Peanut Butter Cup Bark

Ingredients

• 1 package chocolate candy coating (bark)
• 1 bag Reese's Peanut Butter Cups (14-18 snack size cups)
• 1-2 cups dry roasted peanuts
• 1-2 teaspoons shortening (if needed)

Instructions

1. Place Peanut Butter cups in freezer for about 30 minutes.
2. Line a baking sheet with parchment or waxed paper, set aside.
3. Melt chocolate according to package directions or my personal favorite, in a small crock pot.
4. Remove peanut butter cups from freezer and chop into large pieces. Return to freezer until ready to use.
5. Once chocolate is melted and smooth stir in peanut butter cups and peanuts, just to coat. If chocolate seems a little thick, you can add the shortening.
6. Spread chocolate onto prepared pan, using a spatula or the back of a spoon to spread to the edges. Let chocolate set up then cut or break into pieces. Store in air tight container at room temperature or in the refrigerator.

from www.chocolatechocolateandmore.com

       

Annette's Fudge

Combine:
2 c. firmly packed brown sugar
1 c. sugar
1 c. evaporated milk
1/2 c. butter
In saucepan, pring to full boil over moderate heat, stirring constantly.
Boil for 10 min. over moderate heat, stirring occasionally. Remove from heat.
WORK VERY QUICKLY
Add:
1 jar marshmallow cream
1 t. vanilla
Stir until mixture is smooth.
Add 12 oz. package of semi-sweet chocolate chips and stir until melted. Blend in
1 c. chopped pecans.
Pour into 13 X 9 butter pan and refrigerate until set.

Have ingredients at room temp.
Keep knife in hot water and dry with paper towel for smooth cutting.

Never Fail Fudge

3 cups (1 1/2 12 oz. bags) semi-sweet chocolate chips (I usually use milk chocolate)
1 14 oz. can sweetened condensed milk
Dash salt
1 c. chopped pecans or walnuts
1 1/2 t. vanilla

Melt chips with sweetened condensed milk and salt. (microwave or heavy saucepan)
After melted, stir in vanilla and nuts. Spread evenly into wax paper-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature

Angela's Toffee

Toffee~
2 Sticks of real butter
1 cup of sugar
5 Tblsp water
1 cup pecans (or more)
6 oz bag chocolate chips (I use semi-sweet, but can use milk chocolate)

Combine butter, sugar, and water in sauce pan. Cook over medium heat, stirring constantly until golden brown and pulls away from the sides of the pan. Approx 10-15 minutes. Stir in half the pecans and pour into a buttered 8x8 pan. Sprinkle the chocolate chips over hot toffee and spread as they melt. Sprinkle remaining pecans over the chocolate.