ADVERTISEMENT
- Real Recipes from Real People -

ISO: Clodhoppers candy from Canada

Misc.
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
  • Ruby Tuesday's Broccoli Cheese Soup
  • Ruby Tuesday's Broccoli-Cheese Soup Board: Copycat Recipe Requests at Recipelink.com From: Dianne, CA 5-3-2004 MSG ID: 1414216 MSG URL: ...
  • Popeyes Cajun Sparkles
  • I found this recipe on the net, advertised as Popeye's sparkles, but since I never had the opportunity to compare it to the orignial, I'm not sure.... I can tell you I personally like it, here you go: 1 Tbsp salt 1/2 ts...
  • Pot Roast with Baby Vegetables (crock pot)
  • POT ROAST WITH BABY VEGETABLES 1 (3 to 5 pound) top beef chuck roast, trimmed of excess fat Seasoned salt and lemon pepper 1 onion, peeled and halved 1 carrot, whole 1 cup low sodium beef broth 2 tablespoons Worceste...
  • Old-Fashioned Three Layer Jam Cake
  • OLD-FASHIONED THREE LAYER JAM CAKE FOR THE CAKE: 1 cup butter 1 cup sugar 5 egg yolks 1 cup strawberry jam 1 cup apricot jam 1 cup seedless blackberry jam (or jelly) 3 cups all purpose...
ADVERTISEMENT
  • Pizza Puffs (using refrigerated biscuit dough)
  • PIZZA PUFFS 1 pound ground beef, browned and drained 1 (15 ounce) can pizza sauce 2 tubes (7.5 ounces each) refrigerated biscuit dough 2 cups grated mozzarella cheese 1/2 cup grated cheddar cheese Preheat oven to 400...
  • Quartino Ristorante Penne with Salmon and Leeks
  • PENNE WITH SALMON AND LEEKS "This recipe is ready to eat in about 30 minutes. True to Italian tradition, no cheese is used because it is made with seafood." 3 tablespoons extra-virgin olive oil 3 garlic cloves, quart...
  • Stuffed Acorn Squash (make ahead)
  • STUFFED ACORN SQUASH "If you have never experienced acorn squash, don't pass on this recipe-it's outstanding. This fabulous dish requires some...
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!