Spread 1/2 the jar of ice cream topping and over bottom of crust.
In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well.
Whip in the Cool Whip.
With a spoon fold in the Snickers candy pieces.
Spread over the the crust.
Refrigerate for at least one hour. Keep refrigerated.
estle' chocolate chips and chopped Snickers candy bars.
Pour batter onto
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking pan.
In a large bowl combine the cake mix with brown sugar, butter and eggs until well blended.
Stir in the chopped Snickers candy.
Spread into baking pan.
Bake for 25-30 minutes or until a toothpick comes out clean.
Cool on a wire rack.
Cut into squares.
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.
Cut snickers bars, apples and banana into 1 inch chunks and halve the grapes.
Combine milk and pudding in medium size bowl, then fold in whipped topping.
Add fruit and candy to pudding mix and stir until combined.
Refrigerate for about an hour and then enjoy!
o 325\u00b0.
Cut candy bars in half lengthwise; cut
sugar until smooth. Stir in snickers bars. Immediately spread over hot
In large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs.
Set aside 1/2 cup for topping.
To the remaining crumb mixture, add baking soda and salt.
Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well.
Pour into a greased 11x7x2-in. baking pan.
Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top.
Bake at 350\u00b0F. for 40 minutes or until toothpick inserted near the center comes out clean.
In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
Stir in chopped candy bars.
Gently fold in the Cool Whip just until mixed.
Pour into crusts and refrigerate overnight.
Mix together cream cheese and Cool Whip.
Add diced apples and Snickers.
This recipe will serve 10 people.
ombined.
Next form the candy bars: Line cookie sheets with
1.Thoroughly mix flour, salt, cinnamon and water.
2.Let batter stand at room temperature for 30 minutes.
3.Meanwhile put stick in one end of choc bar.
4.Add the baking powder to the batter.
5.Begin heating deep fat fryer to 375\u00b0F.
6.Dip the Snickers into the batter, draining off the excess.
7.Fry until crisp and golden.
8.Drain on paper towel.
9.The stick is a great handle for eating this treat.
10.For extra deliciousness, get a small cup of caramel ice-cream topping and start dipping as you eat!
econds.
Lightly mix in Snickers pieces, about 10 seconds.
ours. Unwrap all of the Snickers candy. Remove dough from refrigerator. Divide
up each chopped Snickers and Skor/Heath bar candy bars among the
Line 8 inch square pan with foil that hangs over the sides of the pan. Spray lightly with Crisco No-Stick Cooking Spray.
Melt chocolate chips in medium sauce pan over low heat, stirring constantly. Remove from heat.
Chop up the candy bars and reserve 2 tb for a topping. Add the frosting and remaining candy bars to melted chocolate Blend well and spread into pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge from pan by lifting foil. Cut into squares.
o 325 degrees.
Cut candy bars in half lengthwise; cut
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.
Combine whipped topping and pineapple in bowl.
Peel, core and slice apples.
Cut apple slices into quarters.
Cut Snickers bars into small cubes.
Chop peanuts.
Fold in apples, candy bars and peanuts to whipped topping mixture.
Yield: approximately 7 cups.
Cream together butter and sugar until smooth.
Beat in egg. Add all other ingredients (except candy bars) and mix well.
Cut candy bars into tiny pieces.
Fold into cookie dough.
Chill dough. Drop by teaspoonfuls onto greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Makes 2 to 3 dozen.