Type what you have

Ingredients

• ✓ candy-coated chocolate
• popcorn
• peanut
• vegetable oil
• butter
• marshmallow
• cooking spray

Instructions

1. 1 Mix popcorn, M&Ms, and peanuts in a large bowl.
2. 2 Heat oil, butter, and marshmallows in a pan over medium-low heat until melted. Pour over popcorn and blend together with a heavy spoon.
3. 3 Spray Bundt cake pan with nonstick cooking spray; press popcorn mixture lightly into the pan and refrigerate until cool.
4. 4 To remove popcorn cake from the pan, place the pan in warm water, then turn it upside down until cake comes out.

By Johnna

Ingredients

• ✓ candy-coated chocolate
• coconut oil cooking spray
• sweetened condensed milk
• peanut butter
• graham cracker
• margarine
• semisweet chocolate
• toffee bit
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Ingredients

• ✓ candy-coated chocolate
• butter
• marshmallow
• popcorn
• gumdrop
• chocolate covered peanut

Instructions

1. 1 Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
2. 2 Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
3. 3 Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.

By Carol

Ingredients

• ✓ candy-coated chocolate
• pretzel
• milk chocolate candy kiss

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread pretzels evenly onto baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
3. 3 Bake in the preheated oven until kisses melt, 1 to 2 minutes. Remove from the oven, then gently press a candy-coated chocolate into the melted chocolate center of each pretzel.
4. 4 Chill in the refrigerator until set.

By Mel

Ingredients

• ✓ candy-coated chocolate
• peanut
• margarine
• white sugar
• peanut butter
• corn syrup
• coconut
• peanut
• vanilla ice cream

Instructions

1. 1 Grease a 9-inch pie plate.
2. 2 Combine 1 ⅓ cups peanuts, butter, and sugar in a bowl until well mixed; press into the bottom and up the sides of the prepared pie plate. Cover and refrigerate for 15 minutes.
3. 3 Combine peanut butter and corn syrup in a large bowl; stir in coconut and 3 tablespoons peanuts and mix well. Stir in ice cream just until combined; spoon into crust and evenly smooth top.
4. 4 Cover and freeze until firm, 8 hours to overnight. Sprinkle with mini candy-coated chocolate pieces before serving.

By Debbie Rowe

Ingredients

• ✓ candy-coated chocolate
• brown sugar
• white sugar
• margarine
• butter
• egg
• vanilla extract
• all-purpose flour
• rolled oat
• baking soda
• baking powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Beat brown sugar, white sugar, margarine, and butter together in a very large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Whisk flour, oats, baking soda, baking powder, and salt together in a separate bowl; stir into sugar mixture until just combined. Stir in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
3. 3 Bake in the preheated oven until edges are golden, 10 to 11 minutes (for chewy cookies, take them out before they look done).

By SYNEVA B

Ingredients

• ✓ candy-coated chocolate
• nonstick cooking spray
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• butter
• cocoa powder
• milk
• powdered sugar
• candy eyeball
• candy corn

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup mini muffin tin with cooking spray.
2. 2 Make the brownies: Cream butter and sugar together in a bowl with an electric mixer. Add egg and vanilla; mix well. Stir flour, cocoa powder, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture and mix until batter is smooth. Divide batter evenly among the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
4. 4 Meanwhile, prepare the frosting: Combine butter, cocoa powder, and milk in a bowl and mix with an electric mixer until smooth. Gradually add powdered sugar and mix until frosting is smooth and fluffy.
5. 5 Spoon frosting in a piping bag fitted with a Wilton #10 tip. Pipe a circle of frosting near the bottom half of each mini brownie to create the turkey's head. Add two candy eyes. Add 1 red chocolate piece to form the beak. Pipe 5 lines of frosting in the shape of a semi-circle formation coming up from the head. Place a piece of candy corn on each of the 5 lines to form the turkey's feathers.

By Kim's Cooking Now

Ingredients

• ✓ candy-coated chocolate
• graham cracker crumb
• all-purpose flour
• baking powder
• sweetened condensed milk
• butter
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl combine graham cracker crumbs, flour and baking powder.
3. 3 In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
4. 4 Drop by rounded teaspoonfuls onto ungreased cookie sheets.
5. 5 Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

By Lynn Newton

Ingredients

• ✓ candy-coated chocolate
• cupcake
• vanilla frosting
• red sprinkle
• white chocolate chip
• chocolate chip
• coconut flake

Instructions

1. 1 Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
2. 2 Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.

