Thanks for the great list. SteveC

Some of my personal favorites: SNICKERS FUDGE Bottom Layer: 1 cup milk chocolate chips (6 oz.) 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Filling: 1/4 cup butter 1 cup sugar 1/4 cup evaporated milk 1-1/2 cups marshmallow cream 1/4 cup peanut butter 1 tsp. vanilla 1-1/2 cups chopped salted peanuts Caramel Layer: 14 oz. pkg. caramels 1/4 cup whipping cream Icing: 1 cup milk chocolate chips (6 oz.) 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Caramel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Recipe from Kellie at NanaÂs Kitchen. SPICY WALNUT BRITTLE 1 cup sugar 1/2 cup light corn syrup 1 cup coarsely chopped walnuts 1/2 tsp. cinnamon 1 tsp. margarine or butter 1 tsp. vanilla 1 tsp. baking soda MICROWAVE DIRECTIONS: Butter cookie sheet. In 8-cup microwave-safe measuring cup or medium microwave-safe bowl, combine sugar and corn syrup; mix well. Microwave on HIGH for 4 minutes. Stir; microwave on HIGH for 3 to 5 minutes or until light brown. Stir in walnuts, cinnamon, margarine and vanilla until well blended. Microwave on HIGH for 1 minute. Add baking soda; stir until light and foamy. Pour onto buttered cookie sheet. Cool 30 minutes or until hardened. Break brittle into pieces. Store in tightly covered container. Recipe posted at NanaÂs Kitchen by MsFitz 5/21/03.

Is this it? MOUNDS CANDY 2 (12 oz.) bags coconut 1 lb. confectioners' sugar 1/2 c. butter 1 tsp. vanilla 1 can Eagle Brand milk 1 bar thin paraffin (1/2 inch thick) 1 (12 oz.) bag chocolate chips or white chocolate Mix together first 5 ingredients. Press into long pyrex dish and let chill overnight in refrigerator. Melt wax and chocolate chips in double boiler, stirring frequently to blend. Cut coconut mixture into 1x2 inch pieces. Top with almond and dip into chocolate mixture. Place on wax paper and let cool and refrigerate.

My version is the same as the first, but FREEZE THE SNICKER BARS first, then instead of cutting them, use a rolling pen to smack the heck out of them (okay breaks them into little pieces)...leave them in their wrapper when you do this, it's a lot neater. This spreads the flavor better throughout the salad! You obviously don't need to use a rolling pin, I just found it works best for some odd reason. Good too to take frustrations out! Vickey-MN