Candy Treats



Festive Candy Ornaments



    * Gumdrops

    * Peppermint Lifesavers

    * Breath mints

    * Mini-marshmallows

    * Licorice whips

    * Toothpicks

    * Fruit snacks

    * Ribbon or hook



Licorice Ornament: Snip ends off 1 licorice whip; thread on fruit snacks, then thread ribbon through hollow center, snip and tie in a bow.



Gumdrop & Marshmallow Snowflakes: Use toothpicks to pierce gumdrops, Lifesavers, and marshmallows. Hang with hook.

Oreo Truffles
made by Catherine Feldtmose, recipe from Bakerella

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese, softened
white chocolate bark (milk or dark chocolate woulf also be good)

Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration (Cat used red and green sprinkles). Once dry, refrigerate and enjoy!


Holiday Sushi Candy


    * Bakery pound cake

    * Powdered mini donuts

    * Marshmallows

    * Fruit Streamers

    * Fruit Roll-Ups

    * Safeway Fruit Snacks

    * Swedish Fish



Cut pound cake and mini donuts into sushi-sized pieces. Separate Streamers and make into a “roll.”



Wrap with Fruit Roll-Ups. Top with Fruit Snacks and Swedish Fish.



Chocolate Coconut Balls

Yield: 4 dozen balls



    * 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

    * 1 (14 oz.) package flaked coconut

    * 1 cup finely chopped pecans, toasted

    * 1 cup fresh bread crumbs

    * 1 cup (6 oz.) mini semi-sweet chocolate chips

    * 3 cups (18 oz.) semi-sweet chocolate chips

    * 2 tablespoons Crisco® All-Vegetable Shortening

    * OR 2 tablespoons Crisco® All-Vegetable Shortening Sticks





      STIR together sweetened condensed milk, coconut, pecans, bread crumbs and mini chocolate chips; let stand at room temperature 30 minutes.



      SHAPE mixture with lightly greased hands into 1-inch balls. (Mixture will be moist.) Place on wax paper. Cover with additional wax paper; let stand 8 hours.



      MELT chocolate chips and shortening in large saucepan. Spoon chocolate mixture evenly over coconut balls covering top and sides completely and allowing excess to drip. Place on wax paper; chill until firm. Store leftovers covered in refrigerator.

Hokey Pokey

This is a confection (other name for candy) that hails from New Zealand, and it is a lot like the “brittle”, without the nuts.

1/2-cup sugar
4 Tablespoons dark corn syrup
1-1/2 teaspoons baking soda

Mix the sugar and corn syrup together in a pan. Turn on heat and bring to a boiling, bubbling mass. Let it cook like this for at least three minutes (if it does not cook long enough, it won’t harden. If you have a candy thermometer, you might want to check that the temp reaches 300 degrees. But my hokey pokey turned out fine without a thermometer.)

Remove from heat and stir in baking soda. It should look like spun gold. Pour onto parchment paper or greased aluminum foil. Let harden (takes 15 to 20 minutes). Then crack it into small pieces.

If you want to step this recipe up a little, you could melt some chocolate, swirl the hokey pokey through it and let cool.

Peanut Candy Popcorn Balls

  • 4 quarts of popped popcorn
  • 1-1/2 c. salted peanuts
  • 1-1/2 chopped pecans
  • 1 package (16oz) M&M’s
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 pkg (16oz) mini marshmallows


In a large bowl, combine the first four ingredients; mix well and set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well. When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap. Makes 20 balls.

Nutty Caramel Clusters

  • 25 caramels
  • 1 Tbsp. butter
  • 1 Tbsp. milk
  • 1 cup sliced almonds
  • 1/2 c. salted dry roasted peanuts
  • 1/2 cup pecan halves
  • 1/2 cup chocolate chips
  • 2 tsp. shortening

In a 1-quart microwave-safe dish, combine the caramels, butter and milk. Microwave, uncovered on high for 2 minutes, stirring once. Stir in the almonds, peanuts and pecans. Drop by tablespoonfuls onto waxed paper-lined sheets. In a microwave-safe bowl, melt chocolate chips and shortening; stir until blended. Drizzle over clusters. Chill until firm. Store in the fridge. Makes 1-1/2 dozen.

