eat butter, granulated sugar, egg and vanilla in large bowl until
he caramel, combine the toffee and 1/4 cup cream in
Cream sugar, butter and vanilla.
Add milk. Add
ablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended
er low heat, melt butter and marshmallows, stirring constantly, until marshmallows
Spread cookies, pretzels and raisins into a 13x9 inch lightly greased jelly roll pan. Set aside. Cook and stir chips over low heat until melted and smooth. Quickly drizzle melted chocolate over cookie mixture, spreading with spatula to coat evenly. Top with candy corn and colored sprinkles; pressing lightly into mixture. Chill until firm. Brake into pieces and put into treat bags.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
apefruits in a large saucepan and cover with water. Cover with
oil with shortening.
Break cookie dough into 2-inch pieces
Place candy coating in a microwave safe bowl; microwave at medium (50% power) for four minutes, stirring after two minutes. Stir in candy, and spoon mixture into a greased wax paper lined cookie sheet. Spread thin and chill until firm. Break into small pieces. Store in an airtight container. Yield three dozen. May substitute lemon candy for peppermint.
Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together.
Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Cream butter and both sugars.
Add eggs and vanilla.
Mix together with dry ingredients.
Add chips, candy and nuts.
Roll into balls.
Place 2 inches apart on cookie sheet and bake at 375\u00b0 for 6 minutes.
Shape cookie dough into a candy cane on a well greased cookie sheet.
Bake at 350 degrees for 20 minutes.
Immediately sprinkle the white chocolate morsels evenly on candy cane.
Sprinkle chopped peppermints in stripes over white morsels.
Slice with a pizza cutter to serve.
ix the crushed peppermint candy and granulated sugar together and set aside.
r>Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric
Melt chips in double boiler and stir in broken peppermint candy and extract.
Spread on cookie sheet and let harden.
After it has set up, break into pieces.
In a small saucepan, combine sugar and 1 cup water. Stir over medium heat until sugar has dissolved. Bring to a boil and cook for 5 mins. Add glucose and stir until dissolved. Remove from heat and let cool.
Combine syrup, sour cream and coconut cream. Churn in an ice cream machine according to manufacturer's instructions. Transfer to a chilled, freezer-proof container and freeze until completely firm.
Serve in scoops with sliced strawberries, chocolate sauce and cookie wafers, if desired.
Melt chocolate in a double boiler.
Add chopped candy and stir.
Pour onto metal cookie sheet and flash freeze for 20 minutes.
Slice or break into brittle.
Preheat oven to 375\u00b0.
Combine butter, vanilla and salt in medium bowl and beat with electric mixer until fluffy.
Add flour, sugar and candy and blend well.
Press mixture into 15 x 11-inch jelly roll pan.
Cover with waxed paper and flatten with rolling pin.
Discard paper.
Bake until golden brown, about 25 minutes. Cut into squares or let cool and break into pieces.
Makes 48 cookies.