Scrumptious Sunday, Homemaker Monday & Making a Happy Home ~ Peanut Butter Bourbon Balls & Chocolate Marshmallow Caramels

Homemaker Mondays is hosted by Robyn at 11th Heaven’s Homemaking Haven
Making a Happy Home Monday is hosted by LL at As for me and my house…
Tips on Tuesday is hosted by Sandra at Diary of a Stay at Home Mom
This was supposed to run the end of December for Scrumptious Sunday, but since Meredith has not responded to my request to adopt the meme yet, I decided to run it early so others can benefit from the recipes. I will contact Meredith again in the hopes of adopting this meme and continuing it since she is leaving the blog world. One of the biggest tips I can offer is that in order not to stress yourself out you need to plan ahead and make as many things as you can early – long before the big day!


1 cup powdered sugar
½ cup creamy peanut butter
4 tablespoons butter, softened
2 tablespoons bourbon extract
1 pound almond bark (white & milk both)

Combine sugar, butter and peanut butter and mix well. Line a cookie sheet with wax paper. Roll into 1 inch balls and place on cookie sheet. Chill 1-2 hours. *Melt chocolate almond bark. Dip balls one at a time and place back on wax paper. Melt white almond bark and drizzle on top of chocolate for accent. Immediately sprinkle with candies. Let chocolate harden.Keep cool in sealed container.

TIPS:*Since the almond bark can harden quickly, I work in small batches so as to get them all decorated the way I want. Sometimes I like to use half bourbon, half blackberry extract for a unique flavor or I sometimes substitute rum for bourbon.

1 cup KARO light corn syrup
1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 can Eagle condensed milk
1 teaspoon pure vanilla extract
Mini marshmallows
Almond Bark
Candy Sprinkles

Grease a jelly roll pan, sides and all. I like to spray it really well with PURE.

In a large saucepan melt butter. Add vanilla. Stir in sugars until dissolved. Add corn syrup and condensed milk. Bring to a slow rolling boil. Boil, stirring constantly for 15 minutes.

Pour into the jelly roll pan and level. Allow to cool.

Using a pizza cutter score the tops into small squares large enough for a mini marshmallow. While the caramels are still warm, place a marshmallow on top of each one so the marshmallow will adhere into the caramel.

Using a serrated knife cut apart the cooled caramels. Melt the first batch of almond bark. Dip each caramel into almond bark and set on wax paper to harden. Drizzle the tops with melted white almond bark for contrast and sprinkle with candies.

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!