1 pound white chocolate
1 small bag mini pretzels

Melt chocolate in double boiler.

Put a handful of pretzels in chocolate.

Stir to coat.

Using a large-tong meat fork, remove and place on foil-lined cookie sheet.

Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes).

Store in airtight container.

1 cup peanut butter chips
3/4 cup butter
1/2 cup cocoa
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla

Coatings:
Crushed graham cracker crumbs, confectioners sugar, or crushed nuts

In a heavy saucepan, over low heat, melt chips with butter.

Stir in cocoa until smooth.

Add condensed milk and vanilla.

Cook and stir until thickened and well blended, about 4 minutes.

Remove from heat.

Chill until firm enough to handle.

Shape into 1 inch balls.

Roll in desired coating.

Chill until firm.

Store, covered in refrigerator

Makes about 3 dozen truffles

2 cups of sugar
1 cup of milk
Pinch of salt
2 tablespoons of butter
1 teaspoon of vanilla
3/4 cup of crunchy peanut butter or smooth peanut butter

Boil sugar, milk, and salt for 10 minutes. Add butter.

Continue boiling until mixture forms a soft ball in cold water.

Remove from heat.

Add vanilla and peanut butter.

Beat until mixture starts to set.

Pour quickly into buttered pan.

Once it starts to set, it hardens fast.

1/2 cup butter
2 cups powdered sugar
3 cups shredded coconut
2 squares (1 ounce each) unsweetened chocolate

In top of double boiler melt butter. Remove from heat.

Add sugar and coconut; mix well.

Shape rounded teaspoonfuls of coconut mixture into balls.

Make a depression in the center of each ball and place on a platter or cookie sheet. Set aside.

Melt chocolate in the top of clean double boiler.

Fill centers of coconut balls with melted chocolate and chill until firm.

1/2 cup butter or margarine
2 cups powdered sugar
3 cups shredded coconut
2 squares (1 ounce each) unsweetened chocolate

In top of double boiler melt margarine. Remove from heat.

Add sugar and coconut; mix well.

Shape rounded teaspoonfuls of coconut mixture into balls.

Make a depression in the center of each ball and place on a platter or cookie sheet. Set aside.

Melt chocolate in the top of clean double boiler.

Fill centers of coconut balls with melted chocolate and chill until firm.

1/4 cup butter
1/2 cup confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.

Remove from heat.

Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.

Transfer to a shallow glass casserole dish.

Cover and refrigerate 1 hour.

Shape mixture into 1 inch balls.

Roll in almonds.

Cover and refrigerate at least 8 hours.

Place in miniature foil cups at room temperature to serve.

Store in airtight container in refrigerator.

Makes about 2 dozen truffles.

Turtles:
2 squares of chocolate
1/2 cup of butter
2 eggs
3/4 cup of sugar
1 cup of flour
1 teaspoon of vanilla

Icing:
1/2 square of chocolate
1/2 cup of brown sugar
1/4 cup of water
2 1/2 tablespoons of butter
Powdered sugar

Melt 2 squares of chocolate and 1/2 cup of butter.

Beat 2 eggs.

Add sugar.

Fold chocolate mixture into egg mixture.

Fold in 1 cup flour and 1 teaspoon vanilla.

Drop by teaspoon on hot waffle iron (low).

Bake 50 seconds.

Cool and frost.

3 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 cup chopped pecans or walnuts
1-1/2 teaspoons vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.

Remove from heat; stir in nuts and vanilla.

Spread evenly into aluminum foil lined 8 or 9 inch square pan.

Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut into squares.

Store loosely covered at room temperature.