Recipe: Part 2: 17 Recipes Using Candy Bars

Part 2:

Reese's Peanut Butter Cup Cheesecake
Chocolate Fondue
Snickers Biscuits
Mars Bars Slice
Heath Bar Pie
Snickers Bar Brownies
Candy Bar Pie
Death By Chocolate
Deep-Fried Candy Bars
Peppermint Cheesecake
Candy Bar Ice Cream
Milky Wonder Cake
Chocolate Heath Bar Cake
Chocolate Trifle
Baby Ruth Cookies
Chocolate Chip Almond Pie
Microwave English Toffee Cake


Author: Sam Waring
Date: 1995/08/14
Forums: rec.food.recipes
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REESE'S PEANUT BUTTER CUP CHEESECAKE
per Linda Misenheimer

32 oz Cream cheese; softened
1 c Sugar
5 Egg; (ROOM TEMPERATURE!)
1/4 c Cornstarch
1 tsp Vanilla
1/2 c Whipping cream
8 Reese's Peanut Butter Cups

CRUST

1 1/2 pkg Graham crackers; crushed
5 T Butter; melted
1/3 c Sugar

Crust: Mix all ingredients and pat into a 10" spring form pan.

Cake: Break Reese's Cups into smallish pieces. Cream the cheese until light. Add sugar and beat some more. Add eggs, one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in candy. Pour into crust and bake at 350 for 1 hour or so until outside edge is firm and middle is still soft. (Keep a pan of water in the bottom of the oven as the cake is baking to keep the humidity high and keep the cake from cracking. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with melted chocolate.

NOTE Options: Add 1 cup chopped peanuts to the crust or even add 1/2 cup peanut butter to the cake (after the eggs and before the cream).


Author: Barbara Lull
Date: 1995/11/01
Forums: rec.food.recipes
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Chocolate Fondue

5 3 3/4 oz. Hershey chocolate bars
1 cup heavy whipping cream, not whipped
2 Tbsp. Karo syrup (light or dark)
1/4 cup Brandy (optional)

Use brandy for adult parties. When omitted it definitely changes the taste.

Break candy bars into the top of a double boiler. Melt the chocolate in the double boiler. Stir and add the heavy cream. Immediately add the Karo and keep stirring. The Karo keeps the mixture from crystallizing, a trick I discovered with fudge. Turn off the heat. Put on a lid and you're done until party time. I do this many hours ahead, put it on a back burner and try not to sample it! Now arrange the following on a lazy Susan or a pretty large tray.

Strawberries
Orange slices
Pear slices
Apple slices (unpeeled)
Maraschino cherries (drained)
Bananas, cut to 1" chunks
Pound cake chucks (can be frozen pound cake)

Make sure fresh fruits are treated so they don't turn brown (can use lemon juice)

Put the chocolate in your fondue pot (after reheating chocolate first). Just use a candle under it. Sterno or alcohol heat will burn the chocolate. This recipe is enough for a crowd. Provide napkins and fondue forks nearby.


Author: Tiffany
Date: 1998/10/09
Forums: rec.food.cooking
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Snicker Biscuits

1 Can Croissants (refrigerator kind)
1 Bag Bite size snickers
1 Can Vanilla icing
Unroll croissants.
Cut each triangle in half.
Place a snickers in the dough
Pinch to close.
Bake for 13 minutes at temperature on croissant can.
Put icing on while still warm

Re: Recipes Using Candy bars
Author: Sun
Date: 1998/10/12
Forums: rec.food.cooking
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Snicker Biscuit Notes

I made two batches of Snicker Biscuits on Saturday for a party and they were a hit!
I have only one complaint about this recipe, and that is that cutting the
triangles in "half" are quite impossible. Cutting them in half left one of
the snicker bites very hard to cover (so that you had one looking like a
little triangle, the other looking like a square that was clearly molded
with the hands. ... eek)

so I solved this problem on the second batch by keeping the triangles whole
and placing 2 bite-size snickers at the base of the triangle, then I folded
in the sides then the bottom over the snickers, then rolled it up like a
cute little croissant. They came out looking very tidy and cute!

Author: Ace
Date: 1998/10/11
Forums: rec.food.cooking
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Mars Bar Slice

3 Mars Bars
90g/3 oz butter
3 cups rice bubbles/rice krispies
Topping:
200g/6-7oz chocolate (dark or milk according to preference)
30g/1oz butter

Grease a shallow pan 19cm x 29 cm (8" x 12"). Combine chopped Mars Bars
and butter in a saucepan, stirring constantly over low heat without
boiling, until mixture is smooth. Stir in rice bubbles. Press into
prepared pan, spread with topping. Refrigerate until set before
cutting. Keeps one week.

Topping: Melt chocolate and butter together in microwave or over
simmering water. Stir until smooth.


Author: Nancree
Date: 1998/10/10
Forums: alt.cooking-chat
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Heath Bar Pie

Make crumb crust.

Either with crushed vanilla wafers and a little melted butter, patted into a
pie pan and baked for 5 minutes, and cooled.
Or(my favorite) Oreo Cookies, crushed, mixed with a bit of melted butter,
patted into a pie pan and baked for 5 min. and cooled.

