Oatmeal Fudge Squares

Prep Time: 30 min
Bake Time:15-20 min

Cookie Mixture:

• 2 cups brown sugar
• 3/4 cup butter
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups Bisquick
• 3 cups quick oats

Chocolate Sauce:

• 1 pkg. chocolate chips
• 1 can sweetened condensed milk
• 2 tsp vanilla
• 2 Tbsp margarine
• 1/2 tsp salt

Directions:

1. Mix together brown sugar, butter, eggs. 2 tsp vanilla, Bisquick and oats.
2. In Saucepan melt and stir chocolate chips, condensed milk, vanilla, margarine and salt.
3. Spread 3/4 of mixture on sprayed cookie sheet.
4. Pour chocolate mixture over top of oat mixture.
5. Smooth last 1/4 of oat mixture unevenly over chocolate. Bake.
   

White Chocolate Pretzels

Most basic recipe ever but essential for the holidays!

Ingredients

• 6 (1 ounce) squares white chocolate
• 1 (15 ounce) pretzels (whatever shape you prefer)
• Sprinkles (optional)

Directions

1. Melt white chocolate in the top of a double boiler, stirring constantly. (For thinner chocolate add shortening 1 teaspoon at a time until desired consistency is reached.)

2. Dip pretzel into the white chocolate, covering as much of pretzel as possible, and lay on wax paper. Add sprinkles immediately if desired.

3. Continue the process until all of the white chocolate is finished. Let cool for 30 min before eating. Store in airtight container.

Peanut Butter Fudge

Prep Time: 20 Min

Cook Time: 5 Min

Ready In: 1 Hr 25 Min

Serving Size: 1 - 8x8 inch pan

Ingredients

• 1/2 cup butter
• 2 1/4 cups brown sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 2 teaspoon vanilla extract
• 3 1/2 cups confectioners' sugar

Directions

1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil fr two minutes, stirring frequently.

2. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Fudge Puddles

Serving Size: 4 dozen

Ingredients

· 1/2 cup butter, softened

· 1/2 cup creamy peanut butter

· 1/2 cup white sugar

· 1/2 cup packed brown sugar

· 1 egg

· 1/2 teaspoon vanilla extract

· 1 1/4 cups all-purpose flour

· 3/4 teaspoon baking soda

· 1/2 teaspoon salt

· 2 cup milk chocolate chips

· 1 (14 ounce) can sweetened condensed milk

· 2 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. Sift together flour, baking soda and salt.

3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.

4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller (or teaspoon). Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture.