Melt candy coating in microwave.
Dip pretzels, cherries with stems, large fresh strawberries or other fruit.
Place on wax paper.
Chill for 30 minutes. Store, covered, in refrigerator.
ooking spray.
Place the chocolate chips in a large microwave
edium heat, stirring constantly until candy thermometer reads 238\u00b0F.
Melt chocolate candy coating and add chocolate morsels in a heavy saucepan over low heat, stirring constantly.
Remove from heat.
Add marshmallows, cereal and peanuts.
Stir until coated. Pour mixture into a well-greased 12-inch pizza pan.
Sprinkle with candies and, if desired, coconut.
Melt chocolate flavored coating and chocolate chips in a heavy saucepan over hot water.
When melted, take from heat.
Add marshmallows, peanuts and Rice Krispies.
Mix until well coated. Spread in a greased 12-inch pizza pan.
Sprinkle with M&M's.
Melt vanilla flavored candy coating and vegetable oil over low heat, stirring constantly.
Drizzle over pizza.
Let cool.
Place chocolate morsels in double boiler; bring
ith remaining crackers.
Melt chocolate flavored candy coating in top of double
Spread about 1 teaspoon of peanut butter on
half of crackers; top with remaining crackers.
Melt the chocolate flavored candy coating in top of double boiler.
Dip sandwich crackers in coating, allowing excess to drain off.
Place on wax paper to cool.
aucepan over low heat, melt candy coating, stirring constantly until smooth. Cool
In a heavy saucepan, melt chocolate chips with 1 cup milk.<
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter.
Spread mixture in an 8x8 pan lined with parchment. Cool completely.
Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
Melt the candy coating in the microwave on 50%
Combine candy coating and peanut butter in a saucepan.
Place over low heat until coating melts, stirring frequently.
Pour mixture into a 10 ounce custard cup.
Dip one end of each bread stick into coating mixture and place on wax paper until firm. Yield: 3 1/2 dozen.
Combine 1/4 cup of the half and half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted.
Remove stick cinnamon. Add remaining half and half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.
Cream butter and sugar.
Add next 5 ingredients and mix well. Shape the dough into 2 rolls.
Wrap rolls and refrigerate until firm, about 2 hours.
Preheat oven to 350\u00b0 and line baking sheets with parchment paper.
Cut dough into 1/4-inch slices.
Bake 8 to 10 minutes.
Cool on rack.
Melt chocolate candy coating.
Dip one end of cookie into chocolate, coating about halfway and lay on wax paper.
Sprinkle with almonds.
Makes approximately 6 dozen.
Layer peanuts and then vanilla candy coating into the crockpot (I used
Drain cherries and let dry on paper towels.
Reserve juice. Combine butter, corn syrup, salt and powdered sugar in a bowl. Add enough cherry juice to make the \"dough\" hold together.
Form into a ball; wrap in plastic wrap and chill 1 to 2 hours.
Take a marble-size piece of dough, flatten it out and wrap around each cherry.
Put on cookie sheet and chill 1 to 2 hours or until firm. Melt candy coating over low heat.
Holding the stems, dip each cherry into the coating and set into individual candy wrappers. Chill.
Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls.
Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing.
Place on wax paper. Store in refrigerator.
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
Melt chocolate candy coating according to directions on package.
Dip strawberries in chocolate and place on wax paper until chocolate gets hard.