Chow Clusters Recipe

"Simple and delicious ...more like candy. Peanuts work well in place of the cashews or try a combination of both!"  Original recipe yield: 3 dozen.

INGREDIENTS:

2 cups semisweet chocolate chips
2 cups butterscotch chips
2 (5 ounce) cans chow mein noodles
1/2 cup cashew halves

DIRECTIONS:

In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)

Christmas Kiss Kandies

"Chocolate kisses are wrapped in sweet red and green almond paste and rolled in sugar for a quick, yet elegant, holiday treat."  Original recipe yield: 14 candies.

INGREDIENTS:

14 HERSHEY®'S KISSES® Milk Chocolates
3/4 cup ground almonds
1/3 cup confectioners' sugar
1 tablespoon light corn syrup
1/2 teaspoon almond extract
3 drops green food color
3 drops red food color
1/2 cup white sugar

DIRECTIONS:

Remove wrappers from chocolate pieces. Stir together ground almonds and powdered sugar in medium bowl until well combined. Stir together corn syrup and almond extract; pour over almond mixture, stirring until completely blended. Divide mixture in half, placing each half in separate bowls.
Add green food color to one part; with clean hands, mix until color is well blended and mixture clings together. Add red food color to other half; mix as directed.
Shape at least 1 teaspoon almond mixture around each chocolate piece. Roll in granulated sugar. Store in airtight container in cool, dry place.

Christmas Turtle Candies

"This is an easy recipe for Christmas gifts."  Original recipe yield: 24 candies.

INGREDIENTS:

4 ounces pecan halves
24 individually wrapped caramels, unwrapped
1 teaspoon shortening
1 cup semisweet chocolate chips

DIRECTIONS:

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.