Batches of Holiday Goodness!

These candy and cookie recipes from our readers were published in Holiday Cooking in 1983. You still have time to make several batches for holiday gifts.

Double peanut clusters

1 package (6 ounces) butterscotch chips
1⁄2 cup peanut butter
1 1⁄2 cups whole salted peanuts

Melt butterscotch chips and peanut butter in top of double boiler over hot, not boiling water. Add nuts. Stir until well blended. Drop by teaspoonfuls onto wax paper or foil-lined cookie sheet. Chill until firm. Makes about 3 dozen.

-- Connie P. Saunders of Hillsboro

Peanut butter fudge

2 cups sugar
1 stick butter
2⁄3 cup milk
1 cup peanut butter
1 pint marshmallow creme
1 teaspoon vanilla

In a heavy saucepan, cook sugar, butter and milk to the soft-ball candy stage. Remove from heat. Add peanut butter, marshmallow creme and vanilla. Beat until smooth. Pour into buttered 9- by 13-inch pan. Cut into squares when cool.

-- Debra Lynn Baker of Manchester

Salted peanut bars

1 box yellow cake mix
1⁄3 cup butter, softened
1 egg
3 cups miniature marshmallows

Topping:
2⁄3 cup corn syrup
1⁄4 cup butter
2 teaspoons vanilla
1 (12 ounces) package peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Heat oven to 350 degrees. In large bowl, combine cake mix, 1⁄3 cup butter and 1 egg, and beat at low speed on electric mixer until crumbly. Press in bottom of ungreased 13- by 9-inch pan.

Bake for 12 to 18 minutes or until golden brown. Remove from oven, and immediately sprinkle with marshmallows. Return to oven for 1 or 2 minutes, or until marshmallows begin to puff. Let cool while preparing topping.

In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips just until chips are melted and mixture is smooth. Stir constantly while heating. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Chill. Cut into bars. Store covered. Makes 36 bars.

-- Cathy LeMaster of West Liberty