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.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Beat peanut butter, butter, and shortening in
Blend all together.
May have to add some powdered sugar to make if soft but workable.
Put in a large cookie sheet with sides.
Put wax paper on top and press with a rolling pin to make flat.
Melt candy bar and pour over candy.
Smooth with spatula. Refrigerate 1/2 hour.
Cut in squares.
25\u00b0.
Meanwhile, cut candy bars in half lengthwise, then
Melt butter in large saucepan.
Add graham cracker crumbs, peanut butter and confectioners sugar; mix well.
Pat this mixture down into 9 x 13-inch pan.
Melt candy bar and smooth on top of peanut butter mixture.
Let cool before cutting.
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.
Preheat oven to 325 degrees.
Place candy bar pieces in the baked pastry shell. Set aside.
In a mixing bowl, beat cream cheese and the sugar until smooth. Add the eggs, sour cream, and peanut butter. Beat on low speed just until combined.
Pour into the baked pastry shell. Bake for 35- 40 minutes or until set. Cool on wire rack.
In a small heavy saucepan, melt chocolate chips with the heavy cream over low heat until smooth. Spread over filling.
Refrigerate for 2 hours or overnight. Cut with a warm knife.
Mix margarine, flour and peanuts; mix well.
Press firmly into a 9 x 15-inch pan.
Bake for 20 minutes at 350\u00b0.
Cool.
Combine peanut butter, cheese, sugar and 1 bowl Cool Whip.
Mix well with electric mixer and beat until thick.
Spread over second layer and let stand until firm.
Top with remaining bowl of Cool Whip. Grate candy bar over topping and chill.
Store in refrigerator.
r later.
Use a candy thermometer to bring the mixture
Bring sugar and syrup to a boil.
Cook until sugar melts. Take off burner and add peanut butter.
Add to 8 cups Rice Krispies and stir to coat.\tPour in a greased pan while warm and sprinkle small bag of butterscotch chips and semi-sweet chips and allow to melt into candy bar cookies.
Spread when melted.\tCut into bar cookies.
Stir all ingredients except candy bar over low heat until all are blended.
Pour into a greased 9 x 13-inch cake pan.
Let cool.
Melt the candy bar and pour over mixture.
When chocolate is firm, cut in squares.
Don't refrigerate.
Crush 5 of the candy bars.
Combine Cool Whip,
Crust:
Blend together flour, peanuts and butter; press into 9 x 13-inch baking dish.
Bake at 350\u00b0 for 20 minutes; cool.
Cream peanut butter, cream cheese and powdered sugar.
Fold in 1 cup Cool Whip.
Spread on cooled crust.
Beat both puddings with milk and spread on top.
Cover with layer of Cool Whip and shred Hershey candy bar on top.
Sprinkle chopped peanuts on top, if desired.
aper. Unwrap all the mini candy bars.
Empty the 2
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 chocolate chips, paraffin and candy bar in double boiler. Mix the first 3 ingredients and roll into balls the size of walnuts.
Dip into melted chocolate mixture.
You can freeze these to last.
Preheat oven to 450\u00b0.
Using a 9-inch pie pan, bake crust for 5 to 7 minutes, or until very light golden brown.
Remove from oven, and let cool.
Reduce oven temperature to 325\u00b0.
Meanwhile, cut candy bars in half lengthwise, then cut into 1/4-inch pieces. Place candy bar pieces over bottom of partially baked crust.