Turtles

14 oz Carmels

2 tbsp Evaporated milk

2 cups Nuts

1/2 lb Chocolate chips

Melt carmels and evaporated milk together in microwave for 3-4 minutes. Stir and add nuts. Melt chocolate chips in separate bowl. Butter wax paper on cookie sheet. Dip teaspoons of nut mix in chocalate and place on wax paper to set up.

Easy Chocolate Nut Pie

3/4 cup Peanuts                                                                          Preheat oven to 325
3 Eggs
2 tbsp Milk
1 tsp Vanilla
1/2 cup Brown sugar, packed
1/2 cup Sugar
1/2 cup Butter or margarine
2 tbsp Flour
1/2 cup Butter or margarine
2 squares Chocolate, Unsweetened

Grind 1/2 cup of peanuts in blender. Put the ground nuts on bottom and sides od well-greased  pie pan (9"). Combine eggs, milk, vanilla, sugar, brown sugar, flour, and butter in blender. Blend medium speed for 1 min. Add chocolate and blend on medium for 2 minutes or until smooth. Pour into pan. Chop up remaining peanuts and sprinkle on top. Bake at 325 for 40 minutes. Serve warm or cool.

Layered Chocolate Dessert

1 cup Nuts,                                                                                    Preheat oven to 350

1 cup Butter

1 cup Flour

1 8 oz pkg Cream cheese, softened

1 cup prepared Whipped topping

3- 3 oz boxes Chocolate pudding, instant*

4 cups Milk

Combine nuts, butter and flour; pat into 13x9 dish. Bake at 350 for 15 minutes, cool. Combine cream cheese, sugar and whipped topping; spread over crust. Prepare pudding using 4 cups of milk; spread over second layer. Top with additional whipped topping and sprinkle with nuts. *Can use other pudding flavors instead of chocolate.

Magic Cookie Bars

1/2 cup Butter or margarine                                                       Preheat oven to 350
1 1/2 cups Graham cracker crumbs

1 (6 oz) pkg Semi-sweet chocolate chips

1 (14 oz) can Eagle brand milk

1 1/3 cups Flaked coconut

1 cup Chopped nuts

In 13x9 baking pan melt margarine in oven. Sprinkle graham cracker crumbs over the margarine. Pour Eagle brand milk evenly over crumbs. Top with remaining ingredients and press down. Bake 25-30 minutes or until lightly browned. Cool, chill if desired. Cut into bars. Store loosely covered at room temperature. May substitute half the chocolate chips for butterscotch chips for a richer taste.

Butter Crunch

1 cup Butter

1 cup Sugar

2 tbsp Water

1 tbsp Light corn syrup

3/4 cup Chopped nuts
1 pkg (6oz) semi-sweet chocolate pieces

Butter baking sheet. Melt butter in 2 qt xauce pan on low heat. Add sugar. Heat to boiling while stirring. Stir in water and corn syrup. Cook over medium heat stirring to 290 on thermometer or until separates into threads in cold water.

Remove from heat, stir in nuts. Pour on baking sheet, spread 1/4" . As it cools, loosen from pan with spatula.

Melt chocolate in a double boiler. Spread half over crunch. When firm, turn and spread the other half of the chocolate on other side. Break into pieces.