Candy Bar Frosties Recipes

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MOCK SNICKERS MUNCH BAR



Mock Snickers Munch Bar image

Make and share this Mock Snickers Munch Bar recipe from Food.com.

Provided by Kaccy G.

Categories     Lunch/Snacks

Time 35m

Yield 12 bars

Number Of Ingredients 4

2 cups dry roasted salted peanuts
1/2 cup butter
1/2 cup granulated sugar
1/4 cup light corn syrup

Steps:

  • Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering.
  • Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees.
  • This will warm up the peanuts so that they don't cool the candy too quickly when added later.
  • There's no need to preheat the oven.
  • Melt the butter in a medium saucepan over medium/low heat.
  • Add sugar and corn syrup and simmer, stirring occasionally.
  • Put a candy thermometer in the mixture and watch it closely.
  • When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy.
  • Pour the candy onto the warm baking sheet and spread it flat.
  • When the candy cools, break it into chunks and store it in a covered container.

HERSHEY'S BAR FROSTING



Hershey's Bar Frosting image

Make and share this Hershey's Bar Frosting recipe from Food.com.

Provided by momstar

Categories     Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 2

1 (8 ounce) container Cool Whip, thawed
9 ounces Hershey Bars or 9 ounces hershey chocolate bars with almonds

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.

Nutrition Facts : Calories 2086.3, Fat 133.1, SaturatedFat 85.7, Cholesterol 58.7, Sodium 258.3, Carbohydrate 203.8, Fiber 8.7, Sugar 183.7, Protein 22.4

CANDY BAR FREEZER DESSERT



Candy Bar Freezer Dessert image

In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 8

2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Steps:

  • In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate., In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer., In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.

Nutrition Facts : Calories 320 calories, Fat 19g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 375mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

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