Peanut Butter Brittle

2 large cups of peanut butter chips

3 sticks butter

1-3/4 cups sugar

3 tbsps water

3 tbsps light corn syrup

Scatter one cup chips on a silpat lined or heavily buttered pan with sides.

In a pot, put butter, sugar, water and corn syrup.  Over medium heat, keep stirring mixture until it reaches 300 degrees – THIS COULD TAKE HALF AN HOUR OR SO!  STIR CONSTANTLY!!!

When mixture reaches 300 degrees, immediately pour it over the chips on the sheet and spread out quickly.  Top with another cup of chips

Let mixture cool completely.

When completely cool, break into pieces.  You can leave this as is – OR – you can melt some chocolate and dip each piece into the chocolate.

Keeps well for about 1 month at room temp in a tightly sealed container

Eggnog Kringla

4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp nutmeg

3/4 cup butter

1-1/2 cups sugar

1 egg

1 cup eggnog

Mix flour, powder, soda and nutmeg and set aside.

Cream butter and sugar and then add egg.  Add flour mixture alternating with the egg nog.

After all well blended, refrigerate for at least 4 hours – I usually do mine overnight.

After well chilled, remove and make 6″ long ropes and then twist and place on a cookie sheet.

Bake at 350 for 7-10 minutes or until edges just begin to brown.  Remove and cool completely.

Dust with confectioners sugar and nutmeg.

Chocolate Mint Truffles

1-1/2 cups evaporated milk

4 cups sugar

dash salt

12 oz semisweet chocolate

7 oz marshmallow

1/2 tsp peppermint

nuts or sprinkles

Stir milk, sugar and salt in a pan on low heat until dissolved.

Bring to a boil and cook 5 minutes – STIRRING CONSTANTLY

Remove from heat

Beat in chocolate, marshmallow and peppermint.  Cool.

Form into balls and roll in chocolate sprinkles or nuts

Store in refrigerator for up to 1 week or freeze well sealed for 1-2 months

Guinness Chocolate Truffles

2 cups (approx 10 oz) of good quality chocolate chopped

1/4 cup Guinness

2/3 cup heavy cream

In a bowl over simmering water, put the chocolate, beer and cream.  Heat until all melted over medium  heat.

Remove from heat and let sit at room temp to cool.  Then refrigerate 4+ hours until set.

Scoop out small amounts to make 1″ balls.  Put on a cookie sheet and refrigerate at least 30 minutes.

In the meantime, melt 10-12 ounces of good semisweet chocolate (you can add 1-2 tbsps of good shortening if you wish to thin it a bit)

Dip each ball into the chocolate to coat and let set.  Before the chocolate sets, you can top each ball with a decoration, such as edible glitter, flaked sea salt, crushed  pretzels, etc.