Mix peanut butter, oleo, vanilla and powdered sugar until well blended. Roll into 1 inch balls. Place balls on a cookie sheet and put in the refrigerator until firm. Heat almond bark in double boiler on medium low until melted. Dip your peanut butter balls in melted chocolate. Allow to cool, and enjoy

Melt the butter over medium heat and then add the sweetened condensed milk. Next add the caramels and stir until all is melted. Last, add the rice krispies (you can use as much as you like). Then just drop by spoonful onto wax paper. Let set 30 minutes. Store covered in frig. Very Yummy !!

Weigh out the ingredients and make sure the melted chocolate will be cool enough for the children to handle. Put greaseproof paper on a board and the children begin. 1. Put the Icing Sugar in a bowl and mix in the egg white to form a stiff paste. Add a few drops of peppermint essence and food colouring, if using. 2. Kneed the mixture in the bowl to make sure all the icing sugar is mixed in. Put the dough on a work surface and roll it out to 1/4 in (1/2 cm) thick. 3. Use a plain cutter to stamp out small rounds, then transfer them onto greaseproof paper. 4. To decorate, dip the creams in the melted chocolate to half cover them or use the writing pen to ice hearts or anything else you can think of. Leave to set for a few hours. Hope you enjoy making my Peppermint Creams enjoy!!

Mix all dry ingredients together in a 8x8 inch microwave safe pan (important to use this size pan). Add milk and vanilla extract. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts. Put in mold or whatever and chill for 1 hour. * Use real butter for best results.