Mound Bars
4 T sugar
1/3 cup melted butter or margarine
1 1/2 cups graham crackers, crushed
Pat in 9×13″ pan and bake for 10 minutes at 350 degrees.Combine
15 oz. can sweetened condensed milk
3 cups coconut
1 tsp. vanilla
1/4 tsp. salt
Bake 12 minutes 350°.
Melt 12 oz. package chocolate chips or large chocolate bar and spread on cooled bars.

Mounds Bars 2

5 oz sweetened condensed milk
1 tsp vanilla
2 cup powdered sugar
14 oz flaked coconut
1 24 oz bag of semisweet chips

Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9×13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.

Almond Joy Bars

(26 servings)

4 cup (8 1/2-oz) shredded coconut
1/4 cup Light corn syrup
1 pkg (11 1/2-oz) milk chocolate pieces
1/4 cup Vegetable shortening
26 Whole natural almonds (1-oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated This takes a little time, and yes, there is enough syrup. Using 1 level
measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on
high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best
if refrigerated. Makes 26.

Goo Goo Clusters

1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter

Melt chocolate chips in pan with Eagle Brand milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hoursand cut.


Baby Ruth Bars

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put
in 9×13 cake pan. Bake 350 for about 15 minutes.


6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Melt together and spread on top.

Twix Bars

35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookies — (40)
2 bags milk-chocolate chips — (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat.
Place the shortbread cookies side by side on an ungreased cookie sheet.
Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just heat the chips for 1 minute on high, stir, then heat for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Makes 40 bars.

York Peppermint Patties

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips

In a medium bow, beat the egg white until it is stiff and forms peaks. Don’t use a plastic bowl for this. Slowly add the powdered sugar while blending with an electric mixer set on medium speed. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.

Reeses Peanut Butter Cups

1 cup graham cracker crumbs
1/2 cup butter, melted
2 cups powdered sugar
2/3 cup peanut butter
1 tsp. vanilla
1 cup (6 oz.) chocolate chips, melted

Combine everything but the chocolate chips, and press in a greased 8×8″ pan. Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.



1 cup Peanut butter
1/3 cup White corn syrup
1 cup Sugar
1/2 cup Water
3 Hershey chocolate candy bars

Cook sugar, corn syrup, and water over medium heat until 305 degrees on a candy thermometer. Stir in peanut butter. Pour into 9×9″ buttered pan. While still hot, put 3 Hershey bars on top and spread evenly. Refrigerate. When set, break into pieces.

Snickers Bar

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips — (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9×9-inch pan. Set in the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. let this cool in the refrigerator. When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2×1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30 minutes. Makes about 2 dozen bars.

Snicker Bars 2
1st layer
1 cup milk chocolate chips
1/2 cup peanut butter
1/4 cup butterscotch
Melt together and spread in greased 9×13-inch pan. Cool.
2nd layer
1 cup sugar
1/4 cup milk
1/4 cup margarine
Boil 5 minutes from time bubbles appear. Stir constantly. Add 1 cup marshmallow creme and 1/4 cup peanut butter. Pour over first layer and sprinkle with 1 cup peanuts. Press in and cool.
3rd layer
1 package caramels
4 T. water
Melt and pour over second layer
4th layer
1 cup milk chocolate chips
1/2 cup peanut butter
1/4 cup butterscotch chips
Melt together and spread on third layer. Refrigerate.

Caramel Twix Bars

35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie — (40)
2 bags milk-chocolate chips — (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips.
You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap ’em for another minute. Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars.

NOTES : Peanut Butter Twix Bars Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.


Toffee Bars
Recipe courtesy Paula Deen

Yield: 35 squares

35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces
Preheat oven to 400 degrees F.

Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.

Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.

White Chocolate Macadamia Nut Bark
Recipe courtesy Sandra Lee Semi-Homemade Desserts

Yield: 1 1/2 pounds

2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped
Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.

Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

Nutty Brittle
Recipe courtesy Sandra Lee Semi-Homemade Desserts

Yield: about 30 pieces

Aluminum foil
Non-stick cooking spray
24 soft caramel candies, unwrapped
3/4 cup toffee peanuts
Preheat oven to 200 degrees F.

Line a jelly roll pan with aluminum foil. Spray foil with cooking spray and place pan in warm oven. Spray a heavy small saucepan with cooking spray. Add caramels and stir over low heat until melted. Stir in toffee peanuts and continue stirring for a couple minutes. Spray a dull knife or metal off-set spatula with cooking spray. Remove pan from oven and then quickly spread caramel-peanut mixture over prepared pan. Cool completely; cover pan with plastic and refrigerate for 30 minutes. Break into bite-size pieces. Store in refrigerator.

