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1 - 10 of 29 for non-chocolate candy
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Cream butter, sugar, egg, vanilla and salt. Stir in flour. Chill 1 hour. Using about 2 teaspoons of dough shape into 1 inch balls. Place 2 inches ...
Prepare bottom crust ... layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar desired. Cover and refrigerate overnight.
Spray a 10 inch pie plate with non-stick vegetable spray. ... type of crushed candy, taking care ... overnight. Garnish with candy as desired. Serves 8.
Combine sugar, butter, ... Immediately place a candy non-pareil in center ... minutes. Let stand 3-5 minutes, then cool on cookie rack. Makes 54 cookies.
Mix together flour, ... with shaved chocolate candy. Cover and ... NOTE: If helpful, butter fingers and use to press first and second layers into place.
Bake cake in ... whipped cream. Sprinkle whipped cream with crushed candy bars. Refrigerate until serving time. (Let cake cool before putting on whip cream.)
Prepare bottom crust by mixing together flour, butter and pecans; until crumb like. Press mixture into greased 9 x 13 inch baking pan. Bake at 350 ...
Cream together butter ... Add egg, vanilla, non-fat dry milk ... Fold in chocolate candy. Drop from ... sheet. Bake for 20-25 minutes. Yield 4 dozen cookies.
Bake cake in ... entire cake with whipped topping AFTER IT IS COMPLETELY COLD. Sprinkle crushed candy on top. Refrigerate. Cake can be made a day in advance.
Spray a large cookie sheet with non-stick coating; set ... microwave-safe bowl, combine candy coating and peanut ... for as long as 5 days. Makes 22 cups.
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