INGREDIENTS

1 cup chocolate chips

1/2 cup sugar

1/4 cup light corn syrup

1/4 cup water

1 teaspoon orange flavoring

2 1/2 cups crushed vanilla wafers

1 chopped toasted hazelnuts

1 (1.75 ounce) package multicolored candy sprinkles

DIRECTIONS

In a mixing bowl, mix the chocolate;ate chips, sugar, corn syrup and water and combine. Place metal bowl over simmering water to melt mixture together and stir frequently. Add the orange flavor when chocolate is melted and remove from the heat.

In another bowl, mix the vanilla wafers and nuts and set aside. Pour chocolate mix in wafer bowl and mix until coated well. Form into small balls and roll in the candy sprinkles. Eat!

INGREDIENTS

1 cup peanut butter

1 cup honey

1 1/2 cups dry milk powder

DIRECTIONS

Stir the peanut butter and honey together in a medium mixing bowl.

Stir in the powdered milk and blend.

Form into balls by rolling walnut-size shapes then serve.

INGREDIENTS

1 cup creamy peanut butter

1 cup marshmallow fluff

1 cup semisweet chocolate chips

DIRECTIONS

Mix the peanut butter and marshmallow fluff together in a bowl and add the chocolate chips.

Blend and roll into balls, placing onto wax paper sheets to chill.

1 lb. milk chocolate

4 oz. unsweetened baking chocolate

2 c. Rice Crispies

2 c. pecans (opt.)

Melt chocolate in a double boiler on the top and add the rice crispies and pecans. Remove from heat and drop onto wax paper sheets with a teaspoon. Let cool until hardened,. Then serve or place in container in fridge.

INGREDIENTS

1 cup semisweet chocolate chips

1/4 cup corn syrup

1/2 cup rum

2 2/3 cups crushed vanilla wafers

1/2 cup confectioners’ sugar

1 cup chopped pecans

DIRECTIONS

Melt the chocolate chips and add the rum and corn syrup.

Mix the wafer crumbs, sugar and pecans and blend well into chocolate mixture, chill for 1 hour. Shape into 1 inch balls of dough and chill in a container (air-tight) until ready to serve.

INGREDIENTS

1/2 cup butter

1 cup white sugar

1 cup dates, pitted and chopped

1 egg, beaten

2 cups crisp rice cereal

1/2 cup flaked coconut

1 teaspoon vanilla extract

1/4 cup confectioners’ sugar

DIRECTIONS

Melt the margarine in a large skillet and stir in the sugar and dates, cooking until a thick mixture is achieved. Add the egg and stir, cook for 5 more minutes and remove from heat.

Mix in cereal, nuts, and vanilla, (you may choose to use coconut if not into nuts).

Let it cool slightly and then form into small balls coating in the confectioner’s sugar to serve.

INGREDIENTS

1/2 cup butter

1/2 cup milk

2 cups white sugar

1/2 cup peanut butter

3 cups quick cooking oats

5 tablespoons cocoa powder

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

1/2 cup flaked coconut (optional)

DIRECTIONS

Boil the sugar and butter in a saucepan for 1-2 minutes until thickens.

Remove from heat and add the butter, oatmeal, cocoa powder and any optional ingredients, mixing well together.

Drop onto waxed paper sheets in teaspoonfuls and chill in fridge for 1-2 hours.

INGREDIENTS

1 cup peanut butter

1 cup dry milk powder

1/2 cup honey

DIRECTIONS

Mix all ingredients well with hands in a medium mixing bowl. Form into large, marble-sized balls and chill in refrigerator. You may choose to coat balls in powdered cocoa, flaked coconut or dip in chocolate fondue.

INGREDIENTS

2 cups white sugar

3/4 cup butter

1/2 (12 ounce) can evaporated milk

1 (3.4 ounce) package instant butterscotch pudding mix

3 1/2 cups quick-cooking oats

DIRECTIONS

Mix the sugar, butter, and evaporated milk and cook for 2-5 minutes stirring until it boils. Boil rapidly and undisturbed for 20 to 30 seconds and remove. Add the pudding and oatmeal and mix each into mixture. Place mixture onto wax paper sheets and allow to cool 15 minutes before you eat all of them.

INGREDIENTS

10 graham crackers, crushed

2/3 cup butter, melted

2 cups confectioners’ sugar

1 cup crunchy peanut butter

2 cups semisweet chocolate chips

DIRECTIONS

Press crushed graham crackers into the bottom of a jellyroll pan. Blend butter, peanut butter, and sugar in a mixing bowl together until smooth, then spread mixture over the top of graham crackers, place in refrigerator to firm for 15 minutes.

Melt the chocolate chips in a bowl and cover the chilled peanut butter mixture, returning to chill until firm. Cut into squares and these can be placed between wax paper pieces in a sealed container in fridge.