Candy Bar Frosties Recipes

CANDY BAR BUTTERCREAM FROSTING

Steps:

• Grind assorted chocolate bars in your food processor until they are small enough to fit through your icing tip and you have ½ cup of crushed chocolate bars.
• Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
• Whip the butter in your mixer until it's light and fluffy.
• Add in the cocoa, beating until combined.
• When the chocolate is cool, add it to the butter. Make sure it's cooled!!
• Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
• Now you can put in the icing sugar one cup at a time, beating until combined.
• Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.
• Beat in the chocolate bars until they are mixed through.
• Refrigerate the icing once it's on cupcakes or keep in a cool place until served that day.

CANDY BAR FROSTIES

Steps:

• In a blender, combine the milk and other ingredients.
• Blend well until smooth.
• Serve immediately.
• Garnish as you please.
• Refrigerate or freeze leftovers.
• For those on a health kick, you could omit the candy bars and chocolate syrup.
• Instead, use 2 cups fresh strawberries, bananas or peaches.

HERSHEY'S BAR FROSTING

Steps:

• Melt Hershey bars.
• Fold some of the cool whip into the melted chocolate to cool the mixture.
• Mix the rest of the cool whip into the chocolate mixture. Whip with a whisk.
• Spread over cooled cake or pour into a graham cracker crust.