Chocolate Peanut Butter Squares

Chocolate Peanut Butter Squares

"An easy homemade version of the famous peanut butter cup
candies." Original recipe yield: 3 dozen.

INGREDIENTS:
1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips

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DIRECTIONS:
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in
confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a
jelly roll pan. Pat down evenly.

To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.

Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into
squares.

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Choco-coconut Bars

Choco-coconut Bars

"This recipe is very similar to the Mounds candy bar. With
few ingredients, it is surprisingly easy to make." Original
recipe yield: 3 dozen.

INGREDIENTS:
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips

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DIRECTIONS:
Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a
little at a time, blending each time until smooth. Stir in the coconut. You should
have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until
firm.

Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a
time, stirring after each minute, until melted. Remove the pan from the refrigerator
and cut the coconut mixture into 1 x 2 inch bars.

Set each bar on a fork and dip into the chocolate, completely coating the bar. Let
excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several
hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30
minutes. Enjoy!

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