My all-time FAVORITE Christmas recipe from my grandma.

Peanut Butter Crunch

Ingredients

2 cups sugar
1/2 cup Milnot Sweetened Condensed Milk
1/2 cup margarine
1 cup peanut butter
2 cups quick oats
2 cups miniature marshmallows
1 teaspoon vanilla

Directions

Cook sugar, milnot, butter and peanut butter over medium heat until it boils.
Boil 2 minutes.
Stirring constantly.
Remove from heat.
Add oats, marshmallows and vanilla.
Stir until well blended.
Drop spoonfuls onto wax paper.
Let cool.

From my sister Melissa......great for holiday parties!


Triple Peanut Pizza
1 Tube (18 oz) refrigerated peanut butter cookie dough
1 cup (6 oz) semisweet chocolate chips
1 package (8 oz) cream cheese, softened
1/3 cup creamy peanut butter
¼ cup brown sugar, packed
1 teaspoon vanilla extract
2 cups chopped peanut butter cups (about 15 large)


Press cookie dough onto a greased 14-inch pizza pan. Bake at 350 degrees for 12-15 minutes or until golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or until set.


Meanwhile, in small mixing bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with peanut butter cups. Chill until served; refrigerate leftovers.

MIXED NUT BARS

1 1/2 c. flour
3/4 c. brown sugar
1/2 c. butter
1/4 tsp. salt

TOPPING:

1 (13 oz.) can mixed nuts
1 (6 oz.) pkg. butterscotch chips
1/2 c. lite corn syrup
2 tbsp. butter

Mix together crust ingredients and pat into greased pan. Bake 10-15 minutes at 350 degrees.

For the topping sprinkle nuts on top of crust. Melt butterscotch chips, corn syrup and butter together over low heat. Pour over crust and bake 10 minutes. Cool and cut into bars.

Spritz Cookies
* 1 cup butter
* 1 cup white sugar
* 1 egg
* 2 2/3 cups all-purpose flour
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract

Directions

1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Peppermint Candy Cane Bark

Ingredients
2 lbs white chocolate

12 candy canes, crushed into 1/4 inch pieces

1 teaspoon peppermint extract (1/2 tsp. if using oil)

Directions
Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water. Stir in crushed candy cane and peppermint flavoring into melted white chocolate. Line a 11x17" baking pan with wax paper. Pour and spread chocolate mixture onto wax paper. Chill until firm and break into pieces. Refrigerate until ready to serve.

So bad for you, but oh so good......and easy!

CHOCOLATE COVERED "RITZ" TREATS

1 box Ritz crackers
1 sm. jar peanut butter
1 pkg. milk chocolate melting pieces

Put generous amount of peanut butter between 2 Ritz crackers. Melt chocolate over low heat.

Using fork or tongs, dip crackers in melted chocolate, covering both sides. Place on wax paper until chocolate sets up and can be removed from paper easily.