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---------- Recipe via Meal-Master (tm) v8.00
Title: Christine Mirabelli's Toffee Crunch-Choco Chip Cookies
Categories: Cookies, Candy bars, Cereal box
Yield: 42 servings
5 T Unsalted butter
5 T Shortening
1/3 c Dark brown sugar
1/3 c Granulated sugar
1 Egg
2 t Vanilla
3/4 c Flour
3/4 c Quick rolled oats
1/2 t Salt
1/2 t Baking powder
1 c Chopped Heath candy bars
-OR Bits-o-Brickle chips
1 c Pecan halves or pieces
1 c Chocolate chipses
Insert metal blade in dry processor. Add butter, shortening, brown sugar
and granulated sugar. Process until smooth, about 15 seconds. Add egg and
vanilla. Process until smooth, about 20 seconds. Add flour, oats, salt,
baking powder, chopped candy and pecans. Pulse until dough is mixed and
pecans are chopped. Transfer mixture to bowl and stir in chocolate pieces.
Drop dough by heaping teaspoons onto greased baking sheets 2 inches apart.
Adjust oven rack to middle position. Bake 1 sheet at a time at 375 degrees
8 minutes. Check for doneness since bottoms brown easily. Bake 2 minutes
longer or until golden. Repeat. Cool slightly before removing cookies from
baking sheet. Cool thoroughly on wire racks. Makes 3 1/2 dozen.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Peanut Butter Crumble Bars
Categories: Cookies, Candies, Candy bars
Yield: 36 bars
3/4 c Sugar
3/4 c Brown sugar
3/4 c Shortening
1 1/4 t Baking soda
1 1/4 c Chopped M&M candy
3/4 c Creamy peanut butter
2 Eggs
2 c Flour
3/4 t Baking powder
Beat sugars, shortening, peanut butter and eggs until smooth. Stir in
flour, soda, and baking powder. Reserve 1-1/2 c. Press remaining dough in
ungreased 13x9x2 pan. Mix reserved 1-1/2 c dough and candies. Crumble into
pan, pressing lightly. Bake 350 for 20-25 mins. Cool. Cut. Makes 36 bars.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Peanut Butter Kisses
Categories: Cookies, Candy bars
Yield: 30 servings
1 3/4 c Flour
1/2 c Sugar
1/2 c Brown sugar
1/2 c Butter
1/2 c Peanut butter
1 t Baking soda
1 t Vanilla
1/2 t Salt
1 Egg
2 tb Milk
1 pk Hersheys chocolate kisses
(have kisses unwrapped before removing cookies from oven) Cream sugar,
butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry
ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at
375 for 10-12 minutes. Remove from oven and top each cookie with a kiss
while still hot. = Tip = if you like crunchy cookies replace butter with
shortening, but other wise the butter makes them nice and chewy.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Candy Bar Pie
Categories: Pies, Candy bars
Yield: 8 servings
---------------------------TASTE OF THE COUNTRY V---------------------------
6 Chocolate candy bar w/Almond
-1.45 oz each
8 oz Cool Whip, thawed
1 T Vanilla
Graham cracker crust;8-9 inc
Chocolate;shaved,optional
In a double boiler or micro, melt chocolate bars. Quickly fold into the
whipped topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved
chocolate, if desired. Chill until ready to serve. Yield: 6-8 servings
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Malt Shoppe Pie
Categories: Pies, Candy bars
Yield: 6 servings
---------------------------TASTE OF THE COUNTRY V---------------------------
1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy,
-crushed
2 T Milk, divided
3 T Instant chocolate malt powdr
3 T Marshmallow Cream Topping
1 c Whipping cream
Whipping cream, additional
Malted Milk Ball Candy
-additional
Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while
preparing filling. In a mixing bowl, blend ice cream, crushed malted milk
balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend
malted powder, marshmallow cream and the remaining milk. Stir in whipping
cream; whipped until soft peaks form. Spread over ice cream layer. Freeze
several hours or overnight. Before serving, garnish with whipped cream and
malted milk balls.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Chipper Champs
Categories: Cookies, Candy bars
Yield: 6 servings
