Candy exhange:

[Jerryanne]

HOMEMADE PEANUT BUTTER CUPS
(Source: Taste of Home February/March 2008)

1 c. creamy peanut butter, divided
4 1/2 tsp. butter, softened
1/2 c. confectioners' sugar
1/2 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
4 (1.55 oz. each) milk chocolate candy bars, coarsely chopped
Colored sprinkles, optional

In a small bowl, combine 1/2 c. peanut butter, butter, confectioners' sugar and salt until smooth; set aside.

In a small microwave-safe bowl, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.

Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture.

Decorate with sprinkles, if desired. Refrigerate until set. Store in an airtight container. Makes 3 dozen.

[Jerryanne]

My daughter Robin makes this fudge all the time.....she does a fantastic job....and it is delicious.
I am FUDGE-CHALLENGED and even I can make this one......stressing all the way through it!

AUNT TEEN'S CREAMY CHOCOLATE FUDGE
(Source: allrecipes)

1 (7 oz. jar) marshmallow creme
1 1/2 c. granulated sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
2 c. milk chocolate chips
1 c. semisweet chocolate chips
1/2 c. chopped nuts
1 tsp. vanilla extract

Line an 8x8-inch pan with aluminum foil; set aside.

In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly.

Remove from heat; add milk chocolate chips and semisweet chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.

Pour into prepared pan. Chill 2 hours or until firm. Makes about 3 lb.

[Jerryanne]

ALTON BROWN'S WHITE TRASH
(Source: Alton Brown)

2 (11 oz. each) pkg. white chocolate chips
3 1/2 c. Cheerios
3 c. Rice Chex
3 c. Corn Chex
1 lb. plain M&M's
2 1/2 c. mixed nuts
2 c. small pretzels

Get a large metal bowl and place it over a large sauce pan/pot containing about 1" of water. Place over medium heat.

Place chips in the bowl and stir with a rubber spatula (every now and then) until melted and smooth.

Add remaining ingredients to the bowl; fold until all ingredients are well coated.

Spread mixture on parchment paper or freezer paper; put in a cool place until it sets solid. Break into pieces and seal in tins.

[Jerryanne]

CHOCOLATE-PEANUT-PRETZEL CLUSTERS
(Source: USA Weekend)

1 c. semisweet or bittersweet chocolate chips
1 c. peanut butter chips
1 c. unsalted, dry-roasted peanuts
1 c. stick pretzels, roughly broken into 1" pieces

Heat chocolate and peanut butter chips in medium bowl over a saucepan of simmering water until chocolate chips have melted and peanut butter chips have almost melted. Carefully remove bowl from heat (watch out for steam); stir in peanuts and pretzels.

Drop mixture, 1 Tbsp. at a time, onto a greased or Silpat-lined cookie sheet. Cook until set, about 1 hour. Makes about 2 dozen

[Jerryanne]

MARSHMALLOW GOODIES
(Source: Nestlé)

1 (12 oz.) can Spanish peanuts (about 2 c.)
1 (10 oz.) pkg. miniature marshmallows
1 (12 oz.) pkg. semisweet chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 c. smooth peanut butter

Combine marshmallows and peanuts in large bowl; set aside. Combine semi-sweet chocolate chips, butterscotch chips and peanut butter in a large sauce pan. Cook over medium heat, stirring constantly until completely melted.

Pour hot mixture over peanuts and marshmallows; stir to thoroughly mix. Pour into a baking pan (about 10x6 inches) and spread mixture evenly. The mixture should be about 1" thick.

Cool candy until firm (place in refrigerator for faster cooling). Cut into 2x2-inch squares and place on serving tray. Makes 20 pieces.

[Jerryanne]

TURTLE CANDIES
(Source: Taste of Home Holidays and Celebrations 2009)

1 lb. pecan halves, toasted
1 (14 oz.) can sweetened condensed milk
3/4 cup light corn syrup
1/2 c. sugar
1/3 c. packed brown sugar
1/4 c. butter, cubed
1 1/2 tsp. pure vanilla extract
1 lb. milk chocolate candy coating, chopped

On waxed paper-lined baking sheets, arrange pecans in small clusters or 4-5 pecans each.

For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238 degrees (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set.

In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.Makes 4 dozen.

[Jerryanne]

WHITE CHRISTMAS CANDY
(Source: Country December/January 1990)

2 lb. white candy coating
1/2 lb. red and green peppermint stick crunch OR crushed candy canes OR crushed peppermint candies

Melt chocolate over medium/low heat, stirring until smooth. Remove from heat; stir in crunch.

Spread on parchment-paper-lined baking sheets; chill in refrigerator 8-10 minutes. Break into small pieces; store in airtight containers.Makes 2 1/2 lb.

