Instructions

1. Lightly spray or butter an 8-9 inch square pan for thick pieces or a 9 x 13 sheet pan for thinner pieces.
2. Combine dry ingredients in a 4 quart heavy saucepan .
3. Stir in milk and bring to a bubbly boil over medium heat, stirring constantly.
4. Boil without stirring to a soft ball stage (use a candy thermometer) or until small amount of syrup dropped into very cold water forms a soft ball.
5. This can take 15-25 minutes to reach soft ball stage.
6. Remove from heat. Add butter, peanut butter, and vanilla. 
7. Beat with a spoon until fudge thickens and loses its gloss. 
8. Spread quickly into a pan. Cool and cut into squares.

Instructions

1. In a heavy saucepan over medium-high heat, combine sugar, evaporated milk, and butter. Stir to combine well until all is incorporated.
2. Bring the mixture to a boil and let it boil until it reaches the softball stage which is 240F or to test, drop a small amount of syrup into a cup of cold water to see if it forms a ball.
3. Once it reaches the softball stage, remove from heat.
4. Add the peanut butter morsels with a blender and combine into the sugar mixture.
5. Add the marshmallow cream and butter to the mixture and blend until creamy.
6. Spread the fudge into a sheet pan and use a spatula to evenly smooth it out on all sides.
7. Let the fudge cool to room temperature, once it hardens, cut into squares.

Ingredients

1. Preheat oven to 350F. Line a9 x 13 inch pan with aluminum foil and spray with cooking spray.
2. Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's okay if there are slight gaps; set aside.
3. To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt and heat over medium-high heat to melt. Stir constantly until butter has melted.
4. After butter has melted, allow mixture to boil about 4 1/2 to 5 minutes at a medium fast boil (lots of bubbles0. Stir constantly to prevent burning. As you approach the 4-minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce.
5. Evenly pour mixture over graham crackers.
6. Bake for about 7 minutes or until there's bubbling around the edges.
7. Remove pan from oven, sprinkle evenly with chocolate chips, return pan to oven, and bake for 2 minutes, or until chocolate chips are glistening and have softened.
8. Use spatula to smooth the chocolate chips into an even smooth layer of melted chocolate.
9. Evenly sprinkle with toffee bits.
10. Allow toffee to cool about 2-3 hours or until chocolate, has set up and dessert is sliceable.
11. Toffee will keep airtight at room temperature for up to 2 weeks or in the fridge for up to 1 month. Freezer for up to 3 months.

Instructions

1. Melt almond bark slowly in a microwave safe bowl, stirring every minute until all the almond bark is melted.
2. Pour in pretzel sticks, slightly crunch them up with a spoon. Stir the pretzels and almon bark until all the pretzels are completely covered.
3. Drop spoon fulls of the pretzels into stacks on a sheet pan covered with wax paper.
4. If you want to get creative, immediately sprinkle on sprinkles before the almond bark cools. You can also drizzle colored melted chocolate on them for extra pizazz!

Instructions

1. In a small bowl, combine rum, honey, and cinnamon, set aside.
2. Cut bananas in half lengthwise, leaving the peel on.
3. Place bananas cut side down on grill.
4. Cover and grill over medium heat for 3 minutes.
5. Turn and brush with honey mixture.
6. Cover and grill until tender, 5-6 minutes.
7. Peel bananas.
8. Serve immediately with ice cream.

Instructions

1. Place sugar, syrup and water in a heavy pot and cook until the "soft ball stage". Use a candy thermometer to determine consistency. (230F)
2. When Syrup reaches about 230F start whipping your egg whites until stiff peaks form.
3. Pour 1/2 of mixture over egg whites that have been beaten stiff.
4. Cook remaining syrup until the "hard ball stage". (250F)
5. Pour this over egg whites.
6. Beat until it loses it's gloss and add vanilla and pecans.
7. Dip out onto waxed paper by tablespoon full.
8. Let the candies sit at room temperature for about 2 hours.

Instructions

1. Preheat oven to 350 degrees.
2. On a large, ungreased cookie sheet, arrange the graham crackers, breaking if necessary.
3. Set aside, pan can be lined with parchment paper if you are afraid of sticking.
4. Melt butter with brown sugar in a medium saucepan over medium heat.
5. Bring to a boil, then allow to boil for 2 minutes, stirring constantly.
6. Remove from heat and add the vanilla and salt.
7. Pour mixture over graham crackers, spreading it evenly to the edges.
8. Sprinkle the chopped pecans evenly over the graham crackers.
9. Bake for 12 minutes.
10. Remove from oven and allow to cool slightly about 10-15 minutes.
11. If you're adding chocolate chips or candy-coated chocolates add them while the pralines are still tacky but not so warm that they melt.
12. Cut into squares and cool completely.

Instructions

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a mixing bowl.
3. Beat at medium speed with an electric mixer until blended.
4. Pat mixture firmly into an ungreased 13 x 9 pan.
5. Arrange pecans over crust.
6. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over medium high heat, stirring constantly.
7. Cook 3 minutes stirring constantly.
8. Pour mixture over pecans and bake at 350 for 15-17 minutes or until golden and bubbly.
9. Remove from oven, sprinkle with chocolate morsels.
10. Let stand for 2-3 minutes or until slightly melted.
11. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread).
12. Let cool on a wire rack at room temp until chocolate is set.
13. Cut into squares.

Instructions

1. For the marshmallows: In a small bowl, sprinkle powdered gelatin over 4 tablespoons cold water to soften, and set aside.

2. Combine granulated sugar, 1 cup water, and corn syrup in a small pot and heat to 240°F, then let cool to 212°F.
3. Meanwhile, whip egg whites until frothy. Drizzle cooled syrup into egg-white mixture.
4. Heat gelatin mixture for about 15 seconds in the microwave until gelatin dissolves, then add to egg whites. Whisk for 10 minutes or until stiff peaks form using a hand whisk or a standing mixer.
5. Line a half-size sheet pan with parchment paper and coat with nonstick cooking spray. Place the marshmallow mixture into a gallon-size ziplock bag and cut one bottom corner out for piping. The hole should be no larger than the size of a nickel. Pipe out marshmallow into silver-dollar-size coins and refrigerate for 3 hours.

6. For the Chocolate Dipping Sauce: Chop chocolate into small pieces and place into a microwave-safe bowl. Microwave chocolate for 30 seconds, stir, and repeat until smooth. Set aside at room temperature.

7. For the Graham Cracker Dust: Place graham crackers in food processor and pulse until finely ground, or put them in a ziplock bag and crush with a rolling pin.

8. To assemble: Using a fork, dip marshmallows one at a time in room-temperature chocolate, draining off excess as much as possible.

9. Transfer marshmallows back to lined baking sheet. When chocolate coating is almost set, garnish marshmallows with a line of graham cracker dust and smoked Maldon sea salt on top. Refrigerate until hardened, and serve cold.