Family Recipes Blog to Share Family Recipes

•    2 cup sugar
•    1 tablespoon butter
•    1 cup white Karo syrup
•    1 cup raw peanuts, or washed spanish peanuts
•    2/3 cup water
•    2 1/2 teaspoons baking soda
Boil sugar, syrup, and water to a hard ball stage.  Add nuts and cook until very hard.  Add butter and soda.  Beat a little by hand.  Spread on a greased plate or cookie sheet.  Pick up edges of candy and turn over when cool enough to handle.  Cool.  Break in pieces.  I usually just pick it up a little above pan and drop.  Then break up large pieces.

•    3 cups sugar
•    1 small can milk, 3/4 cup
•    1 half stick margarine
Cook over slow heat until forms a firm ball not real hard.  Remove from heat.
Stir in:
•    1 cup peanut butter
•    1 7 ounce jar marshmallow cream.
Pour in greased 13″x9″ pan.  Chill well.

•    2/3 cup evaporated milk, undiluted
•    1 2/3 cup sugar
•    1 (6 ounce) package semisweet chocolate chips
•    1 1/2 cups miniature marshmellows
Grease 8″x8″x2″ pan.  Over medium heat in medium sauce pan, dissolve sugar in mild.  Bring to a boil and then boil 5 minutes, stirring constantly.  Remove from heat, stir in chocolate chips and marshmallows until melted.  Pour in greased pan.  Cool at room temperature.

Prepare in large bowl:
•    1 1/2  and 1 6 oz pkg semi sweet chocolate chips
•    2 squares butter cut fine
•    2 cups nuts
•    1 teaspoon vanilla
Combine in large heavy pan:
•    4 ½ cups sugar
•    1 can evaporated milk
Bring to boil. Boil 7 minutes exactly.  Make sure to keep sugar crystals off side of pan.  A wet rag wrapped around a butter knife works well.
Add to ingredients in bowl and blend well.  Press into 9×13 pan with paper towel to soak up any excess butter and let cool.

In food processor, pulse:
•    12 oz. bittersweet chocolate, until finely ground.
In small saucepan, heat:
•    3/4 cup heavy cream, to boiling over high heat.
With processor running, add cream to chocolate, with
•    4 Tbs. softened butter
•    1/4 tsp. flavoring.
Process until smooth. Line an 8″ by 8″ baking pan with plastic wrap; pour in chocolate and spread evenly.  Refrigerate for at least 4 hours.  Place 1/3 cup chopped pecans or almonds and 1/4 cup unsweetened cocoa on separate sheets of waxed paper.  Invert cold chocolate block on cutting board; peel off plastic.  Cut block into 8 strips; cut each strip into 8 squares .  Roll half the squares. 1 at a time, in nuts; roll remaining squares in cocoa.  Store in tightly covered container in refrigerator for up to 2 weeks.

•    1/3 cup brown sugar
•    3 Tbsp. corn syrup
•    2 Tbsp. chunky peanut butter
•    2 Tbsp. butter
•    2 cups HONEY BUNCHES OF OATS Cereal
TOPPING
•    5 sqs Semi-Sweet Baking Chocolate, chopped
•    1/3 c. chunky peanut butter
•    1/4 c peanuts, chopped
LINE 13×9-inch pan with foil; spray foil with cooking spray. Microwave brown sugar, corn syrup, 2 Tbsp. peanut butter and butter in large microwaveable bowl on HIGH 2 min. or just until melted, stirring after 1 min. Add cereal; mix to coat well. Press firmly into prepared pan.
Topping:  MICROWAVE chocolate and 1/3 cup peanut butter in microwaveable bowl on HIGH 1 to 2 min. or until melted, stirring after 1 min. Spread over cereal mixture in pan. Sprinkle with peanuts.
REFRIGERATE 1 hour or until firm. Cut into triangles. Store tightly covered in airtight container in refrigerator until ready to serve or up to 4 days.

•    1 pkg. (8 squares) Semi-Sweet Baking Chocolate
•    1/2 cup peanut butter
•    1 tub (8 oz.) Whipped Topping, thawed
Suggested coatings, such as powdered sugar, unsweetened cocoa, finely chopped peanuts, multi-colored sprinkles, coconut, finely crushed cookies or grated Semi-Sweet Baking Chocolate
MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted. ADD peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours.
SCOOP truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. Roll in suggested coatings. Store in tightly covered container in refrigerator

(I also melted peanut butter with the Chocolate to frost – yummy – and I only used the Semi Sweet Chocolate)
•    1/4 cup (1-1/2 sticks) butter, softened
•    1-1/2 cups brown sugar
•    2 eggs
•    1-1/2 cups flour
•    1 tsp. Baking Powder
•    1 pkg. (6 sq) Baking Chocolate
•    1 cup salted peanuts, coarsely chopped
•    1 sq. Semi-Sweet Baking Chocolate
PREHEAT oven to 350°?F. Line 13×9-inch baking pan with foil or parchment paper, with ends extending over sides of pan. Spray with cooking spray; set aside. Beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Blend in eggs, flour and baking powder. Chop five squares of the chocolate; stir into batter with peanuts. Spread into prepared pan. BAKE 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pan. MICROWAVE remaining square of chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Drizzle over baked rectangle. Melt semi-sweet chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Drizzle over baked rectangle. Lift from pan, using foil handles. Cut into triangles.