Holiday Sweets



view of christmas decoration
Photo by Brigitte Tohm on

Peanut Butter Balls (Also known as buckeye candy)

1 (18) oz, jar creamy peanut butter

1/2 cup butter (softened) You can use margarine but I prefer butter

1lb confectioners sugar (about 3.5 cups)

1 tablespoon vanilla

12 oz chocolate chips ( I use semi sweet chocolate and half milk chocolate)

3- 4 oz parrafin wax about a 1/4 of a block

Mix together peanut butter and butter (yes it is a bit difficult to mix but just keep at it). If you don’t like stuff on your hands, you will probably not enjoy this part. I  know it’s not my favorite, I tend to have to keep cleaning the spoon and it gets on my fingers.

Next add sugar and vanilla. Mix well

Melt chocolate chips with paraffin wax in a double boiler (I actually create my own double boiler, it’s pretty easy).

Take a toothpick and dip balls or peanut butter about 3/4 of the way covered

Place balls on wax paper

Sit in refridgerator or room temp

Finally put them in your mouth and enjoy, or if you have someone you love, share them away.  We really enjoy these with  hot chocolate and or just good cold milk.



Martha Washington (old fashioned)

My great grandmother was known for her cooking and this is one that she used to make at Christmas.  My great grandfather always told me about Washington and cutting down the cherry tree. I so miss my great grandparents and I was so lucky to have known them. I still had this recipe saved from an old cook book of my great grandmother. I really hope that it can be preserved for years.

  • 1 (14 ouncesweetened flaked coconut
  • 1 (14 ounce) can of sweetened condensed milk
  • 2 heaping cups of powdered sugar, more if needed
  • 1 cup (2 sticks) of unsalted butter, melted and cooled
  • 1-1/2 cups of chopped pecans or walnuts
  • Dipping Chocolate (old recipe under the instructions) 

Combine everything but the dipping chocolate and mix well. Cover and refrigerate overnight. Roll into balls about the size of a large marble and place onto parchment or wax paper lined baking sheets. Place into fridge while you melt the chocolate.Creating batches of about a dozen, leave remaining balls in the refrigerator, quickly drop the balls, one at a time, into the melted chocolate and toss with a fork.   ( I usually take my time and use a long wooden stick) Lift out, letting excess chocolate drain off, and scraping bottom of fork across bowl rim before transferring back to the wax or parchment paper to set. Makes about 6 to 7 dozen, depending on how large you roll them.

Dipping Chocolate recipe

Old School: Combine 2/3 cup of grated cooking paraffin (like Gulf wax) with one (12 ounce) package of semi-sweet chocolate chips, instead of the candy bark. You can find this at Publix or order off Amazon.

(this picture is from yahoo public or commercial use files and also closest to what they look like) 🙂

Saltine Cracker Candy
  • 1 sleeve Saltine crackers
  • 1 cup butter
  • 1 cup light brown sugar packed
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup finely chopped toasted pecans
  1. Line a jelly roll pan with aluminum foil and spray foil with cooking spray.
  2. Lay crackers evenly over foil, salted side up.
  3. Preheat oven to 400 degrees.

  4. In a small saucepan, bring butter and brown sugar to a simmer over medium heat. While the butter is melting, stir frequently to mix evenly. Once mixture simmers, let simmer without stirring for 3 minutes.

  5. Remove from heat and pour evenly over crackers.
  6. Place in oven for 5 minutes.
  7. Sprinkle chocolate chips on top. Return pan to oven for 30 seconds to help melt the chips.
  8. Use a spatula or knife to spread melted chocolate evenly.
  9. Sprinkle pecans on top. Cover with aluminum foil so that foil doesn’t touch and place in refrigerator for 2 hours.
  10. Break into pieces.

This is candy is so easy and one of my favorite ones to do when I just need something simple to make and take to a gathering or even give out as little gifts.


I have enjoyed sharing so many of the recipes that we have found fun and that we do around the holidays.  As I have gotten older I find the joy is cooking and sharing laughter and love with those closest to me.  My sweet guys love to eat, but my little man has a milk allergy, so I have to think of things to include that don’t have milk in them.  Sugar cookies is usually my go too, because they can be made with his special butter.  I truly hope that you have enjoyed our really awesome recipe blog hop and that you will check out some of the other great authors and their recipes! 🙂  They are listed again below.

Here are the links as promised! But they do not become active until the day of! 

I hope that you enjoy these recipes and find something for the holidays to sample at your own table.

FRI, Nov 30: Holiday Appetizers – Tracy Ruckman
SAT, Dec 2: Holiday Beverages – Rachel Hartsfield
MON, Dec 3: International Holiday Foods – Peggy Cunningham
TUES, Dec 4: Holiday Breakfasts & Brunches – Betty Thomason Owens
WED, Dec 5: Holiday Main Courses – Sheryl Holmes
THURS, Dec 6: Holiday Sides / Potluck / Buffets – Tracy Ruckman
FRI, Dec 7: Holiday Sweets – Rachel Hartsfield
SAT, Dec 8: Holiday Recipes Master List – Tracy Ruckman









2 thoughts on “Holiday Sweets

  1. I’ve not heard of Martha Washington candy before. The photo looks like it has cherries (which seems to make sense), but the recipe doesn’t have cherries listed. Should it? Or are they optional?

    I may try to make these with cherries – Tim’s favorite ice cream is cherry vanilla, so these may become his favorite!


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