Peppermint Pretzels

This recipe is SO easy and it's my absolute favorite because of the salty/sweet combo.  Serve it on your cookie tray or just put out a bowl full for munching.

1 lb almond bark
1 bag pretzel twists
1 handful crushed peppermints (I buy starlight mints, but them in a ziploc and pound them)

1) Put out sheets of waxed paper on a table.
2)  Pour pretzels into a big bowl
3) Melt the almond bark according to package directions and pour over thepretzels.  Add the mints and stir and stir until thoroughly coated.
4) Pour the mixture onto the waxed paper and spread out.  Let it set up and then break into cookie-sized pieces.

Chocolate Coconut Candy

1 12 ounce bag semisweet chocolate chips
1 can sweetened condensed milk
3-4 cups sweetened flaked coconut

Melt chips in top of double boiler. Add sweetened condensed milk and cook 15 minutes, stirring often. Remove from heat and stir in 1 cup coconut. Let cool at room temp 1 hour. Shape into 1 inch balls and roll in rest of coconut. Let stand on waxed paper until firm.

These freeze really well!

Peanut Butter Bars

1 cup butter, melted
1 3/4 cup graham cracker crumbs
1 cup creamy peanut butter
2 1/3 cups powdered sugar

Topping
1 cup chocolate chips
3/4 cup peanut butter

Mix together the butter, graham cracker crumbs, peanut butter, and sugar. Press into a buttered 9x9 pan.
For topping: Melt chocolate chips and peanut butter in a saucepan and spread over bars. Cool and cut into squares.
Store in refrigerator or the back of the freezer, hidden under bags of brussels sprouts.
I think these are best served chilled. They get a tad mushy at room temp.