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Peanut Brittle
Course: Snack
Author: Settlement
  • 2 cup sugar
  • ½-1 cup shelled, skinned peanuts coarsely chopped
  1. Heat sugar in heavy skillet until it becomes a thin light brown syrup, stirring constantly

  2. Pour over peanuts

  3. Spread on a buttered pan in a single layer

  4. Mark into squares while still warm

  5. When cool, break into pieces

Recipe Notes

Brazil nuts, pecans, or walnuts may be used

Butter Toffee (microwave)
Cook Time
7 mins
Course: Snack
Author: Pam Fischer
  • ½ cup sliced almonds
  • 1 cup sugar
  • ½ cup butter
  • ¼ cup water
  • ½ tsp salt
  • 4 oz milk chocolate broken into pieces, try chocolate chips
  1. Sprinkle almonds in a 9" circle on Teflon cookie sheet.

  2. Rub  the top 2 " of a large mixing bowl with butter, Place butter in bowl.

  3. Pour sugar directly on butter (avoiding sides of bowl as much as possible). 

  4. Add salt and water. DO NOT STIR. 

  5. Cook approximately 7-8 minutes. 

  6. Candy is done when it is the color of Heath bar, or brown sugar. 

  7. Pour hot candy over nuts. 

  8. Top with chocolate, spreading to frost when melted. 

  9. When cool, break into serving pieces. 

Chocolate Bark

In a word, chocolate.

Course: Snack
  • 16 ounce bag of chocolate chips - semi-sweet or milk, white; any kind will do.
  1. Pour chips into a microwave-proof bowl and zap on medium, stirring every 30 seconds, until melted.
  2. Stir in two cups of chopped nuts, raisins, crushed Oreo cookies, cinnamon red-hots or broken mini-pretzels.
  3. Spread mixture onto two cookie sheets you've lined with wax paper and chill in the refrigerator for at least an hour.
  4. Break into pieces and store in an air-tight container in the fridge until you're ready to impress colleagues with your homemade chocolate bark.


Sally's Reeces Peanut butter cups
Course: Snack
Servings: 16 bars
  • 1/2 cup salted butter melted*
  • 1 cup graham cracker crumbs  about 8 full sheets
  • 1 cup confectioners' powdered esugar
  • 3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
  • 1 cup semi-sweet chocolate chips
  1. Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
  2. In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
  3. In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
  4. Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.  Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars may be frozen up to 2 months. Thaw overnight in the refrigerator.
Recipe Notes

*Unsalted butter may be used instead - add 1/4 teaspoon salt with the peanut butter in step 2.


Sugarplum Drops
Course: Snack
Servings: 30 drops
Author: Andrea
  • ½ C raisins
  • ½ C dried apricots
  • ½ C dried dates
  • ¾ C dried cranberries
  • ¾ C pecans
  • 1 C blanched almonds
  • ¼ C orange juice no pulp
  • ½ C granulated or confectioners sugar optional
  1. Combine the dried fruit and nuts in a food processor and pulse until you get a coarse mixture, about 1 minute.
  2. Add the orange juice and pulse again to mix
  3. Roll the mixture into 1” balls (then roll in sugar for sweet coating). Refrigerate.
Recipe Notes

December 2007


Dark Chocolate Truffles
Servings: 30 pieces
Author: Carolyn
  • 2 cup (60% Cacao) Bittersweet Chocolate Chips
  • 1/3 cup (Unsweetened) Cocoa
  • 1/3 cup (heavy) whipping cream
  • 6 tablespoon (unsalted) butter cut into small pieces
  1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
  2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
  4. Note: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.
Recipe Notes

June 2013