Put all dry ingredients through grinder 2 or 3 times.
Knead well after adding butter, fruit juice and vanilla.
Let stand several hours.
Roll out to about 3/4-inch thick; cut into cubes or bars.
Sprinkle liberally with powdered sugar; store in covered containers in refrigerator.
In a food processor, finely grind the candy bars. Alternately, put them in a sealed bag and beat them with a mallet until crushed.
In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.
Spoon dip into a serving dish and sprinkle the remaining candy over the top.
Serve with apple slices and graham crackers.
Read more at http://www.bunsinmyoven.com/2014/01/17/butterfinger-fruit-dip/#iiqC56ys8s9Cp247.99.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
Cut snickers bars, apples and banana into 1 inch chunks and halve the grapes.
Combine milk and pudding in medium size bowl, then fold in whipped topping.
Add fruit and candy to pudding mix and stir until combined.
Refrigerate for about an hour and then enjoy!
nickers and Skor/Heath bar candy bars among the apples, about
pray, if desired.
With Candy Land game board as your
ith 2 tablespoons sugar. Invert candy onto waxed paper and discard
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
ar lids, 1 ladle, 1 candy thermometer, 1 canning funnel, 1
Preheat oven to 350 degrees.
Spoon fruit filling into unbaked pie shell.
Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
Sprinkle toffee candy mixture over fruit filling.
Bake for approximately 30 minutes or until lightly browned.
Cool. Serve with fresh whipped cream or ice cream.
Combine nuts, fruit, dates and raisins with 1/
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.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
Cut each crispy rice bar into a circle. Wrap a piece of green fruit leather along the edge of each circle, sushi-roll style. Top each \"sushi roll\" with 1 or 2 gummy fish candies.
In a small saucepan, melt marshmallows with the butter over low heat.
Add the rice cereal and stir to coat; let cool slightly.
Cut licorice to the length of the fruit roll-up.
Unroll the fruit roll-up and peel off the plastic film.
Scoop half of the rice cereal mixture on the edge of each roll-up.
Place the licorice in the center of the rice and roll up the candy sushi.
Dip a knife in water to keep it from sticking and cut into 2-inch pieces.
Enjoy! ;).
about 10 minutes.
Unroll fruit rolls onto a work surface
Melt candy coating in microwave.
Dip pretzels, cherries with stems, large fresh strawberries or other fruit.
Place on wax paper.
Chill for 30 minutes. Store, covered, in refrigerator.
bout 3 hours or until candy is very firm.
you
Cut up all fruit and nuts.
Mix together.
Add no liquid.
Add eggs and cake mix.
Mix well with hands.
Bake in tube pan for 2 1/2 hours on 250\u00b0.
Cream butter and sugar.
Add eggs, rum and orange extract and beat until fluffy.
Sift together flour, cinnamon, ginger and salt.
Stir flour mixture into creamed mixture.
Add nuts.
Stir. Add mincemeat.
Stir in candy fruit.
Pour into heavily greased Bundt pan.
Bake cake at 300\u00b0 to 325\u00b0 for 2 1/2 hours or cupcake at 300\u00b0 for 45 minutes.