I have referred to several of these recipes during the Christmas season either on my blog or my Facebook updates. I make these recipes, each year. I made double batches, this year, for my husband’s office staff meeting. I thought I would share them again, in case you still need some ideas for the New Year’s Eve parties.
* 1 large bag butterscotch chips
* 1 large can shoe string potato chips (some people use Chinese noodles)
* 2 Tbsp peanut butter
(Other variations – you can add dry roasted peanuts to the mix.)
Melt the butterscotch chips. Stir in peanut butter. Then, gently stir in the shoe string potatoes, making sure to completely coat the potato strings.
Spoon out small “piles” of the mixture onto wax paper. You can put them in the refrigerator or freezer to speed the hardening process. Now, try not to eat them all before sharing them with others. (The pictures of the Haystacks is a single batch. I later made another batch, too.)Rocky Road Fudge:
1 (12 oz) package semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 Tablespoons butter
2 cups dry roasted peanuts
1 (10 1/2 oz) package mini marshmallows
Directions: In heavy saucepan, over low heat, melt chips with sweetened condensed milk and butter, then remove heat. In large bowl, combine nuts, marshmallows, and fold in chocolate mixture. Pour final mixture into a 9×13 pan that has been lined with wax paper. Cover and store at room temperature. (These pictures, for the Rocky Road, show me DOUBLING this recipe. So, that is why you see TWO pans as the finished products. The recipe is for only one 9×13 pan. I did not want to confuse anyone. ) Both are addicting. Beware… I warn you now. 🙂