Chocolate Mint Bon Bons 1/2 lb. butter 1 8oz. pkg. cream cheese 3 lbs. powdered sugar mint flavoring Cream butter and cream cheese and add a couple of drops of mint flavoring, depending on how much you like: gradually blend in sugar (you may have to work in the last by hand). Shape into small 1 inch balls and chill for at least an hour. In a double boiler melt 1 large package chocolate chips (or you can substitue 1 package mint flavored chips) and 1 square of parawax. Dip balls in melted mixture and place on waxed paper to cool.
Microwave Fudge 1 lb. powdered sugar 1/4 c. milk 1/2 c. cocoa 1/4 tsp salt 1 Tbsp. vanilla 1/2 c. butter In a 1 1/2 quart casserole, stir in the sugar,cocoa,salt,milk and vanilla together until partially blended. (The mixture is too stiff to thoroughtly blend in all the dry ingredients.) Put the butter over the top in the center of the dish. Microwave on High for 2 minutes. Stir vigorously until smooth. If all the butter has not melted in cooking it will as the mixture is stirred. Blend in 1 cup chopped nuts if desired. Put into an 8 x 8 buttered dish. Chill one hour in the frig.
English Toffee 1 c. white sugar 1/2 lb butter (no substitute!) 3 Tbsp. water 1 tsp. vanilla 4 plain chocolate Hershey bars 3/4 chopped nuts Put sugar,butter and water in sauce pan and cook for 10 minutes or until a brown caramel color. Stir constantly to prevent scorching. Remove from heat and add vanilla. Pour into a buttered pan making a thin layer. Immediately lay chocolate bars on top. As chocolate bars melt spread them evenly across the mixture.Sprinkle with nuts Cool thoroughly and break into pieces.
Chocolate Bar 1/2 lb. butter 1 c. white sugar 1 c. ground blanched almonds dash of salt Cook the above ingredients to 300 degrees on a candy thermometer. Spread thin on waxed paper. Melt 1- 8oz pkg. semi-sweet chocolate chips and spread 1/2 the mixture on top.Place waxed paper on top and invert. Spread the other 1/2 of chocolate mixture on the other side. Cool and remove from wax paper.
Rocky Road Candy 1 pkg. semi-sweet chocolate chips 1 can sweetened condensed milk 2 Tbsp. margarine 2 c. dry roasted peanuts 1 pkg. minature marshmallows In heavey saucepan over low heat melt chips,milk,and margarine. Remove from heat and in a large bowl cominge nuts and marsh- mallows, pour over them with the chocolate mixture and mix well. Spread in a waxed paper lined 9 x 13 pan and chill 2 hours. Remove from pan and peel off wax paper, cut into squares. You can also drop the mixtures by spoonfuls onto the waxed paper.
Chocolate Peanut Butter Bon Bons Combine and roll into balls: 1 stick margarine 2 c. powdered sugar 3 c. crushed Wheaties cereal 2 c. peanut butter Melt in a double boiler over low heat: 1 package milk chocolate chips 1 square parawax Dip the balls in the chocolate mixture and place on wax paper to cool. You may wish to chill the balls before dipping so they retain their shape better.
Bon Bons 1/4 cup melted butter 1 can sweetened condensed milk 1 lb. powdered sugar 1 16 oz package of flaked coconut Combine ingredients and chill at least 30 minutes. Form into small balls and chill again. Melt 1 package of semi-sweet Chocolate chips and 1 square of parawax in a double boiler over low heat. Dip the balls in the chocolate mixture and place on waxed paper to cool.
Chocolate Balls 12 oz. chocolate chips 1 can sweetened condensed milk 1 c. raisins 1/2 c. chopped nuts 1 3/4 c. graham cracker crumbs (approx.- just to consistency to roll into balls) powdered sugar Melt chocolate in top of a double boiler, remove from heat and stir in milk,raisins,nuts, and graham cracker crumbs. Mix all together and form into balls. Roll in powdered sugar.
Mrs. Baker’s Fudge 3/4 stick oleo 6 oz. pkg. chocolate chips 1/3 c. milk 2 c. powdered sugar 3 full T. peanut butter nuts-optional Melt oleo, chocolate chips, and milk in double boiler. Add powdered sugar, peanut butter and nuts. Blend well. Put in 9 x 9 pan. Refrigerate till hard.
Crunch Bars 1 12oz. pkg. chocolate chips 1 12oz. pkg. butterscotch chips 2/3 c. peanut butter 4 c. minature marshmallows 6 c. rice krispies Melt the chocolate and butterscotch chips and peanut butter in the microwave on high fo 2 minutes. Stir to finish melting, (or you can melt in a double boiler). Add the marshmallows and rice krispies, stir until evenly coated and pour into a buttered 9 x 13 inch pan.
