Type what you have

Ingredients

• ✓ chocolate-covered peanut butter candy
• chocolate cake mix
• butterscotch topping
• whipped topping

Instructions

1. 1 Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
2. 2 Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

By June

Ingredients

• ✓ chocolate-covered peanut butter candy
• confectioners' sugar
• butter
• egg yolk
• whipped topping
• angel food cake

Instructions

1. 1 Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
2. 2 Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

By NATURALTES

Ingredients

• ✓ chocolate-covered peanut butter candy
• butter
• white sugar
• brown sugar
• egg white
• peanut butter
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 2 Cream the butter and the brown and white sugars together until light and fluffy. Add the egg whites and beat well. Beat in the peanut butter and the vanilla.
3. 3 Combine the flour, baking soda and salt. Add to the creamed mixture and mix well. Stir in the chopped candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets.
4. 4 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until golden brown. Let cookies cool on wire racks.

By Joanie

Ingredients

• ✓ chocolate-covered peanut butter candy
• devil's food cake mix
• water
• oil
• egg
• sweetened condensed milk
• hot fudge dessert topping
• caramel dessert topping
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Remove from the oven and immediately poke holes in the cake using a skewer or straw.
4. 4 Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.
5. 5 Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.

By RDANIEL511

Ingredients

• ✓ chocolate-covered peanut butter candy
• all-purpose flour
• oat
• baking soda
• salt
• peanut butter
• brown sugar
• white sugar
• shortening
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process flour, oats, baking soda, and salt in a food processor until blended.
3. 3 Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
4. 4 Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
5. 5 Bake cookies in the preheated oven until light brown, about 15 minutes.

By kirklandcook