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If money is tight this holiday season, that’s no reason to be a Scrooge. You can still bestow gifts on family, friends and co-workers that they’ll be sure to appreciate and wouldn’t dream of re-gifting, although they may share. These gifts cost only the price of ingredients and a little of your time. I’m talking about rich delicious homemade candy that is so easy to make that even a novice will achieve perfect results.

Start with quality chocolate, either in bar form that has been coarsely chopped or baking morsels. There are two popular methods for melting the chocolate, one is in the microwave on 50 percent power, and the other is in a double boiler or a heat-proof bowl set over a saucepan of simmering water. No matter your chosen method, the key is to always melt chocolate with gentle heat because it scorches easily.

For gifting, place the finished candy in pretty paper or foil bonbon cups or on a delicate paper doily in a decorative box or small holiday tin, available for a dollar or less at most stores. To complete the look tie it up with a bow.

Peanut Butter Clusters

2 cups milk chocolate morsels, divided

2 cups peanut butter morsels

2 cups roasted salted peanuts

Directions: Melt together 1 3/4 cups of the milk chocolate morsels and 2 cups peanut butter morsels in top of double boiler over hot water, or in microwave, on medium power for 2 to 4 minutes, stirring once during cooking. Remove from heat and stir in the remaining 1/4 cup milk chocolate morsels till smooth. Stir in peanuts. Drop mixture by rounded teaspoonfuls onto waxed paper-lined baking sheets. Chill in refrigerator till set. Makes about 35 clusters.

Chocolate Walnut Truffles

(A rich, delicious candy, especially suited for adults.)

1 cup heavy cream

16-ounces semisweet chocolate, coarsely chopped

2 T. butter

1 cup finely chopped walnuts

4 T. of your favorite flavored liqueur, i.e. Kahlua (coffee), Grand Marnier (orange), Chambord (raspberry.)

Grated chocolate and finely chopped walnuts for rolling

Directions: Bring heavy cream to a boil in large saucepan over medium heat. Add chocolate to pan. Stir with wooden spoon till mixture is smooth and thick. Stir in butter. Pour into large bowl to cool. Stir in walnuts and liqueur and refrigerate till firm. Form into 1-inch balls and roll in grated chocolate or walnuts. Refrigerate till set. Store in an airtight container in refrigerator. Makes 3 1/2 dozen.

Chocolate Coconut Bars

2 cups graham cracker crumbs

1/2 cup sugar

1/2 cup melted butter

2 cups flaked coconut

1 (14-ounce) can sweetened condensed milk (not evaporated)

1 (6-ounce) package semisweet chocolate chips

2 tsps. solid shortening

Directions: Combine graham cracker crumbs, sugar and butter in bowl, mix well. Press mixture into bottom of 13x9x2-inch baking pan. Bake in preheated 350-degree F. oven 10 minutes.

Meanwhile, combine coconut and sweetened condensed milk in bowl. Mix well. Spread over baked layer and return to oven 15 minutes longer. Cool in pan on rack.

Melt chocolate chips and shortening in top of double boiler over hot water, or melt in microwave. Spread chocolate mixture over bars. Cut into 3 1/4×1 1/8 inch bars. Makes 32 pieces.