Best Maple Nut Balls Recipes

DELECTABLE MAPLE NUT CHOCOLATES

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

VANILLA MAPLE FLAX ENERGY BALLS

Steps:

• Add all the ingredients to a food processor and mix until it forms a thick dough.
• Roll the dough into 12 balls. Roll the balls in shredded coconut, if desired.
• Store in the fridge or freezer in a sealed container. I like them best stored in the freezer. They don't freeze solid so you can pop one out and enjoy right away.

OLD-FASHIONED MAPLE WALNUT BUTTER BALLS

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased cookie sheet.
• Cream butter, sugar and maple extract until fluffy.
• Sift together flour and salt.
• Add to the creamed mixture; mix well.
• Stir in walnuts.
• Shape dough into 1-inch balls.
• Place on cookie sheet.
• Bake for 12-15 minutes.
• Immediately remove with spatula.
• When still warm, but cool enough to handle, roll baked cookies in powdered sugar.

MAPLE WALNUT TRUFFLES

Steps:

• Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
• Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
• Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate.
• Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
• Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
• Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

MAPLE-NUT COOKIES WITH MAPLE ICING

Steps:

• Heat oven to 350°F. In 8-inch square pan, bake pecans 6 to 8 minutes, stirring occasionally, until light brown. Spread nuts on cutting board; cool 5 minutes. Finely chop.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in 1/2 teaspoon maple flavor and the egg until well blended. Stir in flour and chopped toasted pecans.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 11 to 14 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix icing ingredients until smooth; drizzle over cookies.

MAPLE CANDY BALLS

Steps:

• In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts.
• Gradually beat in confectioners' sugar.
• Roll into 1-inch balls.
• Keep refrigerated until ready to dip.
• In heavy saucepan or double broiler, over low heat, melt chocolate.
• Dip balls into chocolate.
• Place on wax paper lined baking sheet until set.
• Store leftovers covered in refrigerator.
• Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.