ou're ready to fill with candy. The better your pre-folds
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
-in round cake pans with cooking spray.
On medium
e at a time, beating with a spoon after each addition
9-inch baking pans with waxed paper and grease the
ulse in food processor til candy canes are very fine. Cover
* Candy flavoring is carried by a
Infused Vodka: Add candy and vodka to an infusion jar and infuse for 1 to 3 hours.
Hot Chocolate: Make hot chocolate according to package and add 1oz infused vodka. Top with whipping cream, stir with candy cane.
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-inch slices; set aside. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234\u00b0 (soft-ball stage), about 3 minutes. Remove from heat. Stir in chocolate chips, Marshmallow Creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature.
Prepare cake according to directions.
Cook in 9 x 13 pan. As soon as cake comes out of the oven, pierce top with fork all over.
Pour caramel topping and milk over top of cake.
Top with candy bars.
Let cool, then top with Cool Whip and 1 Skor candy bar.
Chill in refrigerator.
ightly browned.
Immediately sprinkle with remaining 1 cup of chocolate
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Bake cake according to directions on box.
While hot, poke holes in cake.
Pour sweetened condensed milk on top; cool.
Top with Cool Whip.
Crush candy in food processor.
Top cake with candy; refrigerate.
Eat and enjoy.
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*F.
Combine cookie crumbs, sugar and butter, and press into a 9 inch springform pan.
Blend sour cream, sugar, eggs, flour and peppermint and vanilla extracts until smooth. Add cream cheese and 2 tablespoons butter. Stir in crushed candy. Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
Allow to cool and refrigerate overnight. The top may crack, but that's okay! Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired. Enjoy!
br>Immediately sprinkle warm cookies with candy mixture; remove from baking sheet
Bake cake according to directions.
Remove cake from oven. Let cool 5 minutes.
Poke holes in top of cake with end of a wooden spoon.
Fill each hole with milk and ice cream topping. Cool cake in refrigerator.
Top cake with Cool Whip and sprinkle with candy bars on top of Cool Whip.
Keep refrigerated.
Heat oven to 225 degrees F.
Place pretzels on baking sheet.
top each pretzel with a rolo.
place in oven for about 5 minutes.
remove from oven and top with candy corn, pressing down slightly.
I have also topped with another pretzel to make a *sandwich*.
Preheat oven to 375\u00b0.
Mix thoroughly butter, shortening, sugar, egg and flavorings.
Blend in flour and salt.
Divide dough in half; blend food color into one half.
Shape 1 teaspoon dough from each half into 4-inch rope.
Press together and twist.
Place on ungreased baking sheet; curve top down to form cane.
Bake about 9 minutes.
Sprinkle with candy and sugar mixture.