Chocolate Cheese Fudge
Recipe courtesy Paula Deen

Yield: 6 to 8 servings

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners’ sugar
1/2 cup cocoa powder
Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Chocolate Dipped Bananas
Recipe courtesy Rachael Ray

5 bananas
8 popsicle sticks
3 cups good quality chocolate bar
3 tablespoons butter, cut up

Chopped nuts
Toasted coconut
Cookie crumbles
Colored sprinkles or chocolate jimmies
Mini chocolate candies or mini semi sweet chips, for chocoholics
Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.


Chocolate-Dipped Strawberries
Recipe courtesy Ina Garten

Yield: 12 strawberries

1/2 cup semisweet chocolate chips
6 tablespoons heavy cream
12 long-stemmed strawberries
Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry

From (my cousin) Hayley ‘s American Girl Christmas Crafts book.

1 T butter
1 T corn syrup
1/8 tsp salt
1/2 tsp mint extract
1 c powdered sugar

1) When dough becomes to stiff to stir, knead with hands.
2) Make 12 snowmen with 3/4 of dough by forming 2 marble sized balls for each one. Stack balls on waxpaper to make bodies. Divide rest of dough in half. Knead 1 drop of blue food coloring into one half. Wash hands, knead 1 drop of red and 2 drops of yellow food coloring into other half.
3) Wash hands. For each snowman press on candy sprinkles for mouth, eyes, and buttons. Form a scarf, hat, earmuffs and nose out of colored dough. Press features in place. Store in fridge.

Cinnamon Peanut Brittle
Recipe courtesy Gale Gand
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 teaspoons ground cinnamon
2 tablespoons unsalted butter
2 cups roasted salted peanuts
1 teaspoon baking soda
Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda.

Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)

Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.

Cherry Lollipops
Semi-Homemade Cooking with Sandra Lee
Yield: 20 lollipops

3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 (3-ounce) box cherry gelatin dessert mix
Nonstick cooking spray

Special Equipment:
20 (4-inch) lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer
Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.


Peppermint Bark
Recipe courtesy Paula Deen

Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Three-Layer Peppermint Bark
Adapted from Bon Appetit, December 1998

When you’re shopping for white chocolate, make sure that the words cocoa butter appear in the list of ingredients. When I went to buy mine, I was shocked by how many brands contain absolutely no cocoa butter. (Instead, you get only sugar, hydrogenated oil, artificial flavorings, and the like.  Also, to crush the peppermints coarsely, Bon Appetit advises tapping the wrapped candies firmly with the bottom edge of an unopened 15- to 16-ounce can. I used a heavy glass jar, and that worked fine too.

17 oz. white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed
7 oz. bittersweet chocolate, such as Ghirardelli 60%, finely chopped
6 Tbsp. heavy cream
¾ tsp. peppermint extract

Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out and mark a 9- by 12-inch rectangle on the foil.

Put the white chocolate in a metal (or other heatproof) bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth; if you take its temperature with a candy thermometer, it should register 110°F. Remove the chocolate from the heat. Pour 2/3 cup of it onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes.

Meanwhile, combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula – make sure you cleaned it after using it for the white chocolate, above! – spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.

Rewarm the remaining white chocolate over barely simmering water to 110°F. Working quickly, pour the white chocolate over the firm bittersweet layer, using your (again, clean) icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Carefully lift the foil from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. (These are yours to nibble at, a little prize for your efforts.) Cut the bark crosswise into 2-inch-wide strips. Using metal spatula, slip the bark off of the foil and onto the cutting board. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles. Or, alternatively, just cut each strip into smaller pieces of whatever size you like. That’s what I did.

Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Serve cold or, to emphasize the slight softness of the bittersweet layer, let stand at room temperature for 10 minutes before serving.

Note: This bark will keep for up to 2 weeks, if not more. If you plan to pack it in a tin or baggie with other holiday sweets, be sure to wrap it separately in plastic wrap. Or maybe wax paper and then plastic wrap, so that it doesn’t sweat. If you left it naked, so to speak, to mix and mingle with other cookies or candies, everything might wind up tasting and smelling like peppermint.

