COOKIE SWAP TODAY!!!

Time to start swapping!

I had hoped to make each of these recipes, but I had a few extra things fall into my lap this week, so it didn't happen. Every year, as long as I can remember, we have had Peanut Butter Fudge and Heavenly Fudge Bars at Christmas time. One note on the Heavenly Fudge Bars: this is probably the one recipe that I make sure to buy quality, name-brand ingredients.

PEANUT BUTTER FUDGE

2 C sugar
2/3 C milk
1 C chunky peanut butter
1 (16-oz) package chocolate chips
1/2 pint jar marshmallow creme
1 tsp vanilla

Butter sides of heavy 2-qt saucepan. In it, combine sugar and milk. Heat till sugar dissolves and mixture comes to a boil. Then cook to soft-ball stage. Remove from heat; add remaining ingredients and stir till blended. Pour into buttered 9x9x2 inch pan. Score in squares while warm, cut when firm.

HEAVENLY FUDGE BARS

1/3 C shortening
3/4 C sugar
2 eggs
3/4 C flour
1/3 tsp baking soda
1/2 tsp salt
2 Tbsp cocoa
1 tsp vanilla
1/2 C chopped walnuts
20 marshmallows

Cream shortening and add sugar. Beat in eggs one at a time. Sift flour, soda, salt, and cocoa together and add to creamed mixture. Mix well and stir in walnuts and vanilla. Spread in 8x11 inch pan. Bake at 350 degree oven for about 20 min. Remove from oven and cover with marshmallows. Place in oven 5 minutes. Remove from oven and spread marshmallows out to cover cookies. Cool, then frost with this frosting:
1/2 C brown sugar
1/4 C water
2 Tbsp cocoa
3 Tbsp butter
1 tsp vanilla
1-1/2 C powdered sugar
Place brown sugar, water, and cocoa in sauce pan. Bring to a boil. Add butter, vanilla, and powdered sugar. Stir well and pour over top of marshmallow layer on cookies.