outh on pumpkin, arrange the candy corn to your liking Put
Place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
Melt the chocolate in a double boiler. Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).
Pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
Remove from cookie sheet & break into pieces (like peanut brittle).
nickers and Skor/Heath bar candy bars among the apples, about
Cut and bake the sugar cookies as directed on the package.
Cool.
With the can of spray frosting, squirt a line on the top of the cookie that covers about 1/4 of the cookie arc. Place 5-6 candy corn along the frosting row to make the turkey feathers.
Next squirt two dots in the middle for the eyes. Top with 2 mini M&Ms of the same color.
With the gel frosting, make a \"V\" for the beak - and then an upside-down \"Y\" for the feet.
Cute!
In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
Stir in chopped candy bars.
Gently fold in the Cool Whip just until mixed.
Pour into crusts and refrigerate overnight.
ith parchment paper.
Place candy corn in a microwave-safe
ntil smooth. Don't add candy and nuts until these are
br>Add the hard crumbled candy with a wooden spoon and
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
ith parchment paper.
Place candy corn in a microwave-safe
Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.
nd place each color of candy into a separate small resealable
Unwrap candy canes and place in a
Melt chocolate and add corn syrup; stir until thoroughly mixed. Let stand at room temperature in an airtight plastic bag for at least 24 hours or up to one week.
Candy becomes easier to work with as it sets.
When ready to use, knead a small amount until it reaches a workable consistency.
This candy clay is great for making candy roses or any shape you want.
You can also roll it into thin logs and cut into desired lengths.
Tastes a lot like Tootsie Rolls.
It's very fun and easy!
Line 8 inch square pan with foil that hangs over the sides of the pan. Spray lightly with Crisco No-Stick Cooking Spray.
Melt chocolate chips in medium sauce pan over low heat, stirring constantly. Remove from heat.
Chop up the candy bars and reserve 2 tb for a topping. Add the frosting and remaining candy bars to melted chocolate Blend well and spread into pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge from pan by lifting foil. Cut into squares.
smooth layer. Refrigerate the candy to set the chocolate and
Crumble angel food cake into an 8 x 8-inch pan or dish.
Cover with instant pudding mix, prepared as directed.
Put Cool Whip on top of pudding.
Refrigerate.
Crush Heath candy bars and sprinkle over top of dessert just before serving or up to 2 hours before. (If you freeze the candy, it is easier to crush.)
Chill and serve.
forgiving recipe.
Put candy canes into a food processor
70 degrees F on a candy thermometer. The oil should be
CANDY:.
In a large saucepan