Category Archives: candy recipes

Easy and simple candy recipes.

Cinnamon Chocolate Truffles

I wouldn’t say that I’m a chocolate fanatic, but occasionally the mood will strike and I’ll pretty much do anything for a piece of dark chocolate with caramel or peanut butter or espresso beans…

The last time I got the craving for some chocolate yumminess, I came upon a bag of Hershey’s Cinammon Chocolate Chips. Um…sold.

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To go along with my cinnamon theme, I decided to pick up a box of cinnamon graham crackers and a bag of white chocolate chips (since they were on sale).

When I got home, I had no idea what do to with my cinnamon chocolate…other than open the bag and dive in as I watched a marathon of Parks and Recreation or Modern Family. I looked to see what I had on hand already and I found some whipping cream, which is great for making ganache…and frosting…and TRUFFLES. Then the magic happened.

I had no recipe, no idea what I was doing…I had never even made truffles before…but I just had a feeling deep down in my soul that this was the right thing to do.

Needless to say, these truffles are AMAZING. The cinnamon and chocolate go SO well together, and the white chocolate helps cut a bit of the cinnamon so it’s not an overload. These are wonderful to make as Christmas gifts and would be delicious with vanilla ice cream.

If you’d rather not use cinnamon chocolate, that’s totally fine. You can substitute it with any chocolate of your choice (except white chocolate, which is not really chocolate so it won’t turn into a ganache like chocolate with real cocoa in it).

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Cinnamon Chocolate Truffles

Ingredients:

  • 1 bag chocolate chips of your choice (anything but white chocolate should be fine)
  • 1/3 cup heavy cream
  • 1 bag white chocolate chips
  • 2-3 tablespoons vegetable oil
  • 1 package crushed graham cracker crumbs (you know how when you buy a box of graham crackers they come in 3 mini packs? You only need one of those mini packs for this recipe)

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Directions:

  1. In a double boiler, combine the chocolate chips and heavy cream. Stir until smooth. Transfer to a clean bowl and refrigerate for 1 1/2 hours (it will become the consistency of frosting).
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  2. In the mean time, place your graham crackers in a food processor and blend until you’ve made crumbs. Place in a bowl.
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  3. When you’re ready to make your truffles, take the chocolate out of the fridge and let it sit for a minute or two.
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  4. Spoon small scoops of chocolate into the graham cracker crumbs and form them into balls. Making balls with your hands will melt the chocolate, so dropping them into the crumbs and then forming them into balls gives them a protective coating and makes them easier to form (as well as keeping your hands much cleaner).
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  5. As you finish a ball, place it on a foil lined baking sheet. Repeat until you’ve used up all the chocolate. You’ll have lots of graham cracker crumbs left over, which is good. Keep them, you’ll need them later on.
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  6. Refrigerate your chocolate balls again for about 1 hour to firm up.
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  7. About 5 minutes before you’re ready to move on to the next step, combine the white chocolate chips and 2 tablespoons vegetable oil in a bowl and melt in the microwave (stir after 1 minute, and then in 30 second intervals until chocolate is smooth). If your chocolate is still too thick, add another tablespoon of oil and microwave for 10 seconds. Mix to combine.
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  8. Let your white chocolate cool for a minute or two.
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  9. As is the case with most candy recipes, it’s great to have an assembly line set up. Have your cold chocolates ready, followed by your bowl of white chocolate and your bowl of graham cracker crumbs. I used a fork to transfer my chocolate truffles from the white chocolate to the crumbs so any excess white chocolate is able to drip off.
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  10. When you’re ready, drop a chocolate ball in the white chocolate and then transfer it to the crumbs. Cover it completely with the crumbs and let it sit for 10 seconds so the white chocolate can set. Then transfer it to a clean baking sheet. Repeat for all your truffles.
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  11. Refrigerate them once more for at least 30 minutes.
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  12. Store at room temperature or in the refrigerator…if you even have leftovers to store!
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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chocolate Kiss Acorns

Hard to believe, but Thanksgiving is only 2 weeks away!  Here’s an adorable little treat that would be a PERFECT addition to a bowl of vanilla ice cream.  It’s a light dessert after what’s bound to be the best meal of your life…at least that’s how I feel every year!

Acorn Cookies!

Acorn Cookies:
Hershey’s Kisses, unwrapped
Round Nutter Butter snack cookies
Creamy peanut butter
Melted chocolate

1.  Twist open the Nutter Butter cookies and remove the peanut butter filling.

2.  Melt the chocolate (about ½ cup) and let cool to room temperature.

3.  Using a piping bag or a knife, place a small amount of peanut butter on the Nutter Butter cookie.

4.  Working quickly, dip the bottom of the Hershey’s kiss into the melted chocolate and attach the cookie to the kiss, peanut butter side down, so the chocolate and peanut butter melt together.  Repeat for as many acorns as you need.

5.  Place remaining chocolate in a piping bag and create little stems on top of the Nutter Butter cookies.

Toss 2-3 acorns in with a bowl of vanilla ice cream and you’re good to go!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chocolate Dipped Cherry Mice

And a delicious one at that!  Here is an adorable food craft that’s perfect for Christmas, Valentine’s Day, or a cute topping for a cake or an ice cream sundae.

CHOCOLATE CHERRY MICE

  • 24 maraschino cherries with stems
  • Waxed paper
  • 3/4 cup semisweet chocolate chips
  • 24 milk chocolate Hershey’s Kisses, unwrapped
  • 48 almond slices


  1. Drain the cherries and pat them dry with paper towels (I also rinse mine.  It helps the chocolate stick to the cherry). Line a cookie sheet with waxed paper.
  2. Place the chocolate chips in a microwave-safe bowl and heat them until smooth, working in 15-second intervals, stirring between each.
  3. Holding a cherry by its stem, dip it into the chocolate and swirl it around to completely cover the fruit. Set it on its side on the waxed paper and immediately press a Hershey’s Kiss onto the cherry for the head. For the ears, gently wedge two almond slices between the Kiss and the cherry. Repeat to make 24 mice.
  4. Use canned frosting, decorating gel, or a piece of candy to add eyes and a nose to your mouse.  You can create a fast gel by adding a teaspoon of water to a couple tablespoons of powdered sugar.  If the paste is too runny, add more sugar.  Too dry, more water.  Once you have the right consistency (it should be sturdy like frosting), divide it into three bowls.  Color one black and one pink.  Place into three separate Ziploc bags and snip a corner of the bag to create a decorating bag.  Use white and black for the eyes and pink for the nose.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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