7 cups (2pounds) powdered sugar
1 pound peanut butter (chunky or creamy)
2 cups butter, softened
Dip for buckeyes:
1 12-ounce package milk chocolate chips
3 ounces paraffin
DIRECTIONS:
1. Mix powdered sugar, peanut butter and buter in a large bowl.
2. Roll mixture into balls.
3. Place on wax paper.
4. Chill.
5. Melt chocolate chips with paraffin in top of a double boiler.
6. Using a toothpick, dip balls in chocolate mixture.
Leave a bit of the ball showing for the "Buckeye" effect.
7. Cool on wax paper. Store in refrigerator.
Makes 9 to 10 dozen
NOTE: For Peanut Butter SNOWBALLS follow directions 1-4, then dip balls in melted almond bark.
3 Cups sugar 7 oz. jar marshmallow cream
3/4 cup margarine 1 cup chopped nuts
1 small can evaporated milk 1 tsp. vanilla
12 oz. chocolate or peanut butter chips
Directions:
1. Combine sugar, margarine, and milk in sauce pan.
2. Bring to a full rolling boil, stirring constantly.
3. Continue boiling 5 minutes or to 230 degrees. Stir
constantly.
4. Remove from heat, stir in chips until melted.
5. Add marshmallow cream, nuts and vanilla. Beat until
well blended.
6. Pour into a foil-lined 9x13 pan.
7. Cool in refrigerator 30 min. or until set. Cut into 1" squares.
1 pkg. vanilla almond bark
1/4 tsp. mint extract
1 cup crushed Oreo cookies
green food coloring
Directions:
1. Reserve 2 blocks of almond bark; melt remaining bark according to package directions.
2. Stir in mint and Oreos
3. Spread onto waxed paper lined jelly roll pan or large cookie sheet to 1/8" thick and cool.
4 Melt remaining 2 blocks of bark and stir in a few drops of green food coloring.
5. Swirl green bark on top of cooled Oreo bark and let set.
6. Break bark into bite size pieces (about 1 1/2") Store in airtight container.
2 C. sugar
1 C. light corn syrup
� C. water
1 C. red hot candies
Powdered sugar (to dust)
Combine first three ingredients in medium saucepan and
cook until mixture reaches 275 degrees on candy thermometer.
Add red hots and cook to 295 degrees. Pour mixture onto a
cookie sheet with sides lined with Reynolds Release Foil.
Let cool completely. Break into bite-size pieces and dust with
powdered sugar. Store in an airtight container.
Power level High
Microwave time: 7-9 min.
1 cup sugar
1/2 cup white corn syrup
1 cup roasted salted peanuts
1 Tbsp. butter/margarine
1 tsp. vanilla extract
1/2 tsp baking soda
In 2 quart casserole stir together sugar and syrup. Microwave on high for 3 min.
Stir in peanuts and microwave on high 3-4 min. until light brown.
Add butter and vanilla to mix and blend well. Microwave on high 1-2 min. more.
Add baking soda and stir gently until light and foamy.
Pour mixture onto a lightly greased cookie sheet or pan lined with Reynolds Release Foil.
Let cool 1/2 to 1 hour. When cool break into small pieces and store in air-tight container.
Makes about 1 pound