1/2 cup M&Ms plain chocolate candies
2 cups hot milk
Place candy in blender. Add hot milk. Whir until smooth. Pour into mugs.
Serves 2.
In creating, the only hard thing is to begin a grass blades no easier to make than an oak. — James Russell Lowell
Posted by bettyboop50 at recipegoldmine.com May 9, 2001
6 to 8 servings
Crust
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs
Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hersheys cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular,
cut into 1/2-inch pieces (place candy in
freezer 15 minutes for easy cutting)
Sweetened whipped cream or whipped topping
Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.
Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.
In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted.
Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.
Be a first rate version of yourself, not a second rate version of someone else. — Judy Garland
1 (6 ounce) bag semisweet chocolate chips
1 cup butterscotch chips
1 can Pillsbury Chocolate Fudge Frosting Supreme
2 (about 2 ounce) Snickers candy bars, cut up
Line an 8-inch square pan with foil, extending foil over edges; lightly butter foil. Set aside.
In large microwave-safe bowl, combine chocolate chips and butterscotch chips; microwave on MEDIUM for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in frosting and all but 2 tablespoons candy bar until mixed. Spread in foil-lined pan; sprinkle with reserved candy bar. Refrigerate 1 hour or until firm.
Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.
The world is dying for want, not of good preaching, but of good hearing. — George Dana Boardman
1 (14 ounce) package caramels
2 cups pecan halves
1 (24 ounce) Hersheys candy bar
2 tablespoons cream
1/3 block paraffin wax
Melt caramels in cream, stir in pecans. Drop in small patties on wax paper. Let set until firm.
Melt candy bar with paraffin wax. Dip patties into melted chocolate.
The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt. — Bertrand Russell
1 cup creamy peanut butter
2 cups granulated sugar
16 ounces cream cheese (at room temperature)
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 1/2 cups whipping cream
2 graham cracker crusts
3 (1.45-ounce) Hershey bars
3 tablespoons milk
Beat peanut butter, sugar, cream cheese, butter and the vanilla extract in a large bowl with electric mixer until smooth and creamy.
In another bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into peanut butter mixture.
Spoon into crusts, dividing mixture equally. Refrigerate for 6 hours.
Melt Hershey bars with milk in saucepan over low heat. Spread or swirl over pie fillings. Refrigerate until firm.
Makes 2 pies.
Spare no expense to save money on this one. — Samuel Goldwyn
9 ice cream sandwiches
1 container Cool Whip?
3 Heath Bars
5 Reeses peanut butter cups
Cover the bottom of a 13 x 9-inch 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.
I can still recall old Mister Barnslow getting out every morning and nailing a fresh load of tadpoles to the old board of his. Then hed spin it round and round, like a wheel of fortune, and no matter where it stopped hed yell out, Tadpoles Tadpoles is a winner We all thought he was crazy. But then, we had some growing up to do. — Jack Handey Deep Thoughts
2 tablespoons butter
1 (8 ounce) milk chocolate candy bar
2 tablespoons shortening
16 wooden sticks
4 cups Corn Chex cereal, crushed to 1 1/3 cups
Melt butter in shallow baking dish in 300 degree F oven. Remove pan; add cereal crumbs. Stir and return to oven for 10 minutes to lightly toast. Cool.
Heat chocolate and shortening in double boiler over hot, not boiling, water until melted. Pour into shallow pan and let cool 15 minutes.
Dip bananas in chocolate and roll in crumbs. Freeze until set, about 2 to 3 hours.
Makes 16.
If you get up one more time than you fall you will make it through. — Chinese Proverb
1/2 cup butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 1/4 cups chunky peanut butter
1 1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large Butterfinger candy bars, chopped
In a mixing bowl, cream butter and sugars. Add eggs; beat well. Blend in peanut butter and vanilla extract.
Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 inch balls and place on greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Cool on wire racks.
Makes 4 dozen.
Liars when they speak the truth are not believed. — Aristotle
1/2 cup milk
20 marshmallows
1 large Hershey candy bar with almonds
1 large container Cool Whip?
Pinch of salt
1 teaspoon vanilla extract
Heat milk and marshmallows together; add 1/2 candy bar. Stir until smooth and candy bar is melted; cool.
Add 1/2 of the Cool Whip, pinch of salt and vanilla extract to the cooled marshmallow mixture. Pile remaining Cool Whip on top of the pie. Grate the other 1/2 candy bar and use to garnish the top.
Married couples tell each other a thousand things without speech. — Chinese Proverb
1/2 cup butter or margarine
3/4 cup granulated sugar
1 egg
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 bite-size Baby Ruth candy bars, chopped
Cream together butter and sugar. Add eggs and vanilla extract. Mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped Babe Ruth Candy bars. Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.
Makes 2 dozen.
Nobody gets to live life backwards. Look ahead — thats where your future lies. — Ann Landers
