HOHO TURTLES
Items Needed:
- 1 box (10 ounces.) Hostess HoHos (10 HoHos), cut in thirds
- 25 caramels
- 2 tablespoons heavy cream or half and half
- 30 pecan halves
- ½ cup semisweet morsels
- 1 teaspoon shortening
Directions: Place HoHos, cut-side up, on waxed paper to catch drippings. Unwrap caramels; place caramels and cream in microwave safe bowl. Microwave on High (100%) power for 30 seconds; stir well. Continue to microwave in 30-second intervals, stirring after each interval, until melted. Allow to stand for 5 or 10 minutes to thicken slightly. Dollop caramel on top of each HoHo. Place pecan in center of caramel and press slightly.
Place semisweet morsels and shortening in microwave safe bowl. Microwave for 30 seconds on High; stir well. Continue to microwave in 30-second intervals, stirring after each interval, until melted. Drizzle on top of pecan half.
Allow to stand until set, then transfer to serving platter.
Makes 30 appetizer-size dessert bites.
CHOCOLATE PEANUT BUTTER BITES
Items Needed:
- 1 box (10 ounces) Hostess HoHos, (10 HoHos), cut in thirds
- 1 cup peanut butter chips
- 1 cup heavy whipping cream, divided
- 2 tablespoons butter
- 2 tablespoons cocoa
- 1 ½ tablespoons water
- 1 ¼ cup confectioners' sugar
- ½ teaspoon vanilla
Directions:Place HoHo pieces, cut side up, on tray.
Place peanut butter chips and ½ cup whipping cream in small saucepan. Stir constantly over low heat until melted and blended together. Remove from heat and allow to cool to room temperature.
Beat remaining ½ cup whipping cream with electric mixer until stiff peaks form. Gently fold peanut butter mixture into whipping cream until well blended. Dollop peanut butter cream on top of each HoHo. Refrigerate for at least 30 minutes.
For glaze: Melt butter in small saucepan. Add cocoa and water; stirring until slightly thick. Add confectioners' sugar and vanilla. Whisk until smooth. Drizzle over peanut butter cream.
Makes 30 appetizer-size dessert servings.
CHOCOLATE STRAWBERRY BITES
Items Needed:
- 2 packages (3 ounces each) cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla
- 1 package (10 ounces) Hostess HoHos (10 HoHos)
- 10 medium strawberries, halved
- ½ cup semisweet chocolate chips
Directions:Beat cream cheese with electric mixer until creamy. Beat in sugar and vanilla and continue beating until smooth.
Cut each HoHo in thirds and place each piece in a paper baking cup. Using a teaspoon, dollop cream cheese on top of each HoHo piece. Top with a strawberry half.
Place semisweet chocolate chips in a zip-top plastic food bag. Squeeze air from bag and seal tightly. Place bag in a bowl of hot water and allow to stand until chips are melted. Clip a very small corner out of bag with scissors. Squeeze chocolate gently out of corner of bag in a fine stream and drizzle over the top of each strawberry.
Makes 30 appetizer-size dessert bites.
