venly over crust. Sprinkle chopped candy bars over cream cheese layer
ver crust.
Sprinkle chopped candy bars over cream cheese layer
ver crust.
Sprinkle chopped candy bars over cream cheese layer
venly over crust.
Sprinkle candy bars over cream cheese.
ften.
Stir in the candy bars making sure you save
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
Bake cake as directed on box in 13 x 9-inch pan.
After baking, poke holes in cake with the back of wooden spoon.
Pour sweetened condensed milk and caramel topping over cake.
Smooth Cool Whip on top.
Sprinkle candy bar over top.
Refrigerate.
Place milk and chopped candy bar in blender.
Cover and blend on high speed for 2 seconds.
Add ice cream.
Cover and blend on low speed about 3 to 5 seconds longer or until smooth.
n the berries and chopped candy bar. Spoon into the bowl. Smooth
hopped Snickers and Skor/Heath bar candy bars among the apples, about
Crush crackers.
Mix with melted margarine.
Pat into a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Mix pudding and milk.
Fold in softened 1/2 carton ice cream.
Pour over crust; chill 1 hour.
Top with Cool Whip and crushed candy bar.
(Heath bar or Skor bar will work.) Chill several hours.
Combine coconut and butter or margarine; press into 8-inch pie plate.
Bake at 325\u00b0 until coconut is golden, about 10 minutes. Cool thoroughly.
In small saucepan, dissolve coffee powder in 2 tablespoons water; add chocolate bar.
Stir chocolate mixture over low heat until melted; cool.
Fold in whipped dessert topping; pile into coconut crust.
Chill in freezer several hours or overnight.
(It will not freeze solid.)
Cook pudding with milk; cover while cooking.
Break angel food in pieces in a 9 x 13-inch pan.
When pudding is cool, stir in Cool Whip.
Pour over cake.
Sprinkle with Butterfinger candy bar crumbs.
Or, you may top with more Cool Whip and then sprinkle with candy bar crumbs.
Cut up candy bars into small pieces.
Slice bananas into small pieces.
Crush the peppermint stick.
Mix in a large glass bowl or dish into individual dessert dishes.
Chill and serve.
Serves about eight 1 cup servings.
Spread half of the Cool Whip onto the bottom of a 13 x 9-inch pan.
Arrange ice cream sandwiches evenly on top of the Cool Whip, then spread the remaining Cool Whip on top of the ice cream sandwiches and freeze.
Before serving, shave the candy bar and sprinkle the shavings on top of the dessert.
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.
Mix 2/3 cup peanuts, wafers and oleo together; put in a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes; cool.
Mix cream cheese, peanut butter and powdered sugar until smooth.
Fold in 2 cups Cool Whip.
Layer over crust.
Mix pudding and milk; pour over cream cheese mixture.
Add rest of Cool Whip on top and sprinkle with remaining nuts and candy bar.
Refrigerate.
Freeze candy bar before starting.
Mix flour, butter and pecans, then press in bottom of glass 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.
Let cool completely.
risp.
Meanwhile, chop remaining candy bar into pieces.
Serve each
Mix crackers and oleo; press into 9 x 13-inch pan.
Save a few crumbs for the top.
Mix puddings with milk and combine with soft ice cream; spread over crust.
Top with Cool Whip.
Sprinkle with the remaining crumbs and crushed candy bar.
Refrigerate.