Ingredients:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (18.25 ounce) package German chocolate cake mix
1 cup chopped peanuts
1 cup semisweet chocolate chips

Directions:
Layer the cake mix, peanuts, and chocolate chips in a jar and seal.
Attach the unwrapped caramels in a plastic bag to the jar.

Attach a label to the jar with the following instructions:
Caramel Squares
Ingredients:
1 jar caramel squares mix
3/4 cup shortening
2/3 cup evaporated milk
Directions:
Preheat oven to 350 degrees.
Grease 9 inch square baking pan.
Mix shortening and cake mix until smooth.
Add in 1/3 of a cup of the milk and peanuts and mix well. Mixture will be crumbly.
Press half of mixture into baking pan and bake for 8 minutes.
Over low heat, melt caramels and 1/3 cup of the evaporated milk in top of a double boiler.
Stir until smooth.
Remove from heat.
Sprinkle chocolate chips over warm dough.
Spread the caramel mixture over the chips.
Add the rest of the cake mixture over the caramel.
Bake for 18 to 20 minutes.
Let cool before cutting into bars.
Makes 2 dozen.

Ingredients:
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla

Directions:
Combine and blend the ingredients in a small bowl.
Store in an airtight container.

Attach a label to the jar with the following instructions:
Berry Cobbler
Ingredients:
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Directions:
Preheat oven to 375 degrees.
In large mixing bowl combine berries, juice, sugar and cinnamon.
Place berries in a 13x9-inch pan.
In small mixing bowl blend the butter with the egg.
Add the Cobbler Mix & stir until the mixture sticks together.
Drop the cobbler topping by tablespoonfuls on top of the berry filling.
Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling.
Allow to cool for 15 minutes before serving.

Ingredients:
2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Directions:
Mix all the ingredients together and store in an airtight container.

Attach a label to the jar with the following instructions:
Double-Fudge Brownies
Ingredients:
1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix
Directions:
Preheat the oven to 325 degrees.
Grease a 12 by 9 inch pan.
In the large bowl of an electric mixer, cream the butter.
Add the eggs, one at a time, beating well after each addition.
Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth.
Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 tsp. ginger

Directions:
In a large mixing bowl, combine all ingredients.
Store the mix in an airtight container.

Attach a label to the jar with the following instructions:
Molasses Cookies
Ingredients:
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Directions:
Preheat oven to 375 degrees.
In large bowl, cream together the butter, egg, and molasses.
Add the Molasses Cookie Mix and beat until smooth.
Shape the dough into 1-inch balls; roll in granulated sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 11 minutes.
Cool on wire racks.
Makes 4 dozen cookies

Ingredients:
3/4 cup white sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candy -- (0.7 ounce) cut into 1/2 inch pieces

Directions:
Mix together the flour, baking powder and baking soda.
Set aside.
Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place. It will be a tight fit.
Add chopped peanut butter cups last.

Attach a label to the jar with the following instructions:
Peanut Butter Cup Cookies
Ingredients:
1 jar cookie mix
1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE.
1 egg, slightly beaten
1 teaspoon vanilla
Directions:
Remove peanut butter cups from jar.
Set aside.
Empty remaining cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: butter or margarine, egg and vanilla.
Mix until completely blended. You will need to finish mixing with your hands.
Mix in peanut butter cups.
Shape into walnut sized balls.
Place 2 inches apart on greased cookie sheets.
Bake at 375 degrees for 12 to 14 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.

Ingredients:
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Directions:
Layer the ingredients in the order given in a one quart wide mouth canning jar.
Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar.
Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric.
Place the fabric over the wide mouth lid and rim and secure with a rubber band.
Tie on a raffia or ribbon bow to cover the rubber band.

Attach a label to the jar with the following instructions:
Special Butterscotch Chip Cookies
Ingredients:
1 jar cookie mix
1/2 cup of butter or margarine
1 egg
1/2 teaspoon of vanilla
Directions:
Empty jar of cookie mix into a large mixing bowl.
Add butter or margarine, egg and vanilla.
Use hands to mix the wet and dry ingredients together.
When completely blended, roll into large walnut sized balls.
Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball.
Bake at 350 degrees in a preheated oven for 8-10 minutes.
Makes 2 dozen.