hopped Snickers and Skor/Heath bar candy bars among the apples
Blend oatmeal to a fine powder in food processor. Cream the butter and sugars. Add eggs, vanilla and cinnamon, and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 56 cookies.
Take the cream cheese and spread over a plate.
Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
Sprinkle the heath topping over the top (just enogh to cover the carmel).
Enjoy!
In pan melt coffee in water.
Add broken chocolate bar pieces and stir over low heat until melted.
Cool slightly and fold into Cool Whip.
Fill pie crust and freeze 10 minutes before serving. Remove from freezer and serve.
Bake cake according to the directions on the package.
After cake is cooked, punch holes in it and pour the milk and caramel over it.
Let cake cool.
Top with Cool Whip.
Sprinkle crushed Heath bar candy over Cool Whip.
Refrigerate.
This cake is best if made several hours before serving.
ervings.
Farm Journal's Best Ever Recipes.
Prepare bottom crust by mixing flour, butter and pecans until crumblike.
Press mixture into greased 9 x 13 baking pan.
Bake in preheated 350\u00b0 oven for 15-20 minutes or until golden.
Cool. Beat cream cheese until smooth.
Fold in half of whipped topping. Spread mixture over cooled crust.
Combine vanilla and chocolate pudding mixes and beat in milk until smooth and thickened.
Spread over cheese layer.
Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar.
Refrigerate overnight.
Blend flour, butter and 1/2 of the pecans.
Pat into 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Blend 1/2 of the Cool Whip with cream cheese and sugar.
Spread on top of cooled crust. Mix vanilla and chocolate pudding with milk.
Spread on top of cheese mixture.
Spread remaining Cool Whip, nuts and grated Hershey bar.
Refrigerate until ready to serve.
Mix together the flour, butter and pecans until crumb like and press into bottom of 9 x 13-inch pan.
Bake until golden brown at 350\u00b0, for 15 to 20 minutes.
Cool.
Make a mixture of cream cheese, powdered sugar and half the whipped topping.
Mix well (whip) and spread over cooled crust.
For the top layer, mix pudding mixes with milk until smooth and thickened.
Spread over cream cheese mixture.
Spread remaining whipped topping over top and sprinkle with the grated chocolate bar.
Refrigerate until serving.
Mix together flour, butter and pecans until crumb-like.
Press in bottom of a 9 x 13-inch pan.
Bake until golden brown (350\u00b0) for 15 to 20 minutes.
Cool.
Mix cream cheese, powdered sugar and 1/2 of the topping.
Whip.
Spread over cool crust.
For the top layer, mix pudding mixes with milk until thickened.
Spread over cream cheese mixture.
Spread remaining topping over top and sprinkle with grated chocolate bar.
Refrigerate until served. Serves 16.
Fold melted chocolate (room temperature) into Cool Whip.
Pour into crust.
Garnish with additional Cool Whip and shaved chocolate.
Best when refrigerated overnight.
tir butter and white baking bar over low heat until melted
Preheat oven to 350\u00b0.
Mix together the first 3 ingredients. Add the well beaten eggs.
Stir in the salt, baking soda, baking powder, vanilla and flour.
Next, using a blender, grind to a fine powder the oatmeal. Add the Hershey bar, which has been frozen. Blend this to a fine powder.
Add the blender contents to the first mixture.
Add the chocolate chips and nuts.
Mix everything together.
Place golf ball size cookies on an ungreased cookie sheet and bake about 10 to 13 minutes, no more.
Mix chocolate pudding and set aside.
Mix vanilla pudding and set aside.
Cream together flour, margarine and chopped pecans. Press in a 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.
Cool completely.
Blend cream cheese, powdered sugar and 1 cup Cool Whip.
Spread on crust and let stand in refrigerator 10 minutes. Mix puddings and milk together and spread over cream cheese.
Mix vanilla with rest of whipped cream; put on top.
Grate Hershey Bar over top.
Refrigerate until ready to serve.
Cream butter and sugars.
Add eggs and vanilla.
Mix next 5 ingredients.
Mix all mixtures together.
Add chocolate chips, Hershey bar and nuts.
Bake on ungreased cookie sheet.
Make golf-ball size cookies 2 inches apart.
Bake at 375\u00b0 for 6 minutes.
Yields 8 to 10 dozen.
Mix flour, butter and pecans.
Press into 9 x 13-inch pan. Bake at 350\u00b0 for 15 to 20 minutes.
Beat cream cheese, powdered sugar and 1/2 the Cool Whip.
Spread over cool crust.
Mix pudding and milk until smooth and thick.
Spread over cream cheese mixture. Spread remaining Cool Whip and sprinkle with shaved Hershey bar. Refrigerate.
Mix together the flour, sugar, margarine and 1/2 cup of chopped nuts with a pastry blender until crumbly.
Spread in ungreased 9 x 13-inch pan.
Mix cream cheese, confectioners sugar and 1/2 of the whipped topping over cooled crust.
Mix vanilla pudding with 1 1/2 cups milk.
Spread over cream cheese layer. Mix chocolate pudding with 1 1/2 cups milk and spread over vanilla layer.
Spread remaining whipped topping over chocolate layer. Sprinkle top with shaved chocolate bar and chopped nuts.
Cream the brown sugar, sugar and butter. Add the eggs.
Mix in the salt, baking powder, baking soda, vanilla, flour and oatmeal. Add the Hershey bar, nuts and chocolate chips.
Drop by spoonfuls on greased cookie sheet. Bake at 400\u00b0 for 6 to 8 minutes.
Dip cookies in milk, one at a time.
Layer in bottom of casserole dish.
Prepare vanilla mix by package directions; spread over cookies.
Add a layer of whipped topping and a layer of cookies dipped in milk.
Prepare chocolate pudding by package directions; spread over cookie layer.
Top with remaining whipped topping.
Shave chocolate candy bar over the top.
Chill for several hours.
Blend oatmeal in a blender until it becomes a fine powder. Cream the butter and sugars together.
Add eggs and vanilla.
Mix in flour, oatmeal, salt, baking powder and baking soda.
Add chocolate chips, Hershey bar and nuts.
Roll into 1-inch balls and place 2 inches apart on a greased cookie sheet.
Bake at 375 degrees for 10 minutes.