Cut candy bar in small pieces.
Cream butter and sugar.
Then add eggs, flour, baking powder and salt.
Beat well, then add candy and nuts.
Bake in coffeecake pan (well-greased) at 350\u00b0 for 1/2 hour.
ike the inside of a mounds bars).
Take about a
Mix milk, margarine, sugar, coconut and vanilla together and make into mounds or small shaped balls.
Melt chocolate and paraffin in
double boiler.
Using a toothpick, dip mounds into chocolate mixture.\tLet
tips
of
mounds
show.
Makes 5 pounds of candy.
hopped Snickers and Skor/Heath bar candy bars among the apples
Mix together first 5 ingredients and make into mounds or small shaped balls.
In double boiler, melt chocolate chips and paraffin wax.
Using a toothpick, dip mounds into chocolate mixture.
Lay on wax paper to cool.
Pat the sugar, oleo and graham crackers in a 9 x 13-inch pan. Bake 10 minutes in a 350\u00b0 oven.
Mix together the milk and coconut. Spread over crumbs.
Bake 18 minutes longer.
Place the Hershey bar on top while still hot (or place back in oven), then spread around and cut while warm.
ry.
12) One chocolate bar should cover about 12 small
Mix first 3 ingredients and press in a 9 x 13-inch pan.
Bake 6 to 8 minutes at 350\u00b0.
Mix coconut and milk and spread on crust. Bake 15 minutes.
Break chocolate bar into small pieces and place on bars.
Return to oven just to melt chocolate, then spread.
Mix all ingredients, except chocolate chips and wax, and pat into two 9 x 12-inch pans.
Freeze 2 hours or refrigerate overnight.
Melt chips and wax.
Cut into small bars and dip in chocolate.
Melt butter and stir in the other 3 ingredients.
When partly cool, shape in balls and chill until cold.
Melt chocolate chips and half bar of paraffin and dip balls.
Finally stir the chopped chocolate bar into the batter, then pour
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.
/2 cups coconut. Add Mounds pieces and stir until combined
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.