2½ cups chocolate oreo crumbs* 2 Tbs. cocoa 1 cup chopped walnuts* Additional confectioners’ sugar*

3 Tbs. light corn syrup 1 cup confectioners’ sugar* ½ cup amaretto

In a large mixing bowl, combine the wafer crumbs, corn syrup, cocoa, and sugar. Mix together thoroughly with a beater or in food processor. Blend in the walnuts and amaretto and mix together to form a still dough. Add more amaretto as needed to achieve desired consistency. Separate small portions of the dough and shape into bite size balls. Roll balls in confectioners’ sugar. Dust balls with additional sugar before serving.

4 Tbs butter, cubed 4 tsps whipping cream 1 cup all purpose flour 2 tsp vanilla extract*

3 Tbs granulated sugar 2 egg yolks ½ tsp baking powder milk or dark chocolate*; to decorate

Preheat oven to 325°F. Grease baking sheets. In Medium bowl, cream butter and sugar until fluffy; add cream, and mix. Mix in egg yolk, sift in flour with baking powder, add vanilla and mix well. Spoon mixture into pastry bag with large deep cut tip. Pipe 40 strips onto prepared baking sheet. Bake 15 to 20 minutes or until light golden brown and firmly set. Cool slightly and transfer to wire rack to cool completely. Melt chocolate and dip ends of each cookie into chocolate. Let stand on wire rack until set.

1½ cups yellow cake crumbs grated peel ½ lemon 2 tsp. Apricot filling* (sieved smooth) ½ tsp lemon juice

grated peel ½ orange 2 tsp. powdered sugar* 2 Tbs. finely chopped glace cherries unsweetened cocoa powder

Place cake crumbs in a medium bowl. Add orange and lemon peel, sugar, jam cherries, and lemon juice, Mix well. If not moist enough to stick together, add more lemon juice. Form into 20 small balls. Sift cocoa onto waxed paper. Roll balls in cocoa until lightly coated. Shake gently to get rid of excess cocoa.

½ pound caramel* 14 oz. milk chocolate coating*, melted 1 bag toasted coconut*

Miniature marshmallows, about 140 candy sticks*

Push a marshmallow onto the end of stick; do the same with a caramel square, then another marshmallow. Repeat until all are used. Line a cookie sheet with waxed paper. Dip candy, holding by stick, coating the candy and immediately roll in toasted coconut. Place on waxed paper and let set or chill till set.

1 lb 5 oz. white chocolate coating* 1Tbs vanilla extract* pinch of salt 6 oz dark chocolate coating* 2 oz dark chocolate coating*, melted to decorate

14 oz can sweetened condensed milk 1½ tsps lemon juice 2 cups hazelnuts or pecans, chopped 3 Tbs unsalted butter

Line 8" square pan with foil. In saucepan over low heat, melt white chocolate coating and condensed milk, stirring frequently. Remove from heat and stir in vanilla, lemon juice, salt, and nuts. Spread half of mixture in prepared pan. Chill for 15 minutes. In saucepan over low heat, melt 6 oz dark chocolate coating and butter, stirring until smooth. Remove, cool slightly, then pour over chilled white layer and chill for 15 minutes. Gently reheat remaining white chocolate mixture and pour over the set semisweet chocolate layer. Smooth the top, and then chill for 2-4 hours till set. Using foil to lift, remove fudge from pan and turn onto cutting board. Remove the foil and cut into 24 squares. Cut each square into two triangles and drizzle with melted chocolate to decorate.

3 oz dark chocolate coating* ½ cup butter 2 eggs confectioners’ sugar* to decorate

3 oz white chocolate coating* ½ cup granulated sugar 2 cups all-purpose flour

Melt chocolate in separate bowls until smooth. Set aside. Beat together butter and granulated sugar until pale and fluffy. Beat in eggs one at a time. Sift the flour over the butter mixture and mix in thoroughly. Halve the mixture and divide between the two bowls of chocolate. Mix each well. Knead doughs until smooth. Wrap in plastic wrap and chill for 1 hour. Turn oven to 375°F and grease 2 baking sheets. Shape slightly rounded teaspoonfuls of both doughs into balls. Arrange balls onto baking sheets and bake for 10 to 12 minutes. Dust with confectioners’ sugar and transfer to wire rack to cool.

1 7½ oz. Jar marshmallow cream 1 lb powdered sugar* 1 tsp. vanilla

1 lb caramel* 4 cups chopped pecans

Combine marshmallow cream, sugar and flavoring, kneading until sugar is absorbed completely. Shape into nickel size rolls, about 3-4 inches long. Wrap each roll in plastic wrap and freeze. Melt caramel in double boiler over hot water; keep warm. If caramel is too thick for dipping add 1 to 2 Tbs. of cream. Dip each roll into caramel and then roll in chopped pecans. Wrap tightly and store in a cool place. Can be sliced or served whole.

