Peanut Butter Bars

Recipe and Photo from Allrecipes.com

1-1/2 sticks butter or margarine, melted
2 cups graham cracker crumbs (processed in blender or food processor)
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

DIRECTIONS

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Rolo Pretzels

Adapted from Mom C's recipe and one found here

1 bag small Pretzel Twists

1 bag Rolo candies (or Hershey's Caramel Kisses)

Nuts - almonds, pecans, walnuts, OPTIONAL

Preheat oven to 350 degrees. Unwrap Rolos. Place pretzels on baking sheet. Top each pretzel with a Rolo candy. Bake in oven for 3-5 minutes just until chocolate begins to melt. The Rolo should be soft but not completely melted. Remove from oven, place on cooling rack and immediately smash the chocolate with a nut (or a small spoon if not using nuts). 

White Chocolate Pretzels

We always had these around the house at Christmas time. We would often put several of these on a plate with Andes Mint Cookies and take them to neighbors and friends for a Holiday gift. They are very addicting! 

1 brick of White Chocolate 

1 bag of small Twisted Pretzels

Melt white chocolate brick in a double boiler. Drop pretzels in melted chocolate to coat well. Pick out with a fork and let extra chocolate fall through fork. Set on wax paper to cool.

variation: Try sprinkling with colorful sprinkles or tiny toffee bits or drizzling with milk chocolate. 

See's Candies Fudge Recipe

Frisco 1st Ward

1 (12 oz) pkg Semi-Sweet Chocolate Chips

1 c. Butter not margarine

2 Eggs

4 c. Powdered Sugar

1-1/2 tsp. Vanilla

1 c. Pecans, chopped (optional)

In a large mixing bowl, beat together the eggs and powdered sugar until very smooth. In a medium saucepan on low heat, melt the chocolate chips and butter, stirring constantly, until it is all melted, slowly pour it into the sugar/egg mixture as you beat it with a mixer until both mixtures combine and become well blended. Add the vanilla and nuts; pour into a 9x9 glass pan, coated with non-stick spray. Refrigerate until firm and set, about 2 to 3 hours. Cut into squares. Refrigerate leftovers.