Melt vanilla bark in a double broiler (be sure it's not too hot or it crystallizes). Crush the desired amount of candy. (I use a food processor). When the vanilla bark is totally melted stir in the peppermints until well blended. Finally spoon into the mini-cups and let them cool until hardened.

Mix Karo syrup, sugar, cream of tarter, salt and butter together and boil to a soft stage. Pour over popped corn, M&M's and nuts, mix. Quickly press into a very well buttered tube cake pan or ring mold. Also makes up into popcorn balls.

Boil whole, unpeeled potato w/ no salt. (Do not allow it to fall apart.) When cooked, peel while hot, cut it up, then mash. Add vanilla, salt and butter and mash in. Add a box of sugar and continue to mash it in. Keep adding sugar (by the box) until mixture becomes like dough. When this happens, knead with hands. Sprinkle cutting board with powdered sugar. Take half of the dough and roll it out about 3/8" thick and fairly square shaped. Spread crunchy peanut butter, leaving at least 1/2 in edge at what will be bottom end, and then roll. Wrap roll in wax paper and refrigerate at least three hours. Slice rolls for serving.

Beat egg white until foamy. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla and pecans. Drop by heaping teaspoons 3 inches apart onto ungreased cookie sheets. Bake at 225 degrees for 1-1/2 hours. Turn oven off; cool cookies in oven for at least 1 hour. Do not open oven door. Remove from cookie sheets. Serve immediately or store in airtight containers.

Melt butter, chocolate chips and peanut butter in a pot on stove over medium heat, stirring constantly. Sift powdered sugar into large brown paper bag. Pour chocolate mixture over cereal in large bowl. Put cereal into bag with powdered sugar and shake until completely covered. Store in an airtight bowl.

Melt margarine, peanut butter and chocolate chips in a 5 quart pot just until creamy. Turn off heat. Gently toss Crispix in chocolate until all cereal is covered. Put cereal and powdered sugar in a brown paper bag and shake until cereal is coated.

Slowly melt white chocolate on top of double boiler over simmering water. Combine Cheerios, Rice Chex, Corn Chex, pretzels, peanuts and M&M's in large bowl. Slowly pour chocolate over mixture. Spread out on wax paper and cool. Break into small pieces. Store in airtight container and refrigerate to keep fresh.

Lightly toast nuts in 325 degree oven. Beat egg whites and salt until soft peaks form. Then add sugar and beat until stiff. Fold nuts into meringue. Melt butter in 15 1/2 x 10 1/2 pan; spread nuts over butter. Bake at 325 degrees for about 30 minutes, stirring every 10 minutes or until nuts are coated with a brown covering and no butter remains. Melt chocolate morsels and coat cooled nuts with melted chocolate. Spread on waxed paper to harden.

Combine vanilla wafer crumbs, cocoa, corn syrup and sugar and mix well. Add nuts and rum and mix well. Shape into bite-size balls and roll in confectioners sugar. (No cooking required.)

Step one: Mix first four ingredients well in a medium sized bowl and then form mixture into little balls and set them aside on a plate. Step two: Place next icing sugar in bowl and slowly add enough water to bowl to make a thick liquid.(don't allow mixture to become runny) Next, dip previously formed balls in mixture, one at a time. Immediately after dipping each ball into the mixture, roll the ball in the dish of coconut. Arrange on plates as you please and store in refrigerator.

Combine sugar syrup and water. Add 1/2 teaspoon salt. Bring to boil and boil to soft, crack stage. Pour 1/2 of boiling sugar syrup into beaten egg whites, beating on high at all times. Return the rest to stove and boil to hard, crack stage. Continue beating on high. Pour the rest of the sugar syrup into egg whites beating until shine leaves candy and it is ready to drop onto waxed paper. Add 1/2 cup chopped walnuts. (optional) Color red and green for Christmas. Looks nice in candy dish.

Mix ingredients in heavy skillet. Cook until water disappears and nuts have a sugary appearance. Remove from heat and pour nuts onto a baking sheet. Separate quickly with 2 forks.

Melt chocolate and butter in a heavy sauce pan over low heat, or use your favorite method (microwave works well). Slowly stir in 1/4 of the cream, beating well. Add remaining cream, slowly beating well after each addition. Add Brandy. Refrigerate until mixture is chilled. (At least 2 hours) Line a baking sheet with waxed paper. Scoop the chocolate out and form into little balls. This is where rubbing your fingers in cocoa or powdered sugar can help. Work quickly. Place balls on baking sheet and freeze them for 1/2 hour. Line a second sheet with waxed paper. Melt 6 ounces of dark semi sweet chocolate with the shortening. Dip the frozen chocolate balls in the melted chocolate and place on waxed paper to cool. Repeat until all are finished.

Preheat oven to 350 degrees. Line a jelly roll pan with aluminum foil. Layer tightly placed saltine crackers on top of foil. Melt butter in saucepan. Add brown sugar and stir over medium heat until it forms a thick syrup. Pour syrup evenly over crackers. Spread with a spatula to be sure all crackers are coated with syrup. Bake for 15 minutes (be careful not to burn). Sprinkle chocolate chips over hot crackers and let stand for 2 minutes until chocolate chips are melted enough to spread. Lightly spread the chips with a spatula or knife until there is a smooth coating of chocolate. Chill until hard. Peel off the foil. Break into pieces and serve.

Combine margarine, peanut butter, powdered sugar and graham crackers. Press mixture in pan. Melt chips and 2 tablespoons of margarine or milk. Spread over graham cracker crust. Refrigerate. Cut when cool.