Adult Dream Bars (Don't waste these on the kids) 6 oz semisweet (or bittersweet) chocolate; chopped 6 oz white chocolate; chopped 6 oz Milk chocolate; chopped 12 tablespoon Butter 2 cups Cinnamon graham crackers; 16 double crackers 1 1/3 cup coconut 3 cups pecan halves 1 can sweetened condensed milk Preheat oven to 350F . Cover a large jelly roll pan with aluminum foil. Mix all chopped chocolate pieces together and set aside. Melt butter in jelly roll pan in preheating oven for 5-10 minutes. Spread butter evenly over pan. Sprinkle graham cracker crumbs over the butter , mixing with a spatula to moisten. Press the crumbs down firmly with your fingers. Spread coconut evenly over the crumbs. Reserving one scant cup pecan halves, chop the remainder and scatter over the coconut. Scatter the mixed chocolate over the chopped pecans. Slowly and evenly pour the milk over the entire pan. Arrange reserved pecan halves over the top in long rows about one inch from edge. Bake for 10 minutes. Remove from oven and press pecan halves firmly into the bars. Return to oven and bake 10 -15 more minutes until the bubbling milk is pale golden brown. Cool completely on a wire rack. Invert slab to peel off foil and then re invert to cut into long rectangles. Yield: 5 dozen Candycane Chocolate 1 pound white chocolate; see note below 3/4 cup Crushed candycanes 1/3 cup chocolate chips Note: You can use white chocolate, confectionary coating, or almond bark - they all work. Melt chocolate in microwave on medium for 2-4 mintues - stir until smooth. Stir in candy canes and spread onto a foil-lined baking sheet. Melt chocolate chips (about 30 seconds to one minute) and stir until smooth. Drizzle melted chips over candy cane layer. Freeze five minutes or refrigerate for 10 - until set. Break into bite sized pieces. Stores well in freezer and is heavenly with coffee. Yield: 1.5 pounds Cran-Cherry Icebox Ribbons 3/4 cup craisins 1/3 cup cherry preserves 1 1/2 tablespoon Sugar 1/8 teaspoon almond extract 2 cup +2 tablespoons flour 1/4 teaspoon baking powder 1/4 teaspoon Salt 3/4 cup Sugar 2/3 cup Butter; softened 1 each egg 2 1/4 teaspoon Vanilla 1/2 teaspoon almond extract Filling: Process craisins, preserves, and 1 1/2 Tbl sugar in food processor until coarsely pureed. Transfer to small saucepan and cook over medium-high heat until it boils. Remove and let stand until cooled slightly. Add almond extract. Cover and refrigerate at least one hour. Dough: Combine flour, baking powder and salt. Set aside. In a large bowl beat together sugar and butter until smooth. Add egg, vanilla and almond extract and beat until well combined. Stir in flour mixture just until blended. Let stand 10 minutes until firmed up slightly. Line a small loaf pan with foil, letting foil overhang by several inches. On top of the foil, line pan with 2 pieces of plastic wrap, one vertical, one horizontal. Divide the dough into quarters. Pat each piece into a rectangle shape on waxed paper. Put one piece of dough in bottom of pan. Spread 1/3 of filling on dough. Repeat the layers ending with dough. Fold plastic wrap over the dough and freeze at least 1 1/2 hours. Baking: Preheat oven to 350°F . Grease several cookie sheets. Peel the plastic wrap from the loaf. Using a long sharp knife, trim off the sides of the loaf to make an even rectangle. Wipe the knife between cuts. Cut loaf cross wise into thirds. Place two thirds back in frig and carefully slice the remaining third into even 1/4 thick slices. Wipe knife between cuts. Place them on cookie sheets about 2 inches apart. Bake 9-14 minutes and immediately transfer to wire racks. Cool completely. Yield: 4 dozen

I made some with saltines and it is so good. I have only had it at Christmas time, but it would be good any time. Saltine Toffee 1 C butter 1 C packed dark brown sugar 36 (2"x2") saltine crackers 1 (12oz) pkg chocolate chips 1/2 C pecans, chopped In a pan over medium heat, blend butter and brown sugar. Heat to boiling and boil for 4 minutes. Cover a 10"x15" pan with foil and butter lightly. Place a single layer of saltines on foil, closely together. Pour butter mixture over crackers; spread evenly. Bake at 375 degrees for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread evenly over cooked crackers. Sprinkle with nuts. Refrigerate until cool. Break into pieces and store in a container. Can be kept in refrigerator for 1 to 2 weeks. Makes 3 to 4 dozen.

