1. Toblerone Fudge
Recipe from KraftCanada.com
3/4 cup canned evaporated milk
1/2 cup butter
1/2 cup sugar
1 bar (400 g) Toblerone Swiss Milk Chocolate, broken into pieces
Line 8-inch square pan with parchment paper, with ends of paper extending over sides. Bring milk, butter and sugar to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat. Add chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Use paper handles to remove fudge from pan; cut into squares. Keep refrigerated.
2. Crunchy Chocolate Cups
1 pkg. (12 ounces) semi-sweet chocolate chips
1 pkg. (11 ounces) butterscotch chips
1 pkg. (10 ounces) peanut butter chips
1 cup coarsely crushed Corn Flakes (or Frosted Flakes)
1/2 cup chopped peanuts (optional)
In a large saucepan, melt all packages of chips together over low heat. Stir in Corn Flakes. Add peanuts if desired. Let stand 10 - 15 minutes or until slightly cooled. Drop by teaspoon into petit-four cups placed on cookie sheet. Refrigerate until firm.
1 pkg. (11 ounces) butterscotch chips
1 pkg. (10 ounces) peanut butter chips
1 cup coarsely crushed Corn Flakes (or Frosted Flakes)
1/2 cup chopped peanuts (optional)
In a large saucepan, melt all packages of chips together over low heat. Stir in Corn Flakes. Add peanuts if desired. Let stand 10 - 15 minutes or until slightly cooled. Drop by teaspoon into petit-four cups placed on cookie sheet. Refrigerate until firm.
3. Peanut Butter Balls
1/2 cup butter
1 1/2 cups sifted icing sugar
1/2 - 3/4 cup walnuts (optional)
1/2 cup peanut butter
3 - 1 oz squares semi-sweet chocolate
Cream butter and peanut butter together until smooth. Add icing sugar. Form into 1" balls. Dip tops into chocolate and nuts. Store in refrigerator. These also freeze well.
1/2 - 3/4 cup walnuts (optional)
1/2 cup peanut butter
3 - 1 oz squares semi-sweet chocolate
Cream butter and peanut butter together until smooth. Add icing sugar. Form into 1" balls. Dip tops into chocolate and nuts. Store in refrigerator. These also freeze well.
4. Whipped Shortbread
1 cup butter
1/4 cup cornstarch
1 1/2 cups all-purpose flour
1/2 cup icing sugar
1/2 tsp. vanilla
Beat all ingredients until it looks like whipped cream (at least 10 minutes). Drop by teaspoon onto cookie sheet. Bake at 350° F for 10 minutes (320° if you have a hot oven). Add chopped red or green cherries on top before baking.
1 cup butter
1/4 cup cornstarch
1 1/2 cups all-purpose flour
1/2 cup icing sugar
1/2 tsp. vanilla
Beat all ingredients until it looks like whipped cream (at least 10 minutes). Drop by teaspoon onto cookie sheet. Bake at 350° F for 10 minutes (320° if you have a hot oven). Add chopped red or green cherries on top before baking.
5. Gingersnaps
1 1/2 cups shortening
1 1/2 cups white sugar
1/2 cup brown sugar
2 eggs
1/2 cup molasses
4 cups flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
1 tsp. ginger
Cream butter and ginger. Beat in eggs. Add molasses. Sift dry ingredients. Add to first mixture. Roll into balls and dip in sugar. Place 2 inches apart on cookie sheet. Bake at 375° for 15 - 18 minutes.
6. Cherry Surprise Cookies
2 cups icing sugar
1 1/2 cups coconut
1 tbsp. milk
1/4 lb. butter (softened)
1 tsp. vanilla
1 (8 oz.) bottle maraschino cherries
8 crushed Nilla wafers (or Graham Crackers)
Drain cherries and place on paper towel. Mix the rest of the ingredients until smooth. Take a small amount of dough and pack around cherries. Roll into a ball and roll in crumbs.
2 cups icing sugar
1 1/2 cups coconut
1 tbsp. milk
1/4 lb. butter (softened)
1 tsp. vanilla
1 (8 oz.) bottle maraschino cherries
8 crushed Nilla wafers (or Graham Crackers)
Drain cherries and place on paper towel. Mix the rest of the ingredients until smooth. Take a small amount of dough and pack around cherries. Roll into a ball and roll in crumbs.
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