Candy Corn Butterfingers
1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
I got this recipe off That Little Touch blog from Shelia Little and she got it from a blog called Plain Chicken. Shelia brought this to work and they are great. They taste just like Butterfinger candy bars. If you haven't checked out That Little Touch or Plain Chicken you should. Both a great sites.
No Bake Peanut Butter Chews for Kids to Make
1/2 cup smooth peanut butter
1/2 cup light corn syrup
2/3 confectioners sugar
1 cup nonfat dry milk
Line cookie sheet with waxed paper. Stir peanut butter and corn syrup in a medium size bowl until blended and smooth. Stir in sugar. Gradually add milk until blended. Form round balls and place on cookie sheet and refrigerate 1 hour or until firm.
Peanut Butter Fudge
3 cups sugar
3/4 cup butter
1 small can 5 oz or 2/3 cup evaporated milk
1 1/2 to 2 cups peanut butter (creamy or chunky)
1 jar (7 oz) marshmallow creme
1 tsp vanilla
Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until can form a soft ball in a cup of cold water. Remove from heat. Stir in peanut butter and marshmallow creme until melted; stir in vanilla.
Spread immediately in foil lined 9 inch square pan. Cool at room temperature at least 4 hours. Cut into squares, store in airtight container, makes about 3 lbs.
Fudge
3 cups sugar
3/4 cup butter
1 small can 5 oz or 2/3 cup evaporated milk
1 pkg chocolate chips
1 jar (7 oz) marshmallow creme
1 tsp vanilla
1 cup nuts, chopped (optional)
Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until can form a soft ball in a cup of cold water. Remove from heat. Stir in chocolate chips and marshmallow creme until melted; stir in vanilla and nuts.
Spread immediately in foil lined 9 inch square pan. Cool at room temperature at least 4 hours. Cut into squares, store in airtight container, makes about 3 lbs.
Oreo Truffles
1 (8 oz) Cream Cheese
1 pk oreo cookies
1 pk Chocolate Almond Bark
1 Pk White Chocolate Chips
Cumble up the cookies and mix with cream cheese. Form into 1 inch balls let chill for 20 minutes while you melt the chocolate almond bark. Dip in chocolate almond bark and place on wax paper. Let harden and melt about 1/3 bag of white chocolate chips and drizzle over the top of the truffles.
I let my 4 year old granddaughter help mix the cookies and cream cheese. She has a great time doing this, and it gives the two of us time in the kitchen together.
Chocolate Covered Peanut Butter Balls
2 cups peanut butter
1 lb powdered sugar
1 stick butter
3 cups rice krispies
Chocolate almond bark
Mix all but the almond bark. Make into small balls. Chill thoroughly.
Melt chocolate almond bark. Dip peanut butter balls in chocolate
and place on wax paper and let cool. These are great. My family just
loves them.
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