8 chocolate covered cherries
1 quart vanilla ice cream
1/2 cup chocolate "hard shell" ice cream topping
Carefully press a scoop of ice cream over the chocolate covered cherry.
Freeze until firm on waxed paper covered tray.
Place "bombs" on wire rack and cover with shell topping.
Can be made in advance and stored in freezer.
12oz package chocolate chips
14oz can sweetened condensed milk
2 tbsp butter
2 cups dry roasted peanuts
10 1/2oz package mini marshmallows
Melt together in double boiler: chocolate chips, condensed milk, and butter.
Remove from heat and add nuts and marshmallows.
Spread in a 9x13 waxed paper lined pan.
Chill 2 hours, and break into pieces.
1 large box "Chex type" cereal
12oz package chocolate chips
1 stick margarine
1 1/2 cups peanut butter
1-2 cups powdered sugar
Mix chips, margarine, peanut butter and melt over low heat.
Pour over cereal, mixing carefully, let stand 20 minutes.
Pour cereal and powdered sugar in to brown paper grocery bag.
Shake to mix well
14oz package caramels
1 can condensed milk
1 stick margarine
Rice Krispies
marshmallows
Melt caramels, milk, and butter.
Dip marshmallows into mixture.
Roll in Rice Krispies, let set up on waxed paper.
48 vanilla wafer
24 chocolate covered peppermint patties
1/4 cup flaked coconut
1 drop green food coloring
few drops of water
sesame seeds or poppy seeds
Place 1/2 of vanilla wafers, flat side up, on ungreased cookie sheet.
Top with peppermint patty.
Place in 350 degree oven for about 1 minute, until chocolate begins to soften.
Sprinkle each with 1/2 tsp of tinted coconut.
Top with a vanilla wafer. Press gently.
With a clean paint brush or finger, brush with bit of water so seeds will stick.