Preheat oven to 350\u00b0.
Line 9 x 13-inch pan with one roll sugar cookies.
Cut Snicker bars into small pieces and line into next layer.
Cover with remaining sugar cookies and bake for about 45 to 50 minutes.
Cut 6 of the Snicker bars crosswise into 4 equal
Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and beaten eggs; mix.
Add baking soda, baking powder and flour; mix well.
Cut Fun Size Snickers in half.
Wrap dough around each 1/2 bar, forming a ball.
Place on ungreased cookie sheet.
Cookies will flatten as they bake with candy bars as center filling.
Bake at 350\u00b0 for 12 to 18 minutes or until light brown.
Combine eggs, cream, sugar and vanilla in bowl.
Mix thoroughly with mixer.
Add cut up Snicker bars and Eagle Brand milk to mixture.
Stir thoroughly.
Pour into freezer can and add enough milk to reach fill line on the can.
Stir thoroughly. Freeze according to freezer directions.
Makes 4 quarts.
Cream butter; add eggs and vanilla.
Combine sugar and flour. Add to creamed mixture.
Stir in Snicker bars.
Spoon into unbaked pie shell.
Bake at 350\u00b0 for 45 to 50 minutes or until golden brown.
Cool.
Serve with ice cream or whipped cream.
Wrap peanut butter cookie dough completely around a snicker bite.
Bake on greased cookie sheet for 8 minutes at 325 degrees. Let cool on sheet before removing them.
Combine wet ingredients in bowl.
Melt chocolate and add.
Mix well.
Combine dry ingredients and add slowly to wet.
Mix thoroughly each time.
Add Snicker bars last.
Bake at 350\u00b0 for 35 to 40 minutes.
Use 8-inch layer cake pans, lightly greased.
Prepare date bar mix as directed.
Let cool.
Crumble and mix in whipped cream.
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.
Cut apples into chunks.
Cut Snickers candy bar into pieces. Add Cool Whip and mix.
Can be used as a dessert.
Mix Cool Whip, ice milk and peanut butter together.
Add pudding mix.
Fold in Grape-Nuts.
Freeze.
Remove a few minutes before serving.
Soften ice cream in big bowl.
Add topping and beat.
Add peanut butter and mix in.
Add pudding and thoroughly blend.
Pour into a 9 x 9-inch pan and freeze well.
Cut into squares and serve frozen.
Makes 8 servings; each serving equals 1/4 milk, 1/2 fruit, 1/2 protein, 1/2 fat and 40 optional calories.
Mix pudding as directed on box.
Add peanut butter and mix before it sets up and fold in Cool Whip and softened ice cream and pour into square Pyrex dish and freeze.
he berries and chopped candy bar. Spoon into the bowl. Smooth
Cut your Snicker bars and Granny Smith apples into bite size pieces.
Cover and set aside.
In large mixing bowl mix together the cream cheese, marshmallow fluff and whip until smooth and creamy (if cream cheese is not room temp it will be clumpy, and thats okay, its just better at room temp).
Fold in cool whip.
Fold in Snicker bars and apples.
Garnish with cherries.
Dice apples with peeling on.
Slice bananas and the refrigerated candy bars into bite size pieces.
Fold in Cool Whip.
Mix pudding with milk according to package directions.
Crumble layer of cakes in bottom of large serving bowl.
Top with pudding.
Repeat another layer of cakes, then top with rest of pudding.
Top with Cool Whip, shaved chocolate bar& nuts.
Chill.
Double the recipe for punch bowl size.
Bake cake according to directions.
Use one layer for this recipe; you may freeze the other layer for another dessert.
Cool cake; cut into cubes.
Mix pudding as directed on package. Beat candy bars until crushed into small chips.
In a large bowl, layer cake, pudding, Cool Whip and candy bars.
Preheat oven to 325\u00b0.
Cut cookie dough in half lengthwise. Cut each half into 12 slices.
Set aside.
Place the chocolate covered toffee bar and chocolate covered crispy peanut