Prepare a German chocolate cake according to the package directions.
While still warm, punch holes in the cake (I use the handle of a wooden spoon).
Spread two jars of caramel ice cream topping over the cake.
Cool completely.
Spread Cool Whip over top.
Crush Nestle Quick candy bars and sprinkle over top.
nickers and Skor/Heath bar candy bars among the apples, about
Dip marshmallows in melted margarine; roll in candy. Wrap a crescent triangle around each marshmallow, completely covering the marshmallow and square edges of dough tightly to seal.
Dip in margarine and place in a greased muffin tin.
Bake at 375\u00b0 for 10 to 15 minutes; remove from pan.
Melt Candy Quick.
Add peanut butter over double boiler.
Set for 5 minutes.
Mix everything else in.
Put on wax paper by teaspoon.
Put in refrigerator until firm, about 1/2 to 1 hour. Makes about 60.
Mix candy caramels and milk; heat until candy is melted.
Then mix nuts in candy and spoon onto wax paper.
Melt chocolate and dip candy in it until well coated.
Lay on wax paper to dry.
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Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan.
Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan.
Cool until firm. Lift out of pan, using foil as handles. Cut into squares.
Melt almond bark. Dip squares. Place on wax paper until set.
smooth layer. Refrigerate the candy to set the chocolate and
Bring syrup to boil.
Add coconut.
Stir and let stand 1 hour. Shape into balls and dip into Candy-Quick or almond bark.
Heat oven to 375\u00b0.
In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened.
Stir in candy bits from cake mix.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake at 375\u00b0 for 6 to 8 minutes, or until edges are light golden brown.
Immediately place chocolate heart candy in center of each cookie.
Cool 1 minute; remove from cookie sheets.
Mix everything together in a large, heavy pot, except candy. Cook 20 minutes.
Add candy or cinnamon oil; dissolve candy.
If using fresh apples, process mixture in food processor until smooth.
Ladle hot apple butter into pint jars.
Screw down with canning lids and rings.
Cover jars with a towel until cool.
The apple butter will seal itself and keep indefinitely.
The color is a beautiful rose pink and is delicious on hot biscuits or toast.
Heat oven to 375\u00b0 (quick moderate).
Mix shortening, sugar,
70 degrees F on a candy thermometer. The oil should be
cup of the mini candy coated chocolates, raisins, oats, remaining
CANDY:.
In a large saucepan
Bake cake according to instructions on box.
When cake is done, poke holes all over the top (about the size of a ball point pen). Heat hot fudge and spread over the top of the cake while it is still hot. Heat caramel and spread over the top. Let cool completely on counter or put in fridge. Top with whipped cream when ready to serve. Sprinkle candy bits on top. Store any leftovers in the refrigerator.
Melt oleo; add peanut butter, then powdered sugar.
Pour into buttered pan.
Place candy bars on top.
Bake at 200\u00b0 for 5 minutes.
Combine oats, flour, brown sugar, salt and soda in a large bowl.
Melt margarine.
Stir in vanilla and Karo.
Pour over oat mixture; mix well.
Press into bottom of a 13 x 9-inch baking pan. Bake at 350\u00b0 for 20 minutes.
Spoon crunchy peanut butter over hot candy.
Sprinkle with chocolate pieces.
Let stand for 5 minutes.
Spread mixture over candy, making swirls and cool. Makes 24 (2-inch) squares.
Combine water and oats.
Cool to room temperature.
Set aside. Cream together oleo, both sugars and vanilla.
Beat in eggs. Blend in oatmeal mixture.
Combine dry ingredients.
Add to creamed mixture.
Beat 1 minute on medium speed.
Pour batter into greased and floured 13 x 9-inch pan. Chop Reese's candy over top of cake.
Do not stir.
Bake it at 350\u00b0 for 45 minutes.
let ice cream soften slightly .
spread evenly in pie crust.
squeeze chocolate syrup over pie in a criss-cross motion .
do the same with the caramel syrup in oppostie direction .
sprinkle top of pie with the crushed candy topping .
freeze until ready to serve .
any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !