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Candy Bars

Ingredients
3 tablespoons margarine
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1/4 cup caramel topping
4 cups miniature marshmallows
6 cups rice krispies
Method
Melt margarine in large saucepan over low heat. Add chocolate chips
and melt. Add peanut butter and caramel; stir to blend, add
marshmallows stir constantly until all is smooth. Remove from heat
and add Rice Krispies. Stir until Krispies are covered. Spray a 9 by
13 inch pan with cooking spray, spread Krispie mixture in pan,
flatten and cool. When cool cut into squares.

Yield: 12 squares

COCONUT CANDY

30 vanilla wafers
5 C. coconut, shredded
4 T. water
4 C. granulated sugar
2 C. water
1 stick cinnamon
Red food coloring

Grease an 8-inch square pan and line it with the wafers. In a
blender, grind the shredded coconut with 4 tablespoons water into a
fine paste.

In a large pot, combine sugar, 2 cups of the water and the cinnamon
stick. Cook over low heat, stirring gently, until sugar dissolves.

Cover and cook over medium heat for 2 to 3 minutes to wash down sugar
crystals from the sides of the pan.

Uncover; continue cooking to the soft ball stage (234ºF) or until
syrup forms a soft ball that flattens when removed from cold water.

Remove from the heat and mix in the ground coconut. Transfer to a
large mixing bowl and beat at medium speed of an electric mixer until
the mixture forms a paste. Divide in half. Add a few drops of red
food coloring to one portion and leave the other white.

Fill the pan half full with the white coconut mixture and then top
with the pink coconut mixture. Let cool in a dry covered container
for 1 day. Slice into approximately 6 x 2-inch shapes. Wrap in
plastic wrap and store in a dry container until ready to eat. This
will keep up to 4 weeks.

Makes four 6-inch rectangles.

FUDGE KRISPIES

11 1/2 oz. milk chocolate morsels
1/2 C. butter
1/2 C. light corn syrup
2 tsp. vanilla extract
1 C. confectioners’ sugar
4 C. Rice Krispies®

Heat chocolate morsels, butter and corn syrup over low heat until
morsels are melted. Remove from heat. Stir in vanilla extract and
confectioners’ sugar. Add Rice Krispies®, mixing lightly. Spread in a
13 x 9-inch pan. Chill.

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