Simply Sensational Truffles

Simply Sensational Truffles - from Kraft Foods (dessert.com)

Prep: 10 minutes, plus refrigerating
Makes: 18 servings, 2 truffles each

2-1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided
1 package (8 oz.) Philadelphia Cream Cheese, softened
Decorations: chopped cocktail peanuts, multi-colored sprinkles

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on waxed paper-covered baking sheet.

Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.

M&M Cookies

M&M Cookies - as seen on Cookie Madness

4 oz unsalted butter, cool (114 grams)
1/2 cup shortening (96 grams)
3/4 cup granulated sugar (144 grams)
1/2 cup packed light brown sugar (50 grams)
1 1/2 teaspoons vanilla extract
1 large egg
1 3/4 cups all purpose flour (210 grams) – spoon and sweep
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cups plain M&Ms
1/3 cup semi-sweet chocolate chips (optional)

Dough requires chilling, so don’t preheat oven yet.

Combine the cool butter and shortening in mixer. Beat until creamy. Add both sugars and continue beating on high for two minutes, scraping bowl. Beat in the vanilla and egg. Continue beating for another minute or until fluffy.

Stir together the flour, salt and baking soda. Add this mixture to the sugar mixture and stir until mixed. Stir in the M&Ms and chocolate chips. Chill batter for about an hour.

Preheat oven to 350 degrees F. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets, spacing 3 inches apart and bake for 12-14 minutes. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool.

Makes about 22 cookies

Chocolate Fudge

Chocolate Fudge - Mary Buist

2 1/4 c. sugar
1/4 c. margarine
1 c. marshmallow creme
3/4 c. evaporated milk

Cook and stir to full boil. Boil 5 minutes.

Take from heat and add:
1 c. semi-sweet chocolate chips
1 c. nuts (if desired)

Pour into buttered 8-9" square pan. Makes 2 lbs, or approximately 30 pieces.

Helen Duda's English Toffee

English Toffee - Helen Duda via Cal Buist

2 c. sugar
2 c. Imperial Margarine
6 Tbsp. water
2 tsp. vanilla
6 plain Hershey bars
1 1/2 c. chopped pecans (optional)

Place sugar and butter in a 2 quart (plus) heavy saucepan with water. Heat, stirring until butter is melted. Cook and stir constantly until mixture bubbles up thick - amber/dark beige in color. Turn off heat. Add vanilla, mix thoroughly, pour in a buttered cookie sheet (pan). Lay separated bars on slightly cooled candy and spread (like frosting). Sprinkle pecans on top (if desired). Cool mixture until hard.