recipes

Chop the sandwiches into small pieces, but not into crumbs.

Set aside.

Prepare a baking sheet with parchment paper or waxed paper.

Put the white chocolate chips in a microwave safe bowl and melt, stirring often to prevent burning.

Stir in half of the chopped chocolate cookies.

Spread in prepared cookie sheet.

Top with the other half, using a spoon to push down the cookies.

Chill for two hours and then cut.

Serve cold.

Prepare a baking sheet with waxed paper, set aside.

Place chocolate chips in a microwave safe bowl and melt, stir often to prevent burning.

Remove from microwave and stir in chopped peanut butter cookies.

Pour into baking sheet, and use a spatula to spread evenly.

Place in fridge to cool.

In a separate microwave safe bowl, place the peanut butter chips and peanut butter, melt stirring often to prevent burning.

Pour on top of chocolate layer.

Take the coarsely chopped peanut butter cups and scatter on top of peanut butter layer.

Use a spoon to press down.

Chill for two hours.

Cut into pieces and serve cold.

Preheat oven to 350 degrees.

Place almonds on a baking dish and bake 10 – 12 minutes to toast.

Remove from oven and coarsely chop.

Mix chopped almonds and dried cranberries in a bowl, set aside.

Prepare a baking dish with wax paper, set aside.

Place the semi-sweet chocolate chips and the white chocolate chips in a large microwave bowl and melt the chocolate, stirring frequently (every 30 seconds or so) to ensure the chocolate does not burn.

Stir in the cranberries and the almonds.

Pour into prepared baking dish and chill for two hours.

Cut into pieces and serve cold.

Preheat oven to 350 degrees.

Place almond halves on baking sheet and bake for 10 minutes to toast.

Set aside.

Line a baking sheet with wax paper, set aside.

Place chocolate in a microwave safe bowl and melt.

Stir every 30 – 45 seconds to ensure it does not burn.

Do not overheat.

Stir almonds in melted chocolate and then spread the candy on the prepared baking sheet.

Cool in fridge for 2 hours.

Cut into pieces and serve cold.

Mix in the peppermint extract.

Pour the melted chocolate into the pan with with the crushed peppermint candies.

Let it firm and harden by using a spoon to press slightly down.

Set aside and let it cool for few hours.

Cut into pieces and serve cold.

Chop the semisweet chocolate and unsweetened chocolate, and place them in a large bowl.

Heat the heavy cream in a medium saucepan until it reaches a boil.

Remove from heat and pour over the chocolate, stirring until completely melted and smooth.

Chill the mixture in the refrigerator for 1 hour until firm.

Using a teaspoon or candy scooper, scoop the chocolate and roll into balls with your hands.

Roll the truffles in unsweetened cocoa powder, then coat lightly in confectioners’ sugar.

Place on a baking sheet and chill again to maintain their shape.

In a saucepan, heat the Irish cream and chocolate chips over low heat, stirring until melted and combined.

Add the heavy cream and egg yolks, stirring continuously until well blended.

Remove from heat and mix in the butter until fully incorporated.

Transfer the mixture to a bowl and refrigerate overnight to firm up.

Using a candy scooper or teaspoon, scoop out portions and roll them into small truffle balls with your hands.

Roll each truffle in cocoa powder to coat.

Place the truffles on a baking sheet and refrigerate again until firm.

Place the chocolate in a large bowl, set aside.

Using a stripper or grater, remove the rind of the oranges.

Put the rind in a saucepan with a cream thenheat the saucepan over medium and simmer until bubbles appear.

Remove from heat and set aside for about 30 minutes.

In a microwave oven, melt the chocolate then pour the cream using a strainer so the rinds will not be mixed in the chocolate, stir softly to mix evenly.

Allow the mixture to cool at room temperature, then once it’s cool put it inside a refrigerator to harden and thicken into a ganache.

After 2-3 hours when hard enough to shape, scoop out balls and place it into a prepared baking sheet then freeze the ganache for couple of hours.

Use the cocoa powder to dust your hands and roll the truffles in a circular motion into your hands.

Follow same procedure for the remaining truffles.

Heat the cream in a small saucepan, stir constantly until bubbles appear.

Remove from the heat then pour the cream in a large bowl with chopped chocolate.

Set aside for a minute allowing the chocolate to melt.

Stir in the dried raspberries, cream and chocolate then gently add the vanilla extract.

Set aside the mixture for 2 hours or refrigerate to keep it cool and firm.

Scoop the truffles with a candy scooper or a teaspoon and make balls you’re your hands.

Continue shaping the truffles in your hands for the remaining mixture then let it chill for about an hour.

Place the cocoa in a baking pan sprinkle it evenly then roll the truffles one by one until all the truffles have coated.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval until fully melted.

Stir in the corn syrup and rum, mixing well.

Add the crushed wafers, ½ cup powdered sugar, and chopped peanuts, stirring until fully combined.

Refrigerate the mixture for 1 hour until firm.

Use a candy scooper or teaspoon to scoop small portions and roll them into truffle balls with your hands.

Roll each truffle in the remaining powdered sugar for a classic finish.

Place the truffles on a baking sheet and refrigerate again until firm.