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Macadamia Clusters

1 teaspoon shortening
1 6 ounce package semisweet chocolate chips (1 cup)
3 cups macadamia nuts

Heat shortening and chocolate chips in a 2 quart saucepan over low heat stirring constantly until chocolate is melted and mixture is smooth.
Remove from heat and stir in nuts. Drop mixture by teaspoonful's on to wax paper lined cookie sheets.
Chill until firm; about 30 minutes.
Store candies tightly covered in refrigerator.

Makes about 3 dozen

Bacon Candy

Thick sliced applewood smoked bacon
cover a sheet pan with parchment or foil for easier clean up put slices on a rack that fits pan
sprinkle brown sugar on each slice sprinkle with a little cayenne pepper or cinnamon

Put in the oven at 375 degrees for about 15-20 minutes, or until crispy

Ritz Cracker Candy

1 to 2 sleeves of Ritz crackers
1 1/2 cup unsalted butter
1 1/2 cup firmly packed brown sugar
1/2 cup chocolate chips
1/2 cup chopped pecans
1/2 cup peanut butter chips/white chocolate chips

Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil or parchment paper and arrange the crackers on it in a single layer.

Melt butter and brown sugar together in a sauce pan over medium-low heat.
After it's melted, increase heat to medium-high and boil for 3 minutes, stirring constantly.
Pour this mixture over the cracker layer.

No Cook, No Fail Peanut Butter Fudge

1 cup margarine
1 cup peanut butter (creamy or crunchy)
1 teaspoon vanilla
1/2 pound powdered sugar

In sauce pan over medium heat, melt margarine and peanut butter. Mix until combined.

Add vanilla and turn off heat. Remove from stove.

Add powdered sugar a little at a time. Mix to combine.

Put mixture on greased baking sheet (or cover baking sheet with wax paper).
Smooth out to an even layer and let chill in refrigerator for 15 minutes.

Cut and serve.

Kit Kat Bars

Ritz Crackers
1 1/2 C. graham crackers, crushed
3/4 C. brown sugar
1 C. white sugar
3/4 C. butter or margarine
1/3 C. milk
1 C. butterscotch chips
1 C. semisweet chocolate chips
3/4 C. peanut butter

Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9 x 13-inch pan and pour 1/2 of the mixture over it.

Put another layer of crackers and pour the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips and peanut butter.

Homemade Peanut Butter Cups

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
30 mini (1 3/4 by 1 1/4 inch) paper cups

In 1-quart saucepan combine chocolate chips and shortening.
Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).

Candy Popcorn

12 cups popped popcorn
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (3 oz.) package cherry or other flavored gelatin

Heat oven to 300ºF.
Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.

Remove all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.

Chocolate Cluster Candy (CrockPot)

2 pounds white almond bark
4 ounces bar German chocolate
1 pkg. semi-sweet chocolate chips (12 ounces)
24 ounces dry roasted peanuts

Put all ingredients in Crock Pot; cover and cook on high for 1 hour. Do not stir.
Turn Crock Pot to low and stir every 15 minutes for 1 hour.

Drop on waxed paper and let cool.

Store in a tightly covered container

Easy Chocolate Clusters (Crock Pot)

2 pounds white candy coating , broken into small pieces
2 C. semisweet chocolate chips
1 pkg.( 4 oz) German sweet chocolate
1 jar ( 24 oz ) dry roasted peanuts

In a slow cooker, combine candy coating, German chocolate and chocolate chips.
Cover and cook on high for 1 hour, then reduce heat to low. Cover and cook 1 hour longer or until melted, stirring every 15 minutes.
Add peanuts and mix well.
Drop by teaspoonfuls onto waxed paper; let stand until set.

Store at room temperature.

Makes about 3 1/2 dozen.

White Chocolate Pretzels

1 lb White chocolate
1 sm Bag mini pretzels

Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat.
Using large tong meat fork remove and place on foil lined cookie sheet.
Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove.

Store in airtight container.

White Chocolate Ribbon Fudge

1 1/4 lb White chocolate; cut-up
14 oz Sweetened condensed milk
1 1/2 tsp. Rum extract
1 1/2 tsp. White vinegar or lemon juice
dash of Salt
1 1/2 C. Walnuts; chopped
6 oz Semisweet chocolate chips melted

In a 2-qt glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 mins, or until melted and smooth when stirred.
Stir in rum extract, vinegar, and salt; mix well.
Stir in walnuts.
Spread half of white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate about 10 mins, or until almost set.

White Chocolate Truffles

12 oz White chocolate, coarse chop
1/3 C. Whipping cream
2 Tblsp. Orange liquer
1 tsp. Grated orange zest
1 1/4 C. Confectioner's sugar

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly.
Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.,
Shape about 1 tablespoon of the mixture into 1 1/4 inch balls.
To shape, roll mixture in your palms.,
Place balls on waxed paper. Sift sugar into shallow bowl.

Crispy Fudge Treats

6 cups crispy rice cereal
3/4 cup confectioners' sugar
1 3/4 cups semi-sweet chocolate chips
1/2 cup corn syrup
1/3 cup butter or margarine
2 teaspoons vanilla extract

Combine cereal and sugar in a large bowl; set aside. Place chocolate chips, corn syrup and butter in a 1-quart microwave-safe dish.
Microwave, uncovered, on HIGH about 1 minute; stir gently until smooth.
Stir in vanilla. Pour over cereal mixture and mix well.

Spoon into a greased 13 x 9 x 2-inch baking pan. Refrigerate 30 minutes, then cut into squares. Store in refrigerator.

Yield: 3 dozen.