--------------------------------M&M CANDY CO--------------------------------
1 1/2 c Brown sugar
3/4 c Butter, softened
1 t Vanilla
2 Eggs
2 1/4 c Flour
1 c M&M's candy
1/2 c Chpd nuts
1 t Baking soda
1/2 t Salt
Heat oven to 350'. Mix brown sugar, margarine, vanilla and eggs in a large
mixing bowl until well blended. Stir in remaining ingredients. Drop dough
by rounded tablespoonfuls about 3 inches apart onto lightly greased cookie
sheet. Press 3 or 4 additional candies in each cookie if desired. Bake
until lightly browned, 10 to 12 minutes. Cool slightly, remove to wire rack
to cool. Makes about 2 dozen 3 1/2 inch cookies.For 4 dozen 3 1/2 inch
cookies, double ingredients. Proceed as recipe directs. Note: I use
red/green for xmas. These freeze real good.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Toffee Chocolate Cake
Categories: Cakes, Candy bars
Yield: 8 servings
6 oz Pkg semisweet chocolate chip
2/3 c Sour cream
11 oz Ready-to-serve pound cake
2 English Toffee Candy Bars
-chpd 1 1/8oz ea
In small saucepan, over low heat, heat chocolate until melted, stirring
often. Remove from heat; stir in sour cream until smooth. Cut pound cake
horizontally in half. Place 1 cake layer on serving plate; spread with
one-third frosting; sprinkle with one-third chopped candy. Top with second
layer; frost cake with remaining frosting. Sprinkle top with remaining
candy.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Favorite Cheesecake Squares
Categories: Cheesecake, Candy bars
Yield: 16 servings
1/4 c Butter
1/3 c Brown sugar
1 c Unbleached all-purpose flour
1/2 c Chopped walnuts
8 oz Cream cheese, softened
1/4 c Sugar
1 t Vanilla
1 lg Egg
3/4 c M&M Candies
NOTE:You can use any type of milk chocolate candies in place of the M&Ms
Beat margarine and brown sugar until light and fluffy. Add flour and
walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb
mixture into bottom of 8-inch square pan.Bake at 350 degrees F. 10 minutes
Combine cream cheese, granulated sugar and vanilla, mixing at medium speed
on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup
candy over crust; top with cream cheese mixture. Combine remaining candy,
chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over
cream cheese mixture. Bake at 350 degrees , 20 minutes. Cool and cut in to
16 equal squares.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Peanut Pudding Cake
Categories: Cakes, Desserts, Candy bars
Yield: 12 servings
2/3 c Peanuts, chopped,dry roasted
1 Stick butter
1 c Flour
1/3 c Peanut butter
1 c Powdered sugar
8 oz Cream cheese
1 c Cool Whip, thawed
1 pk Vanilla instant pudding,sm
1 pk Instant chocolate pudding,sm
2 3/4 c Milk
1 Remainder Cool Whip
2 Hershey Chocolate Bars,froze
1/3 c Peanuts, chopped,dry roasted
LAYER #1: With pastry cutter or knives, blend flour and butter. Add 2/3 cup
chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350 degrees for 20
minutes. Cool completely...Very important. LAYER #2 Cream peanut butter and
cream cheese. Add powdered sugar and mix well. Blend in 1 cup thawed Cool
Whip. Spread over cooled layer #1. . . LAYER #3 In a large bowl, mix
vanilla and chocolate instant puddings with milk. Blend Spread over layer
#2. LAYER #4: Spread the rest of the container of Cool Whip over layer
#3. Freeze hershey bars, break into small pieces and sprinkle over whipped
topping. Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3
hours or longer.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Homemade Heath Bars
Categories: Candies, Candy bars
Yield: 1 servings
2/3 c Dark brown sugar
4 Hershey Choc Bars
1/2 c Butter
Chopped nuts
Butter a loaf pan. Sprinkle nuts into the pan. Unwrap chocolate bars. Stir
together brown sugar, and butter in heavy saucepan, over medium heat. Stir
CONSTANTLY. When mixture starts to boil, time EXACTLY 6 minutes,(not 5.5
not 6.5---6!) Remove from heat and pour over nuts. Immediately top with
chocolate bars. Spread melting chocolate over the top of the hot toffee.
