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.
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.
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.
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.
Place milk and chopped candy bar in blender.
Cover and blend on high speed for 2 seconds.
Add ice cream.
Cover and blend on low speed about 3 to 5 seconds longer or until smooth.
Crush 5 of the candy bars.
Combine Cool Whip,
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.
Melt candy bars and shortening.
Remove from heat.
Add remaining ingredients; blend well.
Spread in greased 9-inch square pan.
Bake at 350\u00b0 for 25 to 30 minutes.
While warm, cut into bars.
Cream together the butter, sugar and brown sugar.
Add eggs and vanilla.
Mix together the flour, oatmeal (put small amounts of oatmeal into blender until it turns to powder), salt, baking powder and baking soda.
Mix all those ingredients and add chocolate chips, Hershey candy bar (grated) and chopped nuts.
hopped Snickers and Skor/Heath bar candy bars among the apples, about
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.
nto the side of each candy bar piece.
Form about 2
br>Stir in the chopped candy bar pieces.
Pour into the
To make driver's seats in the race cars, use a butter knife to scoop out a shallow 1/2-inch wide wedge across the center of each candy bar.
Use a dab of frosting to fasten small candy on driver's side of the wedge for a steering wheel.
Use frosting to stick peppermints on side of candy bar for wheels.
Refrigerate the cars until frosting is set.
25\u00b0.
Meanwhile, cut candy bars in half lengthwise, then
Line glass dish (9x13 inch) with unwrapped ice cream sandwiches.
Cover with layer of cool whip and crushed candy bar.
Repeat sandwiches, cool whip and rest of candy bar.
Freeze 30 min and serve!
Place one candy bar, marshmallows and milk ina heavy saucepan.
Cook over low heat.
Stirring constantly until chocolate in melted and mixture is smooth.
Cool.
Fold in whipped cream.
Pour into crust.
Break candy bar into pieces and place on pie.
Refrigerate for at least 3 hours.
ver crust.
Sprinkle chopped candy bars over cream cheese layer
venly over crust. Sprinkle chopped candy bars over cream cheese layer
Bake cake in glass 9x13 pan according to directions on the box.
Allow to cool for five minutes, then poke holes randomly in cake with bamboo skewer or chopstick or something similar.
Pour sweetened condensed milk over cake, allowing cake to absorb.
Pour caramel topping over cake, allowing cake to absorb.
Allow cake to cool completely.
Frost with Cool Whip.
Chop candy bars, and sprinkle on top.
Drizzle decoratively with left over caramel topping.
Keep refrigerated until serving time.