Frozen Butterfinger Cups


Ingredients
1 1/2 cups powdered sugar 1 cup creamy peanut butter
3 tbsp. butter, at room temperature
1/2 tsp. salt
1 3/4 to 2 cups (11.5- to 12-oz. pkg.) Milk Chocolate or Semi-Sweet Chocolate Morsels
1(2.1 oz.) Nestlé Butterfinger Candy Bar or 3 Fun Size Nestlé Butterfinger Candy Bars, finely chopped
24 mini foil or paper baking cups
Directions
Place sugar, peanut butter, butter, and salt in large mixer bowl. Beat until smooth. Stir in chopped Butterfinger.
Place morsels in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
Coat inside sides and bottoms of baking cups with melted chocolate using a small spoon or paintbrush. Transfer cups to mini muffin tin(s); freeze for 10 minutes or until set.
Remove about one-third of chocolate cups from freezer. Spoon peanut butter mixture into cups, filling each about three-fourths full. Spoon melted chocolate over mixture, covering completely and filling cups to the top. Return to freezer; repeat with remaining cups.
Freeze for 20 minutes or until set. Serve immediately or store in tightly covered plastic container in freezer for up to 2 weeks. To serve, remove from freezer and let cups stand for a few minutes. Peel off cup and serve cold. Serves 24
Jen

— with Misty Raber and Patricia Taylor.

Fudge

No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut butter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

**Warning** These little candies are very addictive!!

—

CHOCOLATE DIPPED BACON WITH SEA SALT

BAKE THICK CUT BACON AT 350 UNTIL CRISP DRAIN ALL OIL WELL AND PAT BETWEEN PAPER TOWELS. LET COOL. MELT DARK CHOCOLATE CHIPS AND DIP BACON SLICES. TOP WITH COARSE SEA SALT AND LET SET UP.

SALT WATER TAFFY  

Ingredients

1 c. sugar 

2/3 c. water 

2 tbsp. butter 

1 tsp. flavoring 

3/4 c. light corn syrup 

1 tbsp. cornstarch 

1 tsp. salt 

Directions

Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the sugar, water, corn syrup, and cornstarch. Cook over medium heat, stirring occasionally until candy thermometer reads 256 degrees. Remove from heat at once. Stir in desired flavoring and salt; pour into a well-buttered pan. Allow candy to cool. When candy is just cool enough so that you are able to hold it in your hands, pull taffy until it is light in color and stiff. Continue pulling until the candy is cool and is difficult to stretch. Pull into 2-inch strips, cut and wrap in strips of waxed paper, twisting ends in different directions. Makes 1 pound candy.