Chocolate Peanut Butter Thins

Ingredients:

• 8 oz chocolate-flavored almond bark
• Peanut butter
• 1 sleeve Ritz crackers

Instructions:

• Microwave chocolate in a small bowl as directed on package.
• Spread peanut butter on the Ritz crackers.  Dip into chocolate.  Place on wax paper-covered cookie sheets.
• Refrigerate about 30 minutes or until chocolate is firm.

Mint Thins

Ingredients:

• 8 oz chocolate-flavored almond bark
• 1/4 tsp peppermint extract
• 1 sleeve Ritz crackers
• 1 peppermint candy cane, crushed

Instructions:

• Microwave chocolate in a small bowl as directed on package.  Blend in extract.
• Dip crackers into melted chocolate.  Place on wax paper-covered baking sheets.  Sprinkle with crushed candy cane.
• Refrigerate about 30 minutes or until chocolate is firm.

Grandma Rabe's Microwave Peanut Brittle

***This recipe was submitted by my Grandma Rabe. I have actually never made it, but she says it's great!

Ingredients:

• 2 cups raw peanuts
• 2 cups sugar
• 1 cup white corn syrup
• 1/4 tsp salt
• 2 tsp baking soda
• 4 tsp margarine
• 2 tsp vanilla

Instructions:

• Lightly butter (do NOT use margarine for this!) a large baking sheet. Grandma uses a Formica 'sink cut-out' board.
  
• In a 2-quart microwavable dish, stir together peanuts, sugar, syrup and salt. Cook 7 minutes on high, stirring well after 3 ½ minutes.
• Add margarine and vanilla. Cook 6 minutes on high.
  
• Add baking soda and stir until light and foamy.
  
• Pour onto baking sheet and spread thin as it cools, using spatula and fingers to pull it.
  
• Break candy when cool.

**Note: this is the correct time using a 1100-watt microwave. For 1150 watt, cut back time to 6 ¼ minutes the first cook time, and 5 ¼ for the second cook time.

Oven Caramel Popcorn

Ingredients:

• 2 cups brown sugar
• 1 cup butter
• 1/2 cup dark corn syrup
• 6 quarts popped corn
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. butter flavoring

Instructions:

• Grease 2 cake pans. Preheat oven to 200 degrees.
• In a pot over the stovetop, bring brown sugar, butter, and corn syrup to a boil. Boil for 5 minutes.
• Remove mixture from heat and add salt, baking soda, and butter flavoring.
• Pour popped corn into large bowl. Stir in caramel mixture until pieces are well-coated.
• Spread caramel popcorn in pans. Place in oven at 200 degrees for 1 hour, stirring every 15 minutes.
• Store in airtight containers.
  

Grandma Rabe's Peanut Brittle

Ingredients:

• 1/2 cup water
• 2 cups sugar
• 1 cup white syrup
• 2 cups raw peanuts
• 2 TBS butter
• 2 tsp. baking soda
• 1 tsp. vanilla
• 1/4 tsp. salt

Instructions:

• Butter two large cookie sheets. Be sure all ingredients are measured out and ready before beginning.
• In a pot on the stovetop, bring the water to a boil. Add the sugar and the syrup; stir until dissolved. Continue to boil until the mixture will 'spin a thread.' Add peanuts and salt. Cook slowly over low heat until mixture turns golden brown (will be about 295 degrees).
• Remove from heat, add butter, soda, and vanilla. Stir quickly (mixture begins to harden quickly!) and then spread on cookie sheets. As it cools, continue to pull candy with hands until thin.

Peanut Butter Cups

Ingredients:

• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1/2 cup butter or margarine
• 1 1/2 lbs. chocolate almond bark
• Small cupcake liners

Instructions:

• Heat peanut butter, sugar, and butter, stirring often.
• Cool mixture in the refrigerator until firm enough to handle.
• Roll into bite-size balls.
• Melt almond bark (microwave is easiest; be careful not to burn it!). Dip the peanut butter balls in the melted chocolate, rolling until completely covered (using toothpicks to handle the balls works well). Place chocolate-covered balls in the cupcake liners. Allow to cool.

Mocha Truffles

Ingredients:

• 2 12-oz. pkg. semi-sweet chocolate chips (dark chocolate chips work well too)
• 1 8-oz. pkg. cream cheese, softened
• 3 TBS. instant coffee
• 2 tsp. cold water
• 1 lb. dark chocolate-flavored almond bark

Instructions:

Melt chocolate chips slowly in the microwave or a double-boiler. Add cream cheese, coffee, and water; mix well.
Chill until firm enough to shape.
Roll into 1" balls and place on a wax paper-lined cookie sheet.
Chill for 1-2 hours or until firm.
Melt almond bark slowly in the microwave or a double-boiler. Dip balls and place on cookie sheet as before. Chill until hardened. If desired, melt white almond bard and drizzle over truffles.

*Variation: omit coffee, and add 1/2 tsp. mint extract for Mint Chocolate Truffles.
*Truffles can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping.

Yield: about 5 dozen