Ingredients:

2 Tbsp peanut butter
1 package (6 squares) white chocolate, melted
1 package (8 squares) semi-sweet chocolate, melted
10 Oreo cookies, crumbled

Directions:

Add peanut butter to white chocolate and stir until well blended.  Stir 1/2 of cookie crumbles into each bowl of chocolate.  Drop spoonfuls of the chocolate mixtures onto a waxed paper covered baking sheet, alternating colors of chocolates.  Swirl with a knife.  Refrigerate until firm (about 1 hour).  Break into pieces and enjoy!

Ingredients:
1 package Oreo cookies
1 package cream cheese
1 package Almond Bark (or any melted chocolate)

Directions:
Crush entire box of Oreo cookies. A food processor
works well for this or you can place them in a plastic
ziplock bag and use a hammer. Mix Oreos with cream
cheese then roll into balls.

Melt chocolate. Dip balls into chocolate and place on
wax paper to cool. Store in refrigerator.

You can make these with any variation of Oreos. The
vanilla Oreos are delicious with white chocolate!

Ingredients:
5 eggs slightly beaten
1 box brown sugar
2 cups flour
1/4 tsp. salt
1 cup pecans
14 candy orange slices
1 tsp. vanilla

Directions:
Cut candy using scissors – dip them in flour first. Drop
candy and pecans in flour. Beat eggs, vanilla and sugar
together. Combine all ingredients together. Spread on
greased cookie sheet. Bake at 350 degrees until golden
brown for about 25 minutes. Cut into squares when
cooled.

Ingredients:
2 1/2 C Sugar
¼ C Margarine
1 small can (3/4 cup) evaporated milk
¾ jar marshmallow fluff
¾ t. salt
¾ t. vanilla
12 oz. semi sweet choc chips

Directions:
Combine 1st 5 ingredients. Stir over low heat until
blended. Bring to a boil over moderate heat. Boil
slowly stirring constantly for 5 minutes. Remove from
heat. Stir in chocolate chips and vanilla until chocolate
is melted. Pour into buttered 9” x 9” pan. Let cool. Cut
before candy is completely cool.
Makes 2 ½ lb

Ingredients:
1 Stick Oleo
3 cups, crushed rice krispies
1 box powdered sugar (approx 3 ¾ cups)
2 cups smooth peanut butter – 20 oz.

Directions:
Put in large bowl and mix well. Roll into balls the size of walnuts and refrigerate 3 or 4 hours. Melt white or dark chocolate. in top of double boiler and dip balls and let cool. (Dark choc. – melt 1- 7 ½ oz. choc. bar and 1 small pkg. of choc. chips and ½ bar paraffin.) I use 1 12 oz. pkg. milk choc. chips and 1 6oz. bag of semi-choc chips in place of the chocolate bar. For the white choc. I just use as many white chocolate squares as I think I need.

Ingredients:
2 C sugar
½ C water
1 C Light syrup
1 pkg (10oz) raw peanuts
1/8 tsp salt
1 heaping tsp of Soda
1 tsp vanilla

Directions:
Stir together sugar, water and light syrup. Boil to a hard
boil stage over medium heat. Remove from heat and
add 1 pkg. raw peanuts, and 1/8 tsp salt. Return to heat
and cook to hard crack stage. Remove from heat and
add 1 heaping tsp of Soda and 1 tsp vanilla. Stir well.
Pour at once onto a well buttered cookie sheet. Cool
and break into pieces.

Ingredients:
1/3 C paraffin
1 pkg. 12 oz. Chocolate Chips
1 pkg. 6 oz. Butterscotch chips
1 large bag Salted Peanuts

Directions:
Melt chips and paraffin well in top of double boiler,
then add peanuts and drop onto wax paper to set.

Ingredients:
2 – 6 oz packages chocolate chips
2 – 6 oz packages butterscotch chips
2 – 3 oz cans Chow Mien Noodles
½ C peanuts or cashews.

Directions:
Melt chocolate and butterscotch chips in heavy saucepan
over low heat, stirring constantly. Remove from
heat and quickly stir in noodles and nuts so they are
evenly coated. Dip out by teaspoonfuls onto waxed
paper. Chill and refrigerate
Recipe makes about 2 dozen.

Ingredients:
1 can Eagle Brand condensed Mild
1 stick softened margarine
2 ½ lbs powdered sugar
Add chopped nuts and maraschino cherries to taste.
12 oz milk chocolate chips
6 oz. dark chocolate chips
½ bar paraffin

Directions:
Mix condensed milk, margarine and powdered sugar
well and add chopped nuts and cherries as desired.
Make into balls, and freeze overnight.

Melt chocolate chips and paraffin in double boiler. Dip
balls in the chocolate and drop onto waxed paper.

Cake Balls

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions:
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

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Don’t forget to send me your favorite holiday cookie recipe!