smooth layer. Refrigerate the candy to set the chocolate and
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.
ell mixed. Stir in crushed candy.
Divide dough into fourths
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.
Layer peanuts and then vanilla candy coating into the crockpot (I used
Line a baking sheet with foil and set aside.
Heat baking pieces or candy coating in a heavy 2 qt. saucepan over low heat, stirring constantly till melted and smooth.
Remove from heat. Stir 1/3 c. crushed candy.
Pour mixture onto prepared baking sheet, spreading to about a 10 in. circle.
Sprinkle with 2 tbsp. crushed candy.
Chill about 30 minutes or until firm.
Use the foil to lift candy from the baking sheet, break candy into pieces. Store, tightly covered, in the refrigerator.
Makes about 1 1/4 lb.
Melt candy coating over medium low heat, stirring until smooth.
Stir in peppermint candy.
Spread on waxed paper lined baking sheets; refrigerate for 8 to 10 minutes.
Break into small pieces; store in an airtight container.
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%
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.
If candy coating is in a solid piece, break into squares. Place in a single layer in a 2 quart casserole.
Microwave at Medium for 4 to 7 minutes, or until coating can be stirred smooth, stirring once or twice.
Add nuts, seed or raisins.
Stir to coat evenly.
Spread on wax paper to 1/4-inch thickness.
Cool until set, then break into pieces.
Makes 1 1/4 pounds.
cook and stir candy coating with remaining milk until coating is melted and
In a large bowl, combine sugar, coconut, potatoes, vanilla and salt. Mix well. Line a 9-inch square pan with foil. Butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2 x 1-inch rectangles. Cover and freeze. Melt candy coating and dip bars. Place on waxed paper.
Melt the following ingredients in double boiler:
peanut butter, peanut butter chips and vanilla candy coating.
Mix with broken pretzels and unsalted peanuts.
Cover cookie sheet with aluminum foil.
Spread candy mixture onto cookie sheet. Refrigerate for 15 minutes.
Break into pieces.
Place candy coating in a 5 qt slow cooker.
Cover and cook on high for 1 hour.
Add peanut butter.
Stir in extract if desired.
In a large bowl, combine the cereals and marshmallows.
Stir in the peanut butter mixture until well coated.
Drop by tablespoonfuls onto waxed paper.
Let stand until set.
Store at room temperature.
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.
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.
In heavy saucepan, over low heat, melt candy coating with condensed milk and salt.
Remove from heat; stir in almond extract, then almonds.
Spread evenly into wax paper lined, 15 x 10-inch jellyroll pan.
Chill 2 hours or until firm.
Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature.
Mix all dry ingredients together in large bowl.
Melt candy coating according to package directions and pour into cereal mixture.
Mix until mixture is coated.
Drop by spoonfuls onto waxed paper.
Store in air-tight container.
ur truffle candy molds are clean and completely dry. This recipe yields