Chocolate Carmel Pretzel Nibs

2 (16 oz) bags of Snyder's Sourdough Nibblers pretzels
2 cups light brown sugar
1 cup light corn syrup
1/2 cup salted butter
1 can (14 oz) sweetened condensed milk
2 cups milk chocolate chips

1.  In a large bowl place the pretzels and set aside.

2.  In a large saucepan, combine the brown sugar and corn syrup.  Bring to a boil over medium low heat.  Let boil for one minute.

3.  Add the butter and let melt, stirring well.  Bring mixture back to a boil.  Let boil for one minute.

4.  Add the sweetened condensed milk and bring back to a boil.  Let boil for one minute, stirring constantly.

5.  Reserve one cup of Carmel mixture.  Pour the rest of Carmel over the pretzel pieces and stir to coat well.  Spread mixture on waxed paper.  Drizzle evenly with remaining cup of Carmel.

6.  Melt the chocolate chips in the microwave for 45 second and then stir until smooth.  Microwave in 15 second increments (if needed)  until chocolate is completely melted and smooth.  Drizzle over the Carmel pretzels.  Let sit until chocolate has hardened.

From High Heels and Grills

Homemade Big Hunk Candy Bars

16 oz peanuts (I used salted)
21 oz. marshmallow creme (3 bottles)
2- 1/4 cups light corn syrup
2- 1/4 cups sugar
1-1/2 tsp. vanilla
6 TBS butter, melted
1/4 tsp salt

1.  Grease a large cookie sheet with butter or margarine.  Spread peanuts on cookies sheet.  In a large bowl, place the marshmallow creme and set aside.

2. In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 280 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 280 degrees! 

3. Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).

4.  Without scraping sides of the pan, pour into the marshmallow creme bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.

5.  Pour into the prepared cookie sheet and spread evenly over the peanuts. Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. 

from Six Sister's Stuff