Chocolate Scotcharoos

1C. sugar
1C. white karo syrup
Bring just to a boil. Remove from heat, and add 1C. of peanut butter. Stir well. Add 6C. rice crispies, mix well together, put into a 9x13" pan. Melt 1C. choc. chips, and 1C. butterscotch chips, spread over evenly.

Chocolate Chips Caramel Rolls

1/4 cup brown sugar
2 tablespoons butter or margarine
1 tablespoon light corn syrup
1 cup all purpose flour
1 tablespoon wheat germ
1 1/2 teaspoon baking powder
3 tablespoons shortening
1/4 cup milk
1 tablespoon butter or margarine
2 tablespoons sugar
1/4 teaspoon grated orange peel
1/4 cup miniature semisweet chocolate pieces


In a small bowl combine brown sugar, 2 tablespoons butter and corn syrup. Cool on 100% power (high) for 1 to 2 minutes or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divided mixture among
six 6- ounce custard cups. Set aside.
In a mixing bowl stir together flour, wheat germ and baking powder. Cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir just till dough clings together. Turn out onto a lightly floured surface. Knead gently 15 to 20 strokes. Roll into a 10x6 inch rectangle. In a small bowl cook 1 tablespoon butter on high for 30-60 seconds or until melted. Brush over dough. Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough. Beginning from short side, roll up jelly-roll style. Seal seams.
Slice into 1 inch pieces. Place dough slices, cut side down, in custard cups. Arrange cups in a circle in to microwave oven. Cook on high for 2-3 minutes or till a wooden toothpick comes out clean, turning and rearranging cups once after 1 minute. Let cool 1 minute. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm.
makes 6 rolls

Fudge

Boil Together for 12 minutes:
4 1/2 cups sugar
1 can of evaporated milk

Put into a large bowl:
3 (6 oz) packages of chocolate chips
1/2 lb. butter
2 tsp. vanilla
1 tsp. almond
1 pint marshmellow creme (8 oz)
2 cups roasted nuts

Pour hot mixture slowly over ingredients in bowl and beat constantly until creamy.

Pretzel Bark

• 1 cup chopped pretzels
• 1/3 cup chopped toasted pecans
• 1 1/2 pkg. (8 squares each) semi-sweet chocolate, melted

Stir pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.

Refrigerate 1 hour or until firm. Break into pieces.

Makes about 10 servings.