Red Velvet Cake Balls

1 (9x13) pan of cooled red velvet cake (one box is perfect- if going that route)
8 ounces (1 cup) Cream Cheese frosting
1 package chocolate bark
wax paper

1. After cake is cooked and cooled completely, crumble into a large bowl.

2. Mix throughly with the cream cheese frosting

3. Roll mixture into quarter sized balls and lay on cookie sheet. This will make (50 -60 balls)

4. Chill several hours. Put into freezer to chill faster

5. Mel chocolate according to the directions on package

6. Roll balls in chocolate and lay on wax paper until firm. Use a spoon to dip and roll in chocolate and then tap off extra.

Anna Campbell

PEANUT BUTTER BALLS

3/4 cup creamy peanut butter
1 can sweat & condense milk
1 teaspoon vanilla
1 teaspoon salt
1 pound powdered sugar
2 squares of the melting block of the chocolate

Mix peanut butter and sweat & condensed milk together. Once smoothed mix in vanilla and salt. Slowly add in powered sugar. I add about a cup mix then another cup until the pound is gone. I usually use my hands to mix the last few cups. Once completely mixed roll into small (1/4 inch) balls. Let sit about 30 minutes until set. Melt chocolate and dip tops of balls into the chocolate. Let stand until chocolate is hard.