Chocolate Brittle

1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts

In a saucepan cook butter and sugar, boiling 5 minutes. Stir in
almonds and cook 10-20 minutes or until nuts begin to pop and turn
brown. Pour into a shallow pan and let cool. Melt chocolate and pour
over mixture in pan. Sprinkle w/ finely chopped walnuts. After
mixture hardens, turn over and sprinkle bottom w/ walnuts. Break
Candy into pieces.

1 prepared 9-inch pie shell, baked

CHOCOLATE FILLED BON BONS

1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves

Cream shortening, sugars, vanilla and egg in large bowl at medium
speed of mixer. Combine flour, baking soda, and salt. Stir into
creamed mixture. Press 2 level measuring teaspoonfuls dough around
each kiss, covering kiss completely. Gently place pecan half on top of
each. Bake on ungreased baking sheet for 6-7 minutes (cookies will
not brown, do not over bake). Gently press pecans into hot cookies.
Cool on baking sheet for 1 minute, then remove to cooling racks.

Cappuccino Bon-Bons

1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon

Whipped topping
Small or large foil cupcake liners
Preheat oven to 350 degrees
Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream
Fill small liners with 1 tbsp. of filling
Fill large liners with 1/4 cup of mix.
Bake small cupcakes 12-15 minutes.
Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely.
Garnish with a dollop of whip cream and a sprinkle of cinnamon before
serving.

FUDGE RUM BALLS

1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa

Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine
and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar
and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling
balls in finely chopped nuts. Press firmly to adhere nuts to balls. Makes
6 dozen. Tip: Substitute real rum for rum extract.

COCONUT FUDGE BALLS

2/3 c. evaporated milk
2 1/2 c. powdered sugar
12 oz. semi sweet chocolate bits
1 c. chopped nuts
7 oz. or more coconut

Mix chocolate bits and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Color coconut
and roll balls in the coconut.