Butterfingers

1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate

Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.

English Toffee

1 Pound Butter—Do not use margarine
2 Cups Sugar
2 TBLS Water
1 Bag Milk Chocolate Chips

Melt butter, sugar and water. Bring to hard boil until soft crack. Pour onto greased cookie sheet. Let stand 2 minutes. Pour chocolate chips on top. Let melt and spread smooth.

***Tips***
Use a heavy pan (do not use a non-stick pan) and Wooden spoon.

Carolyn Wallace

Creamy York Peppermint Patties

1 pkg. cream cheese, softened
1 tsp. peppermint extract
9 cups confectioner’s sugar
¾ cup milk chocolate chips
¾ cup semi-sweet choc. chips
3 TB shortening

In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioner’s sugar, beating well. Shape into 1-inch balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.
In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate; place on waxed paper until firm. Store in the refrigerator. Yield: about 4 dozen.