Funky Frito Fruckies Recipe

"Anytime I can find a mixture of salt and chocolate, I jump on it. These cookies/candies are rich but wonderful. If you are not a big fan of chocolate, or want these a little less sweet, leave the chocolate off."  Original recipe yield: 3 dozen.

INGREDIENTS:

10 1/2 ounces corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 (1.55 ounce) bars milk chocolate

DIRECTIONS:

In a greased 10 x 15 inch pan, place the corn chips.
In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.

Gaye's Microwave Fudge

"A quick and easy chocolate or sugar fix. Chopped nuts can be added with the vanilla, if desired."  Original

INGREDIENTS:

4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
2 teaspoons vanilla extract

DIRECTIONS:

Grease a 9x9 inch dish.
In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.

Chill in freezer 10 minutes before cutting into squares.

Ginny's Raspberry Truffles

"HONORABLE MENTION WINNER: 2002 Hershey's 'I Resolve to Eat More Chocolate' Recipe Contest. A delightful treat that can be made ahead of time for gift giving. A sure hit with a touch of raspberry flavoring that mellows with age!"  Original recipe yield: 6 dozen.

INGREDIENTS:

2 cups HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
1 2/3 cups HERSHEY®'S Raspberry Chips
6 tablespoons unsalted butter
1 (10 ounce) jar seedless raspberry jam
2 tablespoons raspberry liqueur OR 1 teaspoon raspberry candy flavoring
5 tablespoons whipping cream, or as needed
Coatings (powdered sugar, cocoa, toasted coconut or chopped nuts)

DIRECTIONS:

Place chocolate chips, raspberry chips and butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Stir in jam, liqueur and 4 tablespoons whipping cream. If necessary, add additional whipping cream, one half teaspoon at a time, until mixture is well blended and smooth.

Cover; refrigerate several hours or overnight until chocolate mixture is firm enough to handle. Roll mixture into 1-inch balls; while still tacky roll in your choice of coating. Place coated truffle on cookie sheet to set. Refrigerate several hours or until completely cold; transfer to airtight container. Store in cool, dry place. Candy flavor is best after storing for about 1 week. Truffles also freeze well.