Maple Walnut Crisps

44 club crackers 1 cup unsalted butter 1 cup brown sugar 2 Tablespoons Maple syrup 1/2 cup chopped pecans 1/2 cup chopped walnuts 1/2 cup chopped almonds 1/4 teaspoon maple flavoring place crackers in a single layer on a parchment lined cookie sheet. In a small saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil, cook and stir for 3 - 4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers. Bake at 350 degrees for 10 - 12 minutes or until tops appear dry. Cook completely on a wire rack. Break into pieces. Store in an airtight container

Simple fudge

12 oz pkg semi- sweet chocolate chips
1 can sweetened condensed milk
1/4 stick of butter

Melt butter and sweetened condensed milk in microwave for 2 minutes or until melted.  When melted, add chocolate chips and stir until chips are melted and creamy.  Pour into a buttered pan and refrigerate for 2-3 hours until set.

White Chocolate Chex Mix

Mix in large bowl:
3 cups Rice Chex
3 cups Cheerios
2 cups pretzels
2 cups peanuts (or cashews)
12 oz. M&M'S

Melt 1 pound block white chocolate (microwave on medium, stirring every 30 seconds, careful not to burn it). Pour over mix, stir to coat. Pour onto wax paper and cool. Break and enjoy!

Coconut Candy

1 bag sweetened coconut
Either almond bark white candy coating or
small block of dipping chocolate.

Spread coconut evenly in a 9 x 13 pan. Toast in a 325 degree oven, stirring often until coconut is browned and crumbly (about 30 minutes).
Melt almond bark or chocolate in microwave. Stir into coconut. Drop by spoonfuls into fluted candy papers and chill.

Licorice Caramels

1 can sweetened condensed milk
2 cups sugar
2 squares butter
1/2 teaspoon salk
1 1/2 cups light Karo syrup
1 1/2 t. anise flavoring
1/2 bottle black food coloring

Mix all except flavoring and food coloring in a large kettle. Cook to soft ball stage (235). Remove from heat and stir in flavoring and food coloring. Stir well and pour into a buttered dripper pan, set in refrigerator to cool. Cut into squares and wrap in waxed paper.

Almond Balls

2 cubes real butter
1/2 t. vanilla extract
1 can sweetened condensed milk
5 cups powdered sugar
1/2 t. almond extract

Mix with beaters. Place in plastic bowl. Cover and put in fridge until firm. Put a little conrnstarch in your hand and roll candy in small balls. Dip in chocolate and roll in toasted chopped almonds. (to toast the almonds place in over at 300 degrees for 30 minutes).

Date Balls

1 cube butter (NOT MARGARINE)
1 cup sugar
1 beaten egg
2 tablespoons milk
1 cup chopped dates
1 cup Rice Krispies
1 cup chopped nuts
coconut

Mix butter, sugar, egg and milk. Cook until it comes away from side of pan. Add dates and cook 10 minutes longer. Stir in Rice Krispies and nuts. Shape into balls and roll in coconut.

Peanut Butter Cups

Paper cups (like muffin papers, except smaller)
Dipping chocolate or large package of semi-sweet chocolate chips
1 cup peanut butter, creamy
1 cube margarine or butter
1 cup powdered sugar

Melt the chocolate in the microwave, being very careful not to burn it. One minute should be enough. Melt the peanut butter and the butter. Remove from heat and add sifted powdered sugar. If too thin, add more sugar. Let cool.

Place some chocolate of the back of a spoon. Use it to coat the sides and bottom of the papers. Not too much chocolate on the bottom. Let coated papers set until hard. Spoon cooled peanut butter mixture into the set coated papers. Don't fill quite to the top, but smooth out the peanut butter as much as possible. Top with more melted chocolate, smoothing with back of spoon. Let chocolate set up, then hide from the kids.

Peanut Butter Fudge

Peanut Butter Fudge

2 cups sugar
1 /2 cup milk

Bring to a boil and boil for 3 minutes.
Add:
1 1 /3 cup chunky peanut butter
1 (7 oz) jar marshmallow creme

Mix well and pour into a 8" pan
and chill.

Microwave Carmels

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup white Karo syrup
1/2 cup sweetened condensed milk

Melt butter in microwave. Stir in other ingredients until mixed well. Microwave on high for 6-7 minutes, checking often. Take out of microwave and stir in 1 teaspoon vanilla. Pour into a buttered pan. Cool. Cut and roll in waxed paper. Bring to consortium meetings.