Oh Henry Bar

Temp: 350 deg F (180 deg C)  Time: 15 minutes

2/3 cup butter or margarine
1 cup brown sugar
4 cups quick-cooking rolled oats
1/2 cup corn syrup
1 tsp vanilla
pinch salt
1 cup semisweet chocolate chips
1 cup peanut butter
1-1/2 cups coarsely chopped unsalted peanuts

In a large bowl, cream butter and sugar. Add rolled oats, syrup, salt and vanilla. Press firmly into a greased 9 x 13 pan. Bake for 15 minutes and cool slightly. Melt chocolate chips and peanut butter in a double boiler or microwave. Pour over base. Sprinkle with chopped peanuts and press gently into the base. Refrigerate until set. Cut into bars.

Skor Bar

Temp: 350 deg F 

3/4 cup butter or margarine
3/4 cup packed brown sugar
1-1/2 cups flour
1 can sweetened condensed milk
2 Tbsp butter or margarine
1 pkg milk chocolate chips
1 pkg Skor chips

Cream the first three ingredients together and press lightly into a greased 9 x 13 pan. Bake for 20-25 minutes or until light brown. Remove from the oven.

Heat the condensed milk and two tablespoons butter or margarine in a saucepan until thickened. Spread over baked base. Bake for another 10 minutes. Remove from oven. Spread chocolate chips over the top. As they melt, spread evenly over the top. Sprinkle with Skor bits and press them lightly into the chocolate.

Turtles

1 cup butterscotch chips
1 can sweetened condensed milk
2 tsp white vinegar
4 cups pecan halves
1 pkg chocolate chips
1 tsp vanilla

In a double boiler, melt butterscotch chips and 1/3 cup sweetened condensed milk over low heat. Remove from heat and stir in the vinegar.

Drop from a small spoon onto a wax paper lined baking sheet. Arrange three pecan halves on each dropful. Melt chocolate chips with the remainder of the milk and vanilla.

Remove from heat and cool for a few minutes. Drop by heaping spoonfuls on the top of the pecan clusters. Chill and then indulge.

Ammonia Cookies

Temp: 350 deg F  Time: 10-12 minutes

Mix together:
1 cup butter or lard
1 cup milk (warmed)
3 eggs
4 tsp baking ammonia* (dissolved in 2 Tbsp hot water)
2 tsp lemon flavor

Then add:
3 cups flour
1 1/2 cups sugar
2 tsp cream of tartar
1/2 tsp baking soda

Gently blend until smooth by hand with a wooden spoon. Refrigerate overnight. Roll out dough on floured counter in small amounts and cut into desired shapes. Bake. Cookie should be white on top and light brown on bottom when done. Glaze with a little icing sugar mixed with milk.

*This is a leavening agent and can be purchased in health food stores or some pharmacies.

J's Magic French Fudge

3 cups (1 - 500g pkg) semi-sweet chocolate chips
1 Tbsp butter
1 can sweetened condensed milk
Dash of salt
1-1/2 tsp vanilla extract
1/2 cup chopped nuts (optional)

In top of double boiler, melt chocolate and butter over boiling water, stirring occasionally. Remove from heat; stir in sweetened condensed milk, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8 x 8 inch baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Peppermint Shortbread

Temp: 325 deg F  Time: Approx. 20 minutes

1 cup butter, softened
1/4 cup granulated sugar
1/4 cup finely ground peppermint candies
2 cups flour

In a large bowl, cream butter, sugar and candies until fluffy. Gradually add flour and stir just until blended (do not overmix). Divide dough into two thirds. Pat each third into a 6" circle on a baking sheet lined with parchment paper. Score each round into 8 wedges. Using a fork, prick tops. Bake until lightly browned. Cool 10 minutes.

Pfeffernusse (Peppernuts)

Temp: 375 deg F  Time: Approx. 25 minutes

1 1/2 cups brown sugar
1/2 cup white corn syrup
1/2 cups water
1/2 cup butter
2 beaten eggs
4 cups flour
1/2 tsp cinnamon
1/2 tsp anise seed, crushed
1/2 tsp cloves
3/4 tsp baking soda (dissolved in 1 Tbsp water)

Bring brown sugar, syrup and water to a boil and cool slightly. Add remaining ingredients and mix well. Chill. Roll dough into long rolls as thick as your finger. Cut off 1/4 inch slices and bake on greased cookie sheet until nicely browned, approx. 25 minutes. Baking longer provides crunchy peppernuts; shorter makes them softer.