HAYSTACK CRUNCHIES
1 large can Chinese noodles
1 (16 oz) jar dry roasted peanuts
24 oz chocolate almond bark
1/2 cup butterscotch chips
In microwave safe bowl, melt almond bark and chips, being careful not to burn. Stir in noodles and peanuts until coated. Drop by tablespoon full onto waxed paper to dry. When completely dry, store in an airtight container in a cool, dry place. Makes approximately 5 dozen treats.
EASY FANTASY FUDGE
3/4 cups butter or margarine 1 (7 oz) jar Marshmallow Crème
3 cups sugar 1 cup nuts (optional)
2/3 cups evaporated milk (Milnot) 1 tsp vanilla
1 pkg (12 oz) chocolate chips
Mix butter, sugar, and milk in saucepan and bring to a full rolling boil over medium heat, stirring constantly to prevent scorching. Cook for approximately five minutes or until mixture reaches a soft-ball stage or 234 degrees on a candy thermometer. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow crème, nuts, and vanilla and stir until completely mixed. Pour into a 9 x 13 inch pan which has been sprayed with Pam or buttered. Cool and cut into squares.
DIVINITY
2 1/2 cups Sugar
1/4 cup syrup (Karo white)
3/4 cup water
2 egg whites
Bring first three ingredients to a boil. Boil until it reaches hard-ball stage. Beat egg whites until stiff. Continue beating while pouring syrup mixture into egg whites. (This takes a large mixer). Beat until very stiff (will lose its shiny texture). Optional: Add nuts and drops of food coloring if you want it colored. Drop by teaspoonfuls onto waxed paper or pour into a 9 x 9 inch buttered pan. Let cool.
WHISKEY BALLS
1 cup butter 7 tablespoons whiskey
1/2 cup nuts
Mix these together and let set overnight in refrigerator.
Next day add one box powdered sugar and mix well. Form into balls. Let set until solid and then coat with chocolate coating.
CHOCOLATE CARMEL CANDY
3 (6 oz) packages chocolate chips
1 (14 oz) can sweetened condensed milk
24 caramels
1 tablespoon milk
1 cup coarsely chopped pecans
In microwave, melt chips and condensed milk. Spread mixture into wax paper-lined 9 x 13 inch pan. Meanwhile, melt caramels and milk. Pour over chocolate layer. Top with nuts; press down gently. Chill two hours or until set. Turn candy onto cutting board, peel off paper and cut into squares. Store covered at room temperature or in refrigerator.
HEAVENLY HASH
16 oz chocolate chips 2 cups chopped pecans
1 can Eagle Brand milk 1 teaspoon vanilla
2 tablespoons white syrup
2 large bags miniature marshmallows
Melt chocolate in microwave with milk and syrup. Put marshmallows and pecans in large greased bowl. Pour chocolate mixture over marshmallows and add vanilla. Mix well. Pour in greased 9 x 13 inch pan. Pat down. Let sit and cut into squares.
CHRISTMAS CANDY
5 to 6 white chocolate squares (can use white almond bark)
3 cups Fruit Loops
2 cups miniature marshmallows
1 cup chopped pecans
Melt chocolate squares; add Fruit Loops, marshmallows, and pecans. Drop on waxed paper by teaspoonful.