Blarney Stones

by Jodie Fitz

Blarney Stones

Celebrate St. Patrick's Day with these yummy treats!

8 oz. Price Chopper cream cheese softened
½ cups Price Chopper confectioner’s sugar
½ teaspoon peppermint extract
Green food coloring
12 oz. milk chocolate morsels

Let the cream cheese set to room temperature. Hand mix the cream cheese, powdered sugar and extract together. Do not add milk, the ingredients will appear dry at first and then will cream together. Add in three to five drops of food coloring and mix until the color is evenly distributed.

Spoon small clumps, approximately 1 to 1 ½ inches in size, on to a waxed surface (baking sheet) and refrigerate at least an hour. After the refrigeration, roll the cream cheese clumps into balls and slightly flatten. Return them to the refrigerator while melting the morsels.

In a glass bowl melt the chocolate morsels in a microwave on high for one minute. Even if they do not look melted, stir them before re-microwaving. Often the morsels will melt in the stirring process. If you have to place them back into the microwave, use 30-second intervals followed with stirring each time.

Dip each cream cheese mixture into the chocolate and cover completely. Return the ‘blarney stones’ back to the wax covered baking sheet and refrigerate until the chocolate is fully set. Once the chocolate has hardened you can move them to a large snap and seal bag for storage or other airtight container. Keep them refrigerated until they have all magically disappeared.

NOTE: Recipe yields approximately 55 – 60 blarney stones depending on the size of blarney stone made.

Happy St. Patrick’s Day from our kitchen to yours!

Jodie Fitz

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