Almond Joy Chocolate Balls

2 (16-ounce) boxes confectioners' sugar
1/2 cup (1 stick) butter, softened
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure almond extract
1 (14-ounce) package shredded coconut
1 1/2 cups chopped nuts
1/2 bar paraffin
Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

Marbled Peanut Butter Brownies

2 tablespoons milk
2-1/4 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup REESE'S Creamy or REESE'S Crunchy Peanut Butter
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa
2 packages (3-oz. each) cream cheese, softened
1 cup (2 sticks) butter or margarine
1 cup HERSHEY'S Milk Chocolate Chips or 1 cup HERSHEY'S MINI KISSES Milk Chocolate Baking Pieces
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 350F. Grease 13x9x2-inch baking pan.

Prepare PEANUT BUTTER FILLING by beating cream cheese, peanut butter, 1/4 cup sugar, 1 egg and milk.

Melt butter in large microwave-safe bowl at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in remaining 2 cups sugar and vanilla. Add remaining 3 eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips.

Remove 1 cup batter; set aside. Pour remaining batter into prepared pan. Spread PEANUT BUTTER FILLING over surface. Drop reserved chocolate batter by teaspoons over filling. Using knife, gently swirl through top layers for marbled effect.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

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