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.

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

(Recipe can be doubled)

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.

Cool.
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

Directions:
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.

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.

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.

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.

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

Directions:
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.

1 cup butter (no substitute)
1/2 cup sugar
1/8 teaspoon salt
2 cups all purpose flour
1- 14 ounce can (1 1/4 cups) sweetened condensed milk
1 cup (1/2 of a 12 ounce package) semisweet chocolate pieces
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla

For crust, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and salt; beat till combined, scraping sides of bowl occasionally.
Beat in flour on law speed till combined.

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

2 cups sugar
1/4 cup butter
1 tsp. vanilla
1-1/2 cups light corn syrup
2 cups whipping cream

Put sugar, butter and syrup into pot with 2/3 cup of the cream. Stir over low heat until melted, continue cooking 30 minutes.
Add rest of cream. Cook until it reached the softball stage. Add vanilla and pour into buttered pan cool and cut into squares.
Wrap candy separately in wax paper to prevent sticking.

3/4 cup sour cream
1/2 cup margarine
12 oz white chocolate, coarsely chopped
1 (7 oz ) jar marshmallow cream
3/4 cup toasted chopped walnuts or pistachios
3/4 cup candied cherries (Candied cherries are significantly drier than Maraschino Cherries.

If using maraschino cherries for the candied cherries, drain them, cut into 1/8th's and let sit overnight to dry.)

In a heavy 2-1/2 to 3 quarts saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.

1/2 lb. pure butter
1 cup white sugar
1 Tbs. Karo
3 Tbs. cold water
1/2 cup chopped pecans
1/4 cup pecan meal
4 oz. grated milk choc.

Meltbutter over medium heat. Add sugar slowly, stir until it dissolves.
Add Karo and water. Cook over medium heat until it reaches 290 degrees.
Immediately remove from heat and pour into buttered 15 x 9 cookie sheet.
Spread to 1/4 thickness. Sprinkle chocolate over the top immediately.

As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top.

Chill and crack into pieces.

2 Cups Sugar
1/4 Cup Butter
4 TablespoonsWater
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.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,1936.

2 cups semisweet chocolate chips
2 cups butterscotch chips
2 1/2 cups dry-roasted peanuts
4 cups chow mein noodles

Butter a 9x13 inch dish.

Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts.

Stir in noodles until all is well coated. Press into prepared dish.

Chill until set; cut into squares

1 cup butter -- no substitutes
1/4 cup packed brown sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
2 cups very finely chopped walnuts
1/2 cup powdered sugar

Beat butter in a large mixing bowl with an electric mixer on medium to high Speed for 30 seconds. Add brown sugar and molasses; beat till combined. Beat in flour. Stir in nuts.

Shape into 1 1/4-inch balls. Place on an un greased cookie sheet. Bake in A 325° oven about 20 minutes or till set. Transfer to wire racks to cool.

Place powdered sugar in a plastic bag. Add cookies, a few at a time, and

2 drops food coloring, any colors, optional
3/4 cup powdered sugar
1/2 cup light corn syrup
1 1/4 cups ice water
1/4 tsp salt
2 tsp vanilla or almond extract
2 cups sugar
3 pkgs unflavored gelatin

In a bowl, combine gelatin with 1/2 cup ice water, set aside. Spray 9x13" baking dish with cooking spray.

Place parchment paper in baking dish, spray paper. Sift 1/4 cup powdered sugar to coat inside of baking dish.

In saucepan, combine remaining ice water, sugar, corn syrup and salt.

CANDY CANE CHOCOLATE FUDGE

2 cans 14 oz each sweetened condensed milk
2 tsp vanilla
2/3 cup crushed candy canes
1/4 tsp salt
2 tbs unsalted butter
4 cups bittersweet chocolate chips

Line two 8" square baking pans with parchment paper or foil, leaving an overhang.

In a saucepan, combine chocolate chips and milk. Cook until chocolate has melted and the mixture is smooth. Add the butter, vanilla, and salt and stir until the butter has melted.

1/3 cup unsalted butter -- cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate -- chopped
1/2 cup slivered almonds -- toasted
1 cup mini marshmallows

Combine butter, evaporated milk, sugar, and salt in a medium saucepan.

Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat.

Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows.

Pour into an 8- by 8-inch square baking pan. Chill until firm, about 2 to 4 hours.

Cut into 12 squares.

4 1/2 cups of sugar
1 teaspoon of salt
1/2 cup of butter
1 – 13 oz. can of evaporated milk
1 12 oz. bag of chocolate chips
4 – 4 oz. bars of German's sweet chocolate, broken into 1 inch chunks
9 oz. of milk chocolate, broken into 1 inch chunks
2 teaspoons of vanilla
4 cups of coarsely chopped toasted nuts

In 6 quart Dutch oven, combine sugar, salt, butter and milk.

Bring to simmer, stirring constantly, over medium heat.

As soon as first bubble is seen, boil mixture exactly 8 minutes.
Remove from heat immediately.

2/3 cup of evaporated milk
1 2/3 cups of sugar
1 1/2 cups of diced marshmallows
1 1/2 cups of semi-sweet chocolate bits
1 teaspoon of vanilla
1/2 cup of pecans or walnuts

Combine milk and sugar in saucepan. Cook on medium heat for 5 minutes, stirring constantly. Remove from heat.

Add remaining ingredients and beat until marshmallows and chocolate bits have completely dissolved. Add nuts.

Pour into buttered square pan.

13 1/2 oz. of Evaporated milk
4 cups of sugar
2 tablespoons of butter
A Dash of salt

Boil for 7 minutes.

Pour over:
12 oz. of chocolate chips
12 oz. of broken German sweet chocolate
8 oz. of marshmallow fluff
2 1/2 cups of chopped nuts
1 teaspoon of vanilla

Beat until wel combined and creamy. Pour into buttered pan. Let set, then cut.

This recipe makes 5 pounds of fudge.

4 1/2 cup of sugar
1 tablespoon of cornstarch
1/2 teaspoon of salt
1 – 13 oz. can of evaporated milk
1/2 cup of butter or margarine
1 – 16 oz. package of marshmallows
1 – 12 oz. package of chocolate chips
1 – 8 oz. milk chocolate candy bar, broken up
2 teaspoons of vanilla
2 cups of chopped walnuts

Combine sugar, cornstarch and salt in heavy 5 quart Dutch oven.

Stir in evaporated milk and butter. Cook over medium heat, stirring constantly, until
mixture comes to rolling boil. Boil 8 minutes, stirring frequently.

2 1/2 cups of white sugar
1 1/2 cup of brown sugar
1 stick of butter
1/8 teaspoon of salt
1/2 cup of white syrup
1 cup of light cream
1/4 teaspoon of butterscotch flavoring
1 cup of chopped pecans

Combine and cook to a soft ball stage (when dropped in cold water).

Remove from stove; add: 1/4 teaspoon butterscotch flavoring.
Beat until creamy and ready to set up; add 1 cup chopped pecans.

Pour onto buttered plates and cool before cutting into squares.

1 teaspoon of soda
1 cup of buttermilk
2 cup of sugar
2 tablespoon of corn syrup
1/2 cup of margarine
1 cup of nuts

Blend soda and buttermilk, stirring wel . Pour sugar into large boiler, add buttermilk mixture, corn syrup and margarine.

Bring to a boil, cook to 240 degrees on candy thermometer or to medium soft ball stage.

Remove from heat.

Pour candy into buttered dish or drop by spoonfuls onto waxed paper.

1 cup of maple syrup
1 cup of white sugar
1/2 cup of cream
1/4 cup of butter
1/2 cup of walnuts
1/2 teaspoon of vanilla

Boil sugar, cream, and butter until soft bal stage is reached. Add nuts and vanilla.
Beat until ready to pour into buttered tins.

3 cups of sugar
3/4 cup of margarine
2/3 cup of evaporated milk
1 – 6 oz. pkg. semi-sweet chocolate pieces
1 – 7 oz. jar Kraft marshmallow cream
1 teaspoon of vanilla
1/2 cup of peanut butter

Combine 1 1/2 cup sugar, 6 tablespoons margarine and 1/3 cup milk in a 1 1/2
quart saucepan; bring to full rolling boil stirring constantly.

Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted.
Add 1 cup marshmallow cream and 1/2 teaspoon vanilla; beat until well blended.

2 cups of packed brown sugar
1 cup of white sugar
1 cup of milk or canned milk
1/2 cube of butter
2 teaspoon of vanilla

Mix brown and white sugars with milk. Cook on top of stove to soft ball stage.

Remove from stove and add butter. Allow to cool, about 10 minutes then add vanilla.
Beat by hand or with mixer until smooth and creamy.
Put in 9x9 inch pan and spread evenly.

Cool and eat.

2 cups of sugar
3/4 cup of heavy cream
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 teaspoon of light corn syrup
2 tablespoon of butter
1/2 cup of coarsely chopped nuts
1 teaspoon of vanilla

Butter sides of a heavy 2 quart saucepan.
In it combine sugar, milk, chocolate and corn syrup.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.

Continue cooking to 234 degrees (softball stage), stirring only as necessary to prevent sticking (mixture should boil gently over surface).

1 – 12 oz. Package of semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
6 oz. of white chocolate chips
2 teaspoons of vanilla
1 tablespoon of peppermint extract

Add one cup milk to chocolate chips. Melt. Add vanilla.
Pour 1/2 of the mixture into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white chocolate with the remaining milk.
Add peppermint and green food coloring. (Mixture wil be very thick.)
Spread on first layer. Let cool another 10 minutes.

Top with other half of chocolate mixture. Let cool.
Remove from pan, remove paper.

3 cups of sugar
1/2 cup of butter
1 – 5 oz. can of evaporated milk
1 – 7 oz. jar of marshmallow creme
1 cup of chopped walnuts
1 teaspoon of vanilla

In heavy saucepan, combine sugar, butter and milk.
Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes.

Remove from heat, add marshmallow creme and stir until smooth.
Add walnuts and vanilla and stir until blended.
Pour into a buttered 8 inch square pan. Place on wire rack to cool.
Cut into squares.

Yield: about 3 pounds.