Chex Delight ( Donna)

Boil for 5 minutes:
1 cup sugar
1 cup light corn syrup
1 cup margarine
Then add:
1 teaspoon vanilla
1 teaspoon baking soda
Pour over and stir to coat:
17 oz Rice Chex (or 1/2 Corn Chex & 1/2 Rice Chex)
4 oz. slivered almonds
7 oz. coconut

Coconut Candy (Joycelyn)

1 lb powdered sugar
1 lb fine coconut
1 can sweetened condensed milk
1/2 cup butter (melted)
1 teaspoon vanilla
Optional... 1 cup finely ground nuts of you choice

Mix all ingredients in a large bowl.
Shape into small balls and place on a wax paper lined cookie sheet. Refrigerate over night.
Melt 1 large bag semi-sweet chocolate chips and 3 tablespoons shortening in a double boiler. Dip candy and set on wax paper. Spoon some of the melted chocolate into a zip lock bag. Cut the bottom corner of the bag with scissors then squeeze and drizzle chocolate stripes over coconut candy.
Best if stored in refrigerator

English Toffee (Peggy)

2 c butter
2 c sugar
2 Tbsp corn syrup
6 Tbsp water
1 tsp vanilla
1 c almonds slivered, opt.
1 c almonds ground, opt
1/2 t salt
1 lb dipping chocolate
Melt butter and grease sides of heavey kettle. Add syrup, salt and water. Add sugar
and cook to dissolve. Add slivered almonds and cook to 290* or hard crack stage,
stirring constantly. Add vanilla and pour to 3/8 inch thickness onto buttered cookie sheet.
If desired, mark into small squares and dip in chocolate after cooling thoroughly.
Otherwise spread with melted chocolate and sprinkle with ground almonds.

Fudge (Gail)

3 cup sugar
/34 cup butter
1 can (5oz) evaporated milk
1 pkg milk chocolate chips
1 jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla
Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 4 minutes or to 234 degrees. Stirring constantly. Remove from heat. Add chocolate and creme; stir until melted. stir in nuts and vanilla.
Pour into greased pan, cool.

Caramels (Gail)

1 cup butter
1 pound (2 1/4 cup) brown sugar
dash salt
1 cup light corn syrup
1 15 oz can sweetened condensed milk
1 tsp vanilla

Melt butter in heavy 3 quart saucepan.
Add sugar and salt; stir thoroughly. Stir in corn syrup.
Mix well. Gradually add milk, stirring constantly. Cook and stir
over medium heat to firm ball stage (245)
12 to 15 minutes. Remove from heat; stir in vanilla.
Pour into buttered 9x9x2 inch pan. Cook and cut into squares.

Pumpkin Spice Cake Balls (Joycelyn)

These are pumpkin spice flavored cake balls. Made like Bakerella's famous cake balls and cake pops. For directions and tutorials go here Be sure to check out all the different styles of cake balls and cake pops for every season and flavor while you are visiting this site.

This is the cake recipe used for this recipe

1 box French Vanilla cake mix (I used a yellow cake mix)
1 cup canned pumpkin
1/2 tsp cinnamon
1/2 tsp. pumpkin pie spice
3/4 cup water
1/3 cup vegetable oil
4 large eggs

Candy Stuffed Eggs( Reba)

Easter would not be complete without plastic eggs filled with candy!
Reba shared this Easter treat with us. What a fun colorful basket.

Chocolate Covered Marshmellow Easter Eggs (Laura S)

Fill several cake pans with flour about 2 inches deep. Press a plastic mold(Easter egg) into flour making about 35 medium impressions.

Soak 2 Tablespoons Knox unflavored gelatin (2 envelopes) in 1/2 cup cold water.
Boil 2 cups sugar and 2/3 cup water to the soft ball stage.
Stir in softened gelatin to the syrup and let it stand 1 minute. It will foam as you stir.

Beat 2 egg whites until stiff. Add syrup mixture into egg whites slowly while beating on high with your mixer. Beat about 10 minutes until beater marks disappear in 10 -15 seconds when you turn it off.

Add 1 tsp vanilla flavoring and a few drops of food coloring if you wish.
Spoon out marshmallow into hallow molds. Do not over fill.

Let set 10-20 minutes. Dust tops with flour. Coat with melted chocolate. When dry may draw designs or put names on eggs with frosting or eat plain.

Oreo Truffles ( Joycelyn)

1 8oz package cream cheese-soft
1 package oreos
1 package vanilla almond bark or milk chocolate





Mix cream cheese until soft and fluffy. Crush 2 sections of the Oreos until fine. Combine Oreos and cream cheese until well mixed. Refrigerate 1 hour. Roll into 1" balls and dip in melted almond bark or milk chocolate. Sprinkle with extra crushed Oreos or drizzle with white or milk chocolate.

Angee's Caramels (Laura S)

1 cup butter
1 lb brown sugar
1 cup light karo syrup
1 can sweetened condensed milk
1 tsp vanilla
nuts (optional)




To make flavored caramels add 1/2 gram bottle Lorann cinnamon oil or other flavorings...licorice, raspberry, orange etc.

Melt butter, stir in brown sugar. Add karo syrup and while heating slowly stir in sweetened condensed milk. Bring to boil, stirring all the while. Boil on medium heat for 8-12 min. (test with ice water) Add 1 tsp. vanilla and nuts just before pouring into bread pans coated with nonstick cooking spray. Cool thoroughly.

EASY TOFFEE BARS (Beth)

15 graham crackers (2 1/2" x 2 1/2")
1 cup milk chocolate chips
1/2 cup chopped nuts
1 cup firmly packed brown sugar
1 cup butter

Heat oven to 400 degrees. Line 9x13 pan with foil. Butter foil. Line pan with graham crackers, enough to cover pan. (They don't have to fit perfectly, and it doesn't matter if they are broken.)




In a medium saucepan, melt 1 cup butter and 1 cup brown sugar. Bring to a boil. Remove from heat and pour over graham crackers. Bake at 400 degrees for 5 minutes.

Remove from oven and immediately sprinkle with chocolate chips. Let sit until melted. Spread evenly and sprinkle with nuts. Chill for 30 minutes to set chocolate. Break or cut into bars. STORE IN REFRIGERATOR.

Approx 24 bars