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INGREDIENTS

• 1 (12ounce)bagsemi-sweet chocolate chips
• 1 cup chunky peanut butteror smooth peanut butter
• 3 cups mini marshmallows

DIRECTIONS

1. Microwave chocolate chips and peanut butter for 2-3 minutes until melted.
2. Fold in marshmallows.
3. Pour into foil lined 8-inch square pan.
4. Chill and cut into 12 squares.

INGREDIENTS

• 2/3 cup margarine
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 1/4 cupsmooth peanut butter
• 1 teaspoon vanilla extract
• 1 cup quick oatmeal

Topping

• 12 ounces chocolate chips
• 6 ouncesbutterscotch chips
• 2/3 cupsmooth peanut butter
• 1 cup salted Spanish peanuts

DIRECTIONS

1. Combine margarine, sugar and syrup in saucepan.
2. Stir over low heat until margarine melts and sugar dissolves.
3. Add peanut butter and vanilla extract.
4. Pour over oatmeal; mix well.
5. Press into a greased 13 x 9-inch pan.
6. Bake at 375 degrees F for 12 minutes.
7. Topping:.
8. Melt chocolate and butterscotch chips.
9. Stir in peanut butter and peanuts.
10. Spread over top of brownies after removing them from the oven.
11. Cool and cut into squares.

INGREDIENTS

• 16 ounces dark chocolateor milk chocolate , whatever you prefer.
• 3 cups mini marshmallows
• 1 cup coarsley chopped peanutsor walnutsor pecans
• 1/2 cupdesiccated coconut (dried, shredded)

DIRECTIONS

1. Melt the chocolate in the top of a double boiler.
2. Line an 8×8 tin with foil (you can butter one but this is easy to lift out and peel away).
3. In a large bowl mix the marshmallows, nuts and the coconut.
4. Add the melted chocolate, mix well.
5. Spread into the prepared tin.
6. Chill, when firm cut into small pieces.

INGREDIENTS

• 8 quarts plain popped popcorn (not microwave)
• 1 cup butter
• 1/2 cup light corn syrup(not dark it will effect the color)
• 1 (9ounce)packagered-hot candies

DIRECTIONS

1. Place popcorn in a large bowl (I used my tupperware that’s a bowl make sure bowl is large enough to hold all the popcorn) set aside.
2. In a non stick saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat stirring constantly.
3. Boil for 5 minutes, stirring occasionally.
4. Pour over popcorn and mix thoroughly (be careful very hot) Turn into two greased 15 x 10 x 1 inch baking pans.
5. Bake at 250 for 1 hour, stirring every 15 minutes.
6. Remove from pans and place on waxed paper to cool.
7. Break apart and store in air tight containers.

INGREDIENTS

• 1/2 lbcaramels (about 28 pieces)
• 1/4 cup butter
• 2 tablespoons half-and-halfor milk
• 1 1/2 cups confectioners’ sugar
• 1 cup salted peanutsor other type other type nuts
• 2 cups miniature marshmallows
• 1 cup flaked coconut

DIRECTIONS

1. Put the caramels, butter and and half and half in a 2 quart casserole dish or mixing bowl.
2. Microwave on medium 3-5 minutes, stirring after 2 minutes, then every minute after.
3. Stir in the sugar until smooth, then add nuts.
4. Stir in the marshmallows, using only a few strokes.
5. Sprinkle 2 large sheets of waxed paaper with coconut.
6. Split mixture in half and spoon onto coconut.
7. Shape into logs, coating well with coconut.
8. Chill til hard, then slice.