I can make all sorts of candies but I rarely do any more. Too many
diabetics in the family and we just don't need them. But I do occasionally
make some for my daughter. Because of her food allergies, I mostly have to
make things for her.

These all use chocolate. I use Enjoy Life chocolate chips. But you can use
any kind of chocolate. If using a large bar or chunk, it's best to chop it
into smaller pieces so it melts faster. No need to temper this chocolate
because these tend to be served soon after making and eaten immediately.
Hehehe. I also don't really measure anything. I just sort of do it by eye.
But I have been making chocolates for years. These are really hard to mess
up though!

Start by melting your chocolate. I currently do mine in a 4 cup tempered
glass measuring cup and on the microwave at half power. Do about 30 seconds
at a time. Take out and stir. You do not want the chocolate to be fully
melted. You'll know that it is done if it is shiny and soft. Stirring it
will melt it further. It also does not need to be fully melted because
these candies are a little bumpy so it doesn't really matter. I use an iced
tea spoon to mix.

If you don't have a microwave, you can use or fashion a double boiler. I
used to use a canning jar set over simmering water. Be careful if you use
this method. You do not want the water to boil because the steam can cause
the chocolate to seize.

Chocolate Haystacks: Simply mix in whatever kind of coconut you like. I
use organic, unsweetened shredded, but in the past I have also used the
sweetened kind. Just mix in enough so that it is fully coated. Drop by
teaspoonfuls onto buttered/margarined/lightly oiled waxed paper or "Release"
foil and let set until firm. You can let them set in the refrigerator if
your kitchen is warm.

Nut Clusters: You can use any kind of nuts that you like, raw, roasted,
salted, whatever. Do the same as above.

Peppermint Bark: Coarsely crush up some candy canes, Starlight mints or
other red and white or red white and green peppermint candies. You can put
them in a thick plastic bag and beat on them with a marble rolling pin or
hammer. You might have to change bags partway through. They tend to make
sharp pieces that can pierce the plastic. Mix as above but when dropping
onto the waxed paper, you'll want to spread the pieces thin. You can use
extra crushed candy to sprinkle on top.

Butterscotch Crisps: Same as above using crushed hard butterscotch candies.
Because this type of candy tends to be harder on the tooth, you'll want to
keep these small and spread them thin. I have a mold for making them, but
if you don't, you can just do sort of a free form little square.

These can be made more festive by wrapping in colored foil or putting in
little paper or foil cups available where candy making supplies are sold.
If you can't get those, you can sometimes get mini cupcake tin liners at the
grocery store. Or failing that, use regular cupcake tin liners and put two
or three candies in each one.

Note: If you find that your chocolate is too thick to work with, you can
add vegetable oil, a drop at a time. But if you do this you will probably
have to store the candies in the fridge because the end result will be a
little softer.