Fold in caramel filled chocolate candies and chocolate chips.
Roll 2 tablespoons
Prepare pudding with the milk, as directed on package.
Spoon into crusts.
Sprinkle cookie crumbs over pudding to cover.
Push licorice legs into pudding (8 per spider).
Press chocolate candies into place for eyes.
'S brand minis milk chocolate candies and walnuts, if desired.
Turn a rimmed baking sheet over and place a sheet of parchment paper on top. Spoon or pipe quarter-size mounds of chocolate onto parchment, spacing about 2\" apart (you should have about 30). Using a small offset spatula or the back of a spoon, spread outward in a circular motion to make silver-dollar-size disks. Top as desired. (You don't need to use all the toppings on every disk.) Chill until cold and set, 30-35 minutes.
Carefully peel candies off of parchment just before serving.
Candies can be made 4 days ahead. Keep chilled.
For the pie shell, add cookies to a food processor and process into fine crumbs. Add butter and process to combine. Press mixture into base and sides of a 2 inch deep, 10 inch diameter pie pan. Freeze for 15 mins, or until firm.
Reserve 2 tbsp of the candies and mix the rest with the ice cream. Spread in the prepared pie shell and freeze for 1 hour, or until firm. Remove from freezer and let stand at room temperature for 10 mins. Sprinkle with reserved candies and serve with strawberries.
In a bowl, combine melted chocolate and chocolate chips, stirring. Spoon into molds of your choice until full. Tap molds gently on counter to release air bubbles. Chill until set.
Gently remove candies from molds. Serve immediately or store in refrigerator in an airtight container.
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.
hell.
Top with chopped chocolate candies and pecans.
Spread with
Combine Marshmallow Creme, peanut butter and butter.
Mix until well blended.
Add noodles and plain chocolate candies.
Mix well. Drop by rounded tablespoonfuls onto greased cookie sheet.
Shape with greased fingers to form nests.
Add peanut chocolate candies for eggs.
Let stand until firm.
Dust bottom of nests lightly with confectioners sugar.
Makes 10 to 12 nests.
1 pouch Betty Crocker(R) chocolate chip cookie mix
1
Melt together peanut butter and shortening in 2 1/2-quart saucepan over low heat; add candies.
Cook over very low heat, stirring constantly with metal spoon and pressing candies with back of spoon to break up.
Chocolate will be almost melted and pieces of color coating will remain.
Remove from heat; add corn flakes, mixing until thoroughly coated.
Drop by rounded 1/2 teaspoonfuls onto greased cookie sheet.
Press one or two additional candies into mixture, if desired.
Let stand until set, about 30 minutes.
Melt milk chocolate chips in double boiler or
set aside.
Process 20 chocolate wafers, 2 tablespoons of sugar
nd candies on separate plates. Set aside.
Place the chocolate into
In saucepan, combine milk, candies and cocoa.
Bring just to a simmer.
Place in blender and process until smooth.
Serve hot, topped with whipped cream.
Garnish, if desired, with additional candies.
Makes one serving.
Combine Marshmallow Creme, peanut butter and butter.
Mix until well blended.
Add noodles and chopped chocolate candies. Mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Shape with greased fingers to form nests with hollow centers.
Let stand until firm.
Dust bottoms of nests with powdered sugar, if desired. Fill with candies.
Makes 10 or 12 nests.
Heat oven to 350\u00b0.
Mix sugars, margarine, vanilla and egg. Stir in flour and baking soda.
Stir in chocolate chips.
Spread or pat dough in ungreased 12-inch pizza pan or cookie sheet.
Bake about 15 minutes or until golden brown; cool.
Spread over with whipped cream and sprinkle with coconut, walnuts and chocolate candies.
Heat oven to 350\u00b0.
Mix sugars, margarine, vanilla and egg. Stir in flour and baking soda (dough will be stiff).
Stir in chocolate chips.
Spread or pat dough in ungreased 12-inch pizza pan or on cookie sheet.
Bake about 15 minutes or until golden brown; cool.
Just before serving, spread cookie with whipped cream.
Sprinkle with walnuts, coconut and chocolate candies.
Cut into wedges.
Refrigerate any remaining cookie.
Makes 16 servings.
Preheat oven to 375 degrees.
Press cookie dough into 2 ungreased 12-inch pizza pans.
Bake 10 minutes or until golden. In medium sized saucepan, melt chips with Eagle Brand milk. Spread over crusts.
Sprinkle with milk chocolate candies, marshmallows and peanuts. Bake 4 minutes or until marshmallows are lightly toasted.
Cool.
Cut in wedges.
Preheat oven to 375\u00b0. Press cookie dough into 2 ungreased 12-inch pizza pans. Bake for 10 minutes or until golden brown. Remove from oven. In medium-sized saucepan, melt chips with Eagle Brand milk. Spread over crust. Sprinkle with milk chocolate candies, marshmallows and pecans. Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.