WB Goodie Exchange, Part 1

Even though I've been married for almost 5 months now, I still 'hang out' on the wedding forum I signed onto when we first got engaged almost 4 years ago. It's amazing how many brides stay on once they become wives, and I'm no different - it's like we really know each other. This year, I decided to sign up for the annual goodie exchange and I'm glad I did! The rules were simple; bake a dozen each of three different items, and send them to your buddy before Christmas, along with anything else you wish to send. Thankfully, since it's a Canadian site, another American signed up, so it seemed evident that we'd be matched up together.

I received Julie's package from Wisconsin not long after the names were assigned, and E and I were both very excited to open it up. When we opened my package, we were greeted by this:


Inside, we found a very festive card,

A cute fingertip towel and a pretty snowflake ornament for our very first tree,


And in a snowflake container, under the wrapping, we found:


Saltine cookies, Peanut Butter balls and White Bark balls!


So, the final verdict?


Julie was nice enough to send me the recipes, and allow me to share them with you (with her permission, of course!) Tomorrow, I'll be posting what I sent!

Saltine Toffee Cookies

• 1 16 0z. box saltine crackers (you won't need the whole box)
• 1 cup butter (2 sticks)
• 1 cup brown sugar, packed
• 1 1/2 cups chocolate chips
• 1 cup pecans, finely chopped

1. Preheat oven to 350 degrees, and line a cookie sheet with foil.
2. Arrange crackers snugly in a single layer, filling the sheet completely (about 40 crackers).
3. In a saucepan, melt the butter over medium-low heat. Once melted, add in the brown sugar and mix well.
4. Pour the butter mixture over the crackers, spreading as necessary.
5. Bake for 8-10 minutes, or until the butter mixture is bubbly.
6. Remove the sheet from the oven and sprinkle the crackers with chocolate chips. When the chips have softened, spread them over the crackers with a knife, decorating with sprinkles of coloured sugar if desired.
7. Let the cookies cool 5-10 minutes before cutting between the individual cookies with a spatula.
   
8. Remove them to a plate, keeping them in a single layer.

Note: If you do not remove them while they are still warm, they will stick to the foil and be difficult to remove once cooled.

Peanut Butter Balls
makes about 43

• 1 cup powdered sugar
• 1 cup chunky peanut butter
• 2 tablespoons melted butter
• 1 cup dates, chopped
• 1 cup nuts, chopped
• 1 cup chocolate chips
• 1 cup butterscotch chips
  

1. Mix together the sugar, butters, dates and nuts and form into walnut-sized balls. Refrigerate until firm.
2. Melt the chips together in a saucepan or a double boiler (adding a bit of oil if necessary to reach desired consistency).
3. Coat balls, removing with tongs, and place on wax paper. Refrigerate until coating has hardened.

White Bark Balls

• 2 cups crunchy peanut butter
• 2 cups powdered sugar
• 3 cups Rice Krispies cereal
• 4 tablespoons melted butter
• 1 1/2 lbs. white chocolate bark

1. Mix the butters, sugar and cereal together in a large bowl. Form into walnut-sized balls and chill until firm.
2. Melt the bark in the microwave or in a double boiler, as per package instructions. Dip the chilled balls in the melted bark and remove with a pair of tongs.
3. Place on a cookie sheet lined with wax paper, and allow to rest until set.