Festive Holiday Bark

 "These crunchy, sweet, candy-coated pretzels will not last long in the house. They are the perfect snack food; sweet and salty."  Original recipe yield: 42 pieces.

INGREDIENTS:

16 ounces vanilla flavored confectioners' coating
2 cups small pretzel twists
1/2 cup red and green candy-coated chocolate

DIRECTIONS:

Line a cookie sheet with waxed paper or parchment paper.
Place candy coating in a microwave safe bowl. Microwave for 2 1/2 minutes. Stir, and microwave at 30 second intervals until completely melted and smooth.
Place pretzels and candy coated chocolate pieces in a large bowl. Pour melted coating over and stir until well coated. Spread onto waxed paper lined baking sheet. Let stand until firm or place in refrigerator to set up faster. Store in a container at room temperature.

Grandmom's Irish Potatoes

 "My mom's Irish Potato Candy. This one doesn't have coconut, but it is really tasty."  Original recipe yield: 2 dozen.

INGREDIENTS:

1 1/2 cups white sugar
1 tablespoon butter
1/2 cup evaporated milk
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons ground cinnamon

DIRECTIONS:

In a saucepan over medium heat, combine the sugar, butter, evaporated milk, cream of tartar and salt. Mix well and bring to a boil. Cook to the soft ball stage at 234 degrees F (115 degrees C). A few drops will form a soft ball when dropped into cold water. Remove from heat and cool to room temperature. Add vanilla and beat until creamy and stiff. Roll into balls and shape like little potatoes. Roll each ball in cinnamon to coat, then press in pieces of chopped nuts to look like eyes. You can also dust with cocoa to simulate dirt.