1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Combine in small saucepan, over low heat until melted and smooth, stirring constantly.

Spread in a greased 9 x 12 baking pan. Chill until set.

In a saucepan, over medium heat melt 1/4 cup butter.

Add 1 cup sugar and 1/4 cup evaporated milk. Bring to boil and boil for 5 minutes, stirring constantly.

Remove from heat and add 1-1/2 cups marshmallow creme, 1/4 cup peanut butter and 1 tsp vanilla, mix well.

Stir in 1-1/2 cups chopped salted peanuts, then spread over the chocolate mixture. Chill until set.

In a saucepan combine 14 ounce package caramels and 1/4 cup heavy cream. Cook over low heat until the caramels melt and the mixture is smooth, stirring constantly. Spread over the peanut layer and chill.

In saucepan combine 1 cup chocolate chips. 1/4 cup butterscotch chips and 1/4 cup peanut butter. Cook over low heat until melted and smooth, stirring constantly.

Pour over the caramel layer. Chill for a  least 1 hour. Cut into small bars.

Cover and store  in the refrigerator.

Line 8 inch square pan with foil and butter the foil.

Butter sides of heavy saucepan with 1/2 T butter.

Add

1/2 cup butter (must use butter)

1/2 cup sugar

1 T corn syrup

Bring to a boil over medium heat, stir constantly.

Cook and stir till mixture is golden brown about 3 minutes.

Stir in 1 cup sliced almonds.

Quickly pour into prepared pan.

Chill till firm, invert pan and break into pieces.

Dissolve 1 cup brown sugar and 1 cup white sugar in 1/2 cup light cream and boil to the thread test (228 degrees F) stirring occasionally.

Add 2 T butter and 1 cup pecan halves. Cook till syrup reaches soft ball (236 degrees F).

Cool and beat until somewhat thickened but doesn’t lose its gloss.

Drop by T on double thickness of waxed paper.

Yields 12 pralines.

1 lb plus 1/2 cup powdered sugar

1/3 cup corn syrup

1/4 cup vegetable shortening

1/4 tsp peppermint flavoring

1/4 tsp salt

1 egg white

food coloring

Mix together, make into small balls, roll each ball in sugar and press into candy mold.

Release from mold and place candy on wax paper to day.

2 cup sugar

1/2 cup corn syrup

1/2 cup milk

4 T butter

1 cup cream or sweetened condensed milk

Cook to stiff ball stage or 246 degrees. Stir often.

Remove from heat add 1 tsp vanilla. Pour into a buttered pan. When cold turn it out of pan onto wax paper and cut into squares. Wrap each piece of caramel in wax paper.

4 cups sugar

1 cup margarine

1 can evaporated milk

1 (7oz) jar marshmallow creme

2 cups chocolate chips

1 cup walnuts

In a heavy saucepan combine sugar, margarine and evaporated milk, cook over low heat, stirring constantly until it reaches soft ball stage. Remove from heat and add marshmallow creme and chocolate chips, stirring until chips are melted. Add walnuts, mix and pour into a buttered 9x 12 inch pan. Let cool.