Candy and Nuts

	2 egg whites
	1 tablespoon vanilla
	2 cups pecan halves
	¾ cup light brown sugar
	dash of salt

Have egg whites at room temperature. Beat with mixer until stiff peaks form. Gradually add sugar, vanilla, and dash of salt. Stir in pecan halves and drop by spoonfuls on a greased cookie sheet. Bake at 250° F for 30 minutes

	2 8-ounce packages cream cheese
	½ cup sugar
	½ teaspoon vanilla
	1 egg
	1 ½ cups graham cracker crumbs
	¼ cup butter or melted margarine

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix just until blended. Mix crumbs and butter, press onto bottom of 8- or 9-inch square baking pan. Pour batter over crust. Bake at 350° F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.

Tip—Easily remove bars from pan: Line pan with foil before pressing crumb mixture onto bottom of pan.

	16 ounces pecans or other nuts
	16 ounces salted peanuts
	2 bars white almond bark
	12 ounces semisweet morsels
	1 German chocolate bar
	2 teaspoons vanilla

Cook on low in crockpot for 2 hours until well melted. Add 2 teaspoons vanilla and stir well. Drop by teaspoon. Makes 100 pieces.

	1 12-ounce package semi-sweet chocolate chips
	1 14-ounce can condensed milk
	1 10 ½-ounce package miniature mashmallows
	2 tablespoons butter or margarine
	2 cups dry roasted peanuts
	1 teaspoon vanilla

Place chocolate chips, milk and butter in top of a large double boiler. Bring water to a boil, reduce heat to low. Cook just until chocolate and butter melt, stirring constantly. Remove from heat. (If you let it get too hot, it will melt the marshmallows.) Stir in the vanilla, then peanuts and marshmallows. If your boiler is not at least 1 ½ quarts, transfer chocolate mixture to a warmed 2 quart boiler before stirring in peanuts and marshmallows, or cut back on the quantity of marshmallows. Spread mixture into a waxed paper lined 9 x 13 inch pan. Chill at least 2 hours. Cut into squares. Store in refrigerator.