Chill. Break into uneven pieces. This recipe is easily doubled or tripled.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Better Than Sex Cake II
Categories: Cakes, Candy bars
Yield: 12 servings
1 pk German chocolate cake mix
2 Heath candy bars, crushed
1 c Eaglebrand sw condensed milk
1 c Butterscotch ice cream
-topping
Whipped cream or topping
Either bake german chocolate cake according to directions on german sweet
chocolate package or from a mix. Bake in a 9 x 13 pan. Cool 5-10 minutes.
Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to
1 inch. Cool another 20 minutes. Drizzle sweetened condensed milk and
butterscotch topping into hole (some will end up on top of the cake).
Sprinkle crushed heath bars over the top. Serve with whipped cream or
topping.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Florida Bay Snickers Cheesecake
Categories: Cheesecake, Candy bars
Yield: 12 servings
1 9" Unbaked pie shell
1 1/2 lb Cream cheese, cubed
1 1/4 c Sugar
1 t Vanilla
3 Eggs, divided
6 Snickers candy bars, reg sz
2 oz Caramels
1 T Whipping cream
2 oz Semisweet chocolate morsels
3 T Whipping cream
Peanuts, chopped for garnish
Using a 9" pie shell, remove fluted rim (reserve for another use) and place
pie shell in bottom of 9" springform pan. Bake in 350~F oven until golden
brown. Allow pan to cool, grease sides of pan; set aside. In a mixing bowl,
place cream cheese, sugar, vanilla, and 1 egg. With flat beater, mix until
smooth. Scrape down sides of bowl with spatula and add 2 eggs. Mix until
smooth and completely blended. Cut each Snickers candy bars length-wise
once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into
cream cheese batter with rubber spatula. Pour batter into prepared crust in
spring-form pan. Bake in 275~F oven for 2 hours. cool completely in
refrigerator. Remove from springform pan and place on service plate. Melt
caramels with 1 Tb whipping cream in microwave oven. Remove from microwave
and blend completely with whisk. Spread caramel on top of cheesecake to
within 1" of edge. Melt semisweet chocolate morsels with 3 Tb of whipping
cream in microwave oven for 30 seconds on high setting. Remove from
microwave, blend completely with whisk. Spread on top of cheesecake over
caramel to 1/2" of edge. Sprinkle top of cheesecake with chopped peanuts.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: The Next Best Thing To Robert Redford
Categories: Desserts, Candy bars
Yield: 16 servings
1 c Flour
1/2 c Butter
1 c Pecans; finely chopped
8 oz Cream cheese, softened
1 c Sugar
9 oz Cool whip, thawed
1 pk Instant vanilla pudding (lg)
1 pk Instant chocolate pudding,lg
3 c Cold milk
Grated Chocolate candy bar
Prepare bottom crust by mixing together flour, margarine and pecans until
crumblike. Press mixture into greased 13x9" baking pan. Bake at 350~F for
15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar
until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust.
Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and
thickened. Spread over cream cheese layer. Spread remaining Cool Whip over
top. Sprinkle with grated chocolate. Cover and refrigerate overnight.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Heath Bars
Categories: Cookies, Candy bars
Yield: 20 servings
1 c Butter
1 c Brown sugar, firm pack
1 Egg yolk
1 t Vanilla
2 c Flour
12 oz Heath Bits, divided
1/2 c Finely chopped pecans
Preheat oven to 350~F. In large bowl, with electric mixer, cream butter
well; blend in brown sugar, egg yolk and vanilla. By hand mix in flour, 1
1/2 bags Heath Bits and nuts. Press into ungreased 15 1/2 x 10 1/2in. jelly
roll pan. Bake 18 to 20 minutes, or until browned. Remove from oven and
immeadiately sprinkle remaining 1/2 bag Heath Bits over top. Cool slightly;
cut into bars while warm.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Milky Way Brownies
Categories: Brownies, Candy bars
Yield: 12 servings
1/2 c Butter
4 Milky Way candy bars,
-(2.23 oz. each)
1/4 c Sugar
1 t Vanilla
2 Eggs
3/4 c Flour
1/4 t Baking powder
1/4 t Salt
Stir butter and sliced Milky Way bars in medium saucepan over low heat
until smooth; using a wire wisk if necessary. Remove from heat and stir in
sugar and vanilla. Add eggs one at a time beating well after each. Stir in
flour blended with baking powder and salt. Spread into greased square dish,
bake at 350~F for 25 minutes. Cool and cut into squares, dust with powdered
sugar if desired.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Cream Cheese Snickers Candy Bar Pie
Categories: Pies, Candy bars
Yield: 10 servings
1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers candy bars,
- cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 t Cocoa
3 T Evaporated milk
1 t Vanilla
1/2 t Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan
and let stand until softened, about 4 minutes; dissolve over very low heat,
stirring. Melt candy bars in top of double boiler over simmering water; add
peanut butter and blend with a wooden spoon until smooth; cool. Beat cream
cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating
well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the
dissolved gelatin; mix all well. Chill until partially thickened, stirring
one or two times. Stiffly beat the room temp egg whites with the salt; fold
into chilled mix, then fold in the whipped heavy cream; turn into cooled
pastry shell and chill until firm. Decorate with chopped peanuts and
additional whipped cream if desired.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Peanut Butterfinger Chunk Cookies
Categories: Cookies, Candy bars
Yield: 30 servings
3/4 c Sugar
2/3 c Brown sugar, firm pack
1/2 c Unsalted butter room temp
2 Egg whites
1 1/2 t Vanilla
1 1/4 c Peanut butter, chunky
1 c Flour
1/2 t Baking soda
1/4 t Salt
5 Butterfinger candy bars
-2.1 oz, cut 1/2" pieces
Preheat oven to 350~F. Lightly grease 2 cookie sheets. In a food processor,
blend sugars, butter, egg whites and vanilla until fluffy, stopping once to
scrape down sides of work bowl, about 1 minute. Add peanut butter and
process until combined, about 20 seconds. Add flour, baking soda and salt;
blend until JUST combined, using 2-3 on/off turns (DO NOT over-process).
Transfer mixture to a large bowl. Stir in chopped candy bars. Mound dough
by 1-1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart.
Flatten slightly using fingers. Bake until dry in appearance and centers
are still slightly soft to touch, about 15 minutes. Cool on cookie sheets
until fairly cool or they'll fall apart on you. Transfer to a rack to cool
completely. Store in an air-tight containger. Can be prepared ahead. Store
4 days at room temperature or freeze 3 weeks.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Baby Ruth Cookies
Categories: Cookies, Candy bars
Yield: 1 servings
1/2 c Butter, softened
3/4 c Peanut butter, smooth
1 1/2 c Sugar
2 Eggs, beaten
1 1/4 t Vanilla
3 c Flour, sifted
1 t Baking powder
1/2 t Salt
2/3 c Milk
5 Baby Ruth candy bars, cut up
-1.09 oz ea
Cream butter, peanut butter and sugar until light and fluffy; beat in
beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add
alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from
teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until
golden brown, about 12-15 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Virginia Peanut Candy Pie
Categories: Pies, Candy bars
Yield: 8 servings
-----------------------------------CRISCO-----------------------------------
1 9 " pie crust; baked
8 oz Cream cheese; softened
14 oz Eagle sweetened conden. milk
3/4 c Creamy peanut butter
1 t Vanilla
4 oz Choco coated peanut candy*
1/2 pt Whipping cream; whipped
2/3 c Choco fudge ice cream toppin
For filling: beat cream cheese in large bowl at med. speed until fluffy.
Beat in sweetened condensed milk, gradually, until well blended. Beat in
peanut butter and vanilla until smooth. Stir in candy* (which has been
chilled and chopped). Fold in whipped cream. Spoon into cooled, baked pie
shell. For topping: Warm fudge topping slightly. Spoon over top of pie to
cover completely. Sprinkle with additional chopped candy, if desired.