Filling:

Whip 1 pint of whipping cream, add several crushed Heath Bars
(They are making these much thinner now, the last time I shopped so I suggest about 6 or 8 of them) and add 1 Tblsp. of Kahlua liqueur.
Heap into pie shell, and freeze.
Move to refrigerator 1/2 hour before serving.

Author: Johnson
Date: 1998/10/13
Forums: rec.food.cooking
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Snickers Bar Brownies

1 German Chocolate Cake Mix
3/4 cup Margarine; melted
2/3 cup Sweetened condensed milk
1 Large bag Snickers -OR- Milk Way Bars

Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the
mixture into a 9x13" pan. Bake at 350 F for 10 minutes. Slice candy bars
into little slices. Lay these on top of the baked crust. With the remaining
crumbly texture. No need to spread it on top to make it smooth. Put it back
into the oven and bake it at 350 F for 20 minutes.


Author: LMccon1187
Date: 1998/10/14
Forums: alt.cooking-chat
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Candy Bar Pie

If you make this to take somewhere either memorize the recipe or boldly make
copies....without a doubt you will be asked for the recipe. It is
out-of-this-world-rich and though you want to, you can only eat a small piece.

1. Make your favorite pie crust, bake in a 9" pie tin and cool. Turn oven down to 325 degrees.
2. Cut 5 - 2.05 oz. Snickers bars into small pieces and distribute evenly on bottom of baked pie crust.
3. Cream: 1/2 cup sugar, 12 oz cream cheese
4. Add: 2 eggs, 1/3 cup sour cream, 1/2 cup peanut butter
5. Pour mixture over Snickers in pie crust.
6. Bake @325 degrees for 30-40 minutes
7. Cool
8. Heat 2/3 cups chocolate chips in 3 tbs. heavy cream; stirring until smooth.
9. Pour over cooled pie. Refrigerate. ENJOY!!!!!


Author: cha
Date: 1998/10/22
Forums: rec.food.baking
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This is made using Heath Bars but the last time I made it I used a combination of heath bars and butterfingers. The crushed butterfingers added nice color to the top. It is easy but really beautiful and elegant looking made in a clear glass trifle stem bowl. I'm not a big chocolate fan but there aren't too many dishes that a person gets to use a hammer to prepare.

Death by Chocolate

8"x8" (or 9"x9") brownie mix
2 small boxes instant chocolate pudding
kahlua (not too much because it will make the brownies too soggy - just a few Tbsp)
large cool whip - defrosted
6 or 8 heath bars (chilled, then smashed into bits with a hammer - most chunks should measure about 1/2")

Prepare brownies according to package instructions or make your own recipe. While still warm, cut into bite size pieces and drizzle with Kahlua. Prepare pudding using a little less milk than the recipe on the box calls for and let it chill until it is set. When everything is ready, stir most of the cool whip into the pudding, don't mix too well so it is nicely swirled together. In the bottom of a bowl put a small amount of the pudding mixture. Put half of the brownies on top of that, followed by half of the pudding, then a little less than half of the heath bar pieces. Repeat with the other half of all the ingredients, reserving some of the heath bar crumbs. Top with remaining cool whip and then with remaining heath bars crumbs.

Author: lprine
Date: 1998/10/09
Forums: rec.food.baking
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Deep-Fried Candy Bars

Combine 1 egg, 1 cup of milk, and 1 tablespoon of vegetable oil in a cup. In a bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder and a pinch of salt. Pour the wet ingredients into the dry and mix well with a whisk. Cover and chill for a few minutes as you heat the oil. Use a chocolate covered candy bar for best results and make sure that it is chilled, some bars work better if frozen( Mars is the "traditional" bar but Snickers, Almond Joy, and even Twix and KitKat will work.) After the candy bars are chilled and cut remove the batter form the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening in a medium skillet to 385 F. Drop 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 a minute, the inside can easily burn your mouth.


Author: Karl E. Moser (KE3NF)
Date: 1998/10/27
Forums: rec.food.recipes
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Peppermint Cheesecake

Peppermint Cottage B&B - Lyons, New York

Yield: 10 servings

1 cup Chocolate Wafer Crumbs
3 Tbsp Margarine, Melted
1 ea. envelope. Unflavored Gelatin
1/4 cup Cold Water
16 oz SOFT Philly Cream Cheese
1/2 cup Sugar
1/2 cup Milk
1/4 cup Crushed Peppermint Candy
1 cup Whipping Cream, Whipped
3 oz Milk Chocolate Candy *

* Milk chocolate should be milk chocolate candy bars and they should be finely chopped.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.


Author: S AtKisson
Date: 1998/06/28
Forums: rec.food.recipes
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Candy Bar Ice Cream

6 2.16 oz Butterfinger candy bars, frozen
1 3 oz package vanilla instant pudding
2 14 oz cans sweetened condensed milk
1 tablespoon vanilla
1/2 gallon milk

Crush frozen candy bars into very course crumbs (I just use a hammer while they're still in the packages, and then open them up and dump out the crumbs). Combine crushed candy bars, pudding mix, condensed milk and vanilla in an ice cream freezer. Add milk to within 1 inch of fill line. Freeze according to manufacturer's directions. Makes 3 quarts.


