The Candy Shoppe

Candy Hash
Ingredients:	Directions:
1 lb white chocolate 1 C mini marshmallows 1 C Rice Krispies or Kix cereal 1 C Captain Crunch or Honey, Nuts and Raisins 1 C Dry Roasted Peanuts 1/2 C toasted slivered almonds	Melt chocolate in double boiler over boiling water, removed from burner Mix other items into melted chocolate Drop by teaspoonsful onto waxed paper Allow to cool and set Store in air tight container

White Chocolate Truffles

Ingredients:

Directions:

18 oz white confectioner's (candy) coating/almond bark, cut into pieces
9 T butter NO SUBSTITUTES
2 T whipping Cream
1/4 C Confectioner's Sugar
Additional Confectioner's Sugar will be needed later

Melt coating, butter and whipping cream
in the top pan of a double boiler
over low heat, strirring frequently, until smooth
Stir in sugar
If mixture seperates, mix with an electric beater for 30 seconds
Pour into an 8 in square pan
Chill for 20 minutes or until slightly hardened
Using a melon baller or teaspoon,
scoop out mixture and form into 1 in balls
Roll in additional confectioner's sugar
(or substitute unsweetened cocoa powder)
Store in air-tight container in the refrigerator
Makes about 5 dozen truffles.

From Taste of Home Magazine
Dec/Jan '99

Peanut Clusters

Ingredients:

Directions:

1 1/2 C sugar
1/2 C brewed coffee
1 T light corn syrup
1 t ground cinnamon
1 t vanilla extract
1, 16 oz jar of dry roasted peanuts

In heavy saucepan, combine sugar, coffee, corn syrup, and cinnamon
Bring to a boil over medium heat, stirring occasionally
Cook to soft ball stage,
when candy thermometer reads between
234 and 240 degrees F
Remove from heat and stir in vanilla
Add peanuts, stir in quickly
Pour onto 2 BUTTERED
cookie sheets
Divide mixture into small clumps with the tines of 2 forks
Cool completely
Store in air-tight container
Makes 6 C

From Taste of Home Magazine
Dec/Jan '99

Chex Vanilla Chunks
Ingredients:	Directions:
1, 6 oz pkg or 1 C semi-sweet chocolate chips* 3 C each of corn Chex, rice Chex and wheat Chex 2 C salted, dry roasted peanuts 2 C sm pretzel twists 2 C mini marshmallows 1, 20 oz pkg vanilla candy coating	Chill chocolate chips in freezer Mix cereal, nuts, marshmallows and pretzels in a large bowl Set aside In another lg, uncovered, microwave safe bowl, melt white coating Cook on High for 1 minute 30 seconds Stir, breaking up lg chunks of coating Microwave for 30 seconds longer or until ccoating can be stirred smoothly Gently and quickly, fold in the dry mixture

Cooking times may vary as microwaves cook differently

*may substitute minicandy-coated chocolates (ie M&M's)