Fill mug halfway full with hot chocolate.
Add 1 scoop of peppermint ice cream.
Top it with holiday candy.
Then add a swirl of whipped cream and 2 peppermint sticks for added flavor.
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
nto top of gum and candy train cars, spacing cars about
ase and two long sides with foil or parchment paper, extending
e at a time, beating with a spoon after each addition
*prep candy molds with pam or any non-stick
ange slice, gluing it down with some frosting. This will be
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.
nd vanilla in a bowl with wire whisk until smooth.
Preheat oven to 350.
Combine 8 candy bars and 1/2 cup butter in saucepan.
Melt over medium heat.
Cream remaining 1/2 cup butter with sugar.
Sift flour and soda.
Add flour alternating with buttermilk.
Stir until smooth.
Add melted candy and mix well.
Stir in vanilla.
Pour into greased and floured Bundt pan.
Bake for 70-75 minutes.
Cool then frost.
For icing, melt candy bars with butter.
Add sugar and vanilla.
Blend in just enough milk to make a spreading cocsistency.
aking sheets with parchment paper. Unwrap all the mini candy bars.
Put marshmallows and milk in saucepan.
Cook over low heat until marshmallows melt, stirring constantly.
Break candy bars into pieces and put in marshmallow mixture.
Continue over low heat until candy bars are melted; let cool.
Beat whipping cream with mixer until stiff.
Blend with chocolate mixture and pour in crust.
Chill.
Slice candy; mix with 1 cup flour, making sure each piece is dusted.
Add dates.
Cream margarine and eggs.
Mix flour, sugar, salt and soda together.
Add flour mixture to margarine, alternating with buttermilk.
Mix well.
Stir in dates and candy mix.
Pour into 3 greased and floured bread pans.
Bake at 325\u00b0 for 1 hour.
eavy saucepan, melt chocolate chips with 1 cup milk.
Remove
br>When ready, dip the candy bars into the batter. Drop
eeses/Wafers that you started with and around the edge where
Prepare cake according to package directions. Pour into 3 greased and floured 8 inch cake pans. Bake at 325\u00b0 for 20 to 25 minutes or until done. Cool 10 minutes in pans; remove and finish cooling on wire racks. Beat cream cheese, powdered and granulated sugars until mixture is creamy. Chop 8 of the candy bars. Fold candy bars and cream cheese into Cool Whip. Spread between cake layers, on top, and sides. Chop remaining candy bars and press on top and along bottom edge of cake. Very rich and delicious!
Unwrap candies and have ready, you will need to work quickly.
Place chocolate chips in a microwave safe bowl and microwave on 50% or mediumin 30 second intervals stirring between each interval, until chocolate is thoroughly melted.
Use melted chocolate to attach candy canes onto the sides of the the candy bar to create a sleigh.
Attach gummy bears sitting on the top of the candy bar with the melted chocolate.
If desired, add string of red licorice for a rope.
Melt candy bars with shortening.
Remove from heat.
Add remaining ingredients and blend well.
Spread in greased 9\" square pan.
Bake at 350 degrees for 25 minutes.
Cut into bars while warm.
Preheat oven to 275 degrees.
Mix together all ingredients except for powdered sugar.
Place in a casserole dish into oven for 30 minutes.
Remove from oven and add powdered sugar, mixing well.
Drop by spoonfuls onto waxed paper to dry.
Let cool for several hours.
If candy remains sticky on bottom after cooling for a while, turn the candy over with a spatula and allow it to dry.
Store in an airtight container.
Cooking time does NOT include drying time so make this ahead of time!
Servings and yield are approximate.