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Results 61 - 70 of 240 for cracker candy
Melt butter in a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sprinkle on crumbs; tap sides of pan to distribute crumbs evenly. Sprinkle on ...
62. CANDY BAR PIE
In a small mixing bowl, ... topping. Crush the candy bars; fold 1 cup into ... crumbs. Refrigerate for 2 to 4 hours before slicing. Serves 6 or 8.
Combine together and stir well. ... springform pan. Break candy bar into several pieces and ... sprinkle on walnuts. Yield: one 8 inch cheesecake.
Mix finely crushed candy bars (reserve a few crumbs ... cocoa mix. Fold in Cool Whip and pour into graham cracker pie crust. Store in refrigerator.
65. CANDY BAR PIE
In a small mixing bowl, ... topping. Crush the candy bars; fold 1 c. into ... Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours.
66. CANDY BAR PIE
In small pan combine milk, candy bars and marshmallows. Cook, stirring ... top. Decorate with chocolate curls. Refrigerate. Yield: 8 servings.
67. HEATH CANDY BARS
Cover cookie sheet with crackers touching each other. Melt butter ... chopped nuts. Cool and place in refrigerator for about 1 hour. Cut into bars.
68. CANDY BAR PIE
Melt candy bars. Mix with 6 ounces of Cool Whip. Add nuts if desired. Spoon into pie crust and top with remaining cool Whip. Chill for best results.
69. HEATH CANDY BARS
Line a cookie sheet (approximately ... foil. Lay saltine crackers on the bottom of cookie ... Break in pieces to eat. Tastes just like Heath bars.
Line 10 x 15 pan ... Cover pan with crackers. Melt butter and add ... chocolate chips and spread over mixture. Top with sliced almonds. Cut while warm.
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