Krunchfudge Recipes

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

Steps:

• Line an 8 inch square pan with waxed paper, using two 15" by 7" strips. Cross one strip over the other, at right angles; so that strips hang equally over all sides of the pan. This makes removal much easier.
• Unwrap candies and put them in a heavy-duty freezer bag. Smash with a wooden meat mallet or the bottom of a heavy pot until finely crushed.
• In a 1.5 - 2 L microwave-safe bowl, stir together chocolate chips and condensed milk.
• Microwave, uncovered, at medium power for 1 minute. Wearing oven mitts, remove bowl from microwave; stir well.
• Return to microwave and and heat again, uncovered, at medium power for another 1 minute. Remove bowl once again; and stir well until smooth.
• Measure out 1/4 cup crushed candy, set aside. Pour remaining crushed candy into chocolate mixture and stir well. Using a stiff, heatproof spatula, scrape fudge into prepared pan. Push mixture into all four corners of pan until evenly distibuted, smoothing top with spatula.
• Sprinkle reserved candy evenly over top, pressing down gently with your hands so it sticks to the fudge. Fold paper over top of the pan. Refrigerate 1-2 hours, until firm.
• Lift fudge out of pan by grasping edges of waxed paper. Place on a board, and carefully peel off waxed paper. Cut into small squares. Put each square in a paper candy cup. Arrange in festive gift boxes.
• Can be stored, refrigerated for up to 3 days.

Steps:

• Put walnuts into mortar and crush well, not to a powder. Add the Grape Nuts and crush to blend into the walnuts, again, not too fine. Set aside.
• Line an 8"X 8" square baking pan with tin foil, shiny side up.
• Measure chocolate chips and put into a bowl.
• Measure baking chocolate and put into another bowl.
• Measure marshmallows and put into their own bowl.
• Combine sugar, milk and butter into a saucepan. Bring to a rolling boil over MEDIUM heat. Stir frequently.
• Keep stirring boiling mixture for 4 minutes.
• Remove from heat and immediately stir in the marshmallows, followed by all the chocolate.
• Stir everything until chocolate is melted and marshmallow is combined. Marshmallow does not have to be completely melted.
• Add the extracts and stir.
• Pour in the 'nut' mixture and stir quickly.
• Pour into prepared pan, level out and chill 2 hours to set.
• Cut into squares and enjoy!