60 lg Marshmallows *
2    Sticks margarine
2 ts Vanilla
2 ts Green food coloring **
8    Or 9 cups cornflakes
Cinnamon candies/or other candies for decoration*
**Can use other colors for -different holidays...
*PERSONAL NOTE - why not try using you own homemade SF marshmallows and decorate with SF jelly beans...

In a dutch oven over low heat melt marshamallows and margarine, stirring until melted.  Add vanilla and food coloring. Stir in cornflakes. At this point stir, stir, stir, stir to coat cornflakes. Drop by teaspoonful on wax paper.  Decorate with cinnamon candies. Dry for 24 hours before removing from wax paper and storing in containers...
These can also be formed into wreaths....
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Chocolate Candy Bar

1    Envelope  SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts

In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope.  Fold over top and let stand against wall in bottom of freezer for about 4 hours.  When frozen peel off envelope and eat. Tastes like fudge. Exchanges:  with raisins: 1/2 milk exchange and 1 fruit. With peanut butter:  1/2 milk and 1/3 meat. With nuts:  1/2 milk and 1/3 fat depending on type of nuts used.
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Fruit Candy Bars

(Yield: 24 bars)

1 env.   unflavored gelatin
1/4 cup (60 mL) water
1 cup (250 mL) dried apricots
1 cup (250 mL) raisins
1 cup (250 mL) pecans
1 tblsp (15 mL) flour
2 tblsp  (30 mL) orange peel (grated)
1 tsp (5 mL) rum extract

Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped.
Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually.
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Outofbounds Candy Bars

Yield: 8 bars

1 1/4 cup  (310 mL) unsweetened coconut
1/2 cup (125 mL) milk
2 tsp (10 mL) unflavored gelatin
1 tsp (5 mL) cornstarch
1 tsp (5 mL) vanilla extract
1 recipe   Semisweet Dipping Chocolate

Combine 1/4 cup (60 mL) of the coconut, the milk, the gelatin and cornstarch in blender; blend until smooth.  Pour into small saucepan, cook and stir over medium heat until slightly thickened.  Remove from heat and stir in vanilla and remaining coconut.  Form into 8 bars, allow to firm and cool completely and dip in chocolate.
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Irish Potato Candy

3/4 c  Mashed potatoes
1 lb Confectioners sugar
4 c  Coconut
1 ts Vanilla    -=OR=-
1 ts Almond extract

Mix together potatoes, vanilla and sugar. Mix in coconut. Form into small potato shapes (adding more sugar if necessary) and roll in ground cinnamon.
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Irish Potato Candy (Without Potatoes)

Candies
Yield: 24 servings

1 1/2 c  Sugar
1/2 c  Evaporated milk
1 tb Butter
1/8 ts Cream of tartar
1/4 ts Salt
1 ts Vanilla extract
1/2    To 3/4 cup flaked coconut;
2 ts Ground cinnamon
2 ts Cocoa
Blanched almond bits or pine

Combine sugar, milk, butter, cream of tartar and salt in saucepan. Heat to boiling, stirring occasionally. cover pan.
Cook syrup to 234 degrees or until a few drops form a soft ball when tested in cold water.  Uncover occasionally during cooking, and stir gently to prevent scorching. Remove from heat. Let syrup stand undisturbed until lukewarm.  Add vanilla. Beat syrup until creamy.  Add coconut and blend. Shape candy into small pieces to
resemble potatoes. Blend cinnamon and cocoa.  roll candy in cinnamon mixture and coat well. Insert bits of blanched almonds or pine nuts to resemble eyes of potatoes, if desired. Makes about 2 dozen.
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Maple Peanut Candy

Candies

2 c  Granulated sugar
3/4 c  Maple syrup
1/4 c  Water
2    Egg whites; beaten
pn Salt
1 ts Vanilla
1 c  Peanuts

Cook sugar, syrup, and water together until mixture threads from the spoon (230 to 234 degrees).  Beat egg whites with salt in a cold bowl. When they are stiff, beat in syrup gradually. Add vanilla and peanuts. Pour in buttered tins and cool.  Cut in squares.
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Chocolate Crunch Candy

