No Bake Reese's Peanut Butter Bars

 

Peanut Butter Mixture

• 1 sleeve Graham Crackers, Crushed
• 3 cups Powdered Sugar
• 1 cup Butter, Melted
• 1 cup Creamy Peanut Butter

Top Coat

• 6 oz Hersey's Milk Chocolate Chips
• 1/2 cup Creamy Peanut Butter

Instructions

1. Turn a package of graham crackers into crumbs 
2. In a medium size bowl, mix together the graham crackers, powdered sugar, melted butter, and 1 cup creamy peanut butter.
3. Press evenly into a 9 x 13 pan.
4. Melt milk chocolate chips and 1/2 cup creamy peanut butter in a small sauce pan over low heat until smooth. Pour/spread evenly over the peanut butter mixture.
5. Refrigerate until firm.                           - Tricia

Fudge

In really large bowl:
2 semi sweet bags chocolate chips
1 bag milk chocolate chips
7 oz jar marshmallow creme
2 c. chopped walnuts
1/2 lb. butter, chopped
2 t. vanilla

In sauce pan bring to boil:
1 can canned milk
4 1/2 c. white sugar
Boil and stir constantly for 9 minutes

Pour hot mixture over ingredients in large bowl and stir until melted and combined.  Pour into well buttered cookie sheet.  Once cooled, store in fridge.  ( this keeps in fridge for 2 - 3 weeks)

Crack

1 cup unsalted butter (no margarine)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice.    - Tricia

English Toffee

1 cup real butter
1 cup sugar
1/4 cup water
1 bag milk chocolate chips
1/2 cup chopped walnuts

Combine butter, sugar, and water in a heavy saucepan. Cover and bring to a boil. Cook uncovered until mixture darkens and reaches 290 on candy thermometer, stirring constantly over high heat. Pour out onto buttered cookie sheet and top immediately with milk chocolate chips, spreading to melt chips. Top with chopped walnuts. Let cool and harden. Break into pieces

Cream Carmels

2 cups sugar

2 cups light Karo syrup

3 cups whipping cream

½ can sweetened condensed milk

1 teaspoon vanilla

1 cups chopped walnuts or pecans, optional

Scald sweetened condensed milk and cream, and set aside.

Combine sugar and Karo syrup and stir until dissolved, cook and stir over medium heat for 10 to 20 minutes till yellowish in color. Stir in scalded milk and cream very, very slowly. Cook and stir for 40 to 45 minutes—always keeping mixture boiling. Cook to 238° F or firm ball stage. Remove from heat and add vanilla and nuts, if desired. Pour into buttered 9”x13” pan. Let stand 12 hours before cutting.    - Tricia