Almond Bark Candy
1-1/2 lbs of almond bark
8 ozs. of creamy peanut butter
8 ozs. of dry roasted peanuts
1 c mini marshmallows
2-3 c. of Rice Krispie cereal

Melt the bark over low heat. Add the peanut butter. Remove from heat and add the remaining ingredients. Mix well and drop by teaspoons on waxed paper. Cool and store in a airtight container. You can use crunchy peanut butter and omit the nuts if you want

PISTACHIO CANDY

1 can ready-made vanilla frosting
1 small box pistachio instant pudding mix
Coconut

Mix frosting and pudding mix; form into balls and roll in
coconut. Refrigerate until firm.

Chocolate Amaretto Truffles



Ganache:



8 oz. dark sweet chocolate

3/4 C. heavy cream

1 1/2 T. Amaretto



Dipping:



16 oz. dark sweet chocolate

2 T. vegetable oil



Garnish:



2 C. chopped almonds



When ganache has cooled to room temperature, add Amaretto. Roll dipped

truffle in chopped almonds

Jello Fudge

1 small package coconut (7 oz)
1 family sized Jello (any flavor)
2 cups grated nuts; optional
1 can sweetened condensed milk

Combine all ingredients, leaving a little coconut to roll candy in. Form
into any shape you'd like and roll in coconut

Peanut Butter Logs



1 package (10 oz) peanut butter chips

1 can (14 oz) sweetened condensed milk

1 cup miniature marshmallows

1 cup chopped peanuts



In a heavy saucepan, over low heat, melt chocolate

chips with condensed milk. Add marshmallows, stir

until blended. Remove from heat; cool 20 minutes.

Divide mixture in half. Place each portion on a 20"

piece of wax paper. Shape each portion into a 12" log.

Roll each log in nuts. Wrap tightly. Chill 2 hours or

until firm. Remove paper.

Cut each log into 1/4" slices.

Chocolate Fudge

18 Oz Semi-Sweet Chocolate Bits
1 Can Condensed Milk
1-1½ Tsp Vanilla
Dash Salt
½ Cups (Chopped Nuts-Optional-)

Melt chocolate over double boiler, add milk, salt & vanilla

Pour Into Wax Paper Lined Pan. Chill And Cut In Square.

Almond Joy Fudge



2 (12 ounce) packages semisweet chocolate chips

2 (14 ounce) cans sweetened condensed milk

2 teaspoons vanilla extract

2 cups (16 pieces) mini Almond Joy candy bars, cut

into 1/2-inch pieces



Butter an 8-inch square baking pan. Line with enough

wax paper to overhang 2 sides by 2 inches.



In pot, combine chips and milk over medium heat cook,

stirring constantly, until mixture is melted and

smooth. Remove from heat; stir in vanilla extract.

Cool 1 minute.



Stir in candy bars. Spread mixture evenly in pan.

Refrigerate until firm, at least 2 hours. Use wax

paper to help remove from pan. Peel off paper, then

cut into squares.



Makes 36 pieces.

Amaretto Fudge Petit Fours



1 pound real chocolate

1 (14 ounce) can sweetened condensed milk

1 cup fancy mixed nuts, chopped

6 drops amaretto oil



Melt chocolate. Combine melted chocolate and sweetened

condensed milk. Add fancy mixed nuts and the amaretto

oil. Blend well. Spread into a wax paper-lined 8-inch

square pan. Let set until firm. Cut into desired

shapes and dip each piece in candy coating. Add

sprinkles or other decorations if desired.

Butterscotch Cashew Clusters



1 (12 ounce) package chocolate chips

1 (12 ounce) package butterscotch pieces

3 cups cashew nuts



Melt chips. Add peanuts. Drop by teaspoonsful onto wax

paper and let cool.



Store with wax paper between each layer so they won't

stick together.

3 Ingredient Peanut Butter Fudge



2 cups sugar

1/2 cup milk



Put above ingredients in saucepan, and stirring constantly, watch for

this to come to boil. Time it at slow boil for 3 min. exactly.

Remove from heat, and stir in quickly:



1 cup peanut butter (chunky or smooth)



Immediately, pour into buttered dish, let cool slightly and cut into

squares.



I love this because it contains no butter, but you can't tell the

difference. And, it hardens quickly; so don't stir too long once you

add the peanut butter.

Chocolate-Coated Strawberry Fudge
2 cups sugar
1 stick (1/2 cup) unsalted butter
4 ounces evaporated milk
2 ounces strawberry syrup (Hershey's)
4 ounces semisweet chocolate for dipping

Line an 8 x 10 inch shallow baking pan with buttered wax paper.  Put the sugar, butter, evaporated milk and strawberry syrup into a large heavy bottomed saucepan and place over low heat.  Stir occasionally.

Once the sugar has dissolved, bring the mixture to a boil gently,
stirring constantly to prevent sticking and burning on the bottom of the pan. Boil gently until a little of the mixture dropped into cold water forms a soft ball, about 5 minutes. (Or, you can place a warmed candy thermometer in the saucepan and boil the mixture until it reaches 234 dehrees F.)

Take the pan off the heat and stir until the bubbles subside.  Beat
rapidly with a wooden spoon until the mixture thickens and becomes granular, about 3 minutes.

Pour the fudge into the prepared baking pan and let sit. If necessary, smooth with a spatula dipped in boiling water.  With shape cutters, cut out the fudge, and dip one side into melted chocolate; or decorate with piped chocolate creating different patterns.