Yield: 30 servings

1 c  Nonfat dry milk powder
1/2 c  Cocoa
2 tb Liquid fructose
3 tb Water
1 1/2 c  Chow mein noodles

Combine milk powder and cocoa in food processor or blender; blend to a fine powder.  Stir in fructose and water and beat until smooth and creamy. Slightly crush the chow mein noodles and fold them into choclate mixture. Drop by teaspoonfuls onto waxed paper.  Cool at room temperature.
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Saltine Candy W/chocolate and Nuts

40    Saltines
1 c  Butter; don't use margarine
1 c  LIGHT brown sugar; not dark
12 oz Chocolate chips
1 c  Nuts; chopped, YOUR choice

Line up the saltines on a jelly roll pan that has been LINED with FOIL that makes a bigger rim then the pan. There should be 5 rows of 8.
Melt butter and add LIGHT brown sugar.  Stir often and bring to a full rolling boil for EXACTLY 3 minutes.
Pour over the saltines and bake in a 400 oven for 5 minutes. Sprinkle with chocolate chips and wait until they are almost melted; spread over all the saltines.  Drop the nuts over top as evenly as possible. Refrigerate for two hours and then break up into pieces. Can be stored in a tin.
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Peanut Butter Candy Squares

Candies, Gifts
Yield: 6 servings

4 c  Toasted Rice Cereal
1/4 c  Butter Or Regular Margarine
7 oz Marshmallow Creme; 1 Jar
1/3 c  Peanut Butter

Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in a 350 degree F. oven for 10 minutes.  Meanwhile, combine the butter, marshmallow creme and peanut butter in the top of a double boiler. Place over hot water
and stir until melted.  Remove from the heat. Place the cereal in a large buttered bowl.  Pour the peanut butter mixture over all and mix well. Turn the mixture into an aluminum foil lined 9-inch square baking pan. Press into an even layer.  Cool and cut into 36 (1 1/2-inch) squares.
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Buckeye Candy

Candies, Desserts
Yield: 1 servings

1 lb Powdered sugar
2/3 lb Creamy peanut butter
2    Sticks margarine, softened
1 lb Chocolate chips
1 t  Crisco

Blend sugar, peanut butter and margarine.  Roll into balls and place on ungreased cookie sheet.  Freeze 5 minutes while you melt chocolate chips. This can be done in the top of a double boiler over hot water *OR* in the
Microwave oven.

Dip balls into the melted chocolate until they are about 2/3rds covered; place back on cookie sheet. Refrigerate until ready to serve.
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Molasses Candy (Old-Fashioned Pull Taffy) #1

Candies, Penndutch
Yield: 1 batch

2 c  Molasses
2 tb Butter
1 tb Vinegar
1 c  Brown sugar
1/3 c  Water
1 pn Baking soda

Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces.
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Georgia Pecan Candy

Candies, Christmas
Yield: 1 batch

1 c  Light brown sugar
1/2 c  White sugar
1/2 c  Heavy cream
2 tb White corn syrup
1/8 ts Salt
3 tb Butter
1 ts Pure vanilla or
1 ts Cognac vanilla
2 c  Large pecan halves

Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a bowl. Mix until sugars are saturated with cream.  Put in a heavy pan over medium heat.  Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals.

Cook syrup until it registers 236 F. on a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball. Remove from heat and add remaining butter and vanilla.  When the candy has cooled to 110 F., beat it until it begins to lose its transparency.

Add nuts.  Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters.  Let cool and store in a tight tin.
Yield: About 24 candies, depending on size.

Variation:  This can be poured and made into fudge squares.  In this case, use only 1 cup pecans or less.
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Serviceman's Special Candy

Candies
Yield: 70 pieces

2 c  Granulated sugar
1 c  Cream - can use 1/2 and 1/2
1 tb Butter
1 1/2    Squares ( 1 oz. each) bitter chocolate
1 ts Vanilla
1 lb Marshmallows
1 c  Nuts, chopped
3 c  Graham cracker crumbs

In a large saucepan combine sugar, cream, butter, chocolate, and vanilla. Cook to soft=ball stage (234~). Remove from fire and ba=eat in the remaining ingredients. Spoon into a buttered 9 x 13 inch pan. Press firmly, then cut into squares.  This candy is excellent for mailing and can be left uncut for easier packaging. Makes about 70 pieces.
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Candy Clay

Kids
Yield: 1 batch

1/3 c  Margarine
1/3 c  Light corn syrup
1/4 ts Salt
1 ts Vanilla or Peppermint
1 lb Powdered Sugar

Mix the first 4 ingredients (margarine, corn syrup, salt and flavoring). Add sugar, knead.
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Pistachio Candy

Candies, Gifts
Yield: 4 dozen

3 oz Box Vanilla Pudding mix, (NOT instant)
1 c  Granulated sugar
5 oz Can Evaporated milk
2 tb Butter or Margarine
1 tb Pistachio
Green food coloring
1/2 c  Pistachio nuts, chopped

Grease an 8 x 13-inch cake pan or candy molds (if you have them). Set aside.

In a medium saucepan, combine the pudding mix, sugar and evaporated milk. Stir to combine. Over medium heat, bring mixture to a boil. Continue boiling 5 minutes, stirring constantly. Remove from heat and stir in the butter and flavoring. Tint to desired color.

Pour mixture into a medium bowl. Beat on high speed with an electric mixer 4-5 minutes or until mixture thickens and is no longer glossy. Fold in the pistachio nuts.
Pour mixture into candy molds, or into the greased pan.

Refrigerate until firm.

Wrap candy pieces in plastic wrap, or if you can find it, colored paper. Of course you'll have to cut the candy in the pan. If you have small hors d' ouvre cutters, that would work in lieu of the candy molds. Plain ol' squares work too.

Find a pretty box to put the candy in if you'll be giving these as gifts. Store in an airtight container in the refrigerator.
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Chandler Apricot Candy Roll

Candies
Yield: 2 pounds

3 c  Sugar
1/2 c  Peanut butter
1 c  Ground dried apricots
1 c  Milk
1/2 ts Salt
2 ts Vanilla extract

In a heavy saucepan mix all ingredients, except vanilla. Stir over medium heat until well blended. Bring to boil and cook without stirring until a small amount of mixture forms a soft ball when dropped in cold water; (238 degrees F. on a candy thermometer). Remove from heat and cool until outside of pan feels lukewarm. Add vanilla and beat until creamy and easy to handle. Turn out on buttered platter and work with hands until very smooth and satiny. Shape in 2 long rolls and chill at least 3 hours. Slice thin to serve. Makes about 2 pounds.
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Sweet potato candy

Candies
Yield: 1 servings

1 lb Sweet potatoes cooked
Mashed
1 c  Sugar
1 c  Sugar for glaze
Dash salt
1/4 ts Cinnamon
1/4 ts Nutmeg

Boil 1 cup sugar and 1 cup water to firm ball stage ( use candy thermometer ). Strain cooked mashed sweet potatoes  through a fine sieve into hot syrup. Cook and stir until thick and pastelike. remove from heat and beat until cool. With slightly buttered hands roll dough into sticks, 1 inch thick and 3 inches long. Place sticks on board covered with wax paper and place in a warm sunny room to dry. Next day, make a glaze from the other cup of sugar and 1 cup water cooking to the hard ball stage and brush glaze over sticks. Set aside to dry 24 hours. wrap
in colored tissue paper for gifts. Also known in Kansas as sweet potato candy or Tater Sticks.
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Potato kiss candy

Candies
Yield: 1 pounds

2/3 c  Hot cooked mashed potatoes
2 tb Butter melted
1 lb Sifted confectioner sugar
2 1/2 tb Baking cocoa OR 1 1/2
Squares chcolate melted/cool
1 ts Vanilla
Dash salt
2    Cans moist coconut

Combine potatoes and melted butter. add sugar and mix well. Add cocoa or melted chocolate and beat well. Mix in vanilla, salt and coconut. Drop by teaspoonful onto wax paper and chill a short while to harden. Store in a tightly covered container.
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Crystal candy

Candies
Yield: 1 servings

2 c  Sugar
1 c  Light corn syrup
1/2 c  Water
1/4 ts Desired food coloring
A few drops oil of cinnamon,
Oil of peppermint, or
Oil of wintergreen

Line 8x8x2 baking pan with foil, extending foil over edges of pan. Butter foil & set pan aside. Butter sides of heavy 3-qt saucepan. In saucepan, combine sugar, corn syrup and water. Cook over med-high heat to boiling, about 5 min, stirring constantly with wooden spoon to dissolve sugar. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan. Cook over med heat, stirring occasionally, until thermometer registers 2900, soft-crack stage, 20-25 min. Mixture should boil at a moderate, steady rate over the entire surface. Remove saucepan from heat; remove thermometer from saucepan.