[Jerryanne]

JELLIED CRANBERRY-NUT CANDIES
(Source: Country Woman Christmas Annual 2005 cookbook)

1 tsp. butter
1 (14 oz.) can jellied cranberry sauce
1 3/4 c. sugar, divided
2 (3 oz. each) pkg. lemon gelatin
1 (3 oz.) pkg. orange gelatin
1 1/2 c. chopped walnuts

Line an 8" square pan with foil and grease the foil with 1 tsp. butter; set aside.

In a large saucepan, combine the cranberry sauce, 1 c. sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight.

Using foil, lift candy out of pan. Discard foil; cut into 1" squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least 3 days before serving.Makes 2 1/2 lb.

[Jerryanne]

TRIPLE CHOCOLATE PEANUT BUTTER TRUFFLES
(Source: Hannaford)

"Be sure to use all-natural salted peanut butter, as it gives the confection a more pleasing texture and taste. Truffles may be frozen and recipe may be halved (use an 8x4-inch loaf pan)."

WHITE CHOCOLATE LAYER:
1 heaping c. finely chopped white chocolate (about 6 oz.)
7 Tbsp. (scant 1/2 c.) all-natural, salted peanut butter, at room temperature

MILK CHOCOLATE LAYER:
1 heaping c. finely chopped milk chocolate (about 6 oz.)
7 Tbsp. (scant 1/2 c.) all-natural, salted peanut butter, at room temperature

DARK CHOCOLATE LAYER:
1 heaping c. finely chopped dark chocolate (about 6 oz.)
7 Tbsp. (scant 1/2 c.) all-natural, salted peanut butter, at room temperature

Line an 8x8-inch or 9x9-inch pan with foil; spray with vegetable spray.

Prepare white chocolate layer: Melt chocolate using a double boiler, or a metal bowl or saucepan that will rest on top of a bottom saucepan. Fill bottom pan halfway with water. Place white chocolate in top pan. Heat water over medium-low heat. If water begins to simmer, lower heat so that water is barely steaming. Gently stir chocolate after about 1 minute. Chocolate should melt slowly — it should feel barely warm to the touch. Stir every minute or so, until three-quarters of the chocolate is melted, about 6-10 minutes. Remove top pan from heat; stir until chocolate has melted and mixture is smooth. Immediately stir in peanut butter until smooth. Pour into prepared pan; let set for 30 minutes at room temperature, then refrigerate until firm for another 30 minutes.

Prepare milk chocolate layer using the same method, mixing in peanut butter as soon as milk chocolate has melted. Remove pan from refrigerator; pour milk chocolate layer on top. Let set at room temperature for 20 minutes, then return to refrigerator until firm, about 30 minutes.

Prepare dark chocolate layer using the same method, mixing in peanut butter as soon as dark chocolate has melted. Remove pan from refrigerator; pour dark chocolate layer on top of milk chocolate. Let set at room temperature for 20 minutes, then refrigerate for 1 hour, until top layer is firm when pressed with the back of a spoon.

Remove pan from refrigerator; lift foil out of pan. Turn upside down onto a cutting board and peel away foil. Let rest at room temperature for 2-3 minutes, then trim edges so sides are smooth. Cut 9 slices, both vertically and horizontally, yielding about 81 squares. Store, refrigerated, in an airtight container. Serve slightly chilled.

[Jerryanne]

MIDNIGHT MINTS
(Source: Christmas cookies.com)

BOTTOM LAYER:
1/2 c. butter
5 Tbsp. unsweetened cocoa
1/4 c. granulated sugar
1 egg, beaten
2 c. graham cracker crumbs
1/2 c. chopped walnuts
1 c. coconut

Combine butter, cocoa, and sugar in saucepan. Bring slowly to a boil. Stir in beaten egg to thicken (I would stir a little of the hot mixture into the beaten egg to "temper" the egg so it doesn't scramble when it hits the boiling liquid). Remove from heat and add crumbs, nuts and coconut. Pack very firmly into greased 9x9-inch pan.

SECOND LAYER:
1/4 c. butter
3 Tbsp. milk
1 tsp. peppermint flavoring (cherry or almond extract may be substituted)
2 c. confectioners' sugar
Green food coloring

Combine first 4 ingredients in a bowl. Mix well adding a few more drops liquid if needed for easy spreading. Tint a pretty green. Spread over first layer

THIRD LAYER:
2/3 c. chocolate chips
2 Tbsp. butter

Melt chips and butter in saucepan over low heat or over hot water. (Can also be done in microwave) Spread over second layer.

Chill and store in refrigerator. This will keep well and will also freeze well. Cut into 36 squares.