Mix flour, salt, soda, brown and white sugars, oleo, egg and vanilla together; mix well.
Add 1 cup chocolate chips to this mixture. Place these ingredients into a 9 x 13-inch pan and bake for 20 to 25 minutes at 375\u00b0.
As soon as you take crust out of the oven, carefully spread 1/2 cup peanut butter and the balance of the chocolate chips on top.
It works well to take a teaspoon and place peanut butter in all areas, it spreads easier.
You may sprinkle your favorite candy bars on top.
The children will love this.
Beat milk, pudding mixes, and 1/2 of the Cool Whip in medium bowl with wire whisk (will be thick).
Reserve 1/4 c. of the candy bars.
Fold remaining candy into pudding mixture.
Spoon mixture in crust, spreading evenly. Spread remaining whipped topping over pudding layer in crust. Sprinkle top with remaining candy.
Enjoy immediately or refrigerate until ready to serve.
(Recommend refrigerating it to let it set). If you choose you can drizzle a little melted chocolate over the top for added effect.
Line glass dish (9x13 inch) with unwrapped ice cream sandwiches.
Cover with layer of cool whip and crushed candy bar.
Repeat sandwiches, cool whip and rest of candy bar.
Freeze 30 min and serve!
Cook cake mix as directed in 9 x 13-inch pan.
Remove from oven and punch holes over entire cake with fork.
Pour milk and ice cream topping over cake.
Refrigerate until cool.
Top with Cool Whip.
Finally, top with Heath bars or your favorite candy bar.
Bake cake as directed on package.
While warm, poke cake full of holes.
Pour sweetened condensed milk over cake, then ice cream topping. Let cool. (Can freeze.)
Top with whipped topping and pieces of candy.
Heat oven to 200\u00b0.
In a large roasting pan, combine popcorn and pretzels; set aside.
In a 2-quart saucepan, combine brown sugar, margarine and corn syrup and salt.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).
Continue cooking, stirring occasionally, until candy thermometer reaches 238\u00b0 or a small amount of mixture dropped into ice water form a soft ball (4 to 6 minutes).
Remove from heat; stir in baking soda.
Layer 12 ice cream sandwiches in a 9x13 pan.
Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
Repeat, then freeze!
Line bottom of 9 x 13 with ice cream sandwiches.
Spread Cool Whip over sandwiches.
Crush candy bars and spread over Cool Whip. Freeze.
Cut into squares and serve.
nickers and Skor/Heath bar candy bars among the apples, about
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
Place 1 candy bar just below center of
Unroll dough and separate into triangles as directed on the package.
Break candy bars into shapes that will fit in the crescent roll.
Sprinkle broken candy bits onto crescent roll.
Roll crescent up as directed on package.
Bake according to package.
Warm Nutella up in microwave and drizzle over baked rolls.
Enjoy!
inutes.
Use in your favorite enchilada recipes!
*Note:I prefer
Put all ingredients into a medium saucepan and cook on medium high heat until a candy thermometer reaches 300 degrees. This usually takes from 20-30 minutes. Meanwhile, wash and dry your favorite apples. Insert wooden popsicle sticks or skewers. Prepare a baking sheet to hold your apples by spraying it with cooking spray. When the syrup is ready, quickly dip apples and place on prepared baking sheet. Let cool, and enjoy!
Prepare brownie mix and mousse according to package directions.
Defrost Cool Whip. Crush candy bars and crumble brownies. In deep glass bowl, layer brownies, mousse, Cool Whip and candy.\tLast layer should be crushed candy. Serves 10 to 14.
4 minutes). Continue cooking until candy thermometer reaches 238\u00b0 or
an from oven and distribute candy bar slices evenly over cake
smooth layer. Refrigerate the candy to set the chocolate and
Crush
candy
bars and set aside.
Pinch half the angel food cake into small pieces and spread into a long Pyrex pan. In another
bowl,
mix
butter, egg yolks and sugar.
Fold in whipped topping.
Mix
until
creamy.
Spread
1/2
whipped mixture over cake pieces.
Sprinkle 1/2 the crushed candy bars on
top
of cake.
Repeat process to make 2 layers.
Refrigerate.
utter and add the chopped candy pieces on top.