cut cookie into 2 inch bars. Roll each bar in sugar
cut up mars bars and put in a microwavable
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
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.
small corner.
Pipe Christmas tree shape onto the parchment
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Preheat oven to 350\u00b0.
Grease bottom only of 13 x 9-inch pan. Combine cake mix, butter and 1 egg.
Stir until moist.
Pat into pan.
Blend frosting mix into softened cream cheese.
Reserve 1/2 cup for frosting.
Bake bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes at high speed.
Spread over base. Bake at 350\u00b0 for 30 to 40 minutes.
Cool; frost.
Cut into bars. Refrigerate leftovers.
Makes about 36 bars.
Preheat oven to 350\u00b0F Line a 15x20-inch jelly roll pan with parchment paper.
BARS: Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.
Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
TOPPING: Combine melted chocolate and Kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
NOTE; When lining a pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares.
an.
Sprinkle chopped nougat bars evenly over bottom; set aside
lectric mixer, combine broken chocolate bars, chocolate bits and marshmallow cream
Mix all ingredients well.
Spread in ungreased cookie sheet. Bake at 325\u00b0 for 30 minutes.
Spread frosting over bars while hot. Sprinkle with coconut.
Spread nuts on greased 13 x 11-inch cookie sheet.
Combine margarine and sugar.
Melt and bring to a boil.
Stir constantly until dark tan, about 10 to 12 minutes.
Pour toffee mixture over nuts.
Immediately place broken pieces of chocolate bars on hot mixture and spread with a knife.
Place in cool place or in refrigerator.
Take out when hard and break in pieces.
Break Hershey bars into small pieces.
Add Marshmallow Creme and chocolate chips.
Set aside in large bowl.
Boil the sugar, milk and butter for 8 minutes, stirring constantly.
Pour this over chocolate.
Beat until smooth, but not cool.
Stir in chopped walnuts.
Spread into a buttered cookie sheet.
Cut when cool. Freezes well.
Put first 5 items in heavy pot on high heat.
Stir with wooden spoon until mixture comes to a rolling boil.
Stir 5 to 7 minutes or until darker than brown sugar.
Stir in diced almonds.
Pour onto a greased cookie sheet.
Place Hershey bars on top of candy. Let melt.
Spread around and top with ground almonds.
Cool, chill and break into small pieces.
alf of the chopped candy bars over the whipped cream.
Combine first 3 ingredients; press mixture on bottom and 1 1/2 inches up sides of 9-inch spring-form pan.
Sprinkle chopped nougat bars evenly over bottom.
Set aside.
Beat cream cheese with mixer until light and fluffy.
Gradually add sugar.
Add eggs, one at a time.
Stir in chocolate morsels and vanilla.
Beat until blended.
Spoon over candy layer.
Beat egg whites until stiff.
Mix flour and sugar with fruit and nuts.
Fold in egg whites.
Bake at 325\u00b0 until brown.
Cut into bars.
Follow directions on box and bake in a 9 x 13-inch pan.
After baking, poke holes in cake surface and pour 1 can of Eagle Brand milk over the cake.
Immediately pour caramel ice cream topping over that and let cake cool completely.
Ice with Cool Whip and sprinkle with ground up Heath bars.
Refrigerate.
Spray a 11 x 13-inch cookie sheet.
Combine margarine and sugar; bring to a boil.
Stir constantly until dark tan, about 10 to 12 minutes.
Pour toffee mixture onto cookie sheet. Immediately place broken pieces of chocolate bars on hot mixture and spread.
Cool or refrigerate.
Break into pieces when hard.
cover the bottom of a 9x13 baking dish wih ice cream sandwich bars.
cover ice cream sandwich bars with cool whip.
sprinkle crushed skor bars over cool whip.
place dish into freezer for 1-2hours before serving.