Yum! I had a hard time getting the peanut butter, sugar and butter and other stuff to combine. It was really crumbly. I needed to add some extra peanut butter (about 1/4 cup) and a little extra butter (2 tbsp) to even get it to start sticking together. It could have been the brand of peanut butter. I don't know. I did eventually get it all to combine, and it tastes great. I also added the maple flavor, and it is subtle, but tastes great. That makes it a little different than the other recipes I've tried similar to this one. I think I ended up making around 47 smaller balls because it is so rich and sweet, so that meant that I needed more chocolate. I used about 1 3/4 bags of semi-sweet chocolate total. I only melted the first bag to start so that it wouldn't harden as I worked. I look forward to making this again next year!

I grew up having this candy every Christmas, and decided that I'd continue the tradition with my family. My husband loves white chocolate, so I knew he'd love it. I used 12 large candy canes for the amount of white chocolate in the recipe. It takes some work to get it all chopped up small, so I'd suggest crushing the peppermint before melting the chocolate.

I've made this cake several times for baby showers, and it has been a MAJOR hit every time. It is super easy and has a nice heavy texture. I've only made the cake with 9 inch pans, and there was barely enough batter for 2 layers, so when I needed a larger cake, I just doubled the recipe. I also make sure I make the frosting at least 1 night before I serve the cake because it takes some time for the sugar to fully dissolve, but it is perfect the next day. I've also used white chocolate shavings to decorate the top of the cake and it makes it really classy, professional looking. No one has to know that it started as a mix!