2 cups semi-sweet chocolate chips
2/3 cup peanut butter
6 cups Rice Krispies
3 cups miniature marshmallows

1. In a large microwave safe bowl, melt chocolate chips and peanut butter at medium power for 2 to 2 1/2 minutes.  Stir until smooth. Add remaining ingredients.  Stir until well coated.
2. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2 inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes.  Cut into bars.

Tips/Tricks/Notes

I'm so glad I came apon this recipe online, it is so quick and easy to do and the best part?  It was a BIG hit with the family and co-workers!!  I was able to throw this recipe together in about 10 minutes and with it only taking about 45 minutes in the fridge it's a good recipe if you need something sweet last minute!  My only recommendation is to keep the bars stored in the fridge.  Once they warm up a bit they crumble a lot when you are trying to eat them!

Cathedral Cookies

This is another very simple recipe.  When I made these I did not add the pecans or walnuts as all my other treats were either peanut butter or had nuts so I needed something nut free.  I also rolled only half in the coconut for the people who do not like coconut.  I will also note, because I was baking many things on the same day, the dough got left in the fridge for about 45 minutes instead of the 30 minutes and it was very hard to work with, so I recommend that you make sure you get to it in the 30 minutes.

The picture seen above is an actual picture I took of my completed cookies, it is not taken from the internet or played with in anyway.

Cherry Polka Dot Fudge













3 cups semi-sweet chocolate chips
1 can (300 mL) sweetened condensed milk
2 tsp vanilla extract
1/2 cup chopped glace cherries
1/2 cup mini marshmallows

1. Melt chocolate chips with condensed milk.  Remove from heat.  Stir in vanilla, cherries and marshmallows.
2. Spread evenly in parchment paper lined 8" square pan.  Chill 4 hours or until firm.
3. Remove from pan and peel off paper.  Cut into squares.

Tips/Trick/Notes

Out of all the fudges I tried this season, this one has to have been the sweetest and also the heaviest.   At the time that I did this recipe I could not find "glace cherries" anywhere, so I was recommended to use maraschino cherries.  I had no idea what a glace cherry or an maraschino cherry were, so I looked it up online.  For anyone else who would like to know, the answer is below!

Another note for this recipe, I recommend allowing the chocolate/milk mixture to cool slightly before adding the marshmallows.  When added right away as the recipe calls for; a lot of the marshmallows melted and then were just mixed into the fudge.

Glace and Maraschino Cherries:
A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. The cherries are first preserved in a brine solution (usually sulfur dioxide) or alcohol, then soaked in a suspension of food coloring, sugar syrup, artificial and natural flavors, and other components.

Further steps along this process make GLACE and crystallized cherries; after soaking, the cherries are drained and then soaked in glucose and air-dried, producing glace cherries; a further stage involves another soaking in glucose which coats them with sugar, creating crystallized cherries.

The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.