Cookie Dough Truffles

1/2 c. butter, softened
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1/2 c. miniature semisweet chocolate chips
1/2 c. chopped walnuts
1 1/2 lb. dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. if desired remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Yield: 5 1/2 dozen.

Oreo Truffles

1 pkg. double stuffed Oreos, crushed

8 oz. pkg. cream cheese

Beat Oreos and cream cheese together. Scoop the mixture by the teaspoonful onto a baking sheet. Place baking sheet in the fridge and let chill. Remove baking sheet and roll each scoop into a ball. Dip in melted chocolate and let harden. Top with white chocolate swirls, sprinkles, edible glitter, etc. Serve in mini muffin papers.

Yield: 70-80 truffles

Toffee

1 cup sugar

2 tbsp. water

1 cup margarine

nuts

chocolate chips

Microwave for 4 minutes sugar, water and margarine. Stir then cook for 2 minutes. Watch constantly. Cook until it turns the color of a paper sack. Pour over nuts in a buttered pan and sprinkle with chocolate chips. When chips are melted spread to cover.

Never-Fail Fudge

1 (12 oz.) can evaporated milk

1/4 lb. butter

4 cups sugar

2 (6 oz.) pkgs chocolate chips

1 pt. marshmallow cream

chopped nuts, optional

Put milk, butter and sugar in a saucepan. Bring to a boil and boil for 5 minutes. Stir constantly or until 238F. Remove from heat and fold in chocolate chips and marshmallow cream. Stir until blended. Add nuts. Pour in a greased pan, cool and place in refrigerator until ready to slice into squares.

Divinity

2 cups sugar

1/2 cups corn syrup

2 eggs

1 cup nuts, optional

1/2 cup water

1/8 tsp. salt

1/2 tsp. vanilla

1/8 tsp. cream of tarter

Mix salt, sugar, corn syrup, and water. Put on stove and put lid on until it comes to a boil then remove lid. Cook until spins hard thread. Have egg whites beaten with cream of tarter in. Add about 1/4 of syrup to the egg whites then cook remainder of syrup a little longer. Add to egg whites. Beat with mixture until well mixed then beat candy with wooden spoon. Add vanilla and nuts last.