Allison's Recipe Book

Ingredients:

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator…

Ingredients:

24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
10 oz chocolate for background
1 tablespoon of water and 4 tablespoons more

Directions:

Line a 9 x 13 dish with foil, “grease” with butter.
Melt 10 oz of Chocolate over a double boiler, once melted pour onto the buttered foil, spreading evenly with the back of a spoon. Place in fridge to set.
In the meantime…
In a med. saucepan combine marshmallow creme, 1 Tbs Water, butter, stirring until combined. Add condensed milk, stirring constantly over med heat until mixture thickens to nougat consistency, simmer about 4 minutes. Remove from heat and add peanut butter.

Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.