Line a 8×8 inch square pan with parchment paper. In a bowl placed over a pot of simmering water, melt the chocolate. Stir in the toffee bits and nuts to combine. Add the marshmallows and blend well. Spread evenly in the prepared pan and place in refrigerator to firm up. Cut into pieces.
Place chocolate in a microwave safe bowl. At 50% power microwave at 30 second intervals , stirring after every 30 seconds until chocolate is smooth and melted when stirred.
In another microwave safe bowl heat the peanut butter chips and shortening at 30 second intervals , stirring until melted and smooth when stirred. Stir in the honey roasted peanuts.
Alternately spoon the mixture onto the baking sheet. Rap the baking sheet on the counter to level and smooth out. Using a knife run the knife in a swirling pattern to create the marbled effect. Rap once more on the counter to smooth out top. Set in cool place to set. Once set , break into chunks.
In a microwavable bowl combine the chips and sweetened condensed milk. Cook on 100% power for 3 minutes; stir until smooth. Add the remaining ingredients. Spread evenly into a waxed paper lined 8 inch square pan. Chill until firm. Turn fudge onto a cutting board; peel off waxed paper and cut into squares. Place in candy cups; they are sticky. Store in an airtight container in the refrigerator.
Spread half the bag of marshmallows on a tray and freeze. In a large bowl, cut the butter into chunks; stir in chocolate chips. Set aside. Bring to boil the sugar and milk along with the remaining unfrozen marshmallows in a large pot. Boil rapidly 5 minutes, stirring constantly.. Pour over chocolate chips and butter mixture; add vanilla and stir until think. Add nuts, and frozen marshmallows. Pour into a buttered, wax paper lined 8×12 inch pan. Refrigerate until firm, overnight. Cut into small squares and store in refrigerator.
In a microwavable bowl , combine the chocolate and sweetened condensed milk. Cook at 100% power for 3 minutes; stir until smooth. Add the remaining ingredients. Spread evenly into a waxed paper lined 8×8 pan. Chill until firm and cut into squares. Place in candy cups and store in refrigerator in airtight container.
Mix the sweetened condensed milk, powdered sugar, butter, pecans and vanilla. Shape into 1 inch balls and chill. In a double boiler melt the chocolate and paraffin wax. Keep on low heat. Dip chilled balls and place on waxed paper to set. Store in refrigerator in airtight container.
Mix the peanut butter, butter, and powdered sugar together, Form into 1 inch balls and place on parchment lined baking sheet. Chill overnight. Must be very cold to dip.
In a double boiler, combine the semi sweet chocolate and paraffin and melt over low heat. When completely melted , dip chilled balls in the coating and place on waxed paper on a baking sheet. Chill to set.
Meanwhile prepare the drizzle. Melt the peanut butter chips and paraffin over double boiler until melted and smooth. Drizzle over chilled coated balls. Place in candy cups and store in a airtight container in the refrigerator.
Chocolate sprinkles or finely chopped nuts or toffee
Preheat oven to 200 degrees. Line two baking sheets with parchment paper, set aside.
Place the egg whites and sugar in a heat proof bowl and place over pan of simmering water. Heat egg whites and sugar; using your fingertips feel for sugar granules. Once the sugar granules have completely dissolved , remove from heat. Pour the egg white mixture into a bowl of a stand mixer fitted with a whisk attachment. Beat on low and increase speed until egg whites are stiff and shiny. Place the meringue in a pastry bag fitted with a 1/2 inch opening plain tip. Pipe 25 quarter size kisses about 1/2 tall on each prepared baking sheet. Place in oven and bake for about 3-4 hours until meringues are completely dry. Remove from oven and allow to cool. Store in an airtight container.
In an heat proof bowl place the chopped chocolate, corn syrup and heavy cream. Place over a pot of simmering water. Do not allow bottom of bowl to touch the water. Whisk until mixture is completely melted and well combined. Remove from heat and allow to set on counter until cool. Once cool, dip one meringue into ganache and sandwich together with another meringue. Place on parchment lined baking sheet. Continue until all meringues are sandwiched together. Place the meringue sandwiches in the refrigerator until ganache is set firmly. Remove from the refrigerator. Take each sandwich and dip into ganache, then roll into chopped nuts, sprinkles or toffee. Place dipped meringues into liners and allow to setup at room temperature. Store in airtight container.