hopped Snickers and Skor/Heath bar candy bars among the apples
Finally stir the chopped chocolate bar into the batter, then pour
Chop the Chewy Granola bars into small pieces
Melt chocolate bar in top of double boiler or in microwave (low power).
Mix chocolate in 2/3 of Cool Whip.
Pour into crust.
Ice with remaining Cool Whip.
Grate remaining chocolate bar on top. Refrigerate 1 hour or more.
Can be done day before.
Chop Snickers bar into small pieces. Break or chop Hershey bar. Mix brownie mix with other ingredients except candy and nuts. Fold in candy and nuts. Place on greased cookie sheets. Bake in preheated 375\u00b0 oven 7 to 9 minutes. Do not overbake.
Prepare chocolate bar filling:
Heat oven to
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Crumble large candy bar; melt in microwave.
Mix in Cool Whip; pour into pie crust.
Refrigerate 6 hours.
Grate small bar to cover pie.
Arrange salad bar ingredients in attractive dishes and
Melt chocolate bar in top of double boiler.
Cream together butter and sugar.
Add eggs, beating well.
Stir baking soda into buttermilk.
Add alternately flour and buttermilk into creamed butter mixture.
Add melted chocolate bar, chocolate syrup and vanilla.
Pour into a greased and floured 10-inch tube pan, not a Bundt pan.
Bake for 70 minutes at 350\u00b0.
Cool a few minutes before removing from pan.
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.
Mix all of the ingredients together, except the crumbled Heath bar. Add this on top of the tip when it's done.
Serve with pretzels and apples.
Tip: Coat the apples with pineapple juice to keep them from browning when presliced or serving. Works better than lemon juice and keeps them sweet!
Prepare chocolate crumb crust and set aside.
Break bar into sections.
Melt with milk and marshmallows in top of double boiler over hot water.
Stir constantly until smooth.
Cool to room temperature.
Bake cake as directed on box in 13 x 9-inch pan.
After baking, poke holes in cake with the back of wooden spoon.
Pour sweetened condensed milk and caramel topping over cake.
Smooth Cool Whip on top.
Sprinkle candy bar over top.
Refrigerate.
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
In bowl, combine coconut and butter.
Turn into 9-inch pie plate, pressing onto bottom and sides to form a firm, even crust. Bake at 325\u00b0 for about 20 minutes or until golden.
Cool thoroughly.
In small pan, melt candy bar over low heat.
Cool to room temperature.
Dissolve coffee in 1 tablespoon hot water; fold into topping.
Fold in melted candy bar. Pile into crust and chill in freezer until ready to serve.
Can freeze overnight, it wil not freeze overnight.
Let stand 10 to 15 minutes before serving.
nstructions, adding the crushed Heath Bar during the last 5 minutes.
Melt Hershey bar over low heat.
Remove from heat.
Mix with Cool Whip and pour in pie crust.
Refrigerate for 1 hour.
Prepare cake mix as directed and bake in 9 x 13-inch pan. While cake is still hot, punch holes all the way to bottom with a fork.
Pour jar of caramel sauce over cake, then pour can of Eagle Brand milk over the sauce.
Cover and cool overnight in the refrigerator.
Next day, frost with Cool Whip.
Break Heath bar into small pieces and sprinkle over top of Cool Whip.
Have Cool Whip at room temperature.
Melt candy bar and fold into Cool Whip.
Pour into shell and refrigerate.
Easy and delicious!