br>Use any favorite filling in the recipes that follow.
TO
nickers and Skor/Heath bar candy bars among the apples, about
f 12 prepared cupcake cups, filling them about 1/3 full
and then, set aside.
Filling:
In a large mixing
efrigerate until set.
For filling, melt butter in a heavy
Bake cake mix as directed and reserve one layer for later use at a later date. Cool cake and frost sides and top with a thin layer of cream.
Put rest of cream on top in lattice design with a border around the edge. Spoon strawberry pie filling into every other section. Spoon peach filling into remaining sections. Sprinkle almonds on top.
Break candy bars into thirds, making 15 squares.
Arrange smooth sides out with edges overlapping. Chill until serving time.
Special equipment:
Heatproof spatula, candy thermometer.
Spray a 13-
dd the white chocolate or candy melts, stirring until melted. Add
elted, warm, and smooth. Keep candy warm.
Beat butter and
or 15 minutes.
For filling:
In a mixing bowl
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
our.
To make the filling: Pour 2 tablespoons rum into
n next layer.
For filling layer, heat butter in heavy
ne or two of the filling ingredients listed.
The amount
f creme fraiche (in my recipes) or whipped cream.
ver crust.
Sprinkle chopped candy bars over cream cheese layer
venly over crust. Sprinkle chopped candy bars over cream cheese layer
nd set aside. Slice each candy bar into 3 slices the
Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
Spoon into the crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
smooth layer. Refrigerate the candy to set the chocolate and