Recipe - Miniature Candy Bars

1 pound Confectioners sugar
2/3 cup Sweetened condensed milk
One half teaspoon Vanilla
One half teaspoon Almond extract
12 ounce Semisweet chocolate pieces
12 ounce Butterscotch flavored pieces
1 pound Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and almond
extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture
between two sheets of plastic wrap to form 13x9 rectangle. Chill in
refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of
double boiler over hot water. Stir in peanuts. Spread one half of chocolate
mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on
top. Spread remaining chocolate mixture on top. Refrigerate until firm.
Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in
refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate
Recipes Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini