Heat oven to 350\u00b0F.
Grease 9-inch square pan.
In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
Add sugar and vanilla; blend well.
Add eggs 1 at a time, beating well after each addition.
Stir in flour, salt and chopped almonds; mix well.
Spread in greased pan.
Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
Cool completely; cut into bars.
Butter an 8\" square baking pan and line with wax paper to overhang two sides by 2 inches.
In pan, combine chips and milk over medium heat and cook, stirring constantly until melted& smooth.
Remove from heat and stir in vanilla.
Cool 1 minute.
Stir in candy bars and spread mixture evenly in pan.
Refrigerate until firm for at least 2 hours.
Use wax paper to help remove from pan.
Peel off paper and cut into 36 squares.
ake the width of an Almond Joy candy from the center of a
Prepare mix according to brownie package directions, except only use 3 tablespoons
of vegetable oil.
Pour into a greased 9 x 13\" pan.
Pour and spread 1 cup of condensed milk.
Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35-38 minutes.
Let cool completely before cutting into 2 dozen bars.
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick spray.
Prepare mix according to package directions, except use only 3 tablespoons of vegetable oil. Pour into your preprared pan.
Pour and spread condensed milk on top of the mixture.
Sprinkle with chopped candy bars and almonds.
Bake for 35 to 38 minutes.
Butter an 8-inch square baking pan. Line with enough waxed paper to overhang 2 sides by 2 inches.
In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.
Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use waxed paper to help remove from pan. Peel off paper, then cut into squares.
for the coconut part melt the coconut oil with the honey, stirring to combine (add coconut butter/manna now if using).
stir in almond extract and shredded coconut.
divide into a 12 muffin tin and press 1-2 almonds into each if you want almond joy version.
freeze about 15 minutes.
for the chocolate part melt coconut oil and honey together, stir in vanilla and cocoa powder with a whisk or beaters
top coconut patties with 2 tbs each of the chocolate and freeze 30 minutes.
store in the freezer or refrigerator.
Preheat oven to 350.
Combine 8 candy bars and 1/2 cup butter in saucepan.
Melt over medium heat.
Cream remaining 1/2 cup butter with sugar.
Sift flour and soda.
Add flour alternating with buttermilk.
Stir until smooth.
Add melted candy and mix well.
Stir in vanilla.
Pour into greased and floured Bundt pan.
Bake for 70-75 minutes.
Cool then frost.
For icing, melt candy bars with butter.
Add sugar and vanilla.
Blend in just enough milk to make a spreading cocsistency.
Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
Dip the candy bars in the batter to coat.
Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.
Partially cook bacon and press between paper towels to remove excess grease.
Freeze candy bars until solid.
Wrap each candy bar in a bacon piece and place on broiler pan. Broil on high until bacon is crisp and candy is soft (but not overly melted).
Bake a sheet cake with devil's food cake mix.
Pierce the top with a fork.
Pour condensed milk and caramel topping (mixed together) over the top.
Crush Skor candy bars and sprinkle over the topping.
Cover with Cool Whip.
Refrigerate.
add vanilla and candy pieces, stirring till candy is melted.
Pour
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.
smooth layer. Refrigerate the candy to set the chocolate and
Cook until hard ball stage in cold water.
Add 1/2 cup chopped almonds and cook until it reaches cracked candy stage, 300\u00b0, on candy thermometer.
Melt the 3 chocolate candy bars and pour on top and sprinkle chopped almonds.
ox but add 1 tsp almond extract the same time you
Instructions:
Sprinkle almond extract on coconut and toss
ed as a substitute for the evaporated milk).
f prepared pan and bake for 20-25 mins, until firm
ool Whip, cream cheese and candy bars.
Mix well.
Place