Serious Chocolate indeed

We just completed a fun fine chocolate swap over at  

Etsy Cottage Style ning.

We had to send our partner fine quality chocolate, preferably something locally made.

My partner was Anita from Somers, Montana. 

She sent me local 4 handmade chocolate Truffles and chocolate heart. Some creamy Lindor truffles too. I have to tell you that I snapped these pics quick, because as I am writing this post I have already eaten two of them~and I must say they were EXQUISITE.

want to know what I sent to Anita???

I was so excited to be able to share something 

made in Oregon

Moonstruck Chocolates~

If any of you remember Oprah named these as one of her favorites too

what a fun swap!

A favorite at Christmas

I had to send this recipe to my daughter this morning, so thought I would share it here too. I got this recipe from Woman's Day Magazine December 1992~ I have also seen this variations of this recipe called Buckeyes too. This one is the closest to the Reeses candy I have tasted! Love it for the holidays with sprinkles too!

Peanut butter balls

2 cups powdered sugar
2 tablespoons butter
1 tablespoon milk
2 teaspoons granulated sugar
1/2 teaspoon vanilla
1/2 cup creamy peanut butter
1 cup (6 oz.) semisweet chocolate chips
1 tablespoon shortening
sprinkles--optional

Filling:
mix powdered sugar, butter, milk granulated sugar and vanilla until blended. Mix in peanut butter. Line pan with wax paper Roll heaping teaspoons full into 3/4" balls, place on pan and refrigerate at least 2 hours.
Topping:
Melt chocolate and shortening in a small glass bowl at 1/2 power in microwave for 30 seconds, a little more if needed. You can do in a small saucepan on stove too. Just be careful not to get it too hot, the chips just need to be melted.
One at a time with a toothpick, dip balls in chocolate, let excess drip off . return to pan and before chocolate sets sprinkle balls if desired. Store in airtight container in refrigerator up to 2 weeks