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Break into pieces, and store in an airtight container. " recipe yield: 15 servings. Original INGREDIENTS: 1 1/2 cups butter 2 pounds confectioners' sugar 1 (14 ounce) package flaked coconut 1 cup chopped walnuts (optional) 1 (14 ounce) can sweetened condensed milk 3 cups semi-sweet chocolate chips 3 tablespoons shortening -------------------------------------------------------------------------------DIRECTIONS: Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture.

Original recipe yield: 8 dozen. INGREDIENTS: BOTTOM LAYER 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter FILLING 1/4 cup butter 1 cup white sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup creamy peanut butter 1 teaspoon vanilla extract 1 1/2 cups chopped salted peanuts CARAMEL 1 (14 ounce) package individually wrapped caramels, unwrapped 1/4 cup heavy cream TOP LAYER 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter -------------------------------------------------------------------------------DIRECTIONS: Lightly grease a 9x13 inch dish.

Original recipe yield: 5 dozen. INGREDIENTS: 1 1/2 cups peanut butter 6 cups confectioners' sugar 1 cup butter, softened 1/2 teaspoon vanilla extract 4 cups semisweet chocolate chips -------------------------------------------------------------------------------DIRECTIONS: Blend peanut butter, sugar, butter, and vanilla. (Dough will look dry). Roll into 1 inch balls and place on a wax paper lined cookie sheet. Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until hard (1/2 hour).

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700 Cake recipes by Golden Star Ebooks


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