FREEZE at least 4 hours or until firm. To serve: Allow to stand 20 to 30
minutes at room temp. Cut with sharp knife dipped in hot water. A Crisco
American Pie recipe
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Nestle Crunch Bar Sour Cream Cake
Categories: Cakes, Candy bars
Yield: 10 servings
------------------------------------CAKE------------------------------------
12 Nestle Crunch bars, 1-1/16oz
3/4 c Water, hot
2 T Butter, softened
1 3/4 c Sugar
4 Eggs, separated
1 c Sour cream
1 t Vanilla
2 1/2 c Cake flour, sifted
2 t Baking soda
3 T Water
1/8 t Salt
----------------------------------FROSTING----------------------------------
30 Nestle Crunch candy bars
-1 1/16oz
1 1/2 c Sour cream
2 t Vanilla
Break up candy bars and melt in hot water on top of double boiler; cool.
Cream butter and sugar well. Beat in egg yolks beating well, then add sour
cream and beat well. Blend in cooled candy bar-water mix and vanilla. Stir
in flour ( do not beat!) until blended, then add baking soda which has been
dissolved in 3 tb water. Gently fold in egg whites which have been stifly
beaten with the salt. Bake in 2 lightly buttered and floured 9" round layer
pans in preheated 350~F oven for 25-35 minutes. Cool in pans on rack for 10
minutes. Turn out and finish cooling on racks. Nestle Crunch Bar Frosting:
Melt broken up candy bars in top of double boiler; stir in sour cream.
Remove from heat; add vanilla and beat until cool and creamy. Frost thickly
between layers, on sides and top of cooled cake.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Krispy Drops
Categories: Candies, Candy bars, Cereal box
Yield: 1 servings
1 lb White almond bark
6 oz Chocolate chips
1 c Rice Krispies
4 c Dry roasted peanuts
Melt the bark and the chocolate chips in a 200 degree oven in a 13 x 9 pan.
Stir together until well blended. Mix in the rest of the ingredients,
thoroughly. Drop by teaspoonfuls on Saran Wrap. Store in candy tins. *May
add up to 1 c. additional peanuts.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Snickers Candy Bar Cake
Categories: Cakes, Candy bars
Yield: 10 servings
4 Eggs, separated
16 1 1/2oz Snickers Bars,cut up
1/4 c Water
2 T Peanut butter, smooth
2 c Flour, unsifted
3/4 t Baking soda
1/4 t Salt
1 c Butter
2 c Sugar
3 t Vanilla
1 1/4 c Buttermilk, divided
Combine, in the top of a double boiler, the cut-up Snickers bars, water,
and peanut butter; heat and stir until well melted and blended. COOL. Mix
together the flour, baking soda and salt. Set aside. In a large bowl, cream
butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4
unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix,
mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix
alternately with the remaining 1 cup buttermilk; mix only until blended.
Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2
greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45
~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish
cooling on rack. Serve with sweetened whipped cream.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Baby Ruth Layer Cake
Categories: Cakes, Candy bars
Yield: 10 servings
----------------------------------CAKE MIX----------------------------------
8 Baby Ruth bars, 1.9oz, cutup
4 T Peanut butter, chunky
6 T Evaporated milk
2 c Flour, unsifted
1 t Baking soda
1/2 t Baking powder
1/2 c Butter, softened
1 1/4 c Sugar
2 Eggs
1/2 t Vanilla
1 c Buttermilk
-----------------------------FILLING & TOPPING-----------------------------
6 Baby Ruth Bars, 1.9oz, cutup
2 Egg yolks
1 c Evaporated milk
1 c Sugar
1/2 c Butter
1 c Coconut, flaked
8 T Peanuts, coarsely chopped
------------------------------WHIPPED TOPPING------------------------------
1 c Heavy cream
1 Egg white, stiffly beaten
2 1/2 T Powdered sugar, sifted
3/4 t Vanilla
Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top
of a double boiler; heat and stir until melted and blended. Cool. Combine
flour, baking soda, and baking powder in a bowl; mix well. Cream butter and
sugar thoroughly; add well beaten eggs and beat until light and fluffy.
Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients
alternately with the buttermilk, blending on low speed after each addition,
only until blended. Pour into 2 buttered and floured 9" round layer pans
and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack
for 10 minutes. Turn out and finish cooling on rack.
Baby Ruth Filling & Topping: Melt candy bars in top of double boiler.
Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook
and stir until thickened, over medium heat, about 10 minutes. Remove from
heat and blend in melted candy bars, coconut and peanuts. Cool, then beat
vigorously with wooden spoon.
Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white,
powdered sugar and vanilla.
Assembly: Spread cooled filling between layers and on top of cake. Spread
whipped topping on the sides of the cake. Cut carefully with a sharp knife.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Heath Bar Brunch Cake
Categories: Cakes, Candy bars
Yield: 16 servings
1/2 c Butter
1 1/2 c Light brown sugar, packed
1/2 c Sugar
2 c Flour, sifted
1/4 t Salt
1 c Buttermilk
1 t Baking soda
1/8 t Salt
1 Egg, slightly beaten
1 t Vanilla
2 1-1/8oz Heath candy bars,
-finely crushed (chilled)
3/4 c Pecans, finely chopped
6 1-1/8oz Heath Bars, finely
- crushed (chilled)
Preheat oven to 350~F. Cream butter and gradually add the light brown sugar
and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this
mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and
vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped
Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup
reserved topping, then with the pecans. Top with additional 6 crushed Heath
bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or
with coffee ice cream.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: P. B. Snax
Categories: Snacks, Cereal box, Candy bars
Yield: 8 servings
1/3 c Peanut butter
2 T Butter; or margarine
1 t Cinnamon; ground
1/4 t Ginger; ground
5 c Popped popcorn
2 c Bite-size shredded wheat
1 c Mini pretzels
1 c Multi-colored candy coated
-chocolate pieces; such as
-M&M's
In a small microwavable bowl, combine peanut butter, butter, and spices.
Microwave on HIGH 1 minute, or until butter melts. Mix well. In a 13x9 inch
baking dish, combine popcorn, shredded wheat and pretzels. Pour peanut
butter mixture over popcorn mixture and toss until well coated. Bake at 350
for 30 minutes, stirring halfway through cooking time. Cool popcorn mixture
to room temperature, stir in candy pieces. Makes 8 cups. Store in airtight
container. SOURCE: Magazine Nov 1992.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Malt Shop Pie
Categories: Pies, Candy bars
Yield: 8 servings
1 Ready crust graham cracker p
1 pt Vanilla ice cream,softened
1 pk 8 oz. container frozen whipp
8 oz Whoppers Candy
Additional whipped topping f
Combine softened ice cream and whipped topping until well blended. Reserve
8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed
candy to the ice cream mixture;reserve remaining 1/2 cup of crushed
candy.Spoon ice cream mixture into pie crust.Top with reserved crushed
candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole
Whoppers.
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Monster Cookies
Categories: Cookies, Candy bars, Cereal box
Yield: 30 servings
1/2 c Butter
1 c Sugar
1 c Brown sugar
2 T Brown sugar
3 Eggs
2 c Peanut butter
4 1/2 c Regular oats
1/4 t Vanilla extract
2 t Baking soda
3/4 t Light corn syrup
1/4 t Salt
1 c M & M's candy
6 oz Semisweet chocolate chips
Cream butter: gradually ad sugar, beating well. Add eggs, peanut butter,
vanilla, and corn syrup, beating well. Add oats, soda, and salt, stirring
well. Stir in the remaining ingredients (dough will be stiff). Pack dough
into a 1/4 cup measure. Drop dough 4 " apart, onto lightly greased cookie
sheets. Press each cookie into a 3 1/2" circle with fingertips. Bake at
350~ for 12 to 15 minutes (center of cookies will be slightly soft). Cool
slightly on cookie sheets: remove to wire racks and cool completely. Yield
2 1/2 dozen
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Hershey's Triple Chocolate Cookies
Categories: Cookies, Candy bars
Yield: 4 servings
1/2 c Butter, softened
3/4 c Sugar
3/4 c Brown sugar
1 t Vanilla
2 Eggs
1 T Milk
2 1/4 c Flour
1/3 c Cocoa
1 t Baking soda
1/2 t Salt
1 c Chocolate chips
9 oz Chocolate kisses
Heat oven to 350. Blend butter, sugars, and vanilla. Add eggs and milk. Add
flour, cocoa, baking soda and salt. Blend well. Stir in chocolate chips.
