the classics; peppermint bark, peanut butter fudge, buckeyes, bourbon balls, and pecan snowball cookies...all vegan
3 tablespoons vegan butter
1/2 cup creamy PB
1 cup powdered sugar
Mix these three ingredients together until thick or firm. Place in the freezer for about 30 minutes
Melt dark chocolate melting wafers
Take out of the freezer and Insert toothpick into buckeye and dip into melted chocolate.
Place in a baking sheet and Remove tooth pick
Place in freezer for about 5 minutes
1 cup of chopped pecans in a bowl or measuring cup. Pour bourbon to cover pecans and let sit at least an hour (I do overnight for a strong flavor )
1 cup of vegan butter creamed in a mixer. Slowly add powdered sugar until you’ve used almost a whole 2 lb bag. Pour in pecan mixture and mix. Add remaining powdered sugar and mix until firm. I place mixture in the freezer for about 10 minutes to chill.
Melt dark chocolate melting wafers in a deep glass or measuring cup.
Remove mixture and roll into bite size balls and insert a toothpick. Dip into melted chocolate and place on a baking sheet. Remove toothpick and place a whole pecan on top. Chill for an hour.
Crush 10-15 peppermints or 2-3 candy canes
Melt dark chocolate melting wafers and pour onto a sheet pan covered with parchment paper. Sprinkle crushed candy canes or peppermints on top. Chill for 10 minutes. Break apart
Pecan Snowball Cookies
Cream together 1 cup vegan butter, 2/3 cup powdered sugar and a tsp of vanilla extract
Add 1/4 tsp salt and 2 1/4 cups of AP flour. Add 3/4 cup pecans (toasted or untoasted)and mix until incorporated
Scoop out the dough and roll into small bite size cookies. Place on a baking sheet lined with parchment paper
Bake on 350 for about 13 minutes. The bottoms will be golden brown the tops will still be pale.
Remove and let sit for about 3 minutes.
Fill a baggie with powdered sugar and place warm cookies in and lightly toss in the sugar
Remove and place back on the baking sheet
Once completely cooled toss in powdered sugar for a second coating.