CHRISTMAS. EXCITEMENT. SUGAR OVERLOAD. BAKING STRESS. Words describing me trying to come up with an impressive, yet doable after work, baked good for my work Christmas party this week.
I absolutely love Christmas, but I somehow always overbook myself with projects. I am still working on a NYE outfit sewing tutorial which is proving to be time consuming as I have changed my mind 100 times, and I am incredibly popular and have tons of goodies I need to make for all of my loved ones. The second part is only partly true. It’s more like I’m still working my “win friends over by making them baked goods” plan. Like I said, I needed a recipe which was sure to impress but also sure to not turn me into a crazy person at 11 pm at night.
Since I know you are all equally as popular, and thus in need of a simple and delicious Christmas treat, I figured I would share this recipe with you. Based on the original goddess of candy treats that my grandma shared with me – the Reese’s bars – these white chocolate versions topped with sprinkles are incredibly festive and look just like store bought Reese’s! No matter how delicious my Reese’s bars are, no one will pick them up next to the hand decorated sugar cookie reindeer and trees. So I took a page out of the decorating book and glammed up a classic.
For a festive, easy, and mouth watering treat, try out these white chocolate Christmas Reese’s and let me know how they go over with your friends and family! These also make great gifts as they travel well and can be kept in the freezer for months. Do you guys have some easy sweet swap recipes that are always your fail safe? This might become mine…
White Chocolate Christmas Reese's
3/4 cups Graham Cracker Crumbs
1/2 cup of Softened Butter
1/2 cup Peanut Butter
2 cups Powdered Sugar
30 oz. White Chocolate Bark
Mini Cupcake Liners
Red and Green Sprinkles
1. Mix the graham cracker crumbs, butter, and peanut butter in a large bowl.
2. Slowly add the powdered sugar and mix until combined. You may get to a point where you need to use your hands to bind all the ingredients together. Take your mixture and roll into about 50 small balls, a little smaller than a teaspoon size. They will need to fit into your mini cupcake liners with a little space around them.
3. Line up your mini cupcake liners on a tray. Melt about 1/3 of the chocolate in the microwave for 30 second intervals on high and stir between intervals until it is melted. (NOTE: I would not suggest using white chocolate chips. They do not work as well since they harden too quickly to decorate and are much more difficult to melt in the microwave.) Pour a small amount into each cupcake liner.
4. Place the peanut butter balls into the cups, slightly pressing them down in order to partially flatten them. Melt the rest of the chocolate and pour over the top of each of the peanut butter balls to cover them.
5. Sprinkle some red and green sprinkles on to the tops of each cup. Place in the refrigerator for about 20 minutes to harden.
Recipe by Bunny Baubles Blog