Lightly grease 9x13 cake pan.
Mix cake mix as directed on
Bake cake as directed on box in 13 x 9-inch pan.
After baking, poke holes in cake with the back of wooden spoon.
Pour sweetened condensed milk and caramel topping over cake.
Smooth Cool Whip on top.
Sprinkle candy bar over top.
Refrigerate.
cup each chopped Snickers and Skor/Heath bar candy bars among the
Preheat oven to 325 degrees.
Place candy bar pieces in the baked pastry shell. Set aside.
In a mixing bowl, beat cream cheese and the sugar until smooth. Add the eggs, sour cream, and peanut butter. Beat on low speed just until combined.
Pour into the baked pastry shell. Bake for 35- 40 minutes or until set. Cool on wire rack.
In a small heavy saucepan, melt chocolate chips with the heavy cream over low heat until smooth. Spread over filling.
Refrigerate for 2 hours or overnight. Cut with a warm knife.
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
25\u00b0.
Meanwhile, cut candy bars in half lengthwise, then
Drain pineapple, place in large bowl and mix in peanuts, chopped up red and green apples, chopped up snickers candy bar, marshmallows and add cool whip.
Once mixed well, refrigerate for 1 hour or until ready to serve.
Cut apples into chunks.
Cut Snickers candy bar into pieces. Add Cool Whip and mix.
Can be used as a dessert.
Cut a 2.1-ounce Snickers candy bar in half lengthwise, and then cut each half into 5 \"nuggets.\".
Place 10 frozen fillo shells on a baking sheet and pop a nugget into each one.
Bake in the oven for 10 minutes at 350 degrees.
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.
Preheat oven to 450\u00b0.
Using a 9-inch pie pan, bake crust for 5 to 7 minutes, or until very light golden brown.
Remove from oven, and let cool.
Reduce oven temperature to 325\u00b0.
Meanwhile, cut candy bars in half lengthwise, then cut into 1/4-inch pieces. Place candy bar pieces over bottom of partially baked crust.
ften.
Stir in the candy bars making sure you save
Bake cake in glass 9x13 pan according to directions on the box.
Allow to cool for five minutes, then poke holes randomly in cake with bamboo skewer or chopstick or something similar.
Pour sweetened condensed milk over cake, allowing cake to absorb.
Pour caramel topping over cake, allowing cake to absorb.
Allow cake to cool completely.
Frost with Cool Whip.
Chop candy bars, and sprinkle on top.
Drizzle decoratively with left over caramel topping.
Keep refrigerated until serving time.
*Any flavor candy bar may be used.
Bake cake as directed on package.
While warm, poke cake full of holes.
Pour sweetened condensed milk over cake, then ice cream topping. Let cool. (Can freeze.)
Top with whipped topping and pieces of candy.
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.
Combine candy bars and 1/2 cup
Place milk and chopped candy bar in blender.
Cover and blend on high speed for 2 seconds.
Add ice cream.
Cover and blend on low speed about 3 to 5 seconds longer or until smooth.
o 325\u00b0.
Cut candy bars in half lengthwise; cut
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.