Author: Jack and Kay Hartman
Date: 1998/05/24
Forums: rec.food.cooking
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Milky Wonder Cake

6 Milky Way bars
1 cup butter
2 cups sugar
4 eggs
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 teaspoon vanilla

Melt the candy bars and 1/2 cup butter in a saucepan over very low heat. Beat 1/2 cup softened butter and sugar in a bowl until fluffy. Add eggs one at a time and beat well. Add flour and soda alternately with buttermilk, stirring until smooth. Add melted candy, mixing well. Stir in vanilla. Turn the batter into a greased and floured Bundt pan or 10-inch tube pan. Bake at 350 degrees F for 1 hour and 20 minutes or until the cake springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool.


Author: ZZulie
Date: 1998/08/10
Forums: rec.food.chocolate
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Chocolate Heath Bar Cake

1 box German chocolate cake mix
1 can (14 oz.) Sweetened condensed milk (Eagle)
1 (12 oz.) jar butterscotch caramel topping
1 pt. (or larger) Cool Whip
3 Heath bars, crushed

Prepare cake as directed, bake in a 13 X 9 inch. pan. When done, remove from oven and while still hot, poke holes in cake with end of wooden spoon. Pour sweetened condensed milk, then caramel topping, into holes. Spread entire cake with Cool Whip. Sprinkle crushed candy bars on top of cake. Refrigerate cake until serving time. Can be made a day in advance.

I made it as above and it was good, but next time I would also pour some of the caramel topping onto the cake (not only in the holes), sprinkle that with some of the Heath Bars, then Cool Whip plus more Heath Bars (you may want to get 4 bars).


Author: Amy N. Frehn
Date: 1998/06/09
Forums: rec.food.recipes
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Chocolate Trifle

1 package (18-1/4 oz.) chocolate fudge cake mix
1 package (6 oz.) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 oz.) frozen whipped topping, thawed
6 Heath bars, crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup crumbs. Place half of the remaining cake crumbs in the bottom of a trifle dish. Layer with half of the coffee, half of the pudding, half of the whipped topping, and half of the crushed candy bars. Repeat the layers. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.


Author: Kate
Date: 1998/06/08
Forums: rec.food.baking
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Baby Ruth Cookies

1 1/4 Cup Unsifted Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 Cup (1 stick) Margarine
3/4 C Sugar
1 Egg
1/2 tsp. Vanilla
1 Cup Chopped Baby Ruth Candy bars

Sift together flour, baking soda and salt; set aside. Cream together margarine and sugar until light and fluffy. beat in egg and vanilla. Stir in Baby Ruths and dry ingredients until well blended. Chill for 30 minutes. Drop dough by 1/2 teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10-12 minutes, or until done. Remove from sheets and cool on wire racks.

Author: thechilidog
Date: 1998/08/12
Forums: rec.food.recipes
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Chocolate Chip Almond Pie
Recipe By: ChiliDog's Kitchen http://umn.edu/~fine0015

6 Chocolate Bars With Almonds
17 Marshmallows
1/2 C Milk
1 C Heavy Cream -- whipped
1/2 C Chocolate Chips
1/2 C Almonds, Slivered
1 Graham Cracker Pie Crust, 9 Inch

Melt candy bars and marshmallows in milk in top of double boiler over hot
water. Cool. Fold in whipped cream, chocolate chips and slivered almonds.
Pour into graham cracker crust. Garnish with shaved chocolate.
Refrigerate to set, about 6 hours.


Author: WB or CM Hilbrich
Date: 1998/09/02
Forums: alt.college.food
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I have baked cakes in the microwave with no problem. A friend told me to elevate the pan to keep it from getting soggy and bake from all sides. I put an upside down saucer under it. I also agree with the suggestion to bake it in a ring and I have used the glass in the center (the ring also works great for meatloaf!) I usually use those little Jiffy cake mixes . . . even my teenage boys can do it. Here is one of my family's favorites:

MICROWAVE ENGLISH TOFFEE CAKE

1 pkg. devils food cake mix (any brand)
1/3 C. firmly packed brown sugar
3 eggs
1 tsp. instant coffee
1/3 C. cooking oil
3 (1 1/8 oz) Heath Bars, coarsely chopped
3/4 C. water
(Reserve 2 T. for garnish)
1/2 C. sour cream

In bowl, blend first 7 ingredients, fold in chopped Heath Bars. Lightly grease (I use a spray such as PAM) 12 cup bundt pan and then coat with 1 Tablespoon of sugar. Pour batter into pan. Pan should be about HALF full or it will run over. Microwave 9 to 10 minutes on HI power. I give it a quarter turn about halfway through. Let stand 5 minutes. Invert onto plate and let cool. Frost with glaze and garnish with reserved candy.

Glaze
1C. confectioners sugar
1/2 tsp. vanilla
1 oz. unsweetened chocolate (melted)
2 T. water
1/4 tsp. instant coffee