Peanut Butter Pretzels

Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

1/3 cup creamy peanut butterAbout 60 (3-inch) twisted pretzels

2 to 3 tablespoons sesame seeds

Directions
MICROWAVE morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip about 3/4 of one pretzel in butterscotch mixture; shake off excess. Place on wire rack; sprinkle lightly with sesame seeds. Repeat with remaining pretzels. (If mixture thickens, microwave on MEDIUM-HIGH (70%) power at 10- to 20-second intervals, stirring until smooth).

REFRIGERATE for 20 minutes or until set. Store in airtight containers or resealable plastic bags

Peanut Chews

Ingredients
1 cup dark corn syrup
1 cup sugar
1 cup smooth peanut butter
1-1/4 cup salted or dry roasted peanuts

Directions
Mix corn syrup and sugar in 3-quart heavy saucepan.
Bring to a full boil, stirring constantly.
Remove from heat; quickly stir in peanut butter.
Add peanuts and corn flakes, stirring to coat.
Press into buttered 13 x 9 x 2 inch pan.
Cool and cut into 48 pieces.

Cornflake wreaths

1/2 cup butter
4 cups miniature marshmallows
1 teaspoon green food coloring
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies

1. Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)

2. Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.

3. Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

Almond toffee squares

12 whole graham crackers
1 cup butter
1 cup brown sugar
Assorted nuts and/or chocolate chips as desired

Preheat oven to 400Line a cookie sheet with foil and lay out graham crackers on topStir together butter and brown sugar on the stovetop until boiling. Boil 1 minute.Pour butter mixture over graham crackers. Put in the ovenBake 3-6 minutes until bubbly.Remove from oven. Cool slightly. Spinke on toppings as desired (I used crushed pecans, semi-sweet chocolate chips and heath brickle bits.Cool completely. Break each cracker into 4 sections.Makes 48 squares.(rectangles)

**I made these last year at Christmas time and they were surprisingly good!