Ingredients

• 20 squares semi sweet baking chocolate, divided
• 1 (8 oz) pkg. cream cheese, room temperature
• 2 t raspberry extract
• Green and red sprinkles

Instructions

1. Melt 8 of the chocolate squares as directed on the package.
2. In a medium bowl with an electric mixer on medium speed beat the cream cheese until smooth and creamy.
3. Pour the melted chocolate into the cream cheese mixture.
4. Add the raspberry extract and mix until well combined.
5. Cover the bowl and place in the refrigerator 1 hour or until beginning to firm and the mixture is easy to handle.
6. Place wax paper over a large cookie sheet.
7. Shape the chocolate raspberry mixture into small balls.
8. Melt the remaining squares of chocolate as directed on the package.
9. Dip each ball into the melted chocolate and place in a single layer on the prepared cookie sheet.
10. Sprinkle the top of each ball with the red and green sprinkles.
11. Refrigerate at least 2 hours until candy becomes firm.

Notes

Ingredients

• 1 (8 oz.) pkg. dried apricots, chopped fine
• 2 T lemon juice
• 2 1/2 C coconut, flaked
• 1/4 C sweetened condensed milk
• 2/3 C pecans, chopped fine

Instructions

1. Place the chopped apricots into a large mixing bowl.
2. Pour in the lemon juice and toss to combine.
3. Add the coconut.
4. Pour in the sweetened condensed milk and stir well making sure all the ingredients are combined.
5. Place wax paper over a large baking sheet.
6. Place the pecans into a shallow bowl.
7. Form balls with the apricot mixture.
8. Roll the balls in the pecans to completely cover.
9. Place in a single layer, 1 in. apart on the prepared baking sheet.
10. Let the candy stand 2 hours or until firm.

Notes

Ingredients

• 4 1/2 C confectioner’s sugar
• 2/3 C sweetened condensed milk
• 1 t vanilla
• 1 teaspoon almond extract
• Red and green food coloring

Instructions

1. Place the sugar into a large mixing bowl.
2. Pour in the milk, vanilla and almond extract.
3. Blend the mixture together well.
4. Separate the mixture into 2 separate bowls.
5. Add the red food coloring to one bowl and the green food coloring to the other bowl.
6. Knead the mixtures with your hands until smooth and creamy.
7. Cover both bowls with a damp kitchen towel.
8. Refrigerate both for 24 hours.
9. Remove the bowls and form both mixtures into balls.
10. Place the balls on wax paper and keep refrigerated until ready to eat.

Ingredients

• 4 squares semi sweet baking chocolate
• 2 C honey and oats cereal

Instructions

1. Place the chocolate squares in a microwave safe bowl.
2. Microwave on high at 30 second intervals, being sure to stir after each one, until the chocolate completely melts and is very smooth.
3. Stir the cereal into the chocolate.
4. Cover a large baking sheet with a piece of waxed paper.
5. Drop the candy by spoonfuls onto the waxed paper.
6. Refrigerate 30 minutes or until the candy becomes firm.

Ingredients

• 2 (1 oz.) squares unsweetened chocolate
• 1 (15 oz.) can sweetened condensed milk
• 2 C coconut, flaked
• 1/2 C walnuts, chopped

Instructions

1. Line a baking sheet with aluminum foil.
2. Set the oven temperature to 350 degrees and allow to heat while making the candy.
3. Place the chocolate in a small heavy saucepan over low heat.
4. Stirring constantly, cook the chocolate until completely melted and smooth, about 3 minutes.
5. Remove the pan from the heat.
6. Pour the milk into the chocolate and stir to combine.
7. Stir in the coconut and the walnuts until completely combined.
8. Drop the mixture onto the prepared baking sheet about 1 in. apart.
9. Place the candy into the oven.
10. Turn the oven heat off.
11. Let the candy set in the oven for 15 minutes or until it begins to look glazed.
12. Remove the pan from the oven and transfer the candy onto wax paper while still warm.

Notes

Ingredients

• 1 (14 oz) pkg. caramels
• 2 T water
• 2 T butter
• 2 C pecans, chopped
• 4 oz. white candy coating
• 4 oz. semisweet chocolate candy coating

Instructions

1. Place the caramels, water and butter into a microwave safe bowl.
2. Microwave the mixture on high for 1 minute.
3. Stir the mixture and continue microwaving at 1 minute intervals, being sure to stir each time, until the mixture becomes smooth.
4. Fold the pecans into the mixture.
5. Layer a baking sheet with wax paper.
6. Drop the mixture by rounded spoonfuls onto the wax paper.
7. Place in the freezer 15 minutes or until set.
8. Place the both types of candy coating into a microwave safe bowl.
9. Microwave on high 30 seconds then stir.
10. Continue microwaving at 15 second intervals, stirring each time, until the chocolate is melted and smooth.
11. Dip the nougats into the chocolate, being sure to cover them completely, and return them to the waxed line sheet.
12. Place the nougats in the refrigerator until set.

Notes