Beat frozen Snicker bars with hammer into small pieces.
Cut apples into bite-size chunks.
Mix Snicker pieces, apple chunks and Cool Whip.
Serve.
Melt Snicker bars in a pan.
Combine remaining ingredients together.
Pour batter into melted Snicker bars and mix together. Place them in cookie pan and bake at 350\u00b0, checking occasionally.
Stir together dry
ingredients.
Mix
together
all the cake ingredients except for
the
Snicker bars in large mixing bowl. Mix for 30 seconds
on low speed, then for 3 minutes on high. Stir in Snicker
bars.
Grease
and
flour 8-inch round cake pans. Pour batter into
pans.
Bake at 350\u00b0 for 35 to 40 minutes.
Put the Cool Whip in a bowl.
Next, core the apples, but leave the peeling on the apples.
Dice the apples and put into the Cool Whip.
Cut up the Snicker bars and slice the bananas.
Combine all with the Cool Whip and mix together.
Serve.
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.
Grease 9 x 13
inch (or 11 x 13 inch) pan.
Spread cookie dough in pan.
Cut up Snicker bars into small chunks and sprinkle on top of cookie dough.
Bake at 325 degrees for approximately 25 - 30 minutes.
Chop apples and snicker bars into very small pieces. Mix cool whip and cream cheese thoroughly, then add apples and snickers. Mix well. Refrigerate.
Mix all ingredients except Snicker bars.
Wrap dough around candy bars and bake at 325\u00b0 until light brown.
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.
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.
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.
Cut Snicker bars into bite size pieces.
Cut apples into bite sizes pieces.
Mix all ingredients together.
Chill before serving.
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.
Cut 6 of the Snicker bars crosswise into 4 equal
Dice apples with peeling on.
Slice bananas and the refrigerated candy bars into bite size pieces.
Fold in Cool Whip.
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.
Blend together brown sugar and softened cream cheese. Stir in Cool Whip.
Add cubed apples, chopped peanuts and candy bars.
Mix package of pudding with 1 cup milk.
Mix Cool Whip gradually.
You may not need the entire bowl.
Next, add the Snicker pieces.
Mix well, then add apple pieces and mix well. Should end up with a thick consistency and absolutely no calories!
Cut unpeeled apples in half inch pieces.
Cut candy bars in small pieces.
Whip cream cheese until soft.
Add whipped topping and apples and candy bar pieces.