Ingredients
2 cups (12-ounce package) Nestl? Toll House Premier White Morsels
24 hard peppermint candies, unwrapped

Preparation
LINE baking sheet with wax paper.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

Description
Drop one into a cup of hot coffee or tea, or enjoy this delicious treat on its own.

Ingredients
1 cup butter (no substitutions)
2 cups honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
Finely chopped almonds and/or coconut (toasted or untoasted), optional

Preparation
Line bottom and sides of 9-inch square pan with plastic wrap; set aside.
Melt butter in medium-sized heavy saucepan over medium-high heat.
Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently.
Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250°F to 255°F, about 45 minutes.
Remove from heat and stir in vanilla; pour into prepared pan.
Let cool completely in refrigerator before cutting into individual caramels with very sharp knife.
Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap.
Store, tightly wrapped, in refrigerator up to 1 month. (Caramels will be soft at room temperature and firm if kept chilled.)

Preparation Time
15 minutes

Cooking Time
50 minutes

Serves
Makes 30 caramels

Ingredients
1 package (14 ounces) White Candy Melts, coarsely chopped
1/2 cup heavy whipping cream
2 to 3 drops cherry or raspberry candy flavoring (optional)
Dark Cocoa, Light Cocoa, White or other favorite Candy Melt variety
Red, pink and lavender colored sugar

Preparation
Melt white Candy Melts with cream according to package directions. If desired, stir in flavoring. Pour into shallow pan.
Refrigerate 1 to 2 hours or overnight until firm but pliable. Roll into 1-inch balls.
Melt desired variety of Candy Melts according to package directions.
Dip balls into melted candy and place on parchment or waxed paper-lined cookie sheets; if desired, sprinkle with colored sugar.
Refrigerate until set. If desired, drizzle non-sugared truffles with contrasting melted candy.

Serves
Makes about 5 dozen truffles

Notes, Tips & Suggestions
Candy Melts and Chocolate Pro are registered trademarks of Wilton Enterprises, Inc.

Ingredients
Cookie base
1/4 cup butter
1/4 cup shortening
1/2 cup firmly packed brown sugar
1 cup sifted all-purpose flour
Mix
2 large eggs
1/4 cup Copa De Oro Coffee Liqueur
1 cup brown sugar, packed
1/4 cup sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups flaked coconut
3/4 cup chopped pecans

Preparation
Cookie base – Cream 1/4 cup each butter and shortening and 1/2 cup firmly packed brown sugar.
Stir in 1 cup sifted all-purpose flour, mixing well.
Spread base over bottom of greased and floured (or parchment lined) 13- x 9- x 2-inch pan.
Bake at 350°F 10 to 12 minutes.
Mix – Beat eggs in small bowl. Beat in coffee liqueur and brown sugar until fluffy.
In large bowl, resift flour with baking powder and salt. Stir into creamed mixture. Fold in coconut and pecans.
Pour over partially baked cookie base and return to oven.
Bake 20 minutes or until top is set. Remove from oven and cool on wire rack. Cut into bars.

Serves
Yield: 2 dozen bars, about 1 1/2- x 2 1/2-inches each

Ingredients
1 bag (11 ounces) caramel bits
2 tablespoons milk
9 whole graham crackers
1 cup roasted peanuts
1 cup miniature marshmallows
1 cup pretzels, broken into large pieces
1/2 cup chocolate syrup

Preparation
In a microwave safe bowl, microwave caramel bits and milk on high for 2 minutes; stirring every 30 seconds until melted.
Line bottom of 13 x 9-inch baking pan with foil. Place graham crackers in bottom of pan, breaking into smaller pieces when necessary to completely cover pan. Pour caramel mixture over the top of the graham crackers. Layer with peanuts, marshmallows and pretzels. Drizzle chocolate sauce on top. Allow to cool before cutting into bars.

Ingredients
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) or Betty Crocker fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 pound) Betty Crocker Rich & Creamy chocolate frosting
Betty Crocker Decorating Decors multicolored candy sprinkles or colored sugar

Preparation
Heat oven to 350°F. Line bottom and sides of 13×9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 13×9-inch pan. Cool completely, about 1 hour.
Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.
In a microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

Preparation Time
30 minutes

Total Time
2 hours 25 minutes

Serves
Makes 14 brownie hearts

Notes, Tips & Suggestions
For added color and texture, mix 1/4 cup Betty Crocker Rich & Creamy vanilla frosting and enough red food color to make pink frosting in a microwavable bowl. Microwave on High 10 seconds. Drizzle over chocolate-glazed hearts.

Ingredients
1 package (about 20 ounces) brownie mix (13 x 9-inch size)
Eggs, oil and water to prepare mix
Light cocoa Candy Melts
Rainbow jimmies sprinkles

Preparation
Preheat oven to 350°F. Spray 13 x 9-inch baking pan with vegetable pan spray.
In large bowl, prepare brownie mix following package instructions. Spread into prepared pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely.
Score brownies into 4 x 2-inch rectangles with brownie cutter, then cut. Insert ice cream sticks into short end of cut brownie; position on cooling grid placed over cookie pan or parchment paper. Melt Candy Melts following package instructions; ice top of brownie with melted candy and let set. Turn brownies over; spoon or pipe melted candy over brownie tops and sides. Sprinkle with jimmies; let set.

Baking Time
35 to 40 minutes

Serves
Makes about 12

Notes, Tips & Suggestions
Look for these fine Wilton Products: 13 x 9-inch baking pan, Perfect Cut Brownie Cutter, Cookie Pan or Parchment Paper, Light Cocoa Candy Melts and Rainbow Jimmies Sprinkles

Ingredients
12 (3.3-ounce bag) Hershey’s Sugar Free Chocolate Candies
1/2 cup (1 stick) light margarine, softened
1/2 cup sucralose, granular form*
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 cup Hershey’s Dutch Processed Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans

Preparation
Heat oven to 350°F. Remove wrappers from chocolates; cut in small pieces. Lightly grease cookie sheets.
Beat margarine, sucralose, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to margarine mixture, beating until well blended. Stir in chocolate pieces and nuts. Drop by teaspoonfuls onto prepared cookie sheet.
Bake 5 to 7 minutes or until cookie drops spring back when touched lightly with finger. Cool slightly; remove to wire rack. Cool completely.

Serves
About 2 dozen cookie drops.

Notes, Tips & Suggestions
*Sold as Splenda

Description
Holiday gifts from your kitchen sweeten the year-round gift of friendship.

Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Preparation
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.
Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax paper-lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Serves
Makes about 2 pounds

Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
Dash of salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

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 nuts (optional) and vanilla. Spread evenly into prepared pan.
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

Notes, Tips & Suggestions
Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter- flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter-flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.

Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2 cups miniature marshmallows. Proceed as directed above.