Sweet Chocolate Pockets

Sometimes a girl real needs a gooey, warm, yummy dessert. Last night was one of those nights for me. After an exhausting day, I really wanted something that would be warm, tasty, and super simple. I'm not sure calling this a recipe is even fair, but whatever it is, it was delicious and definitely worked to quench my sweet tooth for the night(I may have eaten 4 last night, that is how much I enjoyed them).

Sweet Chocolate Pockets

Ingredients
1 tube crescent rolls
1 bar Hershey's Chocolate
8 marshmallows

1: Grease a baking sheet and preheat oven to 375.
2: Separate dough into 8 triangles.
3: In each triangle, place 1 piece of chocolate and one marshmallow. Roll up, and fold open ends in (try to completely close the roll on all sides so nothing can leak out)
4: Bake 11-13 minutes

That's it! The marshmallows will melt and absorb into the dough, leaving it sticky and sweet in the center.

Peanut Butter Graham Cracker Balls.

I love making desserts, but in the summer, when I don't feel like turning on the oven, I always have trouble coming up with ideas. Well, after finding this dessert, I will no longer have a problem! These peanut butter balls were quite simple to throw together, and only took a few minutes of active time, though it does require a bit of cooling time. I took these to a picnic this past weekend, and they were devoured almost instantly. As a group, we decided they taste a lot like Tagalongs (the Girl Scout cookie), except better, since of late, Tagalongs have been too much cookie and not enough peanut butter. If you have never made any sort of chocolate covered balls (buckeye balls, truffles, etc) it may take a bit of practice to get them coated smoothly, but overall the process is quite simple.

Peanut Butter Graham Cracker Balls
aka Tagalong Truffles

Ingredients:
1 1/2 cups graham cracker crumbs(about 12 full sized graham crackers), plus extra for decoration
1 cup peanut butter
1 to 1 1/2 cups chocolate wafers(candy melts)*

1: Using a food processor, grind graham crackers into crumbs. Leave 1 1/2 cups of crumbs in the food processor, and set any remaining crumbs aside.
2: Add peanut butter to food processor, and mix until well combined. If the mixture seems too moist and sticky, add more crumbs.
3: Chill peanut butter mixture for about 30 minutes.
4: Cover a baking sheet with wax paper. Roll peanut butter mixture into 24-30 equal sized balls and place on the baking sheet. Place in freezer for at least an hour.
5: Using a double boiler, melt chocolate wafers(This can also be done in a glass bowl in the microwave, but make sure to only microwave 30 seconds at a time, so as not to burn the chocolate). Coat each peanut butter ball in chocolate, place back on wax paper, and sprinkle with graham cracker crumbs. Repeat with remaining balls, and place the baking sheet in fridge or freezer until firm.


*I would recommend using Merckens milk chocolate, because it stays smooth and shiny and has given me the best results. I did not use Merckens because I had run out, but know the overall appearance of the dessert would have been better if I had.

Source: Baby Gizmo Blog