Payday Candy Bar

Submitted by Kendall

3 cups salted peanuts (no skins)
1 Tbsp. butter
2 cups peanut butter chips
1 can sweetened condensed milk
2 cups miniature marshmallows.
1 cup milk chocolate or semi-sweet chocolate chips, melted

Sprinkle half the peanuts in a lightly greased 11x7 pan. Melt butter and chips on low heat, stir until smooth. Remove from heat. Add milk and marshmallows, stir well. Pour over peanuts. Sprinkle with remaining peanuts. Press down in pan. Spread melted chocolate over top. Chill and cut into bars.

Magic Toffee Brittle

Submitted by Ann Stormer

40 saltine crackers
1 c. brown sugar
1 c. butter (no substitute)
6 oz pkg chocolate chips (no substitute)
½ c. chopped pecans or almonds

Place layer of crackers on 11x16x1 foil lined pan. Boil butter & sugar for
3 minutes. Then pour over crackers. Bake @ 350 degrees for 5 minutes or until crackers float. Sprinkle chips over saltines; when melted, spread chocolate. Then sprinkle with nuts. When cool, cut into bars.

Payday Candy Bar

Submitted by Kendall

3 cups salted peanuts (no skins)
1 Tbsp. butter
2 cups peanut butter chips
1 can sweetened condensed milk
2 cups miniature marshmallows.
1 cup milk chocolate or semi-sweet chocolate chips, melted

Sprinkle half the peanuts in a lightly greased 11x7 pan. Melt butter and chips on low heat, stir until smooth. Remove from heat. Add milk and marshmallows, stir well. Pour over peanuts. Sprinkle with remaining peanuts. Press down in pan. Spread melted chocolate over top. Chill and cut into bars.

Thin Mint Cookies

Submitted by Kendall

Dark Chocolate wafers – use ½ to ¾ lb per sleeve *
Peppermint OIL 10-15 drops per pound of chocolate *
Ritz Crackers (each sleeve is approx 35 cookies)
Parchment paper or wax paper

Melt chocolate in bowl in microwave for 1 min, stir, then 30 sec, stirring until melted. Stir well and add peppermint oil, stir well. Drop one cracker at a time into melted chocolate, making sure all sides are coated. Use a dipping fork to remove and tap off excess chocolate. Place on parchment paper to cool. Drizzle contrasting colored chocolate over the tops. Store at room temperature.

*Dark chocolate wafers and peppermint oil can be purchased at Cake Carousel (75th & Arapaho), large 5lb bags avail Oct-Dec.

Peanut Clusters Chocolate Candy

Submitted by Mary

One of my favorite treats to make around the holidays or whenever I’m in the mood for a good chocolate treat. Recipe came from Betty Crocker Quick Fixin’ Ideas.

Prep Time: 10 minutes
Refrigeration Time: 30 minutes
Makes: 2 Dozen Candies

1 cup sugar
1/3 cup evaporated milk
¼ cup (1/2 stick) margarine or butter
¼ cup crunchy peanut butter
½ teaspoon vanilla
2 cups Quaker Oats or Old Fashioned Oats
½ cup Planter’s Peanuts, regular or dry roasted, unsalted or light salt
3 squares (3 oz.) Baker’s Semi-Sweet Chocolate, coarsely chopped.

Line cookie sheet with waxed paper. Mix sugar, milk and margarine in 2-quart microwavable casserole. Microwave uncovered on high 2 to 3 minutes or until boiling. Stir in peanut butter and vanilla until blended. Stir in remaining ingredients. Drop by tablespoonfuls onto cookie sheet. (if mixture becomes too stiff, stir in 1 or 2 drops of milk). Refrigerate about 30 minutes or until firm.