If you would like this recipe, please email Micki’s daughter, Peggy.

Pegitz@gmail.com

Makes about 24-30 candies

• 15 oz. package of caramels
• 3 Tbs. Water
• 1/4 cup chopped Pecans
• 1 cup Rice Krispies
• 2 cups milk chocolate chips
• 1/3 bar parafin

In a double boiler, over low heat, melt caramels with water.  Stir in pecans and Rice Krispies.  Drop rounded tsp onto well greased cookie sheet.  Chill until set.

In double boiler, over low heat, melt chocolate chips and parafin.  Dip candies.  Drop on cookie sheet and chill.

Bake at 325 – 350 for 10 minutes

Makes 3 dozen

• 2 sticks of butter
• 1/2 cup of sugar
• 1/2 cup sliced almonds
• graham crackers 1 package

Cook butter and sugar.  Boil for 2 minutes and then add almonds.

Line cookie sheet with 1 package of graham crackers, broken into sections.  Cover with the butter/sugar mixture.

Bake 10 minutes or until light brown.

Let cool 2-3 minutes.  Remove to parchment paper (will stick to pan if not removed quickly.)  Break into pieces if necessary.

Easy and delicious!   Always a favorite!

• 4 cups Cheerios
• 4 cups Crispix
• 1 can salted peanuts
• 1 lb. Christmas M&M’s
• 24 oz. vanilla or chocolate almond bark

Line cookie sheet.  Mix the Cheerios, Crispix peanuts and M&M’s and pour on the cookie sheet.

Melt almond bark and pour over above mixture.  Let harden and then break apart and eat!

• 1 package of white chocolate or vanilla bark
• 5 candy canes
• 1/2 teaspoon of peppermint extract

Melt bark in microwave.  Crush candy canes in a heavy ziplock bag.

Add candy canes and ppermint extract to melted bark.  Stir.

Pour onto a baking sheet lined with wax paper.  Refrigerate until set.  Break into pieces.

serves 30 – 40 piece

• 2 cups of chocolate chips
• 1 cup of peanut butter
•  2/3 cups confectioner’s sugar
• 2 cups unsalted peanuts

Melt down chocolate chips over double boiler (or on low-medium heat).  Once chocolate chips are melted, add peanut butter and melt.  Take off the heat and add confectioner’s sugar and peanuts. 

Drop onto wax paper by 3/4 teaspoon full and keep in refrigerator until read to serve.  These are very rich so small size is ok.

Makes about 85 pieces in less than an hour

• 2 cups of sugar
• 1/2 cup white corn syrup
• 1/2 cup water
• 2 egg whites
•  1 tsp. vanilla
• 1 cup pecans

In a small (1 quart) heavy pot, mix sugar, corn syrup, water and salt.  Over medium-high heat, stir until sugar dissolves (100 degrees) scraping sides carefully.  Do NOT stir after candy begins to boil.  When candy reaches about 230, beat egg whites until stiff in a large mixing bowl.  When candy reaches 340, slowly pour 1/2 of the syrup over the stiffly beaten egg whites,  beating constantly at high speed.  Cook remaining syrup to 260.  Pour in a thin stream into egg mixture, beating at high speed.  Add vanilla.  Beat on high speed until candy begins to thicken.  Add nuts and continue beating by hand until test pieces dropped onto waxed paper hold shape and candy has lost its gloss.  When ready, using two teaspoons drop onto waxed paper carefully forming pieces into swirl shape.  If candy becomes too firm before all is dropped, add a very few drops of hot water into the mixture, stir well and continue dropping.

• 1 pound vanilla -flavored candy coating, cut-up
• 3/4 cup finely crushed red and green striped round peppermint candies
• Red food coloring
• 1/3 cup semi-sweet chocolate pieces

Line a baking sheet with foil and set aside

In a microwave-safe 4-cup glass measure, microwave candy coating pieces on high for 2 -3 minutes, stirring after each minute.  Stir in crushed candies adn, if desired red food coloring to tint to desired color.  Pour mixture onto prepared baking sheet.  Spread to about 1/4 ” thickness.

In a microwave-safe glass measure, microwave chocolate pieces on high for 1-2 minutes or until soft enough to stir smooth, stirring after 1 minute.  Drizzle over peppermint mixture.  Gently zigzag a narrow metal spatual throught the chocolate and peppermint layer to marble.

Let candy stand about 2 hours until firm.  Or chill about 30 minutes or until firm.  Use foil to lift candy from baking sheet.  Carefully, break into pieces.  Store, tightly covered at room temperature up to 2 weeks.

• Vegetable oil
• 1/2 cup water
• 2 cups sugar
• 1/4 tsp. cream of tartar
• 1 cup light corn syrup
• 2 tsp. cinnamon
• 2 T butter
• 2 cups roasted salted cashews
• 1 tsp. baking soda

Grease cookie sheet. In a pot, combine water, sugar, cream of tartar, and corn syrup.  Bring up to 350 or Amber gold.  Remove from heat.  Add cinnamon, butter, nuts and baking soda.  Stir well and quick.  Pour onto the cookie sheet and cool.

• 11.5 oz. milk chocolate chips
• 2-3 tsp. of vegetable oil
• pretzels
• sprinkles

Melt chocolate chips with vegetable oil in microwave.  Stir often to prevent scortching.  Dip pretzels into chocolate and place on wax paper.  Refrigerate for about an hour to set.  May add sprinkles before refrigeration.