 

 

Ingredients:

1 1/2 c. graham cracker crumbs (1 sleeve)

1/2 c. margarine, room temperature

1 tsp. vanilla

1 tsp. cinnamon

1/4 tsp. salt

1/2 c. powdered sugar

1 Tbs. milk

mini marshmallows

Milk chocolate candy coating

Add the graham crackers to a food processor and pulse until fine crumbs form. Add the butter, vanilla, cinnamon, salt and powdered sugar and combine well. If you need to add moisture to the batter, add the milk and pulse. Place in a glass dish and freeze for an hour- 2 hours. Line a baking sheet with parchment paper. Roll the truffle mixture into  1 1/2 inch balls. Flatten the ball out in your hand and place 1-2 marshmallows in the middle. Fold the dough back over the marshmallow and roll into a ball. Place on the parchment paper. Repeat for the rest of the batter. Freeze the truffle balls for a few hours, or overnight.

Melt the chocolate coating according to the package directions. Place one truffle on a fork and spoon the melted chocolate on top of the truffle. Place back on the baking sheet lined with parchment. Repeat for the remaining truffles. Place back in the freezer or refrigerate until the chocolate is set. Serve or freeze for up to a few weeks.

Peanut Butter Date Bites

Ingredients:

1 1/2 c. pitted dates, chopped
1 1/2 c. Crispy rice cereal
1/2 c. Quaker oats
1 tsp. sea salt
5 oz. Peter Pan whipped peanut butter
1/4 c. honey
1 tsp. vanilla
7 oz. 60% dark chocolate
1 Tbs. vegetable oil
4 Tbs. water (give or take)

In a food processor combine the dates, rice cereal, oats, salt, peanut butter, honey and vanilla. Pulse until everything is combined. Add water about 1 Tbs. at a time until it reaches a paste consistency. Using about 1 Tbs. of the mixture, shape into small football shapes. Place on a tinfoil lined baking sheet. When all of the footballs are made, place in the freezer for 1-2 hours. Chop the chocolate up and add to a double boiler that is set at medium heat. Add the oil and continuously stir until all of the chocolate is melted. Turn the heat down to low. Remove the footballs from the freezer and using a spoon, place one at a time in the chocolate mixture, drain some of the chocolate, and then place back on the baking sheet. Repeat for the rest of the footballs. Return back to the freezer for at least 20-30 minutes. Remove from the freezer 15 minutes before serving. (Makes approximately 30 bites, 3 WW points each)

Cranberry Almond Peanut Butter Truffles

Ingredients:

1 c. creamy peanut butter

6 Tbs. butter, at room temperature

1 1/2 c. powdered sugar

1 1/2 Tbs. warm water

1 tsp. vanilla

1/2 c. dried cranberries

1/2 c. toasted almonds

1/4 c. shortbread cookies, pulsed in a food processor

Beat the peanut butter and butter on medium speed for one minute. Add the powdered sugar, water and vanilla and beat another minute until well combined. Using your hands, add the cranberries, almonds and shortbread crumbs, and mix together. Roll the dough into 1 inch balls. Roll into powdered sugar, and refrigerate for at least 1-2 hours.