Brass Bound Trunk Candy

16 oz. semisweet chocolate chips
2/3 C sweetened condensed milk
1 tsp. vanilla extract
1/8 tsp. salt
3/4 C dry oatmeal
1/4 C flaked coconut
Place chips and milk in a double boiler. Melt and add:vanilla,salt, oatmeal and coconut. stir until well blended. Spray bottom and sides of and 8" pan with cooking spray. Spread the candy mixture in the greased pan. Place in the refrigerator to chill. When the candy is firm cut into squares.

Peanut Butter Balls

Ingredients:
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles
Directions: In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 1/2 oz. balls place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a double boiler, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator. Yield: 1

Pretzel Candy Dots

I saw this recipe/idea a while ago on allrecipes.com and forgot about it. For Saint Valentine's Day a saw a few postings about this cute idea again, so I tried it. The kids loved making these cute treats. I used the mint Kisses and red M&M's.

Peppermint Bark

This recipe was super easy and really pretty http://www.cookingbytheseatofmypants.com/recipes/peppermint-bark-hearts/

Simple CHocolate Fudge

Recipe from www.everydayfood.com ( I left out the walnuts today)
4 tablespoons (1/2 stick) unsalted butter, plus more for pan
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 bag (12 ounces) semisweet chocolate chips
1 cup walnuts, coarsely chopped
Directions
Butter an 8-inch square baking pan; line with two crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).

Fantasy Fudge

I found this recipe at www.robbiehaf.com
3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1/4 C instant coffee granules
-In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat. Stir in the coffee granules.
-Stir in chocolate chips, marshmallow cream,and vanilla.
-Pour into a greased 13" X 9" X 2" pan.
-Cool to room temperature before slicing.