Transcript
Compiled by: Theresa Saylor Harlan County Homemaker 10/11
BUTTERFINGER CAKE 2 angel food cakes 4 egg yolks 3/4 cup butter 2 cups confectioner’s sugar 1 (16 oz.) container Cool Whip 7 Butterfinger candy bars frozen and crushed Mix together eggs, sugar, butter and Cool Whip. Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 13” X 9” pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for at least 3 hours, then serve.
HEATH BAR BLIZZARD 1 Heath candy bar 1/4 cup milk 2 1/2 cups vanilla ice cream 1 teaspoon fudge topping Freeze the Heath bar, then break it into tiny pieces while still in the wrapper. Combine all ingredients in the blender and blend for 30 seconds on medium speed. Stop blender and stir mixture with a spoon, repeat until well mixed then pour into 16 oz. glass. Makes 1 serving.
CANDY BAR CROISSANTS 1 (8 oz.) tube refrigerated crescent rolls 1 tablespoon butter or margarine, softened 2 (1.55 oz.) plain milk chocolate candy bars, broken into small pieces 1 egg, beaten 2 tablespoons sliced almonds Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375° for 11 to 13 minutes or until golden brown. Cool on a wire rack. Yields: 8 servings
SNICKERS KENTUCKY HORSE RACE PIE 1/2 cup butter 1/2 cup all-purpose flour 1 cup granulated sugar 1 1/4 cups chopped walnuts 1 cup chocolate chips 3 beaten eggs 4 regular size Snickers bars 1 1/4 teaspoon vanilla extract 1 graham cracker pie crust Heat oven to 350°. Mix well. Add eggs, vanilla extract, chocolate chips, chopped Snickers and walnuts. Pour into pie crust and bake for 45 minutes. Serve with whipped cream.
FRIED CANDY BARS 1 egg 1 cup milk 1 tablespoon vegetable oil 1 cup all-purpose flour 1 teaspoon baking powder Pinch of salt Candy bars (Mars, Snickers, Almond Joy, Kit Kat or Twix) Chill or freeze the candy bars. 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 ingredients and mix well with a wire whisk. Cover and chill for a few minutes while the oil heats. Remove batter from the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening to 375°. Dip the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool for a minute as the inside can easily burn your mouth.
ALMOND JOY FUDGE 2 (12 oz.) pkgs. Semisweet chocolate chips 2 (14 oz.) cans sweetened condensed milk 2 teaspoons vanilla extract\ 2 cups (16 pieces) mini Almond Joy candy bars, cut into 1/2 inch pieces Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2 sides by 2 inches. In pot, combine chips and milk over medium heat. Cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute. Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut into squares. Makes: 36 pieces.
FROZEN HEAVEN 9 ice cream sandwiches 1 container cool whip 3 Heath Bars 5 Reese’s peanut butter cups Cover the bottom of a 13” x 9” glass dish with ice cream sandwiches. You may have to cut the last row to make them fit snugly. Spread about 1/4 inch cool whip on top of sandwiches. Crumble the candy over the dish. Place in freezer. Cut into square pieces and serve as an original homemade dessert;. Your guests will be in awe of your ability to layer ice cream and chocolate.
M & M’s HOT CHOCOLATE 1/2 cup M & M’s plain chocolate candies 2 cups hot milk Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs. Serves: 2.
BABY RUTH BROWNIES 1 (18.25 oz.) package brownie mix 3 (2.1 oz) bars Baby Ruth candy bars, chopped 8 oz. cream cheese, at room temperature 1/2 cup granulated sugar 1 large egg 2 teaspoons milk Prepare brownie mix as directed on package, then stir in chopped candy. Pour into a greased 13” X 9” pan. In a small bowl, beat cream cheese and sugar until smooth; add egg and milk and blend well. Drizzle cream cheese mixture over brownie batter and swirl with a knife for a marbled look. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely, then cut into bars with a wet knife.
CREAMY MILKY WAY BAR PUDDING 2 (2.23 oz.) Milky Way Bars, sliced 3/4 cup milk 2 tablespoons unsweetened cocoa 1 (4 serving size) box vanilla flavored instant pudding or pie filling 1 container sour cream Stir Milky Way Bars, 1/4 cup milk and cocoa in medium saucepan over low heat until smooth. Place mixture in medium bowl and chill 10 minutes or until cold. Stir in remaining milk and pudding mix. Blend with a wire whisk or rotary beater until smooth and slightly thickened. Blend in sour cream. Chill at least 30 minutes. Makes about 4 servings.
BUTTERFINGER POPCORN BALLS 6 cups popped light microwave popcorn 3 Butterfinger candy bars, chopped Butter-favored cooking spray 1/4 cup light margarine 3 2/3 cups miniature marshmallows In a large mixing bowl combine popcorn and candy bars. Spray a medium saucepan with butter-flavored cooking spray. Melt margarine. Stir in marshmallows and cook over low heat stirring constantly until smooth. Pour mixture over popcorn and gently toss until well coated. Spray hands with cooking spray and form mixture into balls approximately 3 inches each. Set popcorn balls on wax paper to cool. Store in airtight container or wrap individually in plastic wrap. Yield: 6.
FROZEN MILKY WAY MOUSSE 15 “Fun Size” Milky Way Bars (or 36 miniatures or 5 regular size); divided 2 1/2 cups heavy cream, divided 1 cup semisweet chocolate chips 1 teaspoon vanilla extract Whipped cream for topping, optional Chop 10 candy bars, yielding about 1 1/3 cups. Combine with 1/2 cup of the cream and chocolate chips in a large heatproof bowl over a pot of simmering water. Cook, stirring occasionally, until mixture is melted and combined. Set bowl aside to cool. In another bowl combine vanilla extract with remaining 2 cups of cream; beat until stiff peaks form. Fold cream into chocolate mixture. Pour 1/2 of mixture into a 1 1/2 quart freezer-proof bowl. Coarsely chop 2 candy bars, yielding about 1/3 cup. Sprinkle over mousse. Top with remaining mousse. Freeze until firm, at least 6 hours or overnight. Thaw slightly at room temperature before serving, about 10 minutes. Chop remaining candy bars, yielding about 1/3 cup. Garnish with whipped cream and chopped candy.
CANDY CORN BROWNIE PIZZA 1 (19 oz.) box chocolate brownie mix 2 large eggs 1/3 cup vegetable oil 2 tablespoons water 1 cup chopped roasted peanuts (optional) 2/3 cup prepared chocolate frosting 3 cups candy corn (18.5 oz. bag) Preheat oven to 350°. In medium bowl, stir together brownie mix, eggs, oil, and water until smooth (about 50 strokes). Stir in peanuts. Spread on a 13” pizza pan coated with cooking spray. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in the center come out almost clean. Cool on pan;. Spread frosting over brownie to within one-half inch of edge. Decorate with candy corn. Cut into wedges to serve. Makes about 12 servings.
CANDY BAR PIZZA 1 roll (18 oz. size) sugar cookie refrigerated dough 6 candy bars, chopped into chunks 1/2 cup caramel ice cream topping 1/2 cup fudge ice cream topping Press cookie dough into lightly sprayed pizza pan;. Sprinkle with chopped candy bars. Drizzle with ice cream toppings. Bake at 400° for 13-15 minutes or cookie dough is done. Serve warm with vanilla ice cream. Candy bars such as chocolate covered caramel and/or nougat bars work best as they get gooey but don’t melt completely. Serve/Makes 10.
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Distributed By:
Harlan County Extension Service 519 South Main Street Harlan, KY 40831 (606) 573-4464 Sources: cdkitchen.com cooks.com recipegoldmine.com
