Recipe: Chocolate - Peanut Butter Cups

No-Bake Tart

Fill a purchased ready-to-fill cookie crust with instant vanilla pudding that you have prepared according to directions. Chill, then arrange sliced nectarines or peaches in concentric circles on top. Brush with melted apricot jam, then sprinkle with raspberries.

Chocolate - Peanut Butter Cups

1 package (3.4 ounce) instant Chocolate pudding mix (You can also use the cook & serve kind as well..but let it cool before assembling!)
2 c Milk (used to fix the pudding)
1/2 c Peanut butter
2 tb Milk
1 c Whipped topping

Mix 2 tb. milk and peanut butter until smooth. Fold in
whipped topping. Fix chocolate pudding according to
package directions. Place a couple tablespoons pudding
in a dessert glass, then peanut butter mix, then more
pudding - repeat until glass is full. Repeat with
three more glasses. Makes 4 servings.

These next two are from a little old lady who used to make these and bring them to my work every Christmas...She loved making them...and I cherish her handwritten recipes she gave to me...By the way...not the same one who brought in the blueberry muffins...Our store was located in such a sweet neighborhood...

Bourbon Balls

1 cup vanilla wafers, ground
1 cup ground pecans
2 tablespoons cocoa
1 cup powdered sugar
4 tablespoons bourbon
1 1/2 tablespoons light corn syrup

Mix ground vanilla wafers, pecans, cocoa, sugar together. Add bourbon and corn syrup. Mix well. Roll into balls and roll in powdered sugar

Rum Balls

1 pound crushed vanilla wafers
1 tablespoon cocoa
1/2 cup light corn syrup
1/4 cup rum
1/2 cup chopped nuts

Mix. Mold in small balls. Allow to ripen for at least 24 hours in refrigerator. Roll in powdered sugar.

This next one came from Canadian Living, December 1991.

Layered Mint Chocolate Candy

Ingredients (1 servings)
10 Squares semi-sweet chocolate
1 cn Sweetened condensed milk, divided
2 ts Vanilla
1 pk White chocolate squares
1 tb Peppermint extract
6 dr Green food coloring

Instructions
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 1-3/4 lbs.

Mary's Chocolate Macadamia Rum Balls

1 9 oz. pkg. chocolate wafer cookies
1 c. (8-oz.) macadamia nuts (see note)
1/2 c. confectioners' sugar
1/2 tsp. instant coffee granules
1/3 c. dark rum
3 tbsps. dark corn syrup
2 oz. semisweet chocolate, melted
confectioners' sugar or chopped macadamia nuts
In the work bowl of a food processor, pulverize the cookies to make about 2 cups fine crumbs. Place in a large mixing bowl. In the same food processor work bowl, finely chop the nuts with the confectioners' sugar, taking care not to over process and make the nuts oily. Add to the mixing bowl. Dissolve the coffee in the rum. Stir rum, corn syrup, and melted chocolate into crumb and nut mixture. Pinch off pieces of dough and roll into 3/4 -inch balls. Roll each ball in confectioners' sugar or nuts. Place on wax paper and let stand about 15 minutes.
Store tightly covered for up to 2 days or freeze up to 2 weeks. (If not serving within a few hours of making, reroll balls in confectioner' sugar or nuts 1 or 2 hours before serving to "freshen" the coating.) Note: If nuts are salted, place in a strainer and rinse under cool water. Pat dry on paper toweling, then let stand at least 30 minutes to dry completely before chopping. Or toast lightly in a low-heat oven until dry. Makes about 5 dozen.

From the Book "Parties," by Melanie Barnard and Brooke DojnyBest of Luck Eggy...hope these will be of help! If you use the rum and bourbon balls though...make sure you keep an eye on the bottles! hee hee