combine graham cracker crumbs, melted butter and sugar until well mixed
Mix and bake cake according to directions on box. When cake is done, remove from oven and while cake is hot, punch holes in top with fork.
Pour Eagle Brand milk on top and cool completely. When cake is completely cool, frost with Cool Whip.
Sprinkle butter brickle bits over top.
If unable to find butter brickle bits, crush 2 or 3 Heath bars.
Refrigerate.
Bake cake mix according to directions; let cool for 5 minutes. Poke holes in the cake.
Pour Eagle Brand milk in the holes.
Let cool.
Top with Cool Whip and butter brickle almond chips.
Mix margarine, flour and butter brickle together and put in 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.
Let cool.
Mix chocolate cake mix as directed and bake in 9 x 13-inch pan.
Cool 10 minutes.
With a wooden spoon, poke holes in top. Spread caramel ice cream topping on top.
Put in refrigerator for 30 minutes or more.
Spread Cool Whip over topping and sprinkle with butter brickle bits.
Keep in refrigerator until ready to serve.
Good and Easy!
Mix
together
the cake mix (dry), butter and egg.
Pat into a jelly roll pan.
Pour the condensed milk over the base. Sprinkle the
butter
brickle
chips and nuts on top.
Bake at 350\u00b0 for 20 to 25 minutes.
Do not overbake.
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
ell. Stir in almonds and brickle. Cover and refrigerate for 30
f a mixer, combine the butter, sugar, and salt and cream
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Pour melted butter in oblong pan.
Add almond flavoring if desired.
Add remaining ingredients as listed previously.
Bake at 325\u00b0 for approximately 45 minutes.
Let cool completely before cutting.
Melt butter and pour into a 9x13-inch pan.
Add vanilla.
Mix cracker crumbs into butter mixture to moisten and pat sown to make crust. Bake 6 minutes at 350\u00b0F.
Mix pudding and milk well.
Add softened ice cream.
Blend until smooth.
Pour over crust.
Refrigerate until set.
Spread Cool Whip over pudding mixture.
Top with Heath bars.
Cream together sugars and butter.
Add eggs, vanilla and almond flavoring to creamed mixture; beat well.
Sift together flour, soda, cream of tartar and salt; add to mixture.
Add crushed candy bars to dough mixture.
Shape in rolls and wrap each in wax paper.
Chill overnight.
Cut in 1/8-inch slices and bake at 350\u00b0 about 7 minutes.
Makes about 12 dozen.
Cream together cream cheese, powdered sugar and Cool Whip. Put on top of cooled crust.
Beat together pudding and milk and put on top of cream cheese layer.
Cover with Cool Whip.
Sprinkle on butter brickle chips or Heath chips.
Grease 9 x 13-inch cake pan.
Pour peaches and juice in pan. Sprinkle dry cake mix over top.
Melt butter and pour over top. Sprinkle coconut over top, then add pecans.
Bake at 350\u00b0 (325\u00b0 for glass pan) for 1 hour.
Butter pan.
Pour in peaches and juice.
Sprinkle cake mix over peaches.
Dribble oleo over cake mix.
Sprinkle with chopped pecans.
Bake 25 to 30 minutes.
Cool.
Serve with whipped cream.
Preheat oven to 350.
In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
In another bowl stir together all the dry ingredients, except chips and brickle.
Slowly add dry ingredients to creamed mixture while mixing.
Mix well.
Stir in chips and brickle.
Drop by heaping teaspoons onto cookie sheet or hot stone.
Bake for about 15 minutes.
Move to cooling racks a minute or so after removing from the oven.
small bowl.
Cream butter, granulated sugar, brown sugar, and
Crush Oreos and mix with 1/3 cup melted butter.
Spread in 9 x 13-inch pan.
Cover cookie mixture with melted ice cream.
Cover with plastic.
Freeze.
Heat and boil for 3 minutes, chocolate, milk, 1/4 cup butter, sugar and salt.
Cool.
Pour on top of ice cream.
Sprinkle with chopped nuts.
ow much sugar cookie dough, is because this recipe makes a million