Glenda ,Can you post Reindeer droppings? We have lots of real deer around here so that would be fun to make! lol Here is some I make & love: Chunky Peanut Brittle 1 t. plus 1 ½ c. butter (no substitutes), divided 2 c. peanut butter chips, divided 1 ¾ c. sugar 3 T. light corn syrup 3 T. water 1 ½ c. salted peanuts, coarsely chopped ½ c. semisweet chocolate chips Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with 1 ½ t. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan. Sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2 ½ lb. ~~Fudge Krispies~~~~~These are sooo good~~~ Taste like a Nestle Crunch ! 1pkg (2c.) milk chocolate chips( not semi -sweet ) 1/2c. marg. 1/2c.light corn syrup 2 tsp.vanilla extract 1c.sifted confectioners sugar (powered sugar) 4c.Rice Krispies cereal Combine choc.,marg & corn syrup in med. saucepan . Stir over low heat until melted & smooth. Remove from heat. Stir in vanilla and sugar. Add cereal Mixing lightly until well coated. Spread evenly in 13x9x2 inch pan. Chill until firm. Cut into 1 1/2-inch squares. Store in refr. 48 squares. ~*~Toffee Cookies~*~ 1 sleeve saltine crackers 1 cup brown sugar, packed 2 cups semi-sweet or milk chocolate chips 1 c.Butter 1c. finely chopped nuts Preheat oven to 400*. Cover a small cookie sheet with sides with foil; spray with Pam. Melt butter & brown sugar in a med. saucepan and cook approximately 3 minutes, stirring often. Place all crackers on foil. Pour sugar mixture on crackers and spread evenly. Bake 5 minutes. Mixture should boil but not burn. Remove from oven and sprinkle chocolate chips evenly on top. Set a bread board over pan and let set 3 min.Remove bread board .Spread choc.chips with spatula as frosting a cake. Sprinkle Nuts on top ,press slightly.Place in refrg. About 1 hour.Break into pieces.Store in refrg. **People can't Believe that this is crackers! I have also tried Butterscotch chips & peanuts.Semi-sweet chocolate & peppermint candies crushed.(that one is really good!) This is a must in my house to make :-) ~~~MOUND BARS ~~~ This taste like that famous candy bar.ItÂs so good & easy! 2 c. crushed graham crackers 1/2 c. sugar 1/2 c. butter, melted Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes. Mix 2 cups coconut with 1 can sweetened condensed milk. Spread on top of baked crust. Bake 15 minutes. Remove from oven. Melt 1 (12 oz.) package chocolate chips . Spread on top.Cool then cut into bars. ~~Twix Bars~~ this is very good! almost better than the real thing. 35 unwrapped kraft caramels 1/4 cup water 1 box Lorna Doone shortbread cookies (40) 2 bags milk-chocolate chips 12oz ea. 1. combine caramels with water in small pan, melt over low heat. 2. place the cookies side by side on ungreased cookie sheet. 3. spoon a dab of caramel onto each cookie, then place all the cookies in the refrigerator until the caramel firms up. 4. in the meantime, melt chocolate chips in double boiler or microwave heating 1 min on high, stir, then 1 more min. 5. remove the cookies from frig. resting each cookie on a fork, dip into chocolate. tap the fork on side to knock away excess chocolate. place on wax paper and cool at room temp. this will take several hours but the bars will set the best this way. putting in the refrigerator for 30 min will speed up the process. ~~KIT KAT BARS~~ (very rich,cut into small pieces) Ritz crackers (I used 3 sleeves) 1 1/2 c. graham crackers, crushed 3/4 c. brown sugar, packed 1 c. white sugar 3/4 c. butter (must be real) 1/3 c. milk 1 c. butterscotch chips 1 c. semisweet chocolate chips 3/4 c. peanut butter Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes. Spray a 9x13? pan with butter flavored cooking spray. Put a layer of crackers (I used one sleeve) in bottom of pan and pout 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of cracker. In microwave melt butterscotch chips, chocolate chips and peanut butter together I stirred every 1 (one) minute til nice and smooth. When melted, spread evenly over the top. After it has cooled a bit, score the bars. Then let cool completely. I put in the refrigerator. After set up, cut into bars and store in an airtight container. I store in the refrigerator. Hope this helps! ____________________________________________________

Oh dear. I didn't mean to come off wrong with comments, but working outdoors all week in 20 temps with high wind. Brrr. And our team leader for craft snack to keep us supplied with 'fuel' was in tears last night...as so many complain to her with all the needs of this and that vegan, no grain, wheat-free, and the others wanting the varieties of coffee additions with flavorings...and sweets and savory...warm homemade soups, hot chocolate..."what!?, no marshmallows!?"...oy a fussy bunch. Our 'hydration station' we call it...basic water and some soda was frozen with clogging spouts. (i wrapped a full foot instant heat warmer around it) a clean one out of package. We have cases of those for the crew work force. (we don't have emotions to show teasing playfulness, : ) here. Our Crafter boss has a fancy food store with all the new available 'Artisinal' snacks on the market from chocolate bars to nut clusters and often a head shake when i see a new offering. Daily. Sprouted grain chia seed pumpkin slice vegan with dried fruit etc. Lots of sugar coating clusters of nuts and spice. One 1/2 inch slice is all i need, lol. I had a couple of walnuts pure last night. Not frills. So good. I suppose i'm a purist in simple savory flavor. Surprised often trying combinations that are not meant to be. Yuck was the grilled ham and cheese on raisin swirl cinnamon bread. Oh please, haha. Starving i suppose it would be fine. (i ate it totally confused). We do have a juicing station in the morning and that combo of veg and fruit and ginger is a chug of nirvana for me and most of us. I've had some peppermint shavings more like the Butterfingers we had as kids that are not so hard and brittle...more soft and not hard crisp. A bit better i think than candy cane glass sharp. Like Annie and others, let those have their holiday treat weird flavors and step back and don't diss it. Hard for me at times. But i still get a stampede when i bring in my 'savory' smoked Hatch tomatillo salsa. Or my holiday red and green humus. No surprise here that i'm savory over sweet. Like plllog, i have a drawer of misc chocolates, dried fruits, some in the freezer, various nuts, and some would make good combinations for the holidays i suppose. Trying to use them somehow is a holiday carp-shoot. Our pastries at work are from Balthazar, a pretty great high end bakery and some i avoid but do test taste. Just looking for ideas. As we all do.