Peanut Butter Balls...by Watchlady

2 cups crushed graham crackers
2 cups confectioners sugar
2 cups chunky peanut butter
1/4 cup butter
1 lb. melting chocolate

Mix first four ingredients as a pie crust is mixed. Chill dough for one hour or longer. Make into small balls-- about 1" in diameter--and roll in melted dipping chocolate. Place on waxed paper and chill overnite. These cookies keep best stored in the refrigerator in a covered container.

Choco-Nut Sweet Treats...by Watchlady

CRUST: 1 (18 oz) pkg. Pillsbury Refrigerated Chocolate Chip Cookies
FILLING:
2 eggs
2 tsp. vanilla
1 can Pillsbury Coconut Pecan Frosting
1 (14 oz) Can sweetened condensed milk
TOPPING:
1 1/2 cups chocolate chips
3 T oil
1 cup chopped pecans or walnuts

Heat oven to 350 degrees. Cut cookie dough into slices and press down (using floured fingers) in ungreased 15 x 10 x 1 pan. Bake at 350 for 8-12 minutes until light golden brown. Cool 5 min.

In large bowl, beat eggs until foamy. Add remaining filling ingredients; beat 1 minute at medium speed until well blended. Spread evenly over partially baked crust. Bake an additional 20-25 minutes until top is golden brown and center is set. Cool 5 min.

Melt chocolate chips and oil in small pan. Pour over filling; sprinkle w/pecans.Refrigerate 1 & 1/2 hours--store in fridge. Yield--about 48 bars

Raspberry Meringue Kisses...by Watchlady

3 egg whites
1/8 tsp. salt
3 1/2 T Raspberry gelatin powder
3/4 cup sugar
1 tsp vinegar
1 cup mini chocolate chips (optional)

In mixing bowl (not plastic), beat egg whites with salt until foamy. Gradually add gelatin & sugar. Beat until stiff peaks form and sugar & gelatin are dissolved. Stir in vinegar. Fold in choc. pieces.

Drop from teaspoon onto ungreased cookie sheets covered w/brown paper.

Bake 250 degrees for 25 minutes. Turn oven off but do NOT open oven door! Leave in oven 20 min. longer. Remove from oven & cool. Makes about 9 doz. kisses

Snicker Cookies...by Watchlady

1 tube (18 oz) refrigerated choc. chip cookie dough
24-30 bite-size Snickers candy bars

Cut dough into 1/4 " slices. Place a 1/2 of the candy bar on each slice and wrap dough around it.
Place 2" apart on ungreased baking sheets. Bake at 350* for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 2 to 2 1/2 doz
(Taken from Quick Cooking Magazine)
Note: 2 cups of any choc. chip cookie dough can be substituted for refrigerated dough. Use 1 tablespoon of dough for each cookie.

Anise Biscotti...by Mary in New York

3 large eggs
3/4 cups sugar
3 tsp. baking powder
2 cups flour
2 tsp. anise flavoring
1/4 cup melted margarine

Beat eggs , add sugar and beat again..Add cool melted margarine. Add flavoring, flour and baking powder...Mix well ...Dough will be on the soft side...Form two logs and place on well greased baking sheets. Bake 375 degree oven for 10 minutes..Logs should be only slightly brown...
Let cool on baking sheets 15 minutes...Cut with a good knife diagonally into slices, 12 to 14 per log...Place on ungreased sheets face side up...Bake 5 to 8 minutes each side in 375 degree oven. Enjoy...They are good especially dunked in coffee