Prepare cake as directed on package in two 9\" cake pans. Let cool. Frost cakes generously with chocolate frosting. Break apart approximately 36 Kit Kats. Begin to place them around the cake. Tie with a ribbon, if desired. Top with mini M&M's. Enjoy your amazing cake!
Tips:
* Make sure your layer cakes are not taller than a Kit Kat.
* You may want to freeze your Kit Kats to avoid fingerprints.
* Use a ribbon to ensure your Kit Kats don't fall over. The frosting works well - but the ribbon gives you extra peace of mind.
nstructions.
Add the chopped Kit Kat pieces to the mixture about
Do the instructions as told on the Box of Brownies (Except for pouring).
(PREHEAT TO WHAT IT SAYS).
Put HALF of the brownie MIX (not heated) in the glass pan!
Place 3 or 4 Kit Kats throughout the pan so that it is almost everywhere.
Use a spoon and push the kit-kats down so the brownie mix covers them.
Spread the brownie mix over the kit-kats, then pour the remaining brownie mix.
Pour as many M&M's onto the mix as possible || NOTE: Do not MIX AFTER THIS.
Put the brownies in the oven and wait 35-40 minutes.
Enjoy!
Have an 8-inch springform pan ready.
Remove ice cream and gelato from freezer.
Let stand at room temperature 15 minutes or until soft and spreadable but not melting.
(Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each.
Stand around sides of pan, narrower KitKat-inscribed side against pan.
Coarsely chop remaining 9 KitKat bars; make 3 equal piles.
Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
Sprinkle with 1 ...
Preheat oven to 350\u00b0F.
Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely.
In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 - 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.
Melt remaining chocolate chips with butter and stir until smooth.
Place ...
Make cake according to directions on box; let cool.
Prepare pudding as directed on boxes.
Crumble half of cake in bottom of a large bowl; cover with half of pudding mixture, half of candy and half of the Cool Whip.
Repeat for another layer and top off with the Kit-Kat candies.
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt(R)) with cooking spray.
Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.
Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the ...
Mix pudding and milk.
Add 1/2 of the Cool Whip.
Reserve 1/4 cup of candy bars, stir remaining candy bars into pudding mixture. Put in pie crust.
Sprinkle top with remaining candy bars, drizzle with chocolate syrup and refrigerate.
Spoon 2 scoops of ice-cream into each cone.
Working quickly, drizzle the ice-cream in the cone with the melted chocolate so that the ice-cream is completely covered. Push a kit-kat into each cone and then sprinkle over the sprinkles.
Place the cones in the freezer until the chocolate has completely set.
Place about 25 crackers in the bottom of a 9 x 13\" baking dish.
In a medium saucepan, melt the butter and add the milk, crumbs and sugar and bring to a boil.
Boil for 5 minutes, stirring constantly.
Pour half of heated mixture over crackers, quickly and carefully spreading to cover.
Place about 25 more crackers on top and spread with remaining heated mixture.
Top with remaining crackers.
Melt the peanut butter and chips together either in a small saucepan or in the microwave.
Spread carefully over crackers.
Chill at ...
f my baking cakes or kit kat bars to make a delicious
Line a 13 x 9-inch pan with the crackers.
(Separate them into individual squares, this way the crackers lay better in the pan.)
Place layer of crackers in bottom of 13 x 9-inch pan.
Melt margarine and add remaining ingredients.
Mix well and bring to a boil; boil for 5 minutes, stirring almost constantly.
Spread half of mixture over crackers.
Place another layer of crackers over this and spread remaining mixture on top.
Top with third layer of crackers; frost.
In medium saucepan, mix crumbs, margarine, sugar and milk; bring to a boil.
Boil 5 minutes, stirring constantly.
Layer a third of the crackers in ungreased 9 x 13-inch pan.
Pour half the boiled mixture on top.
Put a second layer of crackers on top with remaining mixture.
Top with remaining third of crackers. Melt chocolate and butterscotch chips with peanut butter.
Spread over crackers.
Cool and cut.
Makes 2 to 3 dozen bars.
Mix margarine, sugar, milk, graham crackers and brown sugar in a saucepan.
Bring to a boil.
Boil for 2 to 3 minutes.
Place layer of Waverly crackers in bottom of 9 x 13-inch ungreased pan. Pour 1/2 mixture over crackers.
Place another layer of crackers and then rest of graham cracker mix.
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.
Melt margarine. Crush cookies and mix together. Press into 9 x 13 pan. Mix pudding, milk and ice cream together and pour over cookies. Cover this with 1 container of Cool Whip. Top with crushed candy bars. Put in refrigerator for 2 or 3 hours before serving.
Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
Reserve 1/4 cup of the candy bars. Stir 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.
Mix crumbs, margarine, sugars and milk together in pan.
Bring to boil; boil 5 minutes, stirring constantly.
Put 1 layer of crackers in an ungreased 9 x 13-inch pan.
Pour 1/2 of the boiled mixture on top.
Put a second layer of crackers and top with remaining boiled mixture.
Top with 1 more layer of crackers.
Melt together the chips and peanut butter.
Spread over top of crackers. Cool and cut.
Line a 9 x 13-inch pan with 1 layer of crackers.
Bring margarine, sugars, graham cracker crumbs and milk to a boil on medium heat.
Boil 5 minutes.
Pour 1/2 sauce over the layer of crackers.
Place another layer of crackers over sauce.
Pour remaining sauce over crackers.
Place another layer of crackers over sauce.
Melt chips and peanut butter and pour on top. Refrigerate until chocolate hardens.
Makes 30 servings.