Homeade Chocolate PB Cups

ingredients:

1 11.5 oz pkg milk chocolate chips, divided

1 c pb

1/2 c powdered sugar

directions:

line muffin tins with 12 cupcake liners. place 1/2 chocolate chips in a microwave safe container. microwave for 2 minutes, stirring after each minute. spoon melted chocolate into muffin cups, filling halfway. with a fat paintbrush, draw the chocolate up the sides of the cups until evenly coated. cool in the freezer until firm.in a small bowl, mix together pb and powdered sugar. divide into the chocolate cups. melt the remaining chocolate, and spoon over peanut butter. spread chocolate to edges of cups.

Chocolate Fudge

ingredients:

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

directions:

line an 8x8 inch pan with aluminum foil. set aside. in a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. bring to a full boil, and cook for 5 minutes, stirring constantly. remove from heat and pour in semisweet chocolate chips and milk chocolate chips. stir until chocolate is melted and mixture is smooth. stir in vanilla. pour into prepared pan. chill in refrigerator for 2 hours, or until firm.

English Toffee

INGREDIENTS
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

DIRECTIONS
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

(I don't have a candy thermometer, I just boiled it until it was an amber color(about 10 minutes after it starts boiling)