Clark Bar Cake

Clark Bar Cake

1 Graham cracker crust
2 cups confectioners’ sugar
2/3 cup peanut butter
1 (12 ounce) container Cool Whip, divided
8 ounces cream cheese
4 Clark bars, crushed

Make a graham cracker crust; spread in a 9 x 13-inch pan.

Mix the confectioners’ sugar, peanut butter, 10 ounces of Cool Whip and cream cheese. Fold in half of the crushed Clark bars. Spread over crust. Cover the mixture with remaining Cool Whip and crushed Clark bars. Refrigerate.

Pistachio Pie

Pistachio Pie

1 (3 3/4 ounce) box instant pistachio pudding mix
1 pint vanilla ice cream, softened
3/4 cup milk
1 (9-inch) graham cracker crust, baked
1 (4 ounce) container frozen whipped topping, thawed
1 (1 3/16 ounce) English toffee candy bar (Heath bar)

Combine pudding mix, ice cream and milk; beat with electric mixer until smooth. Pour into pie crust; freeze 1 hour or until firm.

Spread whipped topping evenly over pie. Crumble candy bar over pie. Store in freezer.

Before serving, allow pie to sit at room temperature for 5 to 10 minutes.

Snickers Pie

Snickers Pie

Crust
2 cups graham cracker crumbs
4 teaspoons brown sugar
1/2 cup unsalted butter, melted

Fudge Layer
1/2 cup unsalted butter, cut into 8 pieces
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
2 cups (about 8 1/2 ounces) 1/2-inch pieces
of Snickers bars

Cream Cheese Layer
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Topping
2 ounces milk chocolate, chopped
3 tablespoons heavy cream

For the crust: Preheat oven to 350 degrees F. Butter a 9-inch deep-dish glass pie pan.

Combine crumbs and brown sugar in a mixing bowl. Add melted butter, stirring until well incorporated. Press mixture evenly onto the bottom and up the sides of prepared pan. Bake for 5 minutes, until crust is set. Transfer to a rack to cool.

Keep the oven temperature at 350 degrees F.

For the fudge layer: Combine butter, semisweet and unsweetened chocolates in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.

Sift together flour, baking powder and salt into a mixing bowl.

Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.

Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached. If crust browns too quickly, cover with foil.

Transfer pan to a rack and let cool for 10 minutes. Evenly arrange Snickers bars over the top.

For the cream cheese layer: Using an electric mixer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg and vanilla extract and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.

For the topping: Combine chocolate and cream in the top of a double boiler. Set over simmering water and stir until chocolate is just melted and smooth. Remove from heat. Dip a spoon into mixture and drizzle decoratively over the pie.

Refrigerate until well chilled. Serve cold. The pie may be prepared up to 3 days ahead. Cover loosely with foil and keep refrigerated.

Serves 12 to 16.

Candy Bar Squares

Candy Bar Squares

1 cup butter or margarine
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 (1 3/4 ounce) chocolate covered candy bars,
chopped and divided

Beat margarine or butter and sugars in large bowl with electric mixer at medium speed until light and fluffy. Blend in eggs. Mix in flour, baking soda and salt.

Reserve 1/2 cup chopped candy for topping; stir remaining candy into flour mixture. Spread into 13 x 9-inch baking pan; sprinkle with reserved 1/2 cup candy.

Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Cool in pan on wire rack. Cut into squares.

Peppermint Cheesecake

Peppermint Cheesecake

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatine
1/4 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped
2 (1.45 ounce) milk chocolate candy bars, finely chopped

Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.

Soften gelatine in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but not set.

Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.

Milky Way Cake

Milky Way Cake

8 Milky Way? bars
1 cup butter
2 cups granulated sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 cup nuts

Melt candy and 1/2 cup butter. Set aside.

Cream sugar and the remaining 1 stick butter. Add eggs. Add flour and baking soda alternately with buttermilk. Add candy mixture. Bake in a tube pan at 325 degrees F for 70 minutes.

Baby Ruth Pie

Baby Ruth Pie

18 chocolate cr?me-filled sandwich cookies,
crushed (about 1 1/2 cups total)
3 tablespoons butter or margarine, melted
2 pints chocolate ice cream, slightly softened
3 (2.1 ounce) Baby Ruth candy bars (or other favorite
candy bars), finely chopped
1 cup miniature marshmallows

Hot fudge or chocolate topping, in a jar or homemade, heated slightly in microwave, if necessary, for drizzling.

In a small bowl, mix together crushed cookies and butter. Press onto bottom of 9-inch pie plate; freeze 5 minutes.

Combine ice cream, chopped candy and marshmallows in large bowl; spoon into prepared crust. Freeze about 1 hour or until firm.

Drizzle with fudge sauce before serving.

Makes 6 to 8 servings.

Mounds Candy Bar Brownies

Mounds Candy Bar Brownies

2 Mounds candy bars
1/2 cup shortening
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts

Melt candy bars and shortening. Remove from heat. Add remaining ingredients and blend well. Spread in greased 9-inch square pan. Bake at 350 degrees F for 25 minutes. While warm, cut into bars.

Candy Bar Fudge

Candy Bar Fudge

1 ( 12 ounce ) package semisweet chocolate chips
2 ( 3.7 ounce ) Snickers candy bars, chopped
1 can Pillsbury Creamy Supreme Milk Chocolate Frosting

Line an 8-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Set aside.

Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. OR, microwave chips in medium size microwave-safe bowl on HIGH for 1 to 2 minutes, or until chips are melted, stirring occasionally.

Reserve 2 tablespoons of the chopped candy bars. Add frosting and remaining candy bars. Blend well.

Spread in sprayed foil-lined pan. Sprinkle with reserved 2 tablespoons of the chopped candy bars. Refrigerate for 1 hour, or until firm.

Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into squares. Makes 36 squares.

Candy Bar Cookies

Candy Bar Cookies

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped, chocolate-covered candy bar pieces
(pieces should be about 1/2 inch in size)

Preheat oven to 325 degrees F.

Sift flour, baking powder and salt together. Set aside.

In large bowl, using an electric mixer, cream the butter and sugar on medium speed until mixture looks fluffy and smooth, about 30 seconds. Beat in the egg and vanilla extract. Stop the mixer and scrape the sides of the bowl with a rubber spatula once during this mixing.

Decrease the mixer speed to low and add flour mixture, mixing just until flour is incorporated. Gently mix in candy bar pieces.

Drop batter by large tablespoons on baking sheets. Bake 15 minutes, until tops of cookies are light golden. Reverse baking sheets from top to bottom and front to back after 7 minutes to ensure even baking. Cool cookies 1 minute on baking sheets, then remove to a wire rack while still warm.