8 ounces white chocolate coating* ½ cup slivered almonds 1 teaspoon ground cinnamon

2/3 cup sunflower seeds 1/3 cup raisins

Melt chocolate coating in microwave or in double boiler over hot water. Mix the remaining ingredients together, pour in the chocolate and stir well. Using a teaspoon, spoon into mounds onto wax paper and let set up. Place into paper cups.

12 oz dark chocolate coating* 2 cups butter or margarine 2½ cups cocktail peanuts 1 (3oz) vanilla pudding (not instant) 2 tsps maple flavor

12 oz milk chocolate coating* 1 cup peanut butter ½ cup evaporated milk 2 lb. powdered sugar*

Line 15"x10"x1" baking pan with foil. Butter or spray foil with cooking spray. In large saucepan, melt chocolate coatings and 1 cup margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter, mix well, and spread half of the mixture in the pan. Freeze 10 minutes or until set. Stir peanuts into remaining chocolate mixture. Set aside. Melt remaining cup of margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. Do not boil. Remove from heat; add powdered sugar and maple flavor, mix well. Cool about 10 minutes. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes. Stir reserved chocolate peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover; refrigerate until firm, cut into bars, store in refrigerator.

8 oz white chocolate coating* 1½ cups peanuts

12 oz. dark chocolate coating*

Melt white chocolate coating and set aside. Melt dark chocolate coating and stir in peanuts. Spread into waxed paper lined cookie sheet Gently pour white chocolate over peanut layer and use a knife to swirl the coating mixture. Refrigerate until set; break into pieces and store in airtight container.

1 2/3 cups all-purpose flour 2 Tbs. sugar ¾ tsp. baking powder dash salt

½ cup chilled butter or margarine 1 egg, slightly beaten 2 Tbs. evaporated milk 1¼ cups mini chips*

Combine flour, sugar, baking powder and salt in medium bowl; cut in butter or margarine until mixture is the consistency of coarse crumbs. Stir in egg and evaporated milk; mix until pastry holds together. Gather into a ball. Roll out dough on a lightly floured pastry cloth into an 18"x12" rectangle. Transfer to 15"x10" jelly roll pan, easing into bottom and up sides of pan. Bake at 375°F for 8 to 10 minutes till browned. Cool completely in pan. Sprinkle with 1 cup mini chips; set aside. Prepare filling and spoon over baked crust; mixture will spread while baking. Bake at 375°F for 12 –15 minutes or until filling is caramel colored. Sprinkle with remaining chips, cool in pan and cut into bars.

Filling: Combine 1½ cups sugar, ½ cup Margarine or butter, ½ cup evaporated milk and ½ cup honey or light corn syrup in saucepan, stirring constantly until mixture comes to a boil. Stir in almonds. Cook and stir over medium heat to 240°F (soft ball). Remove from heat.

6 oz. Dark chocolate coating* 1 Tbs. Instant coffee ¼ tsps rum flavoring

¼ cup butter 1 egg yolk 2 oz. white chocolate coating*

Line baking sheet with waxed paper. Melt dark chocolate coating in bowl or use double boiler; cool slightly. In a medium bowl, cream butter until soft; add instant coffee, stir in cooled chocolate, egg yolk, and rum flavoring. Mix thoroughly. Chill slightly until mixture is of piping consistency; using large star tip in pastry bag, pipe small rounds with peaks on top on sheet. Melt white chocolate coating in a bowl or top of double boiler. Hold mocha cream by base; dip peaked top into white chocolate to coat. Place back on sheet. Chill to set.

½ cup butter scant 2/3 cup sugar 1 egg, beaten ¼ tsp baking soda 1 egg white, lightly beaten

½ tsp vanilla extract* 1 cup all-purpose flour 1½ tsps cinnamon 35 pecan halves

Cream butter, vanilla, and ½ cup of the sugar until light and fluffy. Gradually add the egg, beating constantly. Sift together flour, baking soda and ½ tsp cinnamon and stir a little at a time into the butter mixture. Form into dough and chill overnight. Remove 30 minutes before using. Preheat oven to 350°F. Lightly grease a baking sheet. Roll out dough until 1/8" thick. Cut into rounds with a 2" cutter. Place rounds on baking sheets and brush tops with egg whites. Mix the remaining cinnamon and sugar. Sprinkle over the rounds and press a pecan half into each center Bake for 8-10 minutes until golden brown.

