Snow Day!

Imagine it's 70 degrees, the sun is shining, the birds are chirping.  A beautiful day in the neighborhood.  Yea right.  If you live in Oklahoma, this means that tomorrow you will wake up to the snowpocalypse.  People in Oklahoma are used to the weather changing in heartbeat.  Today 70, tomorrow 20.  You would think that since this is the norm around here, people wouldn't freak out.  Wrong again!  Grocery stores are packed with people, all the bottled water is out of stock, the news stations are exaggerating, the schools are cancelled.  It is madness.  For me, a snow day is welcomed.  My son loves playing in the snow, building snowmen, and making hot chocolate.  Me...I like to bake.  It is my favorite thing to do around the holidays.  What better gift then homemade candies and cookies.  When I worked at a bakery we made cake balls.  Leftover cake mixed with frosting scooped into balls and dipped in chocolate.  Heaven.  Last year at Christmas I made Hello Dollie bars.  Graham cracker crust topped with coconut, chocolate chips, pecans, then covered with sweetened condensed milk and baked.  My favorite!  So this year I decided to combine my two favorite things into one.  After a few tries....Success!!  So the next time you are having a snow day or want to surprise your friends with home made sweets, give these a try!

Hello Dollie Truffles

Makes 36 1 oz Truffles

2        14 oz Cans         Sweetened Condensed Milk

1        Cup                    Chopped Pecans

1        Cup                    Graham Cracker Crumbs

7        oz                       Pkg Coconut Flakes

12      oz                       Pkg of Chocolate Candy Melts (for testing purposes, I use Ghirardelli)

6        oz                       Pkg of White Chocolate Candy Melts (for testing purposes, I use Ghirardelli)

Assorted sprinkles or graham cracker crumbs for decoration

*You will also need parchment paper, a spoon, and a couple of tall sided tupperware containers

Make the filling:

In a heavy 3 quart saucepan over medium heat, cook the sweetened milk for 12 minutes, whisking constantly until thick and bubbly.  Remove from the heat, stir in the pecans, coconut, and graham crumbs.  Transfer to a baking sheet lined with parchment paper and spread out to cool for 1 hour.  Use a melon baller or small scoop to form balls.  Wash your hands and dry them well, roll them in your hands to smooth them into perfect balls.  Lay out several sheets of parchment.  Put each chocolate in a tupperware with tall sides, microwave at 30 second increments until just melted, stir to smooth.  Using a spoon or toothpick, dip the truffles into the chocolate.  Scoot across the parchment so the chocolate doesn't pool at the bottom.  Using a spoon, drizzle the white chocolate over the top.  Sprinkle desired topping before the chocolate dries.

Once they are set, I line tins with Christmas tissue paper, fill them up and give them as gifts!  

Love as Always "Big K"