Brigadeiro

3 tsp. unsweetened cocoa
1 tsp. butter
1 (14 oz.) can sweetened condensed milk
Chocolate jimmies (optional)

In a medium saucepan over medium heat, combine cocoa, butter, and sweetened condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls. If desired, you can roll ball in chocolate jimmies. Eat at once or chill until serves.

Christmas Crack

1 - 12.8 oz. box Rice Chex cereal
1 - 12 oz. box Golden Grahams cereal
1 - 7 oz. bag shredded coconut
1 - 4 oz. bag slivered almonds
1-1/2 c. butter (3 sticks, yes, 3 sticks)
2 c. sugar
2 c. corn syrup

Combine Rice Chex and Golden Grahams, coconut, and almonds in a large mixing bowl. Stir to combine. In a large saucepan, cook butter, sugar, and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated (this process needs to be done quickly, as the mixture will start to set). Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container. 

Toffee

1 cup slivered almonds
1 cup butter (do not substitute margarine)
1 cup sugar
1/3 cup water
1/2 tsp. vanilla extract
1/4 tsp. salt
12 ounces milk chocolate chips
1 cup finely ground walnuts

Line cookie sheet with foil and spray it with non-stick cooking spray.  Place slivered almonds in a single layer on cookie sheet.  Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until candy thermometer registers 310 degrees.  Remove from heat immediately pour over almonds (do not scrape the pan). (The toffee mixture will not coat the entire baking sheet).  Sprinkle immediately with chocolate morsels and spread evenly to 1/2-inch from sides.  Sprinkle with ground almonds.  Let stand firm.  Break into small pieces and store in an airtight container.