1 cup butterscotch chips ½ cup granulated sugar 2 2/3 cups crushed vanilla wafers dark chocolate coating* for dipping

3 Tbs. light corn syrup 1/3 cup frozen orange juice concentrate ¾ cup chopped cashews orange oil* (to taste)

Line cookie sheet with waxed paper and set aside. Melt butterscotch chips in double boiler, stirring frequently. Add corn syrup, sugar, and orange juice. Continue stirring over low heat until well blended and sugar is mostly melted. In large bowl, combine wafers, cashews and the orange-butterscotch mixture. Roll into balls. Melt dark chocolate coating in double boiler, adding orange oil for taste (not too strong). Dip balls in chocolate and place on waxed paper to dry.

1 box pudding included yellow cake mix ½ cup margarine or butter, softened Filling 1 can sweetened condensed milk 1 cup toffee crunch* 1 cup chopped pecans

1 egg     1 tsp vanilla ¼ cup milk chocolate coating*, melted

Heat oven to 350°F. Grease 13"x9" pan. In large bowl, combine cake mix, margarine and 1 egg; mix well with fork or pastry blender. Press into bottom of pan. Bake for 7 minutes. Meanwhile, in medium bowl, combine condensed milk, vanilla and egg. Stir in toffee bits and pecans. Remove pan from oven and pour filling evenly over warm base. Return to oven; bake and additional 22 to 30 minutes or until filling is set. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

½ cup each walnuts and pecans 2 sticks cold unsalted butter chopped 2 cups all-purpose flour red and green peppermint*

½ cup confectioners’ sugar ½ tsp peppermint flavoring* ½ cup confectioners’ sugar

Heat oven to 325°F. In processor, finely grind nuts and confectioner’s sugar. Don’t over process. Add butter and flavoring; pulse until smooth. Add flour and pulse just until blended. Flour hands, turn out dough onto lightly floured surface. Roll dough into log; cut into 8 equal pieces. Roll each piece into a 8" rope. Cut each rope into 8 pieces. Shape into candy canes. Place 1" apart on baking sheet. Bake 13 – 16 minutes until bottoms are light brown. Meanwhile process peppermint and powdered sugar to a fine powder. Transfer to a plate. Cool cookies 5 to 10 minutes. Gently (they are fragile) transfer warm cookies to plate with coating and dust with coating, adding more confectioners’ sugar if needed. Cool completely.

1½ cups all-purpose flour 1 tsp salt 1 cup unsalted butter ½ cup chopped pecans

1 cup brown sugar, packed 2 cups quick cooking oatmeal 1½ cups raspberry filling*

Preheat oven to 375°F. In large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press ½ of flour mixture evenly into greased 13"x9" pan. Spread raspberry filling over batter, top with remaining flour mixture. Dot with remaining butter; sprinkle on chopped pecans. Bake for 20-25 minutes. Let cool completely; cut into bars. Variation: try different filling like apricot or strawberry.

2 sticks unsalted butter 1 cup sugar ½ Tbsp raspberry flavoring* Topping: ¾ cup heavy (whipping cream) 1½ cups semisweet chips*

1½ cups semisweet chocolate chips* 4 large eggs 1 cup all-purpose flour   a few drops of raspberry flavoring*

Heat oven to 350°F. Arrange 56 mini foil baking cups on 2 rimmed baking sheets or use mini muffin pans*. Melt butter in medium saucepan over medium-low heat. Add chips; stir till melted and smooth. Remove from heat. Briskly stir in sugar, eggs and flavoring. Stir in flour till blended. Fill each baking cup with 1 level Tablespoon batter. Bake 15 or until tops look cracked and wooden toothpick comes out clean. Cool completely. Heat cream in medium saucepan over medium-low heat till bubbles form around edge. Remove from heat; add chips and flavoring. Stir until chocolate melts and mixture is smooth and glossy. Spoon ½ teaspoon on each brownie cup. Let set at room temperature or refrigerate.

2 sticks unsalted butter, softened 1 tsp vanilla* 1 cup roasted, salted macadamia nuts, finely chopped ½ cup (from 7oz pkg) tropical fruit trail mix, finely chopped Icing: 1½ cups powdered sugar* dragees* for decorating

2/3 cup granulated sugar ¼ tsp salt 2 cups all purpose flour     6 tsp. milk or water green food color*

Heat oven to 350°F. Beat butter, sugar, vanilla and salt in a large bowl with mixer on medium speed until blended. Stir in nuts, fruit and flour until a dough forms. Divide in sixths. Shape dough into 6 balls. Place 3 balls on each baking sheet; pat each into a 5" round and cut into 8 wedges (don’t separate). Bake 16 minutes or until pale golden around edges. While hot, re-cut wedges. Cool slightly on baking sheets before transferring to wire racks to cool completely. Make icing by stirring above ingredients together and tint ½ green. Spoon each into disposable bags. Cut tips off bags and pipe garlands on triangles. While wet, decorate with dragees. Let dry at room temperature.