Peanut Butter Cups: 

Ingredients: 

• 1 cup creamy peanut butter, divided
• 1/2 cup confectioners’ sugar
• 4-1/2 teaspoons butter, softened
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
• Colored sprinkles, optional

Recipe: 

1. Combine 1/2 cup peanut butter, confectioners’ sugar, butter and salt until smooth.
2. In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.
3. Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container. 

Creamy Caramel Candy: 

Ingredients: 1 teaspoon plus 1 cup butter, divided

• 1 cup sugar
• 1 cup dark corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract

Recipe: 

1. Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter.
2. In a large heavy saucepan, combine sugar, corn syrup and remaining 1 cup butter; bring to a boil over medium heat, stirring constantly. Boil for 4 minutes without stirring.
3. Remove from heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla.
4. Pour into the prepared pan (do not scrape the saucepan). Cool. Using foil, lift candy out of the pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Cookies and Cream fudge: 

Ingredients: 

• 16 Oreo cookies, broken into chunks, divided
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter
• 2-2/3 cups white baking chips
• 1 teaspoon vanilla extract
• Crushed peppermint candies, optional

Recipe: 

1. Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in the pan.
2. In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until the chips are melted. Remove from heat; stir in vanilla.
3. Pour over the cookies in the pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

Dark Chocolate Pumpkin Truffles: 

Ingredients: 

• 2/3 cup reduced-fat cream cheese
• 1/2 cup confectioners’ sugar
• 2/3 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2-1/4 cups crushed reduced-fat graham crackers
• 1 package (10 ounces) dark chocolate chips

Recipe: 

1. In a small bowl, beat cream cheese and confectioners’ sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape.
2. Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm.
3. In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.