• 2 packages (12 ounces each) semisweet chocolate chips
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons instant coffee granules
• 2 teaspoons water
• 1 pound dark chocolate confectionery coating
• White confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1-in. balls and place on a waxed paper-lined cookie sheet. chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles.

Yield: about 5-1/2 dozen

Note: Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

• 1 pound confectioners’ sugar
• 3 tablespoons butter or margarine, softened
• 2 to 3 teaspoons peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 cup evaporated milk
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden.

Yield: about 5 dozen

• 3-1/3 cups sugar
• 1 cup butter or margarine
• 1 cup packed dark brown sugar
• 1 can (12 ounces) evaporated milk
• 32 large marshmallows, halved
• 2 cups (12 ounces) semisweet chocolate chips
• 2 milk chocolate candy bars (7 ounces each), broken
• 2 squares (1 ounce each) semisweet baking chocolate, chopped
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is desolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15-in x 10-in. x 1-in. baking pan. chill until firm. Cut into squares.

Yield: 5 1/2 pounds

• 2-1/4 cups packed brown sugar
• 1 cup butter or margarine
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1-1/2 pounds whole pecans
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup (6 ounces) milk chocolate chips
• 2 tablespoons shortening

In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248°F (firm-ball stage). Remove from the heat; stir in vanilla until blended. fold in the pecans. Drop by tablespoonfuls onto a waxed paper-lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool

Yield: about 4 dozen

• 36 large marshmallows
• 1-1/2 cups semisweet chocolate chips
• 1/2 cup chunky peanut butter
• 2 tablespoons butter or margarine

Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. chill completely. cut between marshmallows.

Yield: 3 dozen