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Filling Ingredients:

1/2 cup Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla*
4 cups powdered sugar

Coating Ingredients:

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Combine butter and cream cheese in large bowl. Beat at medium
speed, scraping bowl often, until smooth (1 to 2 minutes). Add
vanilla; continue beating until well mixed. Reduce speed to low.
Beat, gradually adding powdered sugar, until well mixed (4 to 5
minutes). (If mixture is too soft, cover and refrigerate 1 hour
or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place
onto waxed paper-lined baking sheets. Cover loosely; refrigerate
until firm (2 hours or overnight).

Melt chocolate chips and shortening in 1-quart saucepan over
low heat, stirring constantly, until smooth (3 to 4 minutes).
Dip buttercreams into chocolate mixture using toothpicks; let
excess chocolate drip off. Place onto waxed paper-lined baking
sheet. Refrigerate at least 30 minutes to set.

*Substitute 1 1/2 teaspoons almond, orange or rum extract.

Makes 5 dozen candies

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