Quickly stir in desired food coloring and flavoring. Immediately pour mixture into prepared pan. Let stand 5-10 min or until film forms over surfaces of candy.

Using broad spatula, begin marking candy by gently pressing line acress surface, 1/2" from one edge of pan. Do not break through film on surface. Repeat pressing 1/2" along other 3 edges of pan, intersecting lines of corners to form squares. If candy does not hold shape, it is not cool enough. Let stand a few minutes & start again.

Continue marking lines along all sides, 1/2" apart, until you reach center. Retrace lines, pressing spatula deeper but not breaking film on surface. Repeat until spatula can be pressed to bottom along all lintes. Cool completely. Use foil to lift candy out of pan; break into squares. Store covered.

Makes about 1 1/2 lbs. of candy.

To make molded candies, oil hard candy molds. Quickly pour mixture into molds. Cool 10 min. or until firm. Invert; twist molds until candies come out. Cool completely.
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Christmas Hard Candy

2 c  Sugar

1/2  c.            white Karo
1/2  c.            water
Cinnamon oil, red color
Anise oil, blue color
Spearmint oil, red color
Wintergreen extract, green color
Peppermint oil, green color

Boil sugar, Karo and water to 300 degrees and immediately stir in 1 teaspoon oil.  Other flavors can be used.
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Mint Candy

2 lb White bark

1  c.            crushed peppermints
1/4  tsp.          peppermint oil

Melt bark.  Mix other ingredients.  Pour onto sheet of wax paper lined in the bottom of pan.  Chill slightly so that candy will break easily.  (The thinner, the easier it will be to break.)
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Mint Candy 1

Yield: 1 servings

1    Confectioners' sugar

Preparation Time:
1/2  c.            butter -- softened
2  tbsp.         milk
4  drops         peppermint
Food coloring

Beat together.  Roll into small balls and flatten.  Leave on wax paper overnight.  (This is a fun and easy cooking activity to do with young children).
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Dulces De Naranja (Orange Candy)

Candies, Ethnic
Yield: 32 servings

3 c  Sugar
1/4 c  Water
1 c  Evaporated milk --
Undiluted
1 ds Salt
2 ts Orange peel -- grated
1 c  Black walnuts -- chopped

Put 1 cup sugar into a HEAVY skillet and stir slowly with a wooden spoon over medium heat until the sugar is melted and caramelized to a golden brown color. Add the water and stir until the sugar is completely dissolved. Add the remaining 2 cups sugar, evaporated milk and salt. Place over low heat and stir constantly until the mixture boils. Cook, stirring frequently, until it reaches the soft ball stage (236 degrees).

Remove from heat; cool to lukewarm. Do not stir.

Add the orange peel and nuts. Beat vigorously until the candy loses its gloss and will hold its shape when dropped from a spoon.

Pour into lightly greased (margarine) 8 x 8 inch baking dish. Cool until set. Cut into squares before the candy becomes too firm.
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Mrs. Fields Chocolate Candy

Candies
Yield: 1 Servings

6 oz Semisweet chocolate pieces
6 oz Milk chocolate pieces
1 tb Vegetable oil
1 c  Pecan chopped
6 oz White choc pieces
A couple of crushed heath bars
Some mini m&m pieces

Line a cookie sheet with aluminium foil.

In a double boiler, melt the semisweet choc and milk choc with the oil over hot, not simmering, water, stirring constantly until the choc is melted.

Remove the top part of the double boiler and le the choc cool to tepid, (The choc may thicken slightly as it cools.)

Stir in the nuts, white choc, heath, and M&M pieces into the cooled, melted choc and pout the mixture out onto the prepared cookies sheet. Spread to the desired thickness. Refrigerate for 20 - 30 minutes, or until set.

