From Diane M c/o a friend

Ingredients:
1 C Butter
1 C Sugar
1/3 C Honey
1/3 C Whipping Cream, unwhipped
4 – 5 C Sliced Almonds
1 bag Chocolate Chips
4 Foil Cake Plates

Directions;
In a medium saucepan, combine butter, sugar, honey and whipping cream (do not whip). Heat to boiling over medium heat, stirring frequently. Cook 1-11/2 minutes, stirring constantly. Remove from heat. Stir in almonds. Bake at 375 degrees for 15 – 20 minutes or until dark golden brown. Cool in plates. Refrigerate for ease in removing from plates. Invert plates and carefully press in plate bottoms to pop out
florentines.
Melt chocolate chips gently. Spread chocolate over bottom and sides of cooled Florentines. Refrigerate again until chocolate sets. Crack into bite-sized pieces. Makes about 2/3 of an ice cream bucket.

Tips:
Foil plates should be used for easy removal of baked Florentines in one piece.
Watch carefully while baking, but don’t undercook.
To make smaller Florentines that won’t need to be cracked, use smaller, foil tart plates.

From Diane M c/o allrecipes

Ingredients:
1 16oz can Chocolate Syrup
3/4 C Peanut Butter
19 ice cream Sandwiches
1 12oz Container Frozen Whipped Topping, thawed
1 C salted Peanuts

Directions:
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9×13 dish with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat Layers. Freeze until firm, 1 hour. Cut into squares and serve.

Ingredients:

⅓ cup butter
½ cup corn syrup
⅔ cup brown sugar
2 Tbsp. cocoa
1 tsp vanilla
8 cups puffed wheat

Directions:

Grease a 9×9 pan. Measure puffed wheat into a large bowl. Combine first five ingredients in a saucepan and bring to a boil stirring constantly. Pour mixture over the puffed wheat and stir to coat evenly. Press into the greased pan. Let cool completely before cutting.

Ingredients:

¼ cup butter
4 cups minature marshmallows
5 cups rice crispies cereal
1 tsp vanilla

Directions:

Grease a 9×9 pan. Measure rice crispies into a large greased bowl. Melt butter in a saucepan and add the marshmallows. Melt until smooth but do not brown. Remove from heat and add vanilla. Pour mixture over rice crispies and stir to coat. Press into the greased pan. Allow to cool and cut into squares.

Ingredient:

1 cup creamed honey
2 cups chocolate chips, semi-sweet
1 cup peanut butter, smooth
2 cups salted peanuts, chopped

Directions:

line a pan with tin foil. Slightly dampen the sides and bottom of pan before lining to make the tin foil stick.
Combine honey and chocolate chips in a saucepan over medium high heat. Stir constantly until mixture starts to boil and then remove from heat. Stir in peanut butter until smooth. Add the peanuts and stir well. Pour into foil lined pan and spread evenly. Let the pan sit on the counter until completely cool. Place pan in the fridge for 15 minutes before cutting. Pull bars out of the pan by the foil and cut into 24 bars. Wrap individually and store in a cool place.

Ingredients:

1 cup brown sugar
1 cup corn syrup
1 cup smooth peanut butter
6 cups rice crispies
1 cup chocolate chips, semi-sweet
1 cup butterscotch chips
2 tbsp butter

Directions:

Combine brown sugar and corn syrup in saucepan over medium heat. Stir until it starts to boil and remove from heat. Stir in the peanut butter until the mixture is smooth. Put the rice cereal in a large bowl. Pour the peanut butter mixture over top, and stir to coat cereal. Press mixture into a greased 9×13 pan.
Combine both types of chips and butter in a saucepan over low heat stirring often. When chips are melted spread over pan. Let cool and cut into squares.

Ingredients:

¼ cup Butter
10 0z Large Marshmallows
¼ cup Instant Butterscotch Pudding
½ tsp Vanilla
6-7 cups Rice Crispies

Directions:

Butter a 9×13 glass dish.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Add butterscotch pudding mix.
Stir in vanilla and KELLOGG’S RICE KRISPIES cereal until well coated. Using lightly buttered spatula, press into buttered 9×13 pan.
Allow mixture to cool slightly. Cut into squares.

Ingredients:

8 cups puffed wheat cereal
3 tablespoons unsweetened cocoa powder
1/2 cup corn syrup
1 cup packed brown sugar
1/2 cup butter or margarine
1 tsp vanilla

Directions:

Place puffed wheat in a large bowl, and set aside. Grease one 9×13 inch pan.
Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

Ingredients:

1C Unsalted Peanuts, chopped
1 pkg Brownie mix
4 Bananas
1 2/3 C Milk
2 pkgs Vanilla Instant Pudding Mix
1 L Frozen Whipped Topping
1 oz Semi-Sweet Chocolate
12 Strawberries, sliced

Directions:

Preheat oven to 350 degrees F. Chop peanuts and prepare brownie mix according to package directions. Stir in 1/2 Cup peanuts and pour into pan. Bake and cool completely.

Slice bananas and arrange in single layer over brownies. Whisk pudding mix and milk until it begins to thicken then fold in 3 Cups whipped topping. Spread over layer of bananas.

Refrigerate 30 minutes; sprinkle with peanuts and decorate.

Ingredients:

1 C Margarine
1/2 C Icing Sugar
1/2 t Salt
2 C Flour
4 Eggs
2 C Sugar
6 T Flour
6 T Lemon Juice

Directions:

Preheat oven to 350 degrees F. Mix first four ingredients and press into a pan. Bake for 10-12 minutes.

Mix remaining ingredients until blended. Spread over crust and bake at 325 degrees F for 25 minutes. Cool. Sprinkle with icing sugar and serve.