Cherry Mash 2 c. sugar 2/3 c. evaporated milk 12 large marshmallows 1/2 c. butter Dash of salt 1 6oz. pkg. cherry chips 1 tsp. vanilla 1 12oz. pkg. semi-sweet chocolate chips 3/4 c. peanut butter 12 oz. crushed salted peanuts Boil sugar,milk,marshmallows,butter, and salt together 5 minutes, (don’t start timing till at a full boil). Add cherry chips and vanilla and stir till chips are melted. Pour into a greased 9 x 13 pan. Melt chocolate chips and add peanut butter and peanuts, mix well and top top cherry mixture with chocolate mixture. Let set. Cut into small squares when
Peanut Butter Cups 2 sticks soft oleo 1 pkg. graham crackers crushed 1 lb. box powdered sugar 1 c. peanut butter Mix all the ingredients and press into a 9 x 13 pan. Melt chocolate chips and spread on the above mixture. Refrigerate
Fudge In a very large bowl combine and set aside: 4 jumbo Hershey bars broken into pieces 6 oz. milk chocolate chips 1 jar marshmallow cream In a very large pan cook: 5 1/2 c. sugar 1 can evaporated milk 2 sticks of butter Cook on a low boil for 5 minutes. Add hot mixture to the bowl with candybars,chips and marshmallow cream. Stir quickly till candy and marshmallow cream is melted. Pour into a greased 11 x 15 x 1 inch pan and let set.
Hershey’s Double Decker Fudge Ingredients 1 cup REESE'S ® Peanut Butter Chips 1 cup HERSHEY'S ® BAKE SHOPPE ™ Semisweet Chocolate Chips 2 1/4 cups white sugar 1 (7 ounce) jar marshmallow creme 3/4 cup evaporated milk 1/4 cup butter 1 teaspoon vanilla extract 1. Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. 2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot mixture (1-1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. 3. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1-inch squares. Store tightly .
Puppy Chow 1 c. peanut butter 12 oz. pkg. chocolate chips 1 stick margarine 10 oz. Crispix cereal 3 c. powdered sugar Melt together butter,chips and margarine. Add Crispex and mix well to coat crispix. Shake in bag with powdered sugar to coat.
Almond Bark Dippers Peanut Butter Crackers-- Sandwhich two Ritz crackers together spread with a generous amount of chunky peanut butter. Press together so peanut butter spreads to edge. Using tongs, dip crackers in chocolate almond bark. Place on waxed paper to harden. Pretzels--large knots dipped in white chocolate Potato Chips--dipped in dark or white chocolate Oreo cookies--dipped in white chocolate.
Chocolate Caramel Turtles 1 lb. pkg. (54) caramels 2 Tbsp. water 3/4 lb. salted cashew nuts 1 16oz. pkg. semi-sweet chocolate chips Heat caramels and water in top of double boiler over boiling water about 5 minutes. Stir occasionally until evenly melted. Grease baking sheet. Arrange 36 groups of 4 cashews each about 2 inches apart on sheet. Drop melted caramels by teas- poon on each group of nuts. Let turtles cool 15 minutes. Reheat caramel over boiling water if necessary. Melt chocolate chips over hot, not boiling water. Drop by teaspoon on top of each caramel turtle; spread chocolate if necessary with a spatula. Set in cool dry place until firm. Makes 36 turtles.
Filled Chocolate Candies Caramel Filling: 1 can sweetened condensed milk Peanut Butter Filling: 1 c. peanut butter 1/2 c. butter or margarine 1 c. powdered sugar Place condensed milk in a microwavable bowl; heat on high in microwave 4 minutes, stirring after 2 minutes. Continue heating for 2 minutes at a time stirring every 15 to 30 seconds until milk is carmelized. In another bowl, cream peanut butter ingredients together. Candy Coating: Dark or milk chocolate chips or Chocolate almond bark or Chocolate candy disks Melt small amount of almond bark, chips or candy disks in double boiler or microwave as directed. (coating hardens quickly as it cools.) Fill candy mold 1/3 to 1/2 full of chocolate; spoon in small amounts of filling; fill mold rest of way with chocolate. Let harden in refriger- ator 10-15 minutes; pop out of mold.
Peanut Clusters 1 lb. almond bark 2 c. chocolate chips 1 lb. peanuts Melt almond bark and chocolate chips together in double boiler. Remove from heat and add peanuts. Stir to combine. Drop by teaspoons on waxed paper lined cookie sheet. Refrigerate to harden.
Chocolate Butterscotch Delight 1 Bag Miniature Marshmallows 1 Bag Chocolate Chips 1 Bag Butterscotch Chips 1 Cup Peanut Butter Put everything in a bowl, microwave until melted, then pour into a a dish about about 10 inch es across and 1 or 2 inches deep. Chill until hard, serve.
Jiffy Chocolate Fudge 1 can sweetened condensed milk 1 large package chocolate chips 1/8 tsp. salt 1 tsp. vanilla 1 c. chopped nuts Melt the chocolate in top of double boiler. Add salt. Add the condensed milk and stir until well blended. Remove from the heat and add vanilla and nuts. Pour into a flat buttered pan (8 x8). Chill for 2-3 hours. When firm cut into squares.
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