Using any small nuggets of candy left on your sheet, use
Prepare pudding with milk as directed on package.
Spoon into crusts.
Sprinkle cookie crumbs over pudding to cover.
Push licorice legs into pudding, 8 per spider.
Press eyes into place. Makes 6 chocolate spiders.
In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside.
Line a cookie sheet with wax paper. Stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
You mix all marshmallows. Then you melt chocolate until melted completely. Pour chocolate over the marshmallows. Then you drop by spoonfuls on waxed paper to make 24 clusters. Then for each marshmallow you cut 8 short pieces of licorice. Then you stick licorice for legs while it is wet or assorted candy for eyes while wet. Then you let stand at room temperature or put in the refrigerator in airtight container.
Break candy bar in small pieces into a small bowl.
Set in a larger bowl filled with hot water.
When melted, add coconut and cereal; stir.
Drop by teaspoon onto wax paper.
Set in refrigerator.
Makes 2 dozen.
nickers and Skor/Heath bar candy bars among the apples, about
Combine ice cubes, orange juice concentrate, whipped cream, Champagne, citron liqueur, and orange food coloring in a blender; blend until smooth.
Pour into glasses and garnish with plastic spiders, 1 tablespoon whipped cream, and black sprinkles.
smooth layer. Refrigerate the candy to set the chocolate and
CANDY:.
In a large saucepan
lowly, to 236F on a candy thermometer or until mixture reaches
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
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.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.
Tablespoons of the crushed candy canes.
Spoon batter into
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
ith remaining frosting. Garnish with candy bars, if desired.
rom oven.
Press a candy piece into center of each
Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.