ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Clodhoppers candy from Canada

Misc.
ADVERTISEMENT
Hi all, Looking for a recipe for Clodhoppers candy. It's made commercially in Winnepeg, I think, and it is made with chocolate, graham cracker bits and cashew bits. I'm also pretty sure it has some sort of margarine or butter in it. It can also be purchased at Zellers or Wal-Mart, but I'd like to try making it myself! Thanks!
MsgID: 149166
Shared by: Cheryl Canada
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Wonton Skins / Wrappers
  • HOMEMADE WONTON SKINS 1 1/2 to 2 cups flour 1 teaspoon salt 1 egg 2 to 3 tablespoons cold water Sift flour and salt into a bowl. Make an indentation or well in center. Beat egg lightly; then pour into well and blend ...
  • Ginger Pineapple Drink (makes 1 gallon, blender)
  • GINGER PINEAPPLE DRINK This recipe makes a fairly large amount, which can be refrigerated for 3 to 4 days. "Kingston native and beverage maker Sammy Holness, owner of Exotic Tropics at the Crossroads Farmers Market in...
  • Bisquick Box Recipe - Golden Waffles (1950-60's)
  • BISQUICK GOLDEN WAFFLES 1 2/3 cups milk 1 egg 2 tbsp. melted shortening 2 cups Bisquick Beat ingredients with rotary beater until smooth. Bake on preheated waffle iron. Makes 2 (12-inch) waffles or several smaller...
  • Basic Romesco Sauce (food processor)
  • BASIC ROMESCO SAUCE 2 ounces Nora peppers (8 to 10 peppers)* 1/4 cup hazelnuts 1/4 cup Marcona almonds** 4 Roma tomatoes 1/4 cup plus 2 tablespoons best-quality olive oil, divided use 1 ounce good-quality country whit...
ADVERTISEMENT
  • German Chocolate Brownies
  • I just made this recipe for German chocolate brownies and am concerned that the measurements posted are not correct. I used exactly the items required (double checked) and felt I followed the directions to a tee, but th...
  • Lemon Fruit Cake (using candied cherries)
  • LEMON FRUIT CAKE 1 cup butter, softened 2 cups granulated sugar 8 eggs 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 4 cups pecans 1 pound whole candied cherries (red or green) 1 pound candied pin...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Clodhoppers candy from Canada
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!