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.
For each candy turkey you'll need two vanilla wafers, one chocolate covered cherry, five pieces of candy corn, one burnt peanut candy, one chocolate chip morsel and approximately one tablespoon of chocolate frosting.
Melt the chocolate over low heat. Set aside.
Mix together all of the ingredients except the candies. Pour in chocolate and blend well.
Form dough into balls and place on cookie sheets. Place 3 - 5 pieces of candy on the top of the balls.
Bake in a 350 degree F (175 degrees C ) oven for 10 - 12 minutes.
Line a baking pan with wax paper or foil.
In a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces.
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.
Preheat oven to 175 degrees F ( 80 degrees C).
Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.
Melt butter and combine powdered sugar, milk, coconut and nuts. Melt chocolate chips in double boiler.
Roll candy into small balls and place on waxed paper. Chill for 1 hour.
Melt paraffin and add to melted chocolate chips.
Leave chocolate mixture over double boiler so it will stay soft. Use fingers or toothpicks to dunk the candy into chocolate.
Place on wax paper after dipped in the chocolate. Candy can be frozen.
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.
Melt caramels in a double boiler with water; add pecans.
Stir until mixed thoroughly.
Drop onto waxed paper in bite-sized pieces; chill in refrigerator overnight.
Melt chocolate candy in double boiler.
Dip pieces of chilled candy in chocolate mixture and let dry.
elt candy into small leaf shapes using kitchen scissors. Combine white chocolate
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven.
Cut chocolate into small pieces.
Set
arge bowl.
Melt white chocolate in a microwave-safe glass
In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container.
Cream butter in large mixer bowl until light and fluffy.
Add vanilla and sweetened condensed milk.
Beat until blended.
Add powdered sugar, 2 cups at a time, blending well after each addition.
Knead until smooth.
Form into small balls and refrigerate until firm.
Melt chocolate and paraffin over hot water and with toothpick dip each candy into chocolate mixture until coated.
Put onto waxed paper.
Use leftover chocolate to drizzle on top of chocolate candy to cover hole left by toothpick.
Mix candy caramels and milk; heat until candy is melted.
Then mix nuts in candy and spoon onto wax paper.
Melt chocolate and dip candy in it until well coated.
Lay on wax paper to dry.
Mix together the peanuts, red and green candy-coated chocolate pieces, red and green candy-coated chocolate covered peanuts, chocolate covered peanuts and wheat germ nut snacks.
Serve in a large bowl or place in decorative glass jars and give as gifts.
Preheat oven to 350 degrees F (175 degrees C).
Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.
n vanilla and fold in candy canes, chocolate chips and walnuts. Drop
Preheat oven to 400 degrees.
In a medium sized bowl cream together the butter and sugar until smooth.
Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
In a separate bowl combine the flour, cream of tartar, baking soda and salt.
Stir into creamed mixture until all moisture is absorbed.
Mix in the chocolate and the candy canes.
Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes.
Enjoy!