The Sunnyvale Garden Club

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Chocolate Peanut Butter Balls

by Ginny Hale

1 cup of sugar

1/2 cup light corn syrup

1/2 cup dark syrup


In a large pan, cook on medium heat until sugar is dissolved.


2 cups of crunchy peanut butter

4 cups of rice krispies


Make into balls. Cool in the refrigerator.

Melt 4 squares of dark chocolate bark dipping chocolate and two  tablespoons of cooking oil.

Dip balls and cover with chocolate. Cool on parchment paper or foil. Store in the refrigerator until chocolate is cool and set. Place in mini muffin papers. Store in air tight container.

Makes 60 peanut butter balls

Helpful hints

This krispie mixture will be hot.

You may want to grease your hands.

Work quickly.

You can use an ice cream scoop to make uniform balls.

I used 10 bars of chocolate bark.


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Pumpkin Cobbler Recipe

Just in time for the holidays.  Here is the receipe for the delicious pumpkin dessert that Deborah Stafford brought to our meeting last week.  It’s sort of like a “dump cake”.

Thanks to Deborah for sharing.

Pumpkin Cobblerpumpkin cobbler

3 eggs
1 cup sugar
1 (12 oz.) can evaporated milk
1 (16 oz.) can pumpkin  (not pumpkin pie mix)
1 tsp. pumpkin pie spice
1 box yellow cake mix
¾ cup melted butter
1 cup nuts (optional)

Mix first five ingredients together and pour into the bottom of greased 9×13 pan.

Crumble dry cake mix over the top.  Drizzle the melted butter over the dry cake mix.  Sprinkle nuts over everything.

Bake 1 hour at 350 degrees.  Cool about 10-20 minutes.  Serve with vanilla ice cream or whipped topping.

Submitted by: Martha Billman – Communications Committee