2 cups (12-ounce package) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash of salt
1 cups peanut butter chips

Line 8-inch square pan with foil.

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

Remove from heat.

Add peanut butter chips. Stir just to distribute chips throughout mixture.

Spread evenly into prepared pan.

Refrigerate 2 hours or until firm.

Remove from pan. Peel off foil.

Cut into squares.

Store tightly covered in refrigerator.

2-1/2 cups powdered sugar
3-ounce package cream cheese, softened
1/2 teaspoon peppermint extract
7 drops red food coloring
7 drops green food coloring
Sugar

Cream powdered sugar and cream cheese together in a small bowl.

Blend in peppermint extract.

Divide mixture in half. Add red food coloring to half of the mixture and green food coloring to the other half.

Knead until consistence of pie dough.

Form dough into 1/2-inch balls. Roll balls in sugar.

Press into candy molds, and remove immediately.

Makes about 24 mints.

3/4 cup buttermilk
2 cups sugar
2 cups pecan halves
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon baking soda

Combine buttermilk, sugar, pecans, salt, and butter in a 4-quart or 5-quart bowl.

Microwave on high 12 minutes, stirring every 4 minutes.

Stir in baking soda until foamy.

Cook on high 1 minute.

Beat mixture until tacky, about 1 minute.

Drop by teaspoons onto foil.

Makes 5-1/2 dozen.

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