Shape into 1" balls. Place on ungreased cookie sheets. Bake 10-11 minutes.
Cool 1 minute and remove to wire racks. Place one kiss on each cookie.
Makes 4 dozens.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Butterfinger Cake
Categories: Cakes, Candy bars
Yield: 12 servings
1 pk German Chocolate Cake mix
8 oz Butterscotch ice cream toppi
2 lg Butterfinger bars
1 lg Carton Cool Whip
1 c Chopped pecans
Bake cake in a 9 x 13 pan. While cake is still hot, pour butterscotch
topping over cake, poking small holes in cake so that topping can soak in.
Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix
the rest into a large carton of Cool Whip along with the pecans. Spread
over cooled cake and top with reserved Butterfinger. Refrigerate until
ready to serve.
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---------- Recipe via Meal-Master (tm) v8.00
Title: 6 Layer Toffee Torte
Categories: Cakes, Candy bars
Yield: 1 servings
2 2/3 c Flour
2 c Sugar
1 c Butter, softened
1 c Buttermilk
3/4 c Cocoa
2 t Baking soda
1 1/2 t Vanilla
1/4 t Salt
2 lg Eggs
1 c Coffee; hot
1 1/3 oz Heath candy bars
2 c Whipping cream
3 T Brown sugar
1/2 t Coffee instant
1 t Water; hot
Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl,
combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla,
salt and eggs. With mixer on low, beat just until mixed, scraping sides
with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes.
Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10
minutes. Remove from pans and cool completely. While cake is cooling, chop
Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve 1/2 tsp
instant coffee with 1 tsp hot water. Cool. With serrated knife, cut each
cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown
sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake,
place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with
1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last
layer of cake. Thinly spread whipped cream over top and sides of cake.
Gently press reserved 2/3 of the Heaths onto top and sides of cake.
Refrigerate until ready to serve.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Better Than Sex Cake #2
Categories: Cakes, Candy bars
Yield: 12 servings
1 pk German chocolate cake mix
1 c Eaglebrand sw condensed milk
1 c Butterscotch ice cream toppi
2 Heath bars, crushed
Whipped cream or topping
Either bake german chocolate cake according to directions on german sweet
chocolate package or from a mix. Bake in a 9 x 13 pan. Cool 5-10 minutes.
Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to
1 inch. Cool another 20 minutes. Drizzle sweetened condensed milk and
butterscotch topping into hole (some will end up on top of the cake).
