Snickers Fudge by CK
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set.
Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set.
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour before cutting.
Taco Wrap Pinwheels by Beth Christianson
8 oz cream cheese, softened
1 cup sour cream
1 cup chunky salsa
1.5 cups taco cheese
1 can drained chilies
2-4 green onions, chopped
1/2 bag taco seasoning
10 soft 10″ taco shells
Mix together top seven ingredients. Spread over taco shells. Roll up. Cut into 1″ wide slices. For best results, refrigerate overnight before slicing.
Buffalo Chicken Wrap Pinwheels by Beth Christianson
10 soft 10″ taco shells
2 cans chicken
16 oz cream cheese, softened
8 oz Wings & Things
8 oz ranch dressing
16 oz cheddar cheese
Drain chicken. With a mixer, beat chicken to break it up into small pieces. Add cream cheese, Wings & Things, and ranch. Mix well. Add cheese and spread onto shells. Refrigerate overnight and cut into 1″ pieces.
