Melt chocolate flavored coating and chocolate chips in a heavy saucepan over hot water.
When melted, take from heat.
Add marshmallows, peanuts and Rice Krispies.
Mix until well coated. Spread in a greased 12-inch pizza pan.
Sprinkle with M&M's.
Melt vanilla flavored candy coating and vegetable oil over low heat, stirring constantly.
Drizzle over pizza.
Let cool.
smooth layer. Refrigerate the candy to set the chocolate and
emaining crackers.
Melt chocolate flavored candy coating in top of double
In medium saucepan, melt vanilla-flavored candy coating over low heat, stirring constantly.
In a very large bowl, combine popped popcorn, candy-coated chocolate or peanut butter-flavored pieces and raisins.
Pour warm, melted coating over popcorn mixture, tossing to coat.
Spread onto a greased cookie sheet. Cool thoroughly.
Break apart.
Spread about 1 teaspoon of peanut butter on
half of crackers; top with remaining crackers.
Melt the chocolate flavored candy coating in top of double boiler.
Dip sandwich crackers in coating, allowing excess to drain off.
Place on wax paper to cool.
hocolate covered crispy peanut butter flavored candy bar in the freezer and
Line 9 x 5-inch loaf pan with foil.
In medium saucepan over low heat, melt vanilla-flavored candy coating and 1/4 cup shortening, stirring constantly until smooth.
Remove from heat; stir in peppermint candy.
Spread in foil-lined pan.
Let stand at room temperature until firm.
Line a baking sheet with foil and set aside.
Heat baking pieces or candy coating in a heavy 2 qt. saucepan over low heat, stirring constantly till melted and smooth.
Remove from heat. Stir 1/3 c. crushed candy.
Pour mixture onto prepared baking sheet, spreading to about a 10 in. circle.
Sprinkle with 2 tbsp. crushed candy.
Chill about 30 minutes or until firm.
Use the foil to lift candy from the baking sheet, break candy into pieces. Store, tightly covered, in the refrigerator.
Makes about 1 1/4 lb.
sugar, 1/2 cup of apple juice and food coloring and
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter.
Spread mixture in an 8x8 pan lined with parchment. Cool completely.
Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
Place candy coating in a microwave safe bowl; microwave at medium (50% power) for four minutes, stirring after two minutes. Stir in candy, and spoon mixture into a greased wax paper lined cookie sheet. Spread thin and chill until firm. Break into small pieces. Store in an airtight container. Yield three dozen. May substitute lemon candy for peppermint.
Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
Spoon into the crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
Combine whipped topping and pineapple in bowl.
Peel, core and slice apples.
Cut apple slices into quarters.
Cut Snickers bars into small cubes.
Chop peanuts.
Fold in apples, candy bars and peanuts to whipped topping mixture.
Yield: approximately 7 cups.
trips. Microwave the chewy fruit-flavored candy squares, place together, and roll
Whisk together pudding mix and milk until thick. Fold in whipped topping.
Crush candy bars into small crumbs. Fold all crumbs, except for 1 tablespoon, into pudding mixture.
Pour mixture into pie crust and sprinkle top with tablespoon of candy crumbs. Cover and freeze well.
In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
Unwrap twinkies and place a candy apple stick into each one so
Combine juice, candy and pectin in a large pot.
Bring to a full boil over high heat, stirring constantly.
Stir in sugar.
Return to a full boil.
Boil for 2 minutes, stirring constantly.
Remove from heat.
Skim off foam and unmelted candy.
Pour hot liquid into hot jars, leaving 1/4 inch head space.
Adjust lids.
Process for 5 minutes in boiling water bath.
hrough a pulper to have apple sauce. I then discard the
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.