Sprinkle crushed heath bars over the top. Serve with whipped cream or
topping.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Peanut Butter Cereal Squares
Categories: Snacks, Cereal box, Candy bars
Yield: 1 servings
1 c Sugar
1 c Peanut butter
1 c Corn syrup
7 c Cereal (mixture: Cheerios,
-Flakes, Krispies)
1 c Coconut
1 c Chocolate chips or M&M's
Pecans (opt)
Place cereals, coconut, chocolate chips, nuts in large bowl and mix
together. Put sugar and corn syrup in saucepan and cook until sugar is
dissolved add peanut butter stirring constantly so peanut butter doesn't
scorch. Remove from heat and pour over cereal mixture. Mix together well
and pat into large buttered (Pammed) jelly roll pan or two 9X13 pans. Let
cool and cut into squares. This is good with most any cereal except once
she put in some Froot Loops and I wasn't so sure about them but of course
it got eaten. One other thing she always keeps around to snack on is a bowl
of salted peanuts and raisins.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Pecan Treats
Categories: Cookies, Candy bars
Yield: 20 servings
1 c Flour
2 T Brown sugar
1/2 c Butter, softened
1 c Heath Brickle bits
2 Eggs
3/4 c Brown sugar
1 c Pecans; chopped
1/2 c Flaked coconut
3 T Flour
1/2 t Baking powder
1/2 c Semi sweet chocolate chips
In mixing bowl, combine 1 cup flour with the 2 tb brown sugar and butter
until the mix resembles coarse crumbs. Pat onto bottom of 10x7" pan or a 9"
square pan. Bake at 350~ for 10-12 minutes until golden. Sprinkle with
brickle bits. In mixing bowl, beat the eggs with the 3/4 cup brown sugar,
pecans, coconut, 3 tb flour and baking powder. Pour mix evenly over the
brickle chips in pan. Reduce oven temperature to 325~. Bake for 25-30
minutes, just until topping is golden. Immediately after removing from
oven, sprinkle chocolate chips over top. Allow chips to melt. Spread over
bars. Chocolate will not cover bars completely. Cool. Cut into bars.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Microwave Cookie Candy Turkeys
Categories: Cookies, Candy bars
Yield: 12 servings
------------------------CLASSIC PILLSB CK COUNTRY BK------------------------
12 Chocolate candy stars
12 Caramels, unwrapped
12 Scalloped chocolate-frosted
-shortbread cookies
12 Pieces candy corn
MICROWAVE DIRECTIONS: To make each turkey, place chocoate star, point side
up, on work surface. Place one caramel on microwave-safe waxed paper,
microwave on HIGH for 5-10 seconds or just until slightly softened. Place
softened caramel on tip of chocolate star, pressing down so they stick
together. To make the tail, press chocolate cookie, striped side facing
forward, firmly against the soft caramel to stand upright. Press candy corn
on top of caramel to resemble turkey's beak. Makes 12 cookies/decorations.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Toffee
Categories: Candies, Candy bars
Yield: 1 servings
------------------------------FIRST PRIZE CKBK------------------------------
2 c Butter
2 c Sugar
1 T Corn syrup
1 T Water
1 c Chpd pecans
6 Hershey candy bars, 1 3/0oz
-ea
Second Prize, Toffee, OK State Fair.
Melt butter. Belnd in sugar, syrup, and water. Cook over med heat,
stirring constatnly until hard crack stage, 295-300 F. Use candy
thermometer. Quickly stir in nuts. Pour into buttered 9x13" pan or lg
cookie sheet. While still hot, lay Hershey Bars on top. When cooled, break
into pieces.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Another Neiman-Marcus $250.00 Cookie Recipe
Categories: Cookies, Candy bars
Yield: 100 cookies
--------------------------------THE REGISTER--------------------------------
1 c Butter
1 c Sugar
1 c Brown sugar
2 Eggs
1 t Vanilla
2 c Flour
1 1/2 c Oatmeal, ground to fine
-powder
1/2 t Salt
1 t Baking powder
1 t Baking soda
12 oz Chocolate chips
4 oz Hershey Candy Bar, grated
-1/2 an 8 oz bar
1 1/2 c Chpd nuts
Preheat oven 375 F. Do not grease cookie sheet.
Cream butter with sugars. Add eggs and vanilla.
Add flour, oatmeal, salt, baking soda and baking powder. Add chocolate
chips, candy, and nuts.
Roll into balls; place 2" apart on cookie sheet. Bake 6 mins.
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---------- Recipe via Meal-Master (tm) v8.00
Title: Susan's Peanut Butter Tarts
Categories: Cookies, Candy bars
Yield: 1 servings
-------------------------------A TASTE OF OC-------------------------------
1 pk Reese's mini peanut butter
-cups
1 Roll refirg peanut butter
-cookie dough
1 sm Pk M&Ms
Chill candy; then remove wrappers.
Follow dirs on cookie pkg and slice dough, then quarter each slice. Mold
each piece into a section of a mini muffin tin. Bake 350F, 8-10 mins, then
remove tins from oven.
Immediately push a peanut butter cup into each cookie cup. Cookies will
deflate and form cups around the pieces of candy. The heat of the ookie
will melt the chocolate tops of the candies. Cool then remove from pan.
Decorate with M&Ms
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