Yummy Goof Balls Recipes

Steps:

• Mix together first white sugar, brown sugar, and corn syrup in a pot.
• Bring to a boil, just to dissolve sugar.
• MIx in peanut butter and vanilla.
• Pour over cereal and stir well.
• Use a spoon, your hands, or an ice cream scoop (my favorite) and form into balls. Place onto wax paper.
• Let cool and enjoy.

Steps:

• Melt the first three ingredients over hot water.
• Dip the marshmallows in the caramel.
• Roll the covered marshmallow in the crispies.
• Cool on wax paper or tinfoil.

Steps:

• Line a baking sheet with waxed paper. Pour the crispy rice cereal into a large bowl.
• Combine the margarine, sweetened condensed milk, and caramels in the top of a double boiler. Stirring constantly, cook over lightly simmering water until melted and combined, about 5 minutes.
• Use a wooden skewer to dip each marshmallow in the hot caramel mixture. Immediately roll caramel coated marshmallow in the crispy rice cereal. Remove from skewer and place on the waxed paper to harden.

Steps:

• 1. HEAT oil for deep frying. PRESS out each cycle of each bisquit. PUT 3 marshmellows and 3 chips in middle. FOLD sides up and pinch together to seal.
• 2. FRY in oil, turning to get all sides golden. DRAIN. COAT "Goof Balls" with sugar of choice, they are hot so use paper bag to shake or tongs to roll around in sugar. OPTIONAL TO SAVE CALORIES you could bake and they are good just plain also.

Steps:

• Do not get the biscuits with butter- they fall apart.
• Spread the biscuits out a little.
• Place about 4 M&Ms and 3 or 4 marshmallows on to the dough.
• Form biscuits into a ball and drop into a fry pan with the oil.
• Fry until light golden brown.

Steps:

• Cut marshmallows in half and freeze. Melt caramels, butter and milk in double boiler.
• Dip marshmallows in caramel mixture and roll in rice crisp cereal.
• Refrigerate till set.

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

Steps:

• 1. In the top of a double boiler melt and keep warm the first three ingredients. Using a fork or pick, dip and swirl marshmallow to coat then roll in rice krispies. I crush the cereal. Put on wax paper to set. Makes 75-85 delicious treats.

Steps:

• In a large bowl, mix Eagle Brand milk, sugar, and butter by hand (it's too thick for a mixer).
• Add nuts, vanilla, and coconut and mix well.
• Shape into 1 in.
• balls and place on a wax paper lined cookie sheet.
• Chill balls until firm.
• Melt parafin in a double boiler.
• Add chips and stir until melted.
• Be careful not to get any water in the chocolate or it will seize.
• Dip balls with the help of a toothpick into the chocolate/parafin mixture.
• Put back on the cookie sheet and using the toothpick, cover the hole on the top of the ball with a drop of chocolate.
• After all the balls are dipped, put back in the refrigerator to chill.
• Store in a cool dry place in an air tight container.