Ingredients

• 1/2 cup softened butter or margarine
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1-1/4 cups all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup semi sweet chocoalte chops
• 1 can 16 oz. vanilla frosting or 2 cups frosting your choice

Directions

In mixing bowl, cream butter, peanut butter and sugars.
Beat in Egg.
Combine flour, baking soda and salt.
Stir into mixture.
Stir in chocolate chips.
Pat dough into greased 14″ pizza pan.
Bake 350 20-25 minutes or until golden brown.
Cool.
Spread frosting to within one inch of edge.
Decorate
Enjoy

Ingredients

• 1 cup milk chocolate chips, 6 oz
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 1/4 cup butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow cream
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 1/2 cups chopped salted peanuts
• 1 pkg. caramels (14 oz)
• 1/4 cup whipping cream
• 1 cup milk chocolate chips, 6 oz
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions

BOTTOM LAYER Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2in. pan. Refrigerate until set. FILLING Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. CARAMEL LAYER Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. ICING In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Yield: 8 dozen

*contributed by Janet86

Ingredients

• 1 {14oz.} can sweetened condensed milk
• 1 pkg. { 12oz.} semisweet chocolate chips
• 1 square { 1oz.} unsweetend chocolate,{optional}
• 1 teaspoon vanilla
• 1 1/2 cups chopped nuts { optional}

Directions

Butter square pan 8X8X2 inches. Heat milk, chocolate chips and unsweetened chocolate in a 2 qt. saucepan, over low heat, stirring constantly, until choclate is melted and mixture is smooth, remove from heat. Stir in vanilla and nuts. Spread mixture in pan. Refrigerate til firm. Cut into about 1 inch pieces. Makes 2 pounds of fudge. NOTE: do not double this recipe.

*Regal cookware/Betty Crocker

Ingredients

• 4 cups sifted flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp cream of tartar
• 3/4 cup sugar
• 1/4 cup Crisco
• 3 eggs
• 1 cup sour milk (1 tbl vinegar plus enough milk to make a cup)
• oil for frying (Crisco is my favorite)

Directions

Combine the flour, baking soda, salt, nutmeg, and cream of tartar. In large mixing bowl, cream the 3/4 cup sugar and the 1/4 cup Crisco; beat in eggs. Add flour mixture alternately with sour milk, beating till blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8 inch thick. Cut with floured 2 1/2 inch doughnut cutter. Fry in deep Crisco heated to 365F til doughnuts are golden brown, about 2 – 3 minutes, turning once. Drain on paper toweling. Roll in granulated sugar.

Makes 24 doughnuts and 24 holes.

Tips:

On lighly floured surface, roll chilled dough about 1/4 inch thick. Dip doughnut cutter in flour between cuts; cut straight down.
Heat Crisco in saucepan to 365 F using a frying thermometer to check the temp. Fry a few doughnuts at a time, turning once.
Use a slotted spoonj or fork to remove doughnuts from hot grease. Drain on paper towelling before frosting or sugar coating.

Ingredients

• 6 ounces semisweet chocolate morsels
• 1/2 cup granulated sugar, plus more sugar for coating
• 1/4 cup light corn syrup
• 1/3 cup apple juice*
• 2 1/2 cups finely ground vanilla wafers
• 1 cup finely chopped pecans
• Candied cherry halves

Directions

* For ‘grown-up’ sugarplums, substitute brandy for the apple juice.

Melt the chocolate in the top of a double boiler over simmering water. Stir in the 1/2 cup sugar, the corn syrup and the apple juice. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture. Let mixture cool enough to handle.

Roll small bits of mixture into 1-inch balls. Roll each ball in the additional sugar. Press a candied cherry half into top center of each ball. Store in an airtight container. These cookies improve with age.

Makes about 48.