18 c. Popped Corn 2 c. Granulated Sugar 2/3 c. Apple Cider 2/3 c. Pure Maple Syrup 1/2 c. Butter 1 1/2 tsp. Salt 1/2 tsp. Vanilla 1 c. Peanuts 1/2 c. Dried Cranberries 1/2 c. Raisins 1/2 c. Dried Apricots, chopped In a large bowl or roasting pan combine popped corn, peanuts, cranberries, raisins and apricots. Set aside. In heavy saucepan combine sugar, apple cider, syrup, butter and salt. Bring to a boil stirring occasionally. Cook to soft ball stage. Remove from heat. Stir in vanilla. Pour ... Read More

Crust: 1 1/2 c. Flour 3/4 c. Brown Sugar 1/2 c. Margarine 1/2 tsp. Salt Using a pastry blender combine crust ingredients until crumbly. Press mixture into 9" x 13" pan. Bake 10 minutes at 325°F. Prepare caramel filling. Scatter peanuts over crust. Pour caramel over nuts. Bake an additional 10 minutes. Cool, cut into bars. Filling: 2 c. Salted Peanuts 6 oz. Bag Butterscotch Chips 2 Tbsp. Butter 1/3 c Light Corn Syrup In saucepan combine butterscotch chips, butter and corn syrup. Cook over low heat until ... Read More

6 oz. Butterscotch Chips 6 oz. Chocolate Chips 1/2 c. Peanut Butter 1 c. Salted Peanuts 3 c. Mini Marshmallows In top of a double boiler melt together the butterscotch chips and chocolate chips. Remove from heat. Stir in peanut butter. Add peanuts and marshmallows, mix well. Spread mixture in buttered 9" x 13" pan. Chill. Cut into small bars. ... Read More

1 Baked Graham Cracker Crust Filling: 1 pt. Whipping Cream 1-8 oz. Pkg. Cream Cheese, softened 1/2 c. Peanut Butter 1 c. Powdered Sugar 1/2 c. Milk 1/4 c. Salted Peanuts, chopped Whip cream until stiff. Whip cream cheese until fluffy. Beat in peanut butter and powdered sugar. Gradually add milk, blending thoroughly. Fold whipped cream into mixture. Pour into pie crust. Sprinkle with chopped peanuts. Freeze until firm before serving. ... Read More