hopped Snickers and Skor/Heath bar candy bars among the apples
br>Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces
Put 1/2 of the softened ice cream into the graham cracker crust.
Spread crushed cookies onto the ice cream.
Squirt about 1/2 of the Magic Shell on top of the cookies.
Spoon the rest of the ice cream on top and smooth it out.
Squirt the remaining Magic Shell on top.
You can make a design with it or just smooth it over the whole pie.
Place the pie in the freezer until it becomes firm again (about 2 or 3 hours).
Cut and serve and put a little whip cream on top, if you like.
mooth. Check the seasonings. The Magic Miso-Mayo will keep, covered
Finally stir the chopped chocolate bar into the batter, then pour
Mix Cool Whip and pudding mix together.
Add milk and mix. Layer crackers in bottom of baking dish (9 x 13); cover with 1/2 of pudding mix.
Make another layer.
Cover with Magic Shell syrup.
Refrigerate several hours or over night.
efore enjoying and witnessing the magic of the disappearing marshmallow!
Beat together eggs, sugar, and salad oil.
Add flour, salt, soda, and cinnamon.
To the batter add coconut, walnuts, pineapple, carrots and vanilla. Mix well and pour into a greased 9 x 13 pan and Bake at 350\u00b0 for 40-45 minutes or until knife inserted in middle comes out clean.
Magic Topping.
Combine all ingredients in medium saucepan over medium heat. Cook stirring constantly until sugar melts. Spread on top of warm Carrot cake and Bake at 375\u00b0 for 10 to 12 minutes.
Melt chocolate bar in top of double boiler or in microwave (low power).
Mix chocolate in 2/3 of Cool Whip.
Pour into crust.
Ice with remaining Cool Whip.
Grate remaining chocolate bar on top. Refrigerate 1 hour or more.
Can be done day before.
Chop Snickers bar into small pieces. Break or chop Hershey bar. Mix brownie mix with other ingredients except candy and nuts. Fold in candy and nuts. Place on greased cookie sheets. Bake in preheated 375\u00b0 oven 7 to 9 minutes. Do not overbake.
Prepare chocolate bar filling:
Heat oven to
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Crumble large candy bar; melt in microwave.
Mix in Cool Whip; pour into pie crust.
Refrigerate 6 hours.
Grate small bar to cover pie.
Arrange salad bar ingredients in attractive dishes and
Melt chocolate bar in top of double boiler.
Cream together butter and sugar.
Add eggs, beating well.
Stir baking soda into buttermilk.
Add alternately flour and buttermilk into creamed butter mixture.
Add melted chocolate bar, chocolate syrup and vanilla.
Pour into a greased and floured 10-inch tube pan, not a Bundt pan.
Bake for 70 minutes at 350\u00b0.
Cool a few minutes before removing from pan.
Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.
Mix all of the ingredients together, except the crumbled Heath bar. Add this on top of the tip when it's done.
Serve with pretzels and apples.
Tip: Coat the apples with pineapple juice to keep them from browning when presliced or serving. Works better than lemon juice and keeps them sweet!
Prepare chocolate crumb crust and set aside.
Break bar into sections.
Melt with milk and marshmallows in top of double boiler over hot water.
Stir constantly until smooth.
Cool to room temperature.
Bake cake as directed on box in 13 x 9-inch pan.
After baking, poke holes in cake with the back of wooden spoon.
Pour sweetened condensed milk and caramel topping over cake.
Smooth Cool Whip on top.
Sprinkle candy bar over top.
Refrigerate.
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.