By barbara

Ingredients

• ✓ candy-coated chocolate
• all-purpose flour
• baking soda
• salt
• cinnamon
• walnut
• raisin
• brown sugar
• oat

Instructions

1. 1 In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1 quart glass jar, layer the ingredients in the following order: Flour mixture, walnuts, 1/2 cup of the mini candy coated chocolates, raisins, oats, remaining candies, and brown sugar. Pack down well after each addition and attach a tag with the instructions.
2. 2 Enclose a card with the following instructions: 1) Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets; 2) In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of vanilla until light and fluffy. Stir in the contents of the jar until well blended. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets; 3) Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By SHELL323

Ingredients

• ✓ candy-coated chocolate
• peanut butter
• brown sugar
• brown sugar
• egg
• baking soda
• vanilla extract
• salt
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix together peanut butter, 3/4 cup plus 2 tablespoons brown sugar, egg, baking soda, vanilla, salt, and nutmeg until combined. Mix in mini chocolate M&Ms.
3. 3 Scoop out 1 1/2 tablespoon sized balls of dough and place 1 inch apart on the baking sheets. Flatten dough balls to about 1/2 inch thickness.
4. 4 Bake in the preheated oven until tops of cookies begin to slightly crack, about 10 minutes. Allow cookies to cool 10 minutes on baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ candy-coated chocolate
• cream cheese
• powdered sugar
• vanilla extract
• almond extract
• salt
• nutmeg
• graham cracker crumb
• white chocolate
• white chocolate chip
• white candy melt
• chocolate chip

Instructions

1. 1 Cream together cream cheese, powdered sugar, vanilla, almond extract, salt, and nutmeg in a bowl with an electric mixer until smooth. Mix in graham cracker crumbs until thoroughly combined. Cover and refrigerate, about 1 hour.
2. 2 Line a baking sheet with parchment paper. Remove truffle filling mixture from fridge. Scoop out 1 tablespoon truffle filling and roll into a ball. Place onto the prepared baking sheet. Repeat with remaining filling. Place pan back in the fridge, about 30 minutes.
3. 3 Place chopped white chocolate in a small microwave-safe bowl. Microwave white chocolate at 50% power until melted, stirring every 30 seconds, 1 to 2 minutes.
4. 4 Remove truffle balls from fridge. Use a fork to lower a truffle filling ball into the melted white chocolate, and thoroughly coat with the chocolate. Lift out of the chocolate and gently tap to remove excess. Place back onto the parchment lined baking sheet. Gently press a white chocolate candy melt to the front of the truffle to make the bear's muzzle, and hold in place for a few seconds to adhere. Place two white chocolate chips on the top of the truffle to make the ears. Repeat with remaining truffles. Allow the truffles to harden at room temp for about 10 minutes.
5. 5 Place dark chocolate chips into a small microwave-safe bowl, and microwave at 50% power until melted, about 1 minute, stirring every 30 seconds. Pour chocolate into a piping bag, and snip a small hole at the end. Pipe two eyes onto the truffles, just above the muzzle. Place a small dot of melted chocolate onto the white candy melt, and attach the mini chocolate coated candy to make the nose; hold in place for a few seconds to adhere. Repeat with remaining truffles.
6. 6 Place truffles back into fridge to set up, at least 30 minutes. Serve immediately, or keep stored in the fridge for up to 5 days.

By Kim

Ingredients

• ✓ candy-coated chocolate
• shortening
• white chocolate chip
• green belt candy strip
• salt
• vanilla extract
• butter
• maple syrup
• confectioners' sugar
• raisin
• pecan
• egg
• salt
• nutmeg
• clove
• cinnamon
• all-purpose flour
• sugar
• butter
• baking soda
• persimmon pulp

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
2. 2 Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
3. 3 Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
4. 4 Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
5. 5 Drop batter onto the prepared baking sheet using a medium cookie scoop.
6. 6 Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
7. 7 Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
8. 8 Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
9. 9 Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.

By Culinary Envy