Time 16m Yield 18 Number Of Ingredients 8 Steps:
Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute. Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins. Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.
Time 1h20m Yield 36 Number Of Ingredients 11 Steps:
Mix cracker crumbs, coconut, cocoa and granulated sugar in medium bowl. Stir in 1/2 cup butter and the water. Press in ungreased square pan, 9x9x2 inches. Refrigerate while preparing topping. Mix remaining ingredients except candy decorations. (If necessary, stir in additional 1 to 2 teaspoons milk until spreadable.) Spread over layer in pan. Refrigerate 1 hour. Cut into 6 rows by 6 rows. Decorate with candy decorations. Store loosely covered in refrigerator.
Time 20m Number Of Ingredients 6 Steps:
Add almonds to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it forms a sticky mass. If it seems too dry, add a little water, 1 tsp at a time. Wash hands and using damp hands (keep sink running) measure 1 tbsp and roll into a ball with the dough. Set balls on parchment paper. Put confectioner’s sugar in a bowl. Roll balls in your hand and then roll in sugar. Can be stored in the fridge for up to a week.
Time 24m Yield 2 pounds candy Number Of Ingredients 10 Steps:
Combine butter, sugar and salt in a saucepan over medium heat; bring to a boil, cook 4-5 minutes, stirring constantly (start timing when mixture starts to bubble around the edges of pan). Remove from heat; add marshmallows, chocolate chips, vanilla, walnuts, raisins and candied pineapple OR apricots. Stir vigorously for 1 minute (until marshmallows melt and are blended), working quickly, drop by teaspoonfuls onto waxed paper. Store in an airtight covered container, in the fridge or out of the fridge.
Time 2h20m Yield 24 Number Of Ingredients 8 Steps:
Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan. Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted. Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.
Time 3h15m Yield 28 balls Number Of Ingredients 5 Steps:
Combine cream cheese and chocolate and mix until well blended. Stir in crumbs and preserves and blend well. Shape into 1 inch balls and roll in chopped almonds. Chill several hours.
Time 2h15m Yield about 8 dozen. Number Of Ingredients 9 Steps:
Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.
Time 1h10m Number Of Ingredients 3 Steps:
Line a 9 x 9 inch pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom) Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together. Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese’s, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it is room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.
