Type what you have

Ingredients

• ✓ vanilla candy melt
• white sugar
• eggnog
• butter
• marshmallow creme
• rum extract
• nutmeg

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil.
2. 2 Combine sugar, eggnog, and butter in a large saucepan over medium heat; bring to a boil, stirring constantly, about 5 minutes. Off heat, add vanilla candy and marshmallow creme; stir until smooth. Stir in rum extract. Pour fudge mixture into the prepared baking pan. Lightly sprinkle nutmeg on top.
3. 3 Cool fudge to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
4. 4 Lift up aluminum foil ends to remove fudge from the pan. Cut through scored lines with a large knife.

By CRAZY4SUSHI

Ingredients

• ✓ vanilla candy melt
• pretzel crisps
• peanut butter

Instructions

1. 1 Line a baking sheet with wax paper. Arrange 24 pretzel crisps face down on the sheet.
2. 2 Scoop 1 teaspoon peanut butter on each pretzel crisp. Top with the remaining pretzel crisps face up pressing down lightly to flatten into a "sandwich."
3. 3 Melt chips or melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
4. 4 Use small tongs to dip each "sandwich" into the melted candy (or use a fork or spoon to drizzle the coating over it.) Let excess coating drip into the bowl; place dipped sandwiches onto the baking sheet.
5. 5 Let stand until the candy sets. You can speed up the process by placing them in the refrigerator.

By Blessed Baker