Yield: about 36 pieces, or more, if you cut them smaller


Candy Kiss Pretzel

48 – 50 pretzel rings(or small pretzels)
1 package (8 oz) milk chocolate kisses
1/4 cup M & M’s

Place the pretzels on greased baking sheets (I used PAM spray). Place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2 -3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate 5-10 minutes or until chocolate is firm. Store at room temperature. Yield: about 4 dozen
You may have trouble at first getting the chocolate warm enough to push down, but not so melted it dripped all over. It does melt a bit more when you take it out of the oven and it sits on the pan. You could make these with the holiday M&M’s they have(red and green for Christmas, pastel Easter, red and pink Valentine’s, and red, white, and blue patriotic) and they would be very pretty.

Popcorn with Jello

1 small Pkg. any jello (except-sugar-free)
1 c Sugar
1 c Corn syrup (karo)
On low heat, heat till clear. When it is clear pour over largest bowl off popcorn you have. Shape into balls. It’s easy and flavorful and kids go crazy over it.

Imitation Skor Bar

35 (unsalted tops) soda crackers
1 cup brown sugar, packed
6 oz Semisweet chocolate chips
1 cup butter margarine
Grease 15x10x1 inch jelly roll pan. Line bottom of pan with soda crackers. Combine butter and brown sugar in a heavy saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly! Pour mixture evenly over crackers. Bake in 375F oven for 15 minutes. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. Spread melted chocolate over crackers. While still warm, cut between crackers making 35 squares. Chill till set! Makes 35 pieces.

“Almond Joys”

1/2 cup butter
2 cups sifted powdered sugar
3 cups flaked coconut
toasted almonds
2 cups (12 oz.) chocolate chips
Melt butter in saucepan over low heat. Remove from heat. Stir in powdered sugar and coconut. Shape into 3/4-inch balls. Insert an almond in center of each; chill till firm.
Microwave chocolate chips in a 2 cup glass measuring cup on high for about 1 1/2 minutes or until melted, stirring twice. Dip the balls into melted chocolate allowing excess to drip off; place on wax paper and let stand till firm. Yum!

Best Ever Popcorn Balls
Makes 20 popcorn balls


5 quarts popped popcorn
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners’ sugar
1 cup marshmallows


In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls.

Rocky Road Clusters
Another fun way to combine the classic ‘rocky road’ flavors of chocolate, marshmallows and nuts.

1 package (12-oz.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14-oz.) NESTLE® CARNATION® Sweetened Condensed Milk
2 1/2 cups miniature marshmallows
1 cup coarsely chopped nuts
1 teaspoon vanilla extract

LINE baking sheets with wax paper. COMBINE morsels and sweetened condensed milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in marshmallows, nuts and vanilla extract. DROP by heaping tablespoon in mounds onto prepared baking sheets. Refrigerate until firm. Makes 24 clusters.

Crunch n’ Munch Butter Toffee Pretzels
10 C. Regular Shaped Pretzels Salted
1/4 tsp. Salt
1/2 C. Butter
1/2 C. Sugar
1/2 C. Light Corn Syrup
1/2 C. Brown Sugar
1/4 tsp. Baking Soda
3 Tbsp. Butter Flavor

In a large baking pan that has been sprayed with a none stick spray pour pretzels and set aside. In a sauce pan over low heat place corn syrup, sugars, salt, and butter mix well. When mixture is melted and starts to bubble lightly place lid on pan for 30 seconds. After 30 seconds remove lid and stir with a clean spoon. This action will help prevent any sugar or salt crystals from getting back into the syrup mixture. Turn temperature down and let boil gently for five minutes. Stir frequently while cooking.
When mixture has cooked for 5 minutes remove from heat add baking soda and stir. Make sure all baking soda has been mixed through, the sugar will foam and this normal. Add butter flavoring and stir well. Pour hot toffee mixture over pretzels. Stir making sure all pretzels are coated. Place pretzels in a preheated oven at 225 degrees. Every 15 minutes stir pretzels to coat with toffee mixture. Cook these for 60 minutes. When finished baking remove from oven and pour on to a none stick service. Plastic wrap works well and little mess to clean up.


