Butterscotch Haystacks

Ingredients:

• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 3/4 cup creamy peanut butter
• 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
• 3 1/2 cups miniature marshmallows

Directions:

1. LINE trays with wax paper.
2. MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
3. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
4. Stir in peanut butter until well blended.
5. Add chow mein noodles and marshmallows; toss until all ingredients are coated.
6. Drop by rounded tablespoon onto prepared trays.
7. Refrigerate until ready to serve.

Chocolate Raspberry Truffles

Ingredients:

• 1 1/3 cups + 1 1/2 cups semisweet chocolate chips
• 2 TBL heavy cream
• 1 TBL butter
• 2 TBL seedless raspberry jam
• Confectioners' sugar to taste

Directions:

1. Combine 1 1/3 cups of the chocolate chips w/the cream & butter in the top of a double boiler.
2. Cook over hot water until smooth, stirring constantly.
3. Stir in the jam.
4. Allow the mixture to cool, then freeze, covered w/plastic wrap for 20 minutes. Shape into balls.
5. Place on a cookie sheet.
6. Freeze until firm.
7. Melt the remaining 1 1/2 cups chocolate chips in a double boiler over hot water, stirring occasionally.
8. Using a wooden pick, dip the candy balls 1 at a time into the chocolate.
9. Place on a cookie sheet.
10. Chill until set.
11. Dust w/confectioners' sugar.

Cookie Dough Truffles

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 2 cups all-purpose flour
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1-1/2 pounds semisweet chocolate, chopped
• 5 tsp shortening
  

Directions:

1. In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk, and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
2. In a microwave-safe bowl, melt chocolate and shortening, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining chocolate and drizzle over candies. Store in the refrigerator.
3. Yield: 5-1/2 dozen.
   

Mint Cookie Candies

Ingredients:

• 16 oz white candy coating, coarsely chopped
• 8 tsp shortening, divided
• 1/4 tsp green food coloring
• 2 oz mint cream-filled chocolate sandwich cookies, crushed (may need more)
• 3 packages (4.67 oz each) mint andes candies
  

Directions:

1. In a microwave-safe bowl, melt the candy coating and 5 tsp shortening; stir until smooth. Stir in food coloring. Pour evenly into miniature muffin cup liners. Sprinkle with cookie crumbs.
2. In a microwave-safe bowl, melt the mint candies and remaining shortening; stir until smooth. Pour over cookie crumbs. Let stand until set.

Yield: 4 Dozen

White Candy Bark

Ingredients:

• 1 TB butter, melted
• 2 packages 10-12 oz each) vanilla or white chips
• 1-1/2 cups walnut halves (I use pecans)
• 1 cup dried cranberries
• 1/4 tsp ground nutmeg
  

Directions:

1. Line a 15-in. x 10-in. x 1-in. pan with foil. Brush foil with butter; set aside. Place the chips in a microwave-safe bowl.
2. Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth. Stir in the walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.

Yield: 2 pounds

Almond Bark

Ingredients:

• 2 cups Rice Krispies
• 1 block vanilla bark (can use almond bark)
• 1 cup craisins
• 1 cup almonds
  

Directions:

1. Melt bark. Add Rice Krispies, craisins and almonds. Stir together then spread out on wax paper. Let cool then break into pieces.
   

Crockpot Chocolate Candy

23 oz. milk chocolate chips

10 oz. peanut butter chips

11oz. caramel bits(Kraft know sells them in a bag)

8 oz. toffee bits(Heath)

6 oz. macadamia nuts(chopped)

10 oz. white chocolate chips

4 oz. German chocolate squares

6 oz. white chocolate squares

Layer ingredients in a slow cooker. Cook on low for 1 1/2 to 2 hours, stirring occasionally. Drop clusters on wax paper or spread in a jelly roll pan. Let cool. Makes approx. 200 pieces(depending on the size you make). Can be frozen for a month or two. Enjoy!

I made this for some of the boy's teachers and our family last week, it is out of this world and so simple!! You could substitute with other nuts or leave them out. You can be a little creative with this recipe, make it your own. You could even top it with some crushed candy canes to make it seasonal! Sorry I don't have a picture, it was consumed too quiclky.

Shauna Vallery(us 4)