Amish Country Peanut Butter Fudge

1 2/3 cups Peanut butter chips
3/4 cup Evaporated milk
2 1/4 cups Granulated sugar
1/4 cup Unsalted butter
7 ounces Marshmallow cream
1 teaspoon Vanilla

1. Butter a loaf pan.
2. Place peanut butter chips into a medium bowl.
3. In a heavy 3-quart saucepan, combine sugar, marshmallow creme, evap. Milk and butter.
Cook over med. Heat, stirring constantly, until mixture boils; boil and stir 5 mins.
4. Remove from heat; stir in vanilla.
5. Immediately stir mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Cool completely.

Chocolate Mint Cookie Crunch Fudge

1 1/2 cup, granulated sugar
1/3 cup unsweetened cocoa powder
1 can (5 oz) evaporated milk
1/2 stick (1/4 c) butter or margarine
1 cup (6 oz) mint-flavored semisweet chocolate chips
16 round chocolate sandwich cookies

Line a 8" square pan with foil; grease foil.

Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly.
Without stirring, boil vigorously 5 min.

Remove from heat; add chips and stir until melted and smooth.

Coffee Fudge

3 C. Sugar
3/4 C. Milk
2 tb Instant coffee
1/2 C. Non-dairy liquid coffee cream
1 tb Light corn syrup
2 tb Butter
1 tsp. Vanilla
1 1/2 C. (6 oz.) chopped chocolate coating or wafers
1/4 C. Finely chopped nuts.

Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil.
Uncover and place thermometer in pan; cook without stirring to 236 degrees F.

Remove from heat; add butter and vanilla without stirring.
Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan.

White Chocolate Truffles

12 oz White chocolate, coarse chop
1/3 C. Whipping cream
2 Tblsp. Orange liquer
1 tsp. Grated orange zest
1 1/4 C Confectioner's sugar

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly.
Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.,
Shape about 1 tablespoon of the mixture into 1 1/4 inch balls.
To shape, roll mixture in your palms.,Place balls on waxed paper. Sift sugar into shallow bowl.
Roll balls in sugar, place in petit four or candy cases.

Easter Peanut Butter Eggs

2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
Form dough into egg shapes.
Melt the chocolate bar and the chocolate chips in a double boiler.
Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Easy Peanut Butter Fudge with Saltines...

2 cups sugar
1/2 c. milk
2 Tbsp butter
1 C. peanut butter
a sleeve saltines (crushed)
1 tsp vanilla

Put sugar, milk and butter in a saucepan. Heat on medium until it begins to boil. Stir occasionally.
Boil for 1 minute then remove from heat. Stir in peanut butter, crackers and vanilla.
Pour into a greased 8x8 pan.

I read that other people used Townhouse and Ritz crackers and they said it turned out good. Enjoy :)

Recipe compliments of Cheri Almashy-King

Cheerio Candy

2 pounds white chocolate
1 cup creamy peanut butter
4 cups Cheerios
2 cups miniature marshmallows
2 cups peanuts

Melt chocolate. Add peanut butter; blend well. Add Cheerios, marshmallows and peanuts.
Drop onto wax paper-lined cookie sheet.

Amish Butterscotch Candy

2 Cups Sugar
1/4 Cup Butter
4 Tablespoons Water
1 Tablespoon Vinegar

Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball.
Pour into a buttered pan and when cool, cut in squares.

Marshmallow Easter Eggs

2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
Milk chocolate

1. Mix gelatin and cold water. Set aside until water is absorbed.
2. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240°F). Cool a few minutes.
3. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin
mixture, 1 tablespoon at a time.
4. Beat 7 to 8 minutes after the last addition of the gelatin.
5. Add vanilla.

Miniature Easter Candy Bars

1 lb Confectioners sugar
2/3 C. Sweetened condensed milk
1/2 tsp. Vanilla
1/2 tsp. Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix
thoroughly, using hands to knead.

Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator.
Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts.

Peanut Butter Bars

2 cups powdered sugar,
1 cup peanut butter,
6 graham crackers,
1/2 cup margarine.**

Crush graham crackers. Melt butter and mix all ingredients together.
Press in bottom of pan.

1/3 cup peanut butter
6 oz. chocolate chips.
Pour on top of pressed mixture and chill until set.

(Recipe can be doubled)

Corn Flake Candy

1 cup light corn syrup,
1 cup sugar,
1 cup peanut butter, (creamy or crunchy)
8 cups corn flakes.

Bring corn syrup, sugar and peanut butter to a slow boil in a large pan, stirring constantly.
Put the corn flakes into a large bowl.
Pour boiled ingredients over the corn flakes and stir until all the corn flakes are coated.
Drop by spoonfuls onto a buttered cookie sheet or aluminum foil.

Store in an airtight container.


1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry.
Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Potato Candy

1 med. white potato
1 lb. confectioners' sugar
Peanut butter

Boil potato, peel and mash thoroughly or put through a sieve. Stir in sugar to form a stiff dough.
Roll the dough on a lightly floured board or wax paper to 1/4 inch thickness.

Spread generously with peanut butter.

Roll up jelly roll fashion and chill before slicing.

Pecan Pralines

1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 tablespoons butter
1 1/4 cups pecan halves
1/4 teaspoon vanilla extract

Generously grease a large baking sheet.

In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil.

Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 degrees F and 240 degrees F (112 to 116 degrees C), or until a
small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Candy Corn Fudge

1 jar marshmallow cream -- (7 oz.)
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts -- chopped
1 ounce semisweet chocolate -- chopped, optional
1 ounce white chocolate -- chopped, optional

Line an 8-inch square pan with foil; butter foil.

Combine marshmallow cream,sugar, evaporated milk and butter in a large, heavy pan.
Bring mixture to boil over medium-high heat.
Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.

Peppermint Patties

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.

Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.