Golden Grahams S’mores
6 C. or 10 oz. miniature marshmallows
6 single serving size chocolate bars
5 Tbsp. butter
1 tsp. vanilla
8 C. Golden Graham cereal

Place chocolate bars in freezer, and chill well. Once the bars are very chilled mash them with a rolling pin, coffee mug, and then unwrap them. Place broken candy bars back into freezer. Butter a 9 by 13 inch baking pan. Melt five cups of marshmallows and butter in a large saucepan over low heat. Stir occasionally. Once the marshmallows have melted remove pot from stove. Add in cereal and mix well. Add in your remaining 1 cup of marshmallows and chocolate bar pieces. Smash mixture into buttered baking pan, and place pan in the refrigerator. Once these have cooled serve.


White Trash
2 C. Crispix
4 C. small Pretzels
2 C. dry Roasted Peanuts
1 lb. M&M’s
1 1/4 lb. White Dipping Chocolate (melted)

Mix all ingredients and cover with white chocolate. Spread into cookie sheet and cool.


Microwave Nutty-Caramel Corn
Recipe courtesy Emeril Lagasse, 2001
1 cup packed golden brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
8 cups popped unflavored popcorn
2 cups roasted unsalted peanuts, or almonds

In a large, glass, measuring cup, combine the sugar, syrup, salt, butter, and vanilla. Microwave on high for 1 minute. Stir and cook for 2 minutes. Add the baking soda and stir well (mixture will foam).

Combine the popcorn and peanuts in a large brown paper bag. Pour the syrup into the bag and stir to coat. Turn the bag under to close and microwave on high for 1 minute.

Transfer the caramel corn mixture to a baking sheet lined with waxed paper to cool. Store in an airtight container until ready to serve.


Walnut-ty Nuggets

Recipe courtesy Emeril Lagasse, 2001

3 ounces unsalted butter, cut into 1-tablespoon pieces
2 cups sugar
1 cup coarsely chopped walnuts
1/4 cup water
1/4 cup nut-flavored liqueur, recommended: Nocello or Frangelico
1 tablespoon fresh lemon juice
2 cups white chocolate chips
1/2 cup finely chopped, toasted walnuts

Butter a large baking sheet (10-by 12-inches) with 1 tablespoon of the butter, and set aside.

In a 2-quart saucepan over low-heat, add the remaining butter, sugar, water, coarsely chopped walnuts, liqueur, and lemon juice. Cook, stirring occasionally to dissolve the sugar, until the mixture reaches the soft-crack stage, or 270 degrees F.

Pour the candy onto the buttered sheet pan and evenly sprinkle the chocolate chips over the top. As the chocolate melts, spread them evenly over the top of the candy with a rubber spatula. Sprinkle the finely chopped walnuts over the chocolate, and let the candy cool before breaking into uneven pieces.


Nutty Puppy Chow
6 tablespoons unsalted butter
1 (13-ounce) jar chocolate-hazelnut spread
6 ounces semisweet chocolate chips
1 (12-ounce) box corn and rice cereal
2 1/2 cups powdered sugar
3/4 cup unsweetened cocoa

In a saucepan, melt the butter, chocolate-hazelnut spread, and chocolate chips over medium-low heat, stirring occasionally. Remove from the heat.

In a large bowl place the cereal and pour the melted chocolate mixture over the top. Gently stir well to coat evenly. Sprinkle with the powdered sugar and cocoa, and toss to coat. Store in an airtight container.


Coconut Indulgences

Recipe courtesy Emeril Lagasse, 2001

5 ounces condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
1 (14-ounce) package sweetened flaked coconut
3 cups semisweet chocolate chips

In a large bowl, combine the condensed milk, powdered sugar, and vanilla extract. Stir well until thoroughly incorporated and smooth. Add the coconut and stir well to combine.

With a tablespoon, scoop out portions of the candy mixture onto a baking sheet. With wet hands roll the candies into rounds. Refrigerate until firm, about 1 hour.

In the top of a double boiler or metal bowl set over a pot of simmering water, melt the chocolate chips. Pour the chocolate into a shallow bowl and, using 2 forks or toothpicks, dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess, and place on a rack set over a baking sheet covered with waxed paper. Repeat with the remaining candies and let air dry, or refrigerate to harden.


Recipe courtesy Rachael Ray’s Nanny, Esther Grace Moore
1 cup brown sugar
1/2 cup white granulated sugar
1/2 cup water
1/2 cup heavy whipping cream
1 1/2 cups whole pecans
Butter, to grease cookie sheet

Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.

Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
Yield: 18 to 20 pralines

Mock Baby Ruth Bars
They are simple and oh so tasty!

Makes 24 bars (24 servings).
4 cups quick cooking oats
1/2 cup butter
1/2 cup white sugar

1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/3 cup creamy peanut butter


1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan.

2 Combine the oats, butter or margarine, white sugar and brown sugar and press into the bottom of the prepared pan.

3 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.

4 Melt the chocolate chips and peanut butter together over low heat. Spread over the top of the baked oatmeal mixture. Cool and cut into squares.


1-14 oz cn Condensed milk; sweetened
2 oz Chocolate; unsweetened
1/4 tsp. Salt
1 tsp. Vanilla
3 c Coconut; shredded
45 Almonds; whole, salted

Preheat oven to 350F. In top of double boiler, combine condensed milk, chocolate and salt. Cook over rapidly boiling water; stirring often, for 5 to 7 minutes, or till until mixture thickens. Remove from heat and stir in vanilla and coconut. Form cookies by dropping teaspoons of mixture on well greased baking sheet, 1″ apart. Top each with a whole almond. Bake on middle sheet of oven for 10-12 minutes, watching cookies carefully after 8-9 minutes,as the bottom can get too brown. Immediately remove cookies from pan with metal spatula and cool on wax peper covered rack.

These taste a bit like the chocolate bars; hence the name. They freeze well.

Campfire Popcorn

1 bag Betty Crocker Pop·Secret 94% FatFree microwave popcorn, popped
1 jar (7 ounces) marshmallow creme

Heat oven to 350 F. Place popcorn in large bowl. Spray cookie sheet with nonstick cooking spray, or lightly grease.

Place marshmallow creme in medium microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every minute, until melted. Pour over popcorn. Toss until evenly coated; spread on cookie sheet.

Bake 10 minutes, stirring every 5 minutes, until marshmallow coating begins to turn light golden brown. Spread on waxed paper or aluminum foil to cool.

Store loosely covered.
Makes 4 servings, about 2 1/2 cups each


1 small box gelatin with sugar (any flavor)
7 envelopes unflavored gelatine
1/2 cup water

Mix in a saucepan until the mixture resembles play dough. Place pan over low heat and stir until melted. When completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes.

Basic Snow Cone Syrup
2 C. granulated sugar
3/4 C. water
1 pkg. unsweetened Kool-Aid®, any flavor desired

Bring sugar and water to a full boil. Remove from heat and stir in Kool-Aid. Chill .


Toffee Sauce
This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.

1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water 1 (14 ounce) can sweetened
condensed milk
1 teaspoon vanilla extract
1 In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup, water and condensed milk.
Cook and stir until thickened. Remove from heat and stir
in vanilla.

Microwave Peanut Brittle
This is a wonderful recipe but you should only make it once a year, because you can’t stop eating it.

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

1 Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes.
Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
2 Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Famous Coconut-Almond Balls
Coconut and almonds dipped in chocolate.

4 cups flaked coconut
1/4 cup light corn syrup
1 (12 ounce) package semisweet chocolate chips
1/4 cup shortening
26 whole almonds

1 Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in
large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.

2 Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.

3 Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.


Tiger Butter
A deceptively easy, very tasty candy. Make them into bars or you can use petit fours cups, placed in a miniature muffin tin. Pour the mixture into the cups, then drizzle a little melted milk or dark chocolate on top for decoration. This method will give you about 50 cups — plenty to share!!

1 pound white chocolate, chopped
1/4 cup semisweet chocolate chips
1/3 cup crunchy peanut butter
1/2 cup crispy rice cereal


1. Line a 9×9 inch dish with waxed paper.
2. Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute. Stir until smooth. Stir in the rice cereal and spread into prepared pan. Let cool completely before cutting into squares.



1 C. Nutella
1 C. white chocolate chips
1 C. peanut butter chips
1 C. hazelnuts, toasted and chopped
1 C. cocktail peanuts
2 C. chow mein noodles
1/2 C. dried cranberries

Line 2 cookie sheets with aluminum foil.

Melt the white chocolate chips and peanut butter chips in the microwave at 50 percent power for 2 minutes or over a double boiler. Add the Nutella and stir until smooth. Gently fold in the nuts, noodles and cranberries until completely combined. Drop by heaping tablespoons onto the prepared sheet and allow to set for 30 minutes. Store in an airtight container.