Slide a metal spatula under the choc to loosen from the foil. Break into pieces.
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Halvah (Traditional Jewish Candy)

Candies, Jewish, Snacks
Yield: 1 servings

1 c  Honey
2 c  Sesame Butter, <<OR>>
2 c  Sesame Seeds, ground*
1 c  Dry Milk
1 ts Vanilla Extract

In medium saucepan bring 1 cup honey to boil; remove from heat. Blend in sesame butter or sesame seed. Mix in dry milk and vanilla. Spread into 8-inch cake pan, large bread pan or Tupperware sandwich boxes. Cut into
small squares and regrigerate in pan or boxes. If using ground seed, butter pan first. Serve as nutritious snack or dessert.

NOTES : *Measure AFTER grinding in blender.
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Chocolate Candy Cookie Brittle

Desserts
Yield: 36 servings

1/2 c  Butter, softened
1/2 c  Brown sugar
1    Egg yolk
1 c  Flour
1/2 ts Vanilla
1    8 oz Milk chocolate bar
1/2    8 oz dark chocolate bar
1    4 oz German's sweet chocolate bar
1 c  Pecans, chopped

Cream butter and sugar until fluffly. Add egg yolk, flour and vanilla, mixing well. Spread on ungreased jelly roll pan approximately 1/4 inch thick. Bake at 350 for for minutes.

Melt chocolates in top of double boiler.( I do this in microwave.) While cookie is still warm, spread on chocolate. Sprinkle with pecans. Place in freezer until frozen, Remove and break into pieces with point of knife. Best served shortly after removing from freezer.
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Easy Hazelnut Candy Squares

Candy
Yield: 1 Batch

1 lb Coating chocolate
1/2 c  Raisins
1/2 c  Coconut
3/4 c  Roasted & chopped hazelnuts
-(Oregon hazelnuts)
3/4 c  Toasted rice cereal

Melt chocolate on the top of a double boiler over hot tap water. (Not on the stove!) Add remaining ingredients and stir to mix well. Pour into a 9x13-inch metal pan that has no coating in the pan. Chill until partially set and then score into small squares. Return to refrigerator until hard. Take out of the pan and break into scored pieces.
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Hazelnut Cream Candy

Candies
Yield: 32 Pieces

1 c  Roasted & chopped hazelnuts (Oregon hazelnuts)
6 oz Semi-sweet chocolate pieces
1/2 c  Heavy cream, whipped
1 tb Sugar
1/4 ts Rum flavoring

Melt chocolate in double boiler or small bowl over hot water. If chocolate should stiffen, stir in 1 to 2 tablespoons vegetable shortening until smooth. Whip cream, add sugar and flavoring. Fold in slightly cooled chocolate. Chill until mixture is firm enough to form into balls, then roll in finely chopped hazelnuts. Chill until firm. Store in refrigerator.
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BUTTERSCOTCH CANDY DROPS

Makes 2 dozen

1 6-ounce package butterscotch morsels
1 Tablespoons butter
1/4 cup rolled oats
1/4 cup bran flakes
1/4 cup finely chopped walnuts

Mix together all ingredients. Melt over low heat. Drop by teaspoonfuls in miniature cup cake liners. Chill until firm.
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FAIRY FOOD

Yields about 1 pound

1 cup sugar
1 cup white corn syrup
1 tablespoon vinegar
1 1/2 tablespoons baking soda
1 6-ounce package semisweet chocolate chips

Combine sugar, syrup and vinegar in a 3-quart saucepan. Cook to a hard-crack stage. (300~) Turn off heat and add soda, mixing quickly. Pour immediately into a greased 11x7x1 1/2-inch pan. Cool. Then invert on a tray. Spread with
melted chocolate. Break into chunks
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RUM BALLS 1

1 (7 1/2 oz.) pkg. vanilla wafers
1 (4 oz.) can walnuts
2 Tbsp. cocoa
1/2 cup light corn syrup
1/4 cup dark rum
Powdered sugar

Grind vanilla wafers and nuts very fine in food grinder or blender.  Mix with cocoa, corn syrup and rum until thick paste.  Dust palms with powdered sugar and roll dough into balls the size of a big cherry.  Set aside to dry for 1 hour.  Roll in powdered sugar.  Store in airtight container several days to mellow.  NOTE:  Any nuts may be used in place of walnuts.  Makes 30 rum balls.
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Toffee Candy

