ake cool completely.
Spread Rocky Mountain Filling between layers and top
Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.
Butter bottom of a 9 x 13-inch dish.
Line with marshmallows. Melt Candy Quic.
Add pecans.
Pour over marshmallows.
ce cream necessary for this mountain cake. You will probably need
Melt chocolate in a pan in the oven at 140\u00b0.
Meanwhile, mix remaining ingredients together.
After chocolate has melted, pour over mixture.
Mix well.
Drop by teaspoonfuls onto wax paper.
f Appalachian Mountain Seasoning (my own recipe), Recipe #152980 -- the quick recipe is: 2
Mix chocolate chips, milk and margarine.
Heat until chocolate chips and margarine are melted.
Heat in microwave or double boiler.
Stir in nuts and marshmallows.
Line a cookie sheet with wax paper.
Drop candy by spoonfuls.
Refrigerate several hours.
Melt dark chocolate over gentle heat.
Combine marshmallows, cereal, cookies, peanuts and cherries.
Pour the melted chocolate over nut/cereal mixture and combine well.
Spoon mixture onto waxed paper lined baking sheets in mounds that resemble (very roughly) little mountains.
Melt white chocolate. Spoon some white chocolate on each cookie and let it run down the \"peak\" like snow caps on a mountain. Makes 38 cookies.
In the Kitchen with Bonnie Stern.
pray, if desired.
With Candy Land game board as your
Pour the Vodka and Sour Apple pucker into a collins glass half filled with ice cubes. Add a can of Mountain Dew, stir and serve.
Melt Chocolate; Add chopped jelly snakes; Mix quickly into chocolate; Add marshmallows.
(Mix very quickly as marshmallows may melt into hot chocolate) Spread into greased swiss roll tray and put into fridge to set; When set, chop into squares and put into patty cases (optional); Serve as sweet with coffee.
PS.
You can also add chopped nuts or chopped licorice to this recipe as well.
Line an 8-inch square pan with foil.
Grease the foil with butter.
In the top of a double boiler, melt the chocolate over barely simmering water, stirring constantly.
Remove from the hot water and stir in the marshmallows, coconut and walnuts.
Pour the candy into the prepared pan and, using a spatula, spread it into an even layer.
Chill in the refrigerator for about 3 hours, or until the candy is firm.
Remove the candy from the pan.
Peel off the foil and, using a sharp knife, cut the candy into 1-inch squares.
Line a 9 x 9 x 2-inch baking pan with foil, having foil over edges of pan.
Butter the foil and set aside.
In microwave bowl, cook chocolate uncovered at 100% power until smooth when stirring. Stir in marshmallows and nuts.
Spread candy in pan and chill about 30 minutes.
When firm, use foil to lift candy from pan; cut into 1-inch squares.
Microwave the chocolate chips on High for 2 minutes in a 1 1/2-quart glass casserole dish.
Rotate dish 1/2 turn halfway through cooking.
Stir until smooth.
Blend in milk, vanilla, powdered sugar, salt and marshmallows.
Microwave on High for 1 minute until marshmallows start to melt.
Add nuts; blend all ingredients well, making swirls in the candy.
Pour into a 12 x 8-inch dish which has been buttered.
Chill until firm.
Cut into desired size serving pieces.
Makes about 1 1/2 pounds candy.
In a double boiler, melt chocolate chips with sweetened condensed milk and margarine.
In a large bowl, combine peanuts and mini marshamllows.
Fold chocolate mixture into large bowl with peanuts and marshmallows and press into a 13 x 9 pan (lined with wax paper).
Top with candy pieces.
Chill until firm (about 30 mins) and cut into squares.
Store at room temperature.
Melt chocolate chips over hot, not boiling, water, stirring until smooth.
Spread about 1/3 of the melted chocolate in buttered 8-inch square pan.
Cover with marshmallows mixed with walnuts.
Pour over remaining chocolate, mixing slightly until marshmallows and walnuts are coated.
Let set until firm.
Cut in squares.
Makes 1 2/3 pounds of candy.
In medium saucepan, slowly melt chocolate over low heat, stirring constantly.
Remove from heat.
Beat until smooth.
Stir in marshmallows and nuts.
Spread on buttered 8 x 8 x 2-inch pan. Chill and cut in squares.
Place chips in a medium bowl.
Microwave for 2 minutes or until chips are melted.
Stir every minute.
Stir in marshmallows and nuts.
Line cookie sheet with waxed paper.
Spread candy evenly.
Refrigerate until firm.
Break into pieces.
Place chocolate chips, condensed milk and margarine in top of a double boiler.
Cook over medium heat until chocolate and margarine are melted.
Stir constantly.
Remove from heat; stir in nuts and marshmallows.
Line a cookie sheet with waxed paper. Drop spoonfuls of candy on paper.
Refrigerate several hours.
his is the easiest, best candy to make and eat.