Fruit Bon Bons

1 14oz. can Eagle® sweetened condensed milk
2 (7oz. each) pkgs. flaked coconut
1 8oz. pkg. fruit flavor gelatin, any flavor
1 cup ground blanched almonds
1 tsp. almond extract

In large bowl, combine sweetened condensed milk, coconut, 1/3 cup gelatin, almonds, and extract. Chill 1 hour or until firm enough to handle.

Using about ½ tbsp mixture for each, shape into 1” balls. Sprinkle remaining gelatin onto wax paper; roll each ball in gelatin to coat. Place n wax paper-line baking sheets; chill. Store covered at room temp. or in refrigerator

Make about 5 dozen

Jungle Bars

2 ripe, medium bananas
8oz. dried figs
8oz. dried apricots
8oz. Dole® raisins
2 cups granola
8oz. Dole® chopped almonds, toasted
1 cup flaked coconut

Coarsely chop bananas, figs, apricots, dates, raisins and granola in food
processor. Stir in almonds. Press mixture into greased 13 x 9 glass
baking dish. Sprinkle with coconut. Cover; refrigerate 24 hours to allow
flavors to blend. Cut into squares.

Makes 24 bars

Layered Mint Chocolate Candy

1 12oz. pkg. semisweet chocolate chips
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
6oz. white confectioners’ coating
1 tbsp. peppermint extract
Few drops green or red food coloring, optional

In heavy saucepan, over low heat, melt chips with 1 cup milk. Stir in vanilla.

Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill
10 minutes or until firm. Hold remaining chocolate mixture at room temp.

In heavy saucepan, over low heat, melt coating with remaining milk. Stir in peppermint extract and food coloring, if desired. Spread on chilled
chocolate layer, chill 10 minutes longer or until firm. Spread reserved
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto
cutting board; peel off paper and cut into squares.

Store loosely covered at room temp.

Make about 1-3/4 pounds candy

Milk Chocolate Bourbon Balls

1 12oz. pkg. vanilla wafer cookies, finely crushed (about 3 cups crumbs)
5 tbsp. bourbon or brandy
1 11oz. pkg. milk chocolate chips
1 14oz. can Eagle® sweetened condensed milk
Finely chopped nuts

In medium bow, combine crumbs and bourbon. In heavy saucepan over low heat, melt chips. Remove from heat; add sweetened milk. Gradually add crumb mixture; mix well. Let stand at room temp. 30 minutes or chill.

Shape into 1” balls, roll in nuts. Store tightly covered.

Make about 5½ dozen

Tip: Flavor of these candies improves after 24 hours. They can be made ahead and store in freezer. Thaw before serving.

Milk Chocolate Orange Truffles

1 11oz. pkg Nestlé® Toll House® Milk Chocolate Morsels
1 6oz. pkg Nestlé® Toll House® Semisweet Chocolate Morsels
¾ cup heavy cream
1 tsp. grated orange rind
2 tbsp. orange flavored liqueur
1½ cups toasted walnuts, finely chopped

Line three large cookies sheets with wax paper. Place both chocolate morsels in large bowl set side.

In small saucepan over low heat, bring cream and orange rind just to boil, pour over morsels. Let stand 1 minute, whisk until smooth. Whisk in liqueur. Transfer to small bowl; press plastic wrap directly on surface.

Refridgerate 35 to 45 minutes just until mixture begins to thicken. Beat
10 to 15 seconds, just until chocolate mixture has lightened in color.
DO NOT OVERBEAT or truffles will be grainy.

Shape rounded teaspoonfuls of chocolate mixture into balls; place on prepared cookie sheets. Refrigerate 10 to 15 minutes. Roll in walnuts.

Refrigerate in airtight containers.

About 6 dozen.

CHOCOLATE-COATED TRUFFLES:
Omit walnuts. Line three large cookie sheets with foil.

Prepare chocolate mixture and shape into balls as directed.
Freeze 30 to 40 minutes until firm.

Melt one 11oz. Nestlé® Toll House® Milk Chocolate morsels with 3 tbsp. shortening.
Drop frozen truffles, one at a time, into chocolate mixture. Stir quickly
and gently to coat; remove with fork, shaking of excess coating.
Return to cookie sheets. Refrigerate 10 to 15 minutes until firm.
Refrigerate in airtight containers.

Napoleon Cremes

Crumb Mixture:
3/4 cup margarine
1/4 cup sugar
1/4 cup Hershey's® unsweetened cocoa
1 tsp. vanilla
2 cups Keebler's® graham cracker crumbs

Filling:
2 cups Domino® powdered sugar
1/2 cup margarine, softened
1 3oz pkg Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
3 tbsp. milk

Frosting
1 6oz. pkg Nestle® semisweet chocolate chips (1 cup)
2 Tbsp. margarine

For crumb mixture, in a large saucepan, combine 3/4 cup margarine, sugar,
cocoa, and vanilla. Cook over medium heat, stirring occasionally until
melted, 5 to 6 minutes. Remove from heat. Stir in crumbs. Press on bottom
of buttered 9" square glass pan; cool.

For filling, combine all filling ingredient in a small bowl. Beat and scrape bowl often until smooth, 1 to 2 minutes. Spread over cooled crust.
Refrigerate until firm about 30 minutes.

For frosting, melt chocolate chips with margarine in small saucepan over low heat; stirring until smooth. Spread over bars. Cover and refrigerate
until firm about 1 hour. Cut into squares. Store refrigerated.

Makes 64 candies.

Peanut Butter Logs

1 12oz. pkg. peanut butter chips
1 14oz. can Eagle® sweetened condensed milk
1 cup Campfire® Miniature Marshmallows
1 cup chopped peanuts

In heavy saucepan, over low heat, melt chips with sweetened condensed milk.

Add marshmallows, stir until melted. Remove from heat; cool 20 minutes.
Divide in half; place each portion on 20” piece of wax paper. Shape each
into 12” log. Roll in nuts. Wrap tightly; chill 2 hours or until firm.
Remove paper; cut into ¼” slices.

Peanut Butter Fudge:
Stir peanuts into mixture. Spread into wax paper-lined 8 or 9-inch square pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off
paper and cut into squares.