When I was a kid, tootsie rolls was and still is one of my favorite candies!  I just received this recipe in a yahoogroup I am in and thought I had to share!  Enjoy!

Calories: 209 | Total Fat: 2.5g | Cholesterol: 7mg

• 2 tablespoons butter, softened
• 1/2 cup unsweetened cocoa powder
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 3/4 cup dry milk powder
• 1/2 cup white corn syrup

Mix all ingredients together.

Knead like you would for bread.

Roll into rope shapes and cut into desired lengths.

(All Recipes)

2 pkgs. miniature marshmallows
1/2 c. butter
1 pkg. Snickers candy bars (minis)
1 – 13 oz. box Rice Krispies

Melt marshmallows, butter and Snickers candy bars in a large saucepan, and cook over low heat until candy is melted, stirring constantly. I, however, generally melt them all in a microwave-safe bowl in the microwave…..quite a bit faster!

Remove from heat and add Rice Krispies. Mix until the cereal is thoroughly coated.

Pour into large buttered cake pan.

Cut into squares when cool.

Recipe received in Yahoogroup and image found on google.com/images!

Melt the following together on the stovetop

18 ounce jar of creamy peanut butter
2 sticks of butter
3 tablespoons of milk

Then add in :

1 tsp. vanilla
1.5 pounds of powdered sugar

Press into wax paper lined 9″ pan.

You can refrigerate it until it cools and sets

This yummy recipe is from Couponers United! I reposted it here, so I will always have this recipe. Made with powdered sugar, it shouldn’t be as sweet!

If you crave the test of Cadbury Cream Eggs, but hate waiting all year for them to be available, wait no more! This amazing recipe tastes just like the delicious confectionary delight available in the store, but you don’t have to wait until spring to get some.

1/2 C. light corn syrup
1/4 C. butter — softened
1 tsp. vanilla
1/4 tsp. salt
3 C. powdered sugar
4 Drops yellow food coloring
2 Drops red food coloring
1 Bag milk chocolate chips — (12 ounce)
2 Tablespoons vegetable shortening

1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth.

2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.

3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine.

4. Cover both mixtures and refrigerate for at least 2 hours, or until firm.

5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm.

6. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir.

7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill.

8. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm.
Makes 2 dozen candy eggs.

1 1/2 lbs. semi-sweet or bittersweet chocolate Or 1 pkg. chocolate cups and 1/2 lb. chocolate
6 oz. semi-sweet or bittersweet chocolate, chopped
2 C. creamy peanut butter

Melt 1 lb. chocolate and make your own chocolate cups, using mini paper cups that you will cover with chocolate, let set, smooth rims, and then remove paper or you can cheat and buy the ready-made chocolate cups.

To make filling:
Melt the 6 oz. of chocolate, remove from heat and stir until smooth; let cool to warm room temperature. Add 2 cups of peanut butter and stir with wooden spoon until thoroughly blended. Spoon the filling into a sturdy resealable plastic bag and snip off the tip of one corner. Pipe the peanut butter-chocolate filling into the chocolate cups until it almost reaches the rims. Tap the cups lightly to release any air bubbles. Let the peanut butter cups stand in a cool, dry place for about an hour or until set. The filling will be soft and creamy, but still hold its shape.

Melt remaining chocolate. Use a teaspoon and lightly coat the tops of the peanut butter mixture to seal. Tap the cups lightly to smooth chocolate slightly.

The peanut butter cups can be refrigerated in an airtight container for up to a week.

Thanks C~