Line a 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown. Pour mixture over chocolate chips in pan, spreading evenly. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Yields about 1 1/2 lbs. Sherry Noble, Kennett, Mo

Perfect Divinity
3 cups white sugar
1/2 cup warm water
1/2 cup white corn syrup
3 egg whites
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla
Nuts as desired

All utensils must be free from grease. Do not use plastic. Combine sugar, water and syrup in pan and bring to boil. Cook to hard ball stage (test in cold water). While syrup is cooking, beat egg whites with cream of tartar and salt (beat just until whites peak). When syrup is ready, pour slowly into egg whites with mixer at a moderate speed. Continue to beat until mixture will stand in soft peaks-10 to 15 minutes depending on room temperature. Add vanilla and nuts only after candy is ready to drop. Drop by spoonfuls onto waxed paper. Yields three dozen. Vivian Howell, Montgomery City, Mo.

Easy Chocolate Covered Cherries
2 (10 oz.) jars maraschino cherries with stems
1 (12 oz.) pkg. semi-sweet chocolate chips

Drain cherries well and discard juice. Place cherries on paper towels and allow to dry completely. Place chocolate chips in a medium saucepan. Heat over low heat, stirring constantly until chocolate is melted. Remove from heat. Dip cherries into melted chocolate, swirling to coat completely. Place cherries on a baking sheet lined with waxed paper; refrigerate until set. Yields about 5 dozen. Dorothy Frock, Kearney, Mo.

Date Nut Rolls
3 cups brown sugar
1 cup milk
1 tsp. butter
1 lb. pitted, chopped dates
3 cups chopped pecans
1 tsp. vanilla

Cook brown sugar and milk until boiling; add butter. Cook until mixture forms a soft ball in cold water or 235° on candy thermometer. Beat until creamy. Add dates, nuts and vanilla. Continue beating until stiff. Make 2 rolls. Roll in damp cloth until dry. Remove cloth and wrap in foil. Refrigerate. Yields 2 rolls. Martha Hermann, Ste. Genevieve, Mo.

Turtle Candy
2 cups light cream
1 1/2 cups white sugar
1/2 cup brown sugar
1 cup light corn syrup
1/2 tsp. salt
1/3 cup butter
1 tsp. vanilla
Pecans as desired
1 (12 oz.) pkg. semi-sweet
chocolate chips, melted

In heavy saucepan, heat cream to luke warm. Pour out 1 cup and reserve. Add sugars, corn syrup and salt to remaining cream in saucepan. Cook over moderate heat and stir to boiling. Slowly stir in reserved cream so mixture does not stop boiling. Cook and stir constantly for 5 minutes. Stir in butter 1 tsp. at a time. Boil gently and stir occasionally until temperature reaches 248° or until a small amount dropped in cold water forms a firm ball that does not flatten when removed from water. Remove from heat. Gently stir in vanilla and cool slightly. Pour over pecans in a greased pan. When set, cut in squares and dip in chocolate. Ida Gingerich, Clark, Mo.

Wonderful White Fudge
2 cups sugar
1 cup evaporated milk
1/2 cup margarine
8 oz. white almond bark
1 cup tiny marshmallows
1/2 cup flaked coconut
1/2 cup slivered almonds (toasted lightly)
1 tsp. vanilla

Butter sides of heavy 3-quart saucepan or skillet. Mix sugar, milk and margarine. Cook to 234° (soft ball), stirring frequently. Remove from heat. Add almond bark and marshmallows. Stir until melted. Quickly stir in coconut, almonds and vanilla; pour into buttered 9x13-inch dish. Yields about 2 pounds. Marilyn Edwards, Poplar Bluff, Mo.

Leatos
9 squares almond bark
10 oz. crunchy peanut butter
12 oz. peanuts
2 cups mini marshmallows
2 cups Rice Krispies

Melt almond bark in large micro-waveable bowl stirring every 2 minutes. Add peanut butter and stir. Add remaining ingredients and mix until stiff. Drop by spoonful onto wax paper. Yields 10 to 15 servings. Chris Waite, Poplar Bluff, Mo.

Amish Hats
Peanut butter
12 Ritz crackers
1 sweetened chocolate bar
12 large marshmallows

Spread a small amount of peanut butter on each cracker. Place 1 square of chocolate on peanut butter, then place a marshmallow on top. Arrange on a cookie sheet. Place in oven under broiler until marshmallow is golden brown. Yields 12 Amish hats. Judith Wengerd, Lamar, Mo.

Out of this World Maple Fudge
3 cups sugar
1 cup sour cream
1 tbls. white corn syrup
1/4 lb. margarine
1/4 tsp. butter flavoring
1/4 tsp. cream of tartar
1/4 tsp. salt
1 cup broken nutmeats
1 tsp. maple flavoring

Combine sugar, sour cream, corn syrup, margarine, butter flavoring, cream of tartar and salt; cook slowly in a heavy pan. At 235° or when soft ball stage is reached, remove from heat and allow to stand until cool. Then beat briskly until the candy begins to lose its gloss. Add nuts and maple flavoring and turn out on a buttered pan. Yields about 15 servings. Mrs. Mary Carender, Jefferson City, Mo.

Toffee
1 cup sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips
1/2 cup finely chopped pecans or macadamia nuts

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300° on candy thermometer or until small amount of mixture dropped into cup of cold water separates into hard, brittle threads. Immediately pour toffee onto ungreased large cookie sheet. Spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with nuts. Let stand at room temperature about 1 hour, or refrigerate until firm. Break into bite-size pieces. Store in airtight container at room temperature. Yields 20 servings. Dee Klingler, Lincoln, Mo.