1 cup semisweet chocolate chips
3/4 cup evaporated milk
1/4 cup butter or margarine
2 1/4 cups granulated sugar
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
Measure peanut butter chips into one mixing bowl and chocolate chips into second bowl; set aside. Line an 8-inch square pan with aluminum foil.
Combine evaporated milk, butter or margarine, sugar and Marshmallow Creme in a heavy LARGE* saucepan. Cook over medium heat until mixture begins to boil, stirring constantly; continue cooking and stirring 5 minutes.
Remove from heat; stir in vanilla extract. Immediately add about one-half of hot mixture to peanut butter chips, stirring until completely melted; pour into prepared pan. Add remaining hot mixture to chocolate chips, stirring until completely melted. Spread over top of peanut butter layer. Cool.
*Using too small of a pan with result in boil over and a big mess.
1 cup crushed walnuts
3T dark corn syrup
1/4 cup rum*
1 cup powdered sugar
Mix all ingredients except powdered sugar in a bowl. Roll mixture into bite-sized balls, and roll each in powdered sugar. *You can substitute Frangelico, Amaretto, or Kahlua for the rum.
1 large potato, peeled
3 tsp butter
1 lb powdered (confectioner's) sugar
1 tsp vanilla extract (try to use the real stuff)
1 cup shredded coconut (optional)
1 oz semi-sweet or bittersweet chocolate
Boil the potato in salted water until tender and mash the potato.
While it is still hot add 2 teaspoons butter, the powdered sugar, vanilla, coconut, and stir together.
Pat evenly into a greased 8x8 inch pan or shape into eggs, logs, balls, etc,. Then put inside the fridge to cool.
Melt the chocolate and combine with the remaining butter.
Dip eggs into the chocolate and put on a cookie sheet or if you use a 8x8 inch pan spread the chocolate on top of the potato mixture and cut into squares before the chocolate hardens.
1 oz. sq. unsweetened chocolate
1/4 cup white sugar
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1 cup coconut
1/2 cup nuts, chopped
1/4 cup butter
1 tbsp milk or cream
2 cup sifted powdered sugar
1 tsp vanilla
1-1/2 sq unsweetened chocolate
Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend white sugar, 1 teaspoon vanilla, egg, graham cracker crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
Press in ungreased 8 x 12 inch baking dish. Refrigerate.
Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
Melt 1-1/2 squares chocolate and spread evenly over chilled filling. Chill again.
Cut into tiny squares before completely firm. Makes 3 to 4 dozen pieces.
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