Chocolate Caramel Pretzel Bars

These taste great and are an addicting snack! 

Ingredients:

1 package (11.5 oz) Milk Chocolate Chips, divided

1 package (11 oz) Caramel Bits

2 Tablespoons water

1/2 Cup Peanut Butter Chips

8 oz of Mini Twist Pretzels

Directions:

Place the chocolate chips in a small microwavable bowl. (Reserve about 1/4 cup of chips for later). Melt in microwave in 20 second intervals until melted.Stir between intervals.

Spread the melted chocolate on a parchment lined cookie sheet.

Place pretzels on top of the chocolate, they can overlap. Press down slightly.

Place the caramel bits in a microwavable bowl with water. Melt in microwave 20 seconds at a time until melted. Stir every 20 seconds. Stir; then drizzle and spread over the pretzels. Let Cool.

  Place the reserved 1/4 cup of chocolate chips in a sandwich size zip lock bag. Melt in the microwave 10 seconds at a time until smooth. Knead  gently with your fingers between 10 second intervals. Drizzle over the cooled caramel. Repeat with the peanut butter chips.

Let cool.  Then cut into squares.  Keep in an airtight container. 

 

Jumbo Raisin Cookies

These are my all time favorite cookies.  I love the texture!  I love the taste!  They are absolutely perfect.
Recipe makes about 5 dozen cookies.

Ingredients:

1 cup water
1 cup raisins

       1 cup shortening

1 3/4 cups sugar

1 teaspoon vanilla

3 eggs, beaten

4 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Directions:
Preheat oven to 375 degrees F.
Place the water and raisins in a small saucepan and bring to a boil.  Boil slowly for 5 minutes.  Set aside. Do not drain!
Cream together the shortening and sugar.
Add the vanilla and beaten eggs; beat until light and fluffy.
Mix  the flour, baking powder, baking soda, salt, cinnamon, and nutmeg lightly.

Add the raisins with the water and the flour mixture alternately to the sugar mixture.  Mix well.

(If you want you may add one cup nuts of your choice.)

Drop by teaspoons onto ungreased cookie sheet.  Bake at 375 degrees for 12 minutes.

Place on rack to cool. 

Store in covered container in dry place.