Walnut Meringues

Recipe courtesy Gale Gand

1 egg white
1/2 cup sugar
1 teaspoon cinnamon
Pinch salt
1 to 2 cups chopped walnuts, toasted and cooled

Heat oven to 300 degrees F.

Whip the egg white with a whip attachment until stiff.

Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.

Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.
Yield: 36 servings

Cookie Cutter Fudge


1 1/2 cups semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
White or red decorating icing (in 4.25-ounce tube), if desired
Candies, if desired

Place each of six 3x 1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of aluminum foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
Mix chocolate chips, peanut butter chips, milk and butter in 4-cup microwavable measuring cup. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.
Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
Carefully remove foil. Gently press fudge out of molds to serve.
Tip: You can use an 8-inch square pan instead of the cookie cutters. Line the pan with aluminum foil, and pour the fudge into the pan. Cover and refrigerate 2 hours. Cut into 1 1/2-inch squares.

Place cookie cutters with fudge into cellophane gift bags, and tie with ribbons.

Reindeer Chow


5 cups honeycomb-shaped cereal or cereal squares
2 cups thing pretzel sticks, broken in half
1/2 cup Butter
1/2 cup creamy peanut butter
1 (11.5 ounce) package (1 1/2 cups) real milk chocolate chips
1 cup powdered sugar
1 cup red and green candy-coated milk chocolate candies
2 (1-gallon size) resealable plastic food bags

Combine cereal and pretzels in 4-quart bowl; set aside. Place butter, peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. Continue microwaving until butter and chocolate are melted (15 to 45 seconds). Stir until smooth. Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on two waxed paper lined cookie sheets. Refrigerate 20 minutes to set. Break into bite-size pieces; place half of mixture in each plastic food bag. Pour 1/2 cup powdered sugar into each bag; close bags. Shake bags until mixture is well coated. Place 1/2 cup candies in each bag. Store in sealed bags or airtight container in refrigerator up to 4 weeks.
*Tip: Add more powdered sugar if needed after storage.
*Tip: For longer storage, freeze in airtight container or freezer bags up to 2 months.


Blood and Guts Sundaes

Corn syrup
Chocolate syrup
Red food coloring

To make “blood” mix corn syrup, chocolate syrup and red food coloring until it is the color of blood.
Your can use your “blood” to put over ice cream for “Blood and Guts” Sundaes



1 cup chocolate chips, melted
20 Maraschino cherries with stems, drained and dried
20 Chocolate kisses
40 Almond slices
Red and white gel

Dip the cherries into the melted chocolate by the stem. Place cherry on a piece of wax paper on its side and press the bottom into a chocolate kiss. The cherry is the body of the mouse and the kiss becomes the face. Between the kiss and the cherry place two almond slices as ears. When the chocolate has set, create eyes on the kiss by doting with white and then adding a tinier dot of red on the white.


Five-Minute Fudge Wreath
Recipe courtesy Rachael Ray

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.


Yield: 6 Servings

2 c Butter, (1 lb.)
2 c Sugar
1/2 c Whole almonds
1 pkg Chocolate chips,large
1/2 c Walnuts ground in a blender

Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.)

Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly.

Candy is thoroughly cooled when the chocolate is dull looking. (Cool at
least three hours at room temperature.) Break into pieces and it’s ready to eat.

* 2 1/2 cups sugar
* 1 cup light corn syrup
* 1/3 cup butter
* 1/8 teaspoon cream of tartar
* 1 3/4 cups cream, or 1 (12-ounce) can evaporated milk
1. Combine the sugar, corn syrup, butter cream of tartar in a heavy 2-quart saucepan to a boil, stirring constantly. Add the cream gradually, stirring constantly.
2. Cook over high heat to 240 to 248 degrees on a candy thermometer, firm ball stage.
3. Pour into a greased 8-inch square pan. Refrigerate until cold. Cut into squares.


Almond Joy Cookie Balls

2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds

1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
3 Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
4 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.

Caramel Heavenlies
Makes 48 bars
16 graham crackers
2 cups miniature marshmallows
3/4 cup butter
1 teaspoon vanilla extract
3/4 cup brown sugar
2 cups sliced almonds
2 cups flaked coconut
1. Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with aluminum foil.
2. Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar.  Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
3. Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.



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