1 Sleeve Saltine crackers
1 cup sugar
1 cup butter
12 oz. chocolate chips

Line a jelly roll pan with foil.  Spray foil with Pam.  Lay crackers flat in pan.  In a sauce pan, bring sugar and butter to a boil.  Simmer for 10 minutes.  Pour mixture over crackers. Bake for 10 minutes at 350 degrees. Take out of oven and pour the bag of chips on top. Spread chocolate chips when melted.  Freeze for one hour.  Then peel foil off and break into pieces.
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BABE RUTH BARS

   1      cup           peanut butter
   1      cup           white corn syrup
     1/2  cup           brown sugar
     1/2  cup           white sugar
   6      cups          corn flakes
   1      cup           semisweet chocolate chips
     2/3  cup           peanuts

Heat sugars, syrup and peanut butter in a heavy pan until smooth. Mix cornflakes, chocolate chips and peanuts in a buttered 9x13 pan. Pour peanut butter mixture over top and mix. Press gently into the pan. Allow to cool. Cut into bars.
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CHOCOLATE WALNUT BARS

crust:
1 1/2 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar

filling:
3 eggs
3/4 cup granulated sugar
3/4 cup light corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
2 cups (12 oz package)Nestle Toll House Semi-sweet chocolate morsels
1 1/2 cups coarsely chopped walnuts

FOR CRUST: Beat flour,butter and brown sugar in small mixer bowl until crumbly, Press into greased 13 x 9 inch baking pan. Bake in preheated 350 deg F. Oven for 12 - 15 minutes or until lightly browned.

FOR FILLING: Beat eggs, granulated sugar, corn syrup, butter and vanilla in medium bowl with wire whisk. Stir in morsels and walnuts. Pour over crust. Bake in preheated 350 deg. F. oven for 25-30 minutes or until set. Cool. Chill for a few minutes before cutting. Makes 3 dozen bars
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Chocolate Bourbon Balls

1/2 c margarine or butter
4 c powdered sugar
1 c finely chopped nuts
1/4 c bourbon
1 6oz pkg milk chocolate chips
3 T half and half

Place margarine in medium bowl. Microwave at High until melted, 1-2 minutes.  Mix in sugar, nuts and bourbon.  Refrigerate until firm. Shape into 1 inch balls.  Refrigerate until firm.  Combine chocolate chips and half and half in small bowl.  Microwave at Medium High until chocolate chips are melted, 1-2 1/2 minutes, stirring once or twice.
Stir until smooth.  Drizzle chocolate over candies.  (Reheat chocolate as needed).  Chill.
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Chocolate S'more Bars

6 whole graham crackers
2/3 cup flour
1/8 tsp baking soda
1/3 cup salted butter or margarine
1/4 cup sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup canned or bottled chocolate syrup
2 cups miniature marshmallows

Preheat the oven to 325 degrees. Line the bottom of a 9-inch square glass baking dish with the graham crackers, cutting the crackers with a serrated knife to make them fit.

Combine the flour and baking soda until thoroughly mixed.

Beat the butter, sugar, corn syrup,  and vanilla at medium high speed with mixer until light and fluffy, 2 to 3 min. Beat in the egg until blended.  With the mixer at med.-low speed, gradually add the flour mixture alternately with the chocolate syrup, beating just until blended. Turn the batter into the prepared baking dish, smoothing the top with the back of a spoon.

Bake for about 35 min. until the edges begin to pull away from the sides of the pan. Remove the pan from the oven and raise the oven temperature to broil. Immediately scatter the marshmallows over the top, dividing evenly.  Place the pan under the broiler until the marshmallows are toasted. Set the pan on a wire rack to cool for about 20 min. With a wet knife, cut into 4 X 4 rows. Serve while still warm. Makes 16 bars.
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Chocolate Double Peanut Brittle

3/4 cup unsalted peanuts
1/2 cu semisweet chocolate chips
1/4 cup peanut butter flavored chips
2 tsp. pure vanilla extract
1 tsp. baking soda
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water

Preheat the oven to 325 degrees F.

Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 10 to 12 minutes.  Remove from the oven and cool to room temp.
Evenly sprinkle the peanuts, chocolate chips and finally the peanut butter flavored chips over the bottom of the 9x13x2inch nonstick baking pan.  Set aside.

In a 1 qt bowl, whisk together the vanilla extract, and baking soda.  Set aside.

Heat the sugar, corn syrup and water in a 3 quart saucepan over medium high heat.  When hot, stir to dissolve the sugar.  Bring to a boil.  Continue to boil, whisking frequently, for 15 min until very lightly golden in color. This is burning hot, so work carefully. Remove from heat and immediately add the vanilla extract mixture, stirring
gently to combine.  Pour the hot, syrupy mixture over the peanuts and chips. Tilt the baking pan back and forth, encouraging the hot mixtue to flow over the entire surface of the peanuts and chips.

Harden the brittle at room temperature for 1 hour, then refrigerate for 1/2 hour.  Invert the brittle onto a cutting board and use a cook's knife to cut the brittle into irregular pieces (or use your hands to break it apart).

Store brittle in a tightly sealed plastic container at room temperature until ready to serve.
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Chocolate Dalmations

4 ozs. white chocolate, chopped into 1/4 inch pieces
3/4 pound unsalted butter, cut into 1 oz. pieces
1 cup granulated sugar
2 tsp. pure vanilla extract
4 cups all purpose flour
1/2 tsp. salt
8 oz. semisweet chocolate mini-morsals

Preheat the oven to 325 degrees fahrenheit

Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler.  Use a rubber spatula to stir the chocolate until completley melted
and smooth, about 2 min.  Transfer the melted chocolate to a 1 quart bowl and set aside until needed.

Place the butter and sugar in the bowl of an electric mixer fitted with a paddle, beat on med. for 4 min. until soft.  Use a rubber spatula to scape down the sides of the bowl, then beat on high for 4 more minutes until light
(but not fluffy).  Add the vanilla extract and the melted white chocolate. Beat on med. for 1 min.  Scrape down sides of bowl.  Add the chocolate mini-morsels and mix on low for 30 seconds.  Remove the bowl from the mixer and use
a rubber spatula to finish mixing the ingredients until thoroughly combined.

Portion the dough into 48 slightly heaping Tbs. size pieces  ( appoximately 1 ounce per piece) onto a large piece of wax paper.  Gently roll each portion in the palms of your hands to form a ball. Divide the dough bals onto 4 nonstick baking sheets, 12 evenly spaced balls per sheet.  Place the baking sheets on the top and center racks of the
preheated oven and bake for 14 to 16 min, rotating the sheets from top to center  halfway through baking time.  Remove the cookies from the oven and cool to room temp on the baking sheets, about 20 min.  Store the cooled
cookies in a tightly sealed plastic container.
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Chocolate Crack Ups

4 ozs. unsweetened chocolate, chopped into 1/4 inch pieces
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
2 tsp. pure vanilla extract
2 cups all purpose flour
1/2 tsp. salt
1 cup confectionary sugar

Preheat oven to 350 degrees F.

Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the  unsweetened chocolate in the top half of the double boiler.  Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes.  Transfer melted chocolate to a 1 qt bowl and set aside until needed.

Combine the granulated sugar and vegetable oil in a 7 quart bowl, suing a stiff whisk to stir until the sugar resembles wet ( white) sand. Add the eggs and vanilla extract and whisk vigorously until incorporated.  Add
the melted chocolate and stir until silky.  Add the flour, baking powder and salt, and blend with a rubber spatula until smooth.  Tightly cover the bowl with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerater and discard the plastic wrap. Divide the cookie dough into 35 slightly heaping Tbs. size pieces. onto a large piece of waxed paper.  Place the confecitoners' sugar in a 1 at bowl.
'Gently roll each portion in the palms of you hands to form a smooth ball. Then roll each ball in the confectioner's sugar to coat evenly and generously.

Divide balls onto 3 nonstick baking sheets.  12 evenly spaced balls per sheet ( they expand so do not crowd).  Place the bkaing sheets on the top and center racks of the preheated oven and bake for 12 to 14 minutes, rotatinig the
shetts from top to center halfway through the baking process. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes.

Store the cooled cookies ina tightly sealed plastic container until ready to use.
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