|Complete Confectionery Techniques|
|by Rowland Foote|
Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef.
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Results 1 - 10 of 18 for reeses candy bar
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Mix together and press into pan. Cover with thin layer of chocolate frosting, cut into squares.
Mix ingredients and press into large pan. In a saucepan on medium heat, melt 2 large chocolate candy bars and pour over mixture in pan. Let cool and cut.
Whip 2 cups ... shells. Take frozen candy bar and chop up ... decorate with the rest of Cool Whip. Freeze pies or just put in refrigerator to firm. 20 servings.
Butter a cookie ... Spread on a cookie sheet. Melt chips and Hershey bar. Pour over mixture. Place in refrigerator to set. Use mixer to mix butters and sugar.
Mix sugar, peanut butter and butter. Roll in balls. Melt chocolate chips and paraffin. Dip balls. Cool in refrigerator.
Mix peanut butter, sugar ... hand. Pat firmly on cookie sheet. Melt candy bar and pour over. Spread across. Set in refrigerator and let get firm to cut.
Melt butter (or ... sugar and peanut butter. Press evenly into a 9 x 13 inch pan. Melt Hershey bar and pour over mixture. Cool and cut into 1 inch squares.
Melt butter. Add ... oblong dish. Melt candy bar in double boiler. Spread chocolate ... butter mixture. Chill for about 30 minutes. Then cut into squares.
Melt candy and pour 1/3 full into lined tiny muffin tin. Add some peanut butter. Finish filling with chocolate.
Melt butter; stir ... thoroughly mixed. Press into 9x13 inch pan. Melt chocolate bar and spread over mixture. Let cool and cut into 2 inch squares. Makes 24.
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