Mix together by hand powdered sugar, graham cracker crumbs and peanut butter in bowl.
Add enough melted margarine to mix thoroughly.
ntil smooth. Don't add candy and nuts until these are
Prepare Graham Cracker Crust in 13 x 9-inch pan. (Double Graham Cracker Crust recipe.) Place Pet milk in freezer for 3 hours. Prepare lemon jello with hot water; set aside.
Beat cream cheese with sugar and lemon juice. Beat milk until fairly thick. Add cheese mixture to jello, then fold in the Pet milk. Pour over Graham Cracker Crust. Chill.
Place crackers on a lightly greased aluminum foil-lined jellyroll pan.
Bring butter and brown sugar to a boil in a saucepan, stirring constantly.
Cook 3 minutes, stirring often.
Pour over crackers.
Bake at 350 degrees for 5 minutes. Turn off oven.
Sprinkle crackers with chocolate morsels and let stand in oven for 3 minutes or until chocolate melts. Spread evenly over crackers.
Top with pecans and white chocolate.
Cool completely and break candy into pieces.
Store in refrigerator.
op with pecans and/or candy sprinkles.
Cool and break
Mix margarine, sugar and Pet milk in medium saucepan.
Cook over medium-high heat and boil for 7 or 8 minutes, stirring constantly.
Remove from heat.
Add marshmallows and stir until dissolved.
Add graham cracker crumbs and pecans; stir until stiff. Spoon onto wax paper.
Let cool and store in airtight container.
Cook sugar, milk and butter until soft ball stage then add marshmallows and stir until melted.
Add cracker crumbs and nuts. Stir until well mixed.
Drop on wax paper or pour into a buttered dish.
When cool, cut into serving pieces.
Melt chocolate bar in a double boiler or in microwave.
Allow to cool, but not harden.
Gently fold chocolate into cool whip.
Spoon into graham cracker crust.
Refrigerate for 2 hours or more.
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.
Crush 5 of the candy bars.
Combine Cool Whip,
ore, top one graham cracker square with one candy bar half, one
se any sugar cookie dough recipe you like- to include purchased
it is a forgiving recipe.
Put candy canes into a food
Grease a 8\" x 8\" pan. Over \"low\" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
Add sugar and salt. Cook to a \"soft ball stage\", 240* on a candy thermometer.
Remove from heat and add the butter.
Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
Press into prepared pan. Refrigerate overnight, then cut into 1\" pieces.
In Ritz cracker box there are 4 sleeves
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).
a tablespoon of honey, some candy or sprinkles and finish with
outh on pumpkin, arrange the candy corn to your liking Put
nto each of 6 graham cracker squares; stack. Place stack on
Combine all ingredients except graham cracker crumbs.
Mix until smooth.
Add graham cracker crumbs.
Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
Cool and serve with whipped topping.