Ingredients
Bar
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/3 cup butter, softened
1/2 teaspoon vanilla extract
2 teaspoons grated lime peel
2 teaspoons grated orange peel
1 large egg
1 cup (6 ounces) Nestl? Toll House Premier White Morsels
Citrus Icing
1 1/2 cups sifted powdered sugar
4 ounces cream cheese, at room temperature
1 tablespoon butter, softened
1 teaspoon grated lime peel
1 teaspoon grated orange peel
2 teaspoons lime juice
1 teaspoon orange juice
1 to 2 teaspoons coarse sea salt (optional)

Preparation
PREHEAT oven to 350? F. Grease 9-inch-square baking pan.
COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter, vanilla extract, lime peel and orange peel in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels. Press into prepared baking pan.
BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with Citrus Icing. Sprinkle with sea salt. Cut into bars. Store in covered container in refrigerator.
For Citrus Icing: BEAT powdered sugar, cream cheese, butter, lime peel, orange peel, lime juice and orange juice in small mixer bowl until smooth.

Nutrition Information per serving:
Calories: 250 Total Fat: 10g
Cholesterol: 35mg Protein: 3g
Carbohydrates: 37g Sodium: 140mg

Serves
Makes 16 bars

Ingredients
1 1/2 cups flour
2 teaspoons Clabber Girl Baking Powder
2 teaspoons McCormick Ground Cinnamon
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
2 eggs
2 teaspoons McCormick Pure Vanilla Extract
1 cup chopped pecans
1 package (14 ounces) caramels
1/4 cup milk

Preparation
PREHEAT oven to 350°F. Lightly grease foil-lined 13 x 9-inch baking pan.
STIR flour, baking powder, cinnamon and salt in small bowl. Mix sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup batter for later use. Spread remaining batter into baking pan. Bake 15 minutes or until firm.
MICROWAVE caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times to marbleize.
BAKE 15 to 20 minutes longer or until center is set. Cool completely in pan on wire rack. Lift from pan; remove foil. Cut into bars to serve.

Preparation Time
25 minutes

Cooking Time
35 minutes

Serves
Makes 24 bars

Ingredients
2 1/2 cups Nestl? Toll House Refrigerated Chocolate Chip Cookie Tub Dough, divided
1 1/2 cups (9 ounces) Nestl? Toll House Semi-Sweet Chocolate Morsels, divided
1 cup mini-pretzels (about 1 1/4 ounces), broken into 1/2-inch pieces
1 cup honey-roasted peanuts

Preparation
PREHEAT oven to 350? F. Grease 13 x 9-inch baking pan.
PLACE 2 cups dough in prepared pan. Using fingertips, pat dough gently to cover bottom.
SPRINKLE 1 cup morsels, pretzel pieces and peanuts over dough. Drop 1-inch pieces of remaining 1/2 cup cookie dough over peanuts. Sprinkle with remaining 1/2 cup of morsels and gently press down.
BAKE for 23 to 27 minutes or until browned around edge. Cool completely in pan on wire rack. Cut into bars.

Nutrition Information per serving:
Calories: 240 Total Fat: 7g
Cholesterol: 10mg Protein: 4g
Carbohydrates: 28g Sodium: 130mg

Serves
Makes 2 dozen bars

Ingredients
2 (10-ounce) jars maraschino cherries with stems
1 (12-ounce) package semisweet or white chocolate chips

Preparation
Drain cherries well.
Melt chocolate according to package directions; keep warm. Holding by the stem, dip cherries into melted chocolate; swirl to coat completely. Place on waxed paper-lined baking sheet. Let stand at room temperature (or refrigerate) about 30 minutes to set chocolate. Store in refrigerator up to 2 days.

Preparation Time
55 minutes

Serves
Makes 4-1/2 dozen cherries

Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
4 tablespoons butter or margarine, divided
1 1/2 teaspoons vanilla extract
Dash of salt
1 cup chopped nuts
2 cups miniature marshmallows

Preparation
Line 8- or 9-inch square pan with waxed paper.
In large-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk, 2 tablespoons butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan.
In medium-sized heavy saucepan, over low heat, melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Preparation Time
10 minutes

Chilling Time
2 hours

Serves
Makes about 2 pounds

Notes, Tips & Suggestions
Tip: Serve this decorative fudge in individual gold and silver paper candy cups, or give as a gift in a small silver tin decorated with white ribbons.

Ingredients
1 cup Karo Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Preparation
Cook corn syrup and sugar in large pan over medium heat, stirring to dissolve sugar. Bring mixture to boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour into greased 13×9-inch pan; pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.

Preparation Time
20 minutes

Cooking Time
10 minutes

Cool Time
45 minutes

Nutrition Information per Serving (Serving Size: 1/24th recipe):
Calories: 230 Total Fat: 10g
Cholesterol: 4mg Protein: 4g
Carbohydrates: 130g Sodium: 0mg

Serves
Makes two dozen bars

Ingredients
2 cups (12 ounces) milk chocolate chips
1 cup (6 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
Dash of salt
1/2 teaspoon peppermint extract
1/4 cup crushed hard peppermint candy

Preparation
Line 8- or 9-inch square pan with waxed paper.
In medium-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

Preparation Time
10 minutes

Chilling Time
2 hours

Serves
Makes about 2 pounds

Ingredients
Brownie Base
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
Filling
3 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 cup whipping cream
1 package (3 ounces) cream cheese, softened
1/4 teaspoon mint extract
4 drops green food color
Topping
1/2 cup whipping cream
1 bag (12 ounces) semisweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)

Ingredients
1-1/2 cups all-purpose flour
1teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup unsweetened cocoa
1/3 cup boiling water
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3/4 cup Pearl Chocolate Organic Soymilk
Powdered sugar (optional)

Preparation
Combine flour, baking powder, baking soda and salt in small bowl.
Mix together granulated sugar, cocoa and boiling water in large mixing bowl with wooden spoon. Add oil, eggs and vanilla; beat lightly until just combined.
Alternately add flour mixture and soymilk, beating after each addition.
Pour batter into nonstick 15 x 10-inch jelly roll baking pan.
Bake in preheated 350°F oven 18 minutes, or until wooden toothpick inserted near the center comes out clean.
Cool completely on wire rack.
Dust with powdered sugar, if desired.

Serves
Makes 15 to 18 servings

Ingredients
2-1/4 cups sugar
1 5-ounce can evaporated milk
1 12-ounce semisweet chocolate chips
1 6-ounce package milk chocolate chips
1 cup walnuts, chopped (optional)
1/2 cup butter
2 tablespoons vanilla

Preparation
In a 3-quart casserole or large glass mixing bowl, combine sugar and milk; blend well. Microwave on high (level 10) 6 to 8 minutes until sugar is dissolved, stirring every 2 minutes. Add semisweet chocolate chips, milk chocolate chips, walnuts, butter and vanilla. Stir until thoroughly blended. Pour mixture into buttered 2-quart oblong glass dish. Refrigerate until firm.

Serves
Yield: 60 pieces