Chocolate Coconut Truffles

These chocolate coconut truffles are a favorite at Tollyclub events and super easy to make! Your Tolly crew is going to enjoy every bite of these decadent treats!

Chocolate Coconut Truffles
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Category: Cookie, Recipe

Chocolate Coconut Truffles

*** Tollycraft tested and Tollyclub approved ****

Ingredients

18-24 oz pkg semi-sweet chocolate or dark chocolate chips (depends on what is available at your store)
4 oz. (1/2 of standard package) cream cheese, softened
1 tub (8 oz.) extra creamy Cool Whip thawed
1 cup shredded coconut (for rolling)
OPTIONAL
1/3 tsp (add a little at a time) Starbucks Via Instant Coffee 3.3g for Coffee Truffles
Peppermint or mint extract (great for Christmas )

Instructions

Microwave chocolate in large bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted.

Add cream cheese; stir until cream cheese is combined with the mixture, then stir in whipped topping and optional flavors.

Refrigerate 2-4 hours until mixture is firm enough to handle.

Scoop into 1-inch balls, roll in coconut, place on waxed paper.

Keep refrigerated until serving.

Notes

If coconut isn't your thing or you want to mix and match flavors, you can roll the truffles in powdered sugar, chopped nuts, unsweetened cocoa powder, colored sprinkles or chopped cane canes for Christmas.

http://www.tollyclub.com/chocolate-coconut-truffles

Enjoy!

MsLyzz

See more Tollyclub recipes like these chocolate coconut truffles, or send your favourite Tolly recipes to share with other members

Mounds Bars – 3 Ingredients!

Just about anything tastes better when dipped in chocolate! And these homemade Mounds Bars are no exception. With just 3 ingredients and minimal effort you and your Tolly crew can have a sweet treat while cruising.

Mounds Bars - 3 Ingredients!
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Category: Cookie, Recipe

Mounds Bars - Cookies by MsLyzz

*** Tollycraft tested ****

Ingredients

3 cups coconut flakes
1 cup Sweetened condensed milk
2 cups of melted milk chocolate or dark chocolate

Instructions

Mix the shredded coconut with condensed milk, mold into oblong shapes.

Set in freezer for 20 minutes.

Once set, dip in melted chocolate.

Notes

© Liz Trythall (MsLyzz)

http://www.tollyclub.com/mounds-bars

Enjoy!

MsLyzz

See more Tollyclub recipes like these homemade mounds bars or send your favourite Tolly recipes to share with other members

Pumpkin Cookies

Who says you have to serve pumpkin pie at Thanksgiving? These pumpkin cookies are delicious and oh so much easier than making pie. Perfect for your Tolly!

Pumpkin Coookies
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Category: Cookie

Pumpkin Cookies

*** Tollycraft tested and Tollyclub approved ****

Ingredients

1 spice cake mix (18 1/4 ounce box)
1 can solid-pack pumpkin (15 oz, the small can)
1 egg
1 tsp vanilla (optional)

Instructions

Mix all ingredients

Preheat oven to 325° (convection) or 350° (regular)

Place heaping spoonfuls about 2 inches apart on parchment paper lined cookie sheet

Bake for 20 minutes

Cool and frost with your favorite cream cheese frosting

Notes

© Liz Trythall (MsLyzz)

http://www.tollyclub.com/pumpkin-cookies

Enjoy!

MsLyzz

See more Tollyclub recipes like these pumpkin cookies, or send your favourite Tolly recipes to share with other members

Peanut Butter Fudge

Fudge. It’s gooey, it’s yummy and it’s easy to make on your Tolly! And this peanut butter fudge recipe won’t take up valuable space in your fridge.

Peanut Butter Fudge
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Category: Cookie, News, Recipe

Peanut Butter Fudge

Ingredients

1 (14 ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
2 cups white chocolate chips
3/4 cup chopped peanuts (optional)
1 tsp vanilla extract

Instructions

Butter a square pan and line with parchment paper for easy fudge removal. Set aside.

In a microwave safe 2 quart bowl, heat white chocolate chips and sweetened condensed milk on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.

Stir in vanilla extract.

Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)

Store in an airtight container. Fudge does not need to be kept refrigerated.

Notes

© Liz Trythall (MsLyzz)

http://www.tollyclub.com/peanut-butter-fudge

Enjoy!

MsLyzz

See more Tollyclub recipes like this peanut butter fudge, or send your favourite Tolly recipes to share with other members

Easy and Soft Gingerbread Spice Cookies

Not only are these gingerbread spice cookies easy, they are also sooooo good! Perfect for a cool evening on your Tolly with some tea or hot chocolate.

Easy and Soft Gingerbread Spice Cookies
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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Recipe

Servings: 24 Cookies

Gingerbread Cookies by MsLyzz

*** Tollycraft tested and Tollyclub approved ****

Ingredients

1 Spice Cake/Gingerbread cake mix (I use Duncan Hines. Brand doesn’t matter.)
8 oz cool whip
1 egg
3 tbsp cinnamon
6 tbsp coarse sugar sprinkles

Instructions

Mix the first three ingredients with a hand mixer. It will be very gooey.

Mix the cinnamon and coarse sugar sprinkles in a small bowl.

Drop 1 1/2 tbsp (approximate) of the dough into the cinnamon/sugar mixture and roll.

Bake 15-20 minutes at 350ºF or until just barely turning brown on the edges and not glistening in the center.

Do not overcook. These will not look done, but set up nicely within about one minute and remain soft.

Notes

© Liz Trythall (MsLyzz)

http://www.tollyclub.com/easy-and-soft-gingerbread-spice-cookies

Enjoy!

MsLyzz

See more Tollyclub recipes like these gingerbread spice cookies, or send your favourite Tolly recipes to share with other members