Type what you have

Ingredients

• ✓ candy-coated milk chocolate pieces
• graham cracker
• brown sugar
• miniature marshmallow

Instructions

1. 1 Place graham crackers in a food processor; process into crumbs.
2. 2 Combine graham cracker crumbs and brown sugar in a bowl; mix well.
3. 3 Pour milk chocolate pieces into bottom of 1-quart jar. Layer marshmallows on top of chocolate.
4. 4 Fit a resealable plastic bag into the jar over the marshmallows, with the opening pulled over the mouth of the jar. Spoon crumb mixture into the bag gradually, patting mixture down to fill the bag tightly. Seal the bag and close the jar.

By jujubee

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 175 degrees F (80 degrees C).
2. 2 Arrange pretzels on a baking sheet in a single layer. Place a candy kiss on the center of each pretzel.
3. 3 Warm pretzels in the preheated oven until candy kisses are shiny and slightly softened, about 2 minutes.
4. 4 Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.

By LCDOYLE

Ingredients

• ✓ candy-coated milk chocolate pieces
• pretzel
• corn cereal squares
• peanut
• white chocolate

Instructions

1. 1 Cover a large area of counter space with waxed paper and tape it down.
2. 2 Mix pretzels, corn cereal, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
3. 3 Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Pour melted white chocolate over pretzel mixture; stir to evenly coat.
5. 5 Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; let cool completely, at least 30 minutes.
6. 6 Break into pieces and store in an airtight container.

By inkmistress

Ingredients

• ✓ candy-coated milk chocolate pieces
• chocolate-covered wafer candy bar
• salt
• vanilla extract
• milk
• chocolate-hazelnut spread
• cream cheese
• confectioners' sugar
• chocolate sandwich cookie
• vanilla extract
• all-purpose flour
• sour cream
• egg
• milk
• white sugar
• cream cheese
• white sugar
• butter
• chocolate sandwich cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Mix crushed cookies, melted butter, and 2 tablespoons white sugar together in a bowl; press into the bottom of the prepared springform pan forming a crust.
3. 3 Beat the four 8-ounce packages cream cheese and 1 1/2 cups white sugar together in a large bowl until smooth; gradually beat in 3/4 cup milk until smooth. Beat eggs, 1 at a time, into cream cheese mixture, beating well after each addition. Mix sour cream, flour, and 1 tablespoon vanilla extract into cream cheese mixture until smooth.
4. 4 Pour 1/3 of the cream cheese mixture over the crust; top with chopped cookies. Pour remaining cream cheese mixture over cookies.
5. 5 Bake in the preheated oven for 1 hour. Turn off oven and let cake cool in oven with the door closed for 15 minutes. Refrigerate cheesecake until completely chilled, at least 1 hour.
6. 6 Beat confectioners' sugar, half 8-ounce package cream cheese, and chocolate-hazelnut spread together in a bowl. Add 1 1/2 teaspoons milk, 1 teaspoon vanilla extract, and salt to cream cheese mixture until frosting is smooth.
7. 7 Remove the ring of the springform pan from cheesecake. Spread frosting over entire cheesecake. Place wafer candy bars around the sides of cheesecake. Sprinkle chocolate pieces over top of cheesecake.

By Mara Daphne Cruz

Ingredients

• ✓ candy-coated milk chocolate pieces
• cooking spray
• salt
• confectioners sugar
• butter
• peanut butter
• chocolate chip
• egg
• buttermilk
• butter
• peanut butter
• cinnamon
• salt
• baking soda
• baking powder
• brown sugar
• oat
• all-purpose flour

Instructions

1. 1 Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a large bowl.
2. 2 Melt 1/2 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in buttermilk and egg. Add to flour mixture; stir just until combined. Fold chocolate chips gently into batter; allow to rest for 5 minutes.
3. 3 Make the peanut butter sauce by melting 1/4 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in confectioners' sugar and 1/8 teaspoon salt.
4. 4 Heat a large nonstick skillet over low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Sprinkle with candy-coated chocolate pieces. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Transfer to a plate; top with peanut butter sauce and more chocolate candies.

By Julie Hubert