No Bake Chocolate Covered Peanut Butter Balls

1 (18 oz) jar of smooth peanut butter
1 (16 oz) bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts
12 oz semi-sweet chocolate chips and 2 tsp. shortening

*In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly.  Use your hands to mix everything until smooth.

*Line a baking sheet with foil.  Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls.  Set the baking sheet in the freezer for 5-7 min. to chill  for easier dipping.

*While the peanut butter balls are chilling, melt the chocolate in the microwave.  Melt 6 blocks of chocolate at a time, stirring at 45 second intervals until smooth.

*Remove the baking sheet from the freezer.  Insert a toothpick into a peanut butter ball and dip it into the chocolate, turning until covered.  Place onto a second tray that has also been lined with foil.  Swirl the chocolate on the top of each candy for a pretty design.  Refrigerate until the chocolate has completely dried.  Store in a sealed container in the fridge.

Dandy Candy

1 c. peanut butter
1/2 to 3/4 c. honey
1 c. dry milk powder
1 tsp. vanilla

*Combine peanut butter, honey & vanilla in bowl or plastic bag.
*Mix with for or spoon or squeeze plastic bag until ingredients are well blended.
*Spoon small candies out and wrap with wax paper.

Caramels

1 c. butter
2 1/4 c. brown sugar
dash of salt
1 c. light corn syrup
1 (15 oz) can condensed milk
1 tsp. vanilla

*Melt butter in heavy 3 quart pan. Add brown sugar & salt. Stir in syrup; mix well. Gradually add milk stirring constantly. Cook over medium heat until 245 degrees for 12-15 min. Remove from heat, stir in vanilla. Pour into buttered 9x9x2" pan. Cool, cut into squares.