Almond Bark

Ingredients

I c. almonds

1 tsp. margarine, melted

1 lb. white chocolate

Method

Place the almonds in the margarine which has been melted in a 9-inch glass pie plate. Cook in the Microwave on High 4 to 5 minutes or until the almonds are toasted. Stir twice during cooking time. Set aside.

Place the white chocolate in a large microwave safe mixing bowl. Cook on High 2 to 3 minutes or until softened. Stir in the toasted almonds and mix well. Pour onto a wax paper-lined baking sheet and spread to desired thickness. Refrigerate.

Easy Mints

Ingredients

1/4 c. milk, scalded and cooled

10 drops peppermint oil extract

2 tbsp. Crisco

2 tbsp. margarine, softened

1 box powdered sugar

pinch of salt

Method

Mix all the ingredients together by hand and knead until thick. Roll out the dough and cut with mint cutters. (They can be shaped by hand and colored by adding a few drops of food coloring) Place the mints on wax paper and let stand until they are the consistency you desire.

Mounds Balls

Ingredients

1 box powdered sugar

1 stick margarine, melted

1 tsp. vanilla flavoring

1 can Eagle Brand milk

1 (14 oz) bag coconut

1 (18 oz) pkg. milk chocolate chips

Method

Mix the powdered sugar, margarine, vanilla and milk together. Add the coconut and blend well. Refrigerate for 30 minutes. When time is up, remove from refrigerator and form into balls. Chill for 2 hours.

Melt chocolate chips in a double boiler and dip the balls into the chocolate. Place on a sheet of wax paper and let cool completely.

Peanut Brittle

Ingredients

1 c. peanuts

1 c. granulated sugar

1/8 tsp. salt

1/2 c. white corn syrup

1 tsp. margarine, softened

1 tsp. vanilla flavoring

1 tsp. baking soda

Method

Stir the peanuts, sugar and salt together in a 1 1/2-quart glass bowl. Add corn syrup. Cook in Microwave on High for 7 to 8 minutes, stirring well after 4 minutes. Add the margarine and vanilla, blending well. Cook on High 1 to 2 minutes. Add the baking soda and stir until light and foamy. Immediately pour onto a greased cookie sheet. Let cool for 1 hour. Break into pieces and store in an airtight container.

Peanut Butter Balls

Ingredients

4 tbsp. Karo syrup

2 sticks margarine, softened

2 c. graham cracker crumbs

1 1/2 c. creamy peanut butter

1 tsp. vanilla flavoring

1 box powdered sugar

2 (6 oz) bags milk chocolate chips

Method

Mix the first 6 ingredients together and stir well. Roll into small balls. Melt the chocolate chips in a double boiler and dip the balls into the chocolate. Place on a sheet of wax paper and let cool completely.

Rocky Road Marshmallow Candy

Ingredients

1 (12 oz) pkg. milk chocolate chips

1 c. creamy peanut butter

3 c. miniature marshmallows

1/4 c. chopped pecans

Method

Microwave the chocolate chips and peanut butter on High 2 to 3 minutes or until melted, stirring after each minute. Fold in the marshmallows and chopped pecans. Pour onto a greased cookie sheet and chill until firm. Cut into squares.