#901 - Toffee Peanuts

(by Shirley McNevich)

1/4 cup white sugar
2 TBSP butter (melted)
2 TBSP Karo corn syrup
1 1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
2 cups unsalted dry-roasted peanuts

In a large bowl add white sugar, melted butter, corn syrup, cinnamon, salt and nutmeg--stir until mixed. Add the peanuts--stir and toss to coat. Pour everything on to a greased jellyroll pan (about 15" x 10" x 1" pan)--use a greased spoon to spread it across the whole pan. Bake at 300 degrees for 12 minutes--remove from oven and stir peanuts. Return to oven and bake 12 more minutes or until bubbling and golden brown. Remove from oven and cool completely. Break apart if necessary.

#433 - Chocolate Peanut Squares

(by Shirley McNevich)

1 cup Parkay margarine
6 - 1oz. squares Baker's semi-sweet baking chocolate
1 cup Baker's angelflake coconut
1 1/2 cups graham cracker crumbs
1/2 cup chopped unsalted peanuts
2 - 8oz. softened Philly cream cheese
1 cup white sugar
1 tsp. vanilla

Microwave 3/4 cup Parkay and 2oz. of chocolate squares in a bowl (on high for 1-2 minutes or until melted, stirring every 30 seconds). Remove from microwave and stir in the graham cracker crumbs, coconut and peanuts with the melted Parkay/chocolate. Press this mixture in a greased 13 x 9 x 2" baking pan. Refrigerate for 30 minutes. In a mixer, add cream cheese, white sugar, and vanilla--beat until well blended. Spread the cream cheese mixture over the chilled crust that you refrigerated. Chill the cream cheese covered crust for 30 minutes. In a small bowl, add 1/4 cup Parkay and the remaining chocolate squares--microwave on high 1-2 minutes, stirring every 30 seconds--should be entirely melted. Spread the melted chocolate mixture over the cream cheese layer. Chill entire thing for a few hours, then cut into squares.