ALMOND RHUBARB BARS

Crust:
3 cups flour
1 tbsp. baking powder
1 tsp. salt
1 cup shortening
2 eggs, beaten
1/4-1/3 cup milk divided

Filling:
1&1/2 cups sugar
1&1/4 cup quick cooking tapioca
6 cups chopped fresh rhubarb

Topping: 
1/2 cup butter or margarine 
3/4 cup sugar
2 tbsp. milk 
1/2 tsp. vanilla
1 cup slivered almonds

Combine flour, baking powder and salt. Cut in shortening. Mix eggs and 1/4 cup milk. Add to dry ingredients. Stir with fork until dough clings together. Add all of remaining milk, if too dry. Shape into ball; divide in half. On floured surface, shape into a rectangle (12 x 17".) Put on greased jellyroll pan. Combine filling ingredients, sprinkle on dough. Roll out remaining dough, place over filling. Fold edges of bottom layer over top and seal. In saucepan, melt butter; add sugar and milk. Bring to a gentle boil. Boil 2-3 minutes, stirring constantly. Remove from heat, stir in vanilla. Spread over pastry. Sprinkle almond an top. Bake at 400°, for 20 minutes. Reduce oven to 300°, bake additional 30-40 minutes.

Butter Brickle Cookies

1 package Graham Crackers
2 sticks butter or margarine
1/2 cup brown sugar
1 cup coarsely chopped pecans
12 oz. milk chocolate chips
6 oz. package Brickle chips

Preheat oven to 350°F. Line 9X13' pan in single layer with graham crackers.
(Don't make a double layer; take my word for it!). Melt butter in saucepan
over medium heat until melted. Add brown sugar and bring to boil for 2
minutes. Pour over graham crackers. Sprinkle pecans over graham
cracker/butter layer. Bake 10 minutes.

Remove from oven and sprinkle chocolate chips on top. Let melt 1 or 2
minutes, then spread evenly. Top with Brickle chips. Cool, cut and serve.

1  cup  sugar
1  cup  light corn syrup
1  cup  creamy peanut butter
1  teaspoon  vanilla extract
6  cups  crisp rice cereal squares
1  cup  peanuts

Have you ever made your own nougat? If not, here's a great first try recipe!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 (3.4-ounce) package butterscotch-flavored instant pudding mix
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 1/3 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1/4 cup butter
1 cup granulated sugar
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1 (7-ounce) jar marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped salted peanuts
1 (14-ounce) package soft caramels
1/4 cup heavy whipping cream
1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1/3 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1/4 cup creamy peanut butter

1. For Cookie Base: Preheat oven to 350°F (175°C)F (175°C). Line 17 x 11 x 1-inch baking pan with parchment paper.
2. Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
3. Bake for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.
4. For Nougat Filling: Melt butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.
5. Stir in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
6. For Caramel Layer: Combine caramels and cream in medium, heavy-duty saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
7. For Icing: Melt milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
8. To Serve, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.

Makes 15 dozen pieces.