I had some Maple Fudge last year that was delicious...but I don't have the recipe
Hmm...I have seen that Velveeta Fudge and although it gets great reviews I am still scared to try it.
Here are some that are on my list:
Bridge Mix Bark
4 cups milk chocolate chips
1 1/2 cups roasted, salted peanuts
1 1/2 cups chopped pretzels
1 cup raisins
3 cups semisweet chocolate chips
Melt your milk chocolate on low heat, stirring until completely smooth. Stir in the peanuts, pretzels and raisins.
Line a 13 by 9 by 2-inch baking sheet with aluminum foil. Pour the melted chocolate over the foil and spread it out into a rectangle. Pop in the fridge for 1 hour to firm up.
Melt the bittersweet chocolate in another saucepan over low heat, stirring until completely smooth. Take the bark out of the fridge and pour the melted chocolate over the top. Use a spatula to smooth it out. Put back into the fridge for a couple more hours, you want it to get completely firm.
Cut the bark in 1/2 by 3-inch pieces.
Chocolate Pretzels
2 bags chocolate chips (dark or milk chocolate)
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optional
Crushed cookies, for garnish, optional
Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
Bailey's Irish Coffee Cream Fudge
3/4 c margarine or butter
3 c sugar
1/2 - 3/4 c evaporated milk
1/3 c bailey's irish cream
1 Tbsp instant coffee crystals
7 oz jar marshmallow cream
1 pkg vanilla morsels or butterscotch chips
1 tsp vanilla extract
In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved
In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 mins.
Remove from heat and stir in chips and vanilla extract. Stir for approx. 3-4 mins. until smooth. Pour into a foil lined 8x8" pan. Chill to set.
Chocolate Nut Cranberry Clusters
8 oz dark chocolate chips
1 c coursley chopped walnuts, pecans or almonds (make sure the pieces are not too small)
1/2 c dried cranberries (craisins) or you can use raisins
1. Line a small baking sheet with waxed paper.
2. Place chocolate chips in a 2 cup pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
3. Add the nuts and dried cranberries to the melted chocolate and mix well.
4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper covered cookie sheet.
5. Place in frig for at least 15 minutes. Enjoy.
I like to store mine in the freezer.
Chocolate Covered Cherries
3 c powdered sugar
1/4 c margarine or butter
1/4 c condensed sweetened milk (not evaporated)
4 tsp vanilla extract
pinch salt
1 pkg high end chocolate chips (milk, semi-sweet, or dark)
1 jar(s) maraschino cherries, drained and dried, reserve the juice.
1. Start by making a fondant - simply combine the first five ingredients until smooth and not sticky. Chill in fridge for an hour.
2. Line a baking sheet with wax paper and spread cherries out in a single layer - stems on, if possible. Freeze for an hour.
3. When ready to make your chocolate covered cherries, remove fondant and cherries from the fridge/freezer. Since it takes a bit of time to make these, I remove only a few cherries and a bit of fondant at a time so that they don't get too warm and sticky.
4. Wrap each cherry in 1-2 teaspoons of the fondant, forming a tight ball. Return cherries to tray and freeze again for an hour.
5. Use either the microwave or a double-boiler to melt your chocolate. Thin it down with enough reserved cherry juice to get the proper consistency for dipping.
6. Removing a few fondant-wrapped cherries from the freezer at a time, dip them in the chocolate and coat completely. Since my cherries didn't have stems, I did follow the tip of using a toothpick to aid in the dipping process. Let the excess chocolate drip off, then put the cherry on wax paper to rest. Dab a bit of extra chocolate on top to cover any hole left from the toothpick.
When done, place dipped cherries in the fridge to set. Store in an airtight container in the fridge as well. If you let them be for a few days, the center with be nice and liquidy... but they're good right away too!
Easy Pecan Caramel Turtles
4 oz. pecan halves
24 unwrapped Kraft Caramels
1 tsp. shortening
1 cup semisweet chocolate chips
Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
Buckeye Bark
1 package candy making chocolate bark
2 cups creamy peanut butter
1 teaspoon vanilla
1 cup powdered sugar

Melt chocolate according to package directions. Pour half of melted chocolate onto a parchment lined baking sheet. Using a spatula, spread chocolate to create a large chocolate slab. Place in freezer for 10 minutes to solidify.
Mix together peanut butter and vanilla then stir in powdered sugar until smooth and creamy.
Spread peanut butter mixture over chilled chocolate slab to cover entirely.
Pour remaining melted chocolate over top of peanut butter layer. Carefully spread to edges to completely cover peanut butter.
Return to freezer for 5-10 minutes to set top layer of chocolate. Cut Bark into desired sized pieces and enjoy.
Store in an air tight container. No need to refrigerate unless in a warm climate.
Peanut Butter Cups
If you’re looking for something quick and easy, you’ve gotta try this!
16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth.
Mounds Bars
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup melted butter
1 (14 ounce) can sweetened condensed
milk
2 cups flaked coconut
1 (12 ounce) package semisweet
chocolate chips, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
3. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
Spread the melted chocolate chips over the top. Let cool and cut into squares.
Dark Chocolate Toffee Truffles
10 ounce package Nestle® Toll House® Dark Chocolate Morsels
2/3 cup heavy cream
1 teaspoon pure vanilla extract
1 cup toffee bits (see note below)
1. Place chocolate morsels into a medium bowl. In a small saucepan, bring heavy cream to a boil. Remove hot cream from heat and pour it over chocolate. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in vanilla extract and chopped toffee bits. Cover and chill until firm, about 2 hours.
2. Line a rimmed baking sheet with parchment paper. Using a small cookie scoop, shape mixture into 1-inch balls. Roll truffles between your palms to create a smooth appearance. If desired, roll truffles in cocoa powder or additional toffee bits. Chill until ready to serve.
Bailey’s Chocolate Truffles
1 package*(12 Oz. Size) Semi-Sweet Chocolate Chips
3 Tablespoons*Unsalted Butter
⅓ cups*Heavy Cream
1 teaspoon*Vanilla Extract
3 Tablespoons*Bailey's Irish Cream Liqueur
1 cup*Chocolate Jimmies, Optional
In a double boiler over simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish (9×13) and cool at room temperature for about 25 minutes.
Stir in the Bailey’s and cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than 2 hours, the mixture will be too hard to work with.
Line a baking sheet with parchment paper. Using a melon baller, scoop out chocolate mixture, roll into 1-inch balls, and place on baking sheet. Roll balls in jimmies until coated on all sides.
Makes approximately 20.
Reeses Squares - 5 Ingredients & No Bake (Reese's)
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips
Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
Chocolate Peanut Butter Candy

1 pound white candy coating, coarsely chopped
1-1/2 cups creamy peanut butter
2 cups (12 ounces) Nestle Semisweet Chocolate Chips
In a large microwave-safe bowl, melt candy coating; stir until
smooth.
Stir in peanut butter; thinly spread onto a waxed
paper-lined baking sheet.
In another microwave-safe bowl, melt chocolate chips; stir until
smooth.
Drizzle over candy coating mixture; cut through mixture with
a knife to swirl the chocolate.
Chill until firm.
Break into pieces. Store in an airtight container in the
refrigerator. Yield: about 2-1/2 pounds.
Homemade Cranberry Nut Granola
Recipe courtesy Giada De Laurentiis, 2008
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
Nonstick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats
1/2 cup chopped roasted and salted almonds
1/4 teaspoon fine sea salt
1 cup dried cranberries
Preheat the oven to 350 degrees F.
Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.
In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.
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