ombined.
Next form the candy bars: Line cookie sheets with
n a candy thermometer or until mixture reaches soft-ball stage.
Melt chocolate bits with paraffin in a double boiler.
Mix melted butter with creamy peanut butter.
Add vanilla and confectioners sugar a little at a time.
Roll peanut mixture into small balls and use a long pronged fork to dip balls into melted chocolate just leaving the top exposed to look like a buckeye. Drain and place on wax paper to set.
Melt half of the chocolate candy coating according to the package
Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls.
Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing.
Place on wax paper. Store in refrigerator.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
br>Attach a chocolate malt ball with a dab of chocolate
b>candy bar piece.
Form about 2 tablespoons dough into a ball
orm the dough into a ball then grease your hands with
oll each spoonful into a ball.
Place the cocoa powder
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Crush 5 of the candy bars.
Combine Cool Whip,
Keep popped corn in 225\u00b0 oven.
Butter sides of saucepan. Combine sugar, syrup, vinegar, 1 1/2 cups water and 1/2 teaspoon salt.
Cook until hard-ball stage (250\u00b0 on candy thermometer). Stir in vanilla.
Slowly pour over corn; stir just to mix well. Butter hands; shape mixture into balls around candy.
Makes 15 to 20.
aper. Unwrap all the mini candy bars.
Empty the 2
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-inch slices; set aside. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234\u00b0 (soft-ball stage), about 3 minutes. Remove from heat. Stir in chocolate chips, Marshmallow Creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature.
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
smooth layer. Refrigerate the candy to set the chocolate and
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.