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Ingredients

• ✓ chocolate candy
• chocolate cake mix
• water
• egg
• vegetable oil
• milk
• instant chocolate pudding mix
• whipped topping
• chocolate sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup cupcake tins or line with paper liners.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until well combined, about 2 minutes. Spoon batter into the prepared cups, filling each ⅔ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 19 to 23 minutes. Cool cupcakes completely.
4. 4 Beat milk and pudding mix together in a large bowl with an electric mixer until thick, about 2 minutes; beat in whipped topping.
5. 5 Fit a pastry bag with a coupler and a large piping tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon about 1 ½ cups pudding mixture into the bag; gather edges and twist together. Set aside remaining pudding mixture.
6. 6 Press piping tip into center of each cupcake; fill each with about 1 ½ tablespoons pudding mixture.
7. 7 Spoon 1 heaping tablespoon remaining pudding mixture on top of each cupcake; swirl to make a nest. Press chocolate sprinkles around edges of nests; place 3 chocolate eggs in each nest.

By Alberta Rose

Ingredients

• ✓ chocolate candy
• brownie mix
• egg
• water
• vegetable oil
• sweetened condensed milk
• instant chocolate pudding mix
• whipped topping
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking pan.
3. 3 Combine brownie mix, egg, 1/4 cup water, and vegetable oil in a large bowl. Stir until well-blended, about 50 strokes. Spread into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted 1 inch in from the edges comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintues.
5. 5 Cut cooled brownies into 1-inch squares and set aside.
6. 6 Combine condensed milk, remaining 1/2 cup water, and pudding mix in a large bowl; mix until smooth. Fold in 8 ounces whipped topping until no streaks remain.
7. 7 Place 1/2 of the brownies in a trifle bowl or glass serving dish. Top with 1/2 of the pudding mixture, then 1/2 of the 12-ounce container of whipped topping. Repeat layers. Shave chocolate on top for garnish.
8. 8 Refrigerate 8 hours before serving.

By Wayne

Ingredients

• ✓ chocolate candy
• chocolate cake mix
• water
• vegetable oil
• egg
• white cake mix
• egg white
• milk
• vanilla pudding mix
• vanilla sandwich cookie
• green food coloring
• kitty litter box
• liner
• kitty litter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms of two 9x13-inch glass baking dishes.
2. 2 To make the cakes: Mix chocolate cake mix, 1 ¼ cups water, 1/2 cup vegetable oil, and 3 eggs in a large bowl with an electric mixer on medium speed until well combined. Pour into one of the prepared baking dishes.
3. 3 Mix white cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 egg whites in another large bowl on medium speed with clean beaters until well combined. Pour into the second prepared baking dish.
4. 4 Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes for the chocolate cake and 29 to 34 minutes for the white cake. Remove from the oven and let cool to room temperature on a wire rack, about 30 minutes.
5. 5 While the cakes are baking, make the pudding: Whisk cold milk and pudding mix together in a large bowl for 2 minutes. Refrigerate until needed.
6. 6 Crumble cookies in small batches in a food processor, scraping down the sides of the bowl often. Place 1/4 cup crumbs into a small bowl; stir in food coloring until crumbs are green. Set remaining crumbs aside.
7. 7 Unwrap candy rolls. Line the kitty litter box with the liner.
8. 8 Crumble cooled cakes into a large bowl. Add 1/2 of the uncolored cookie crumbs and some chilled pudding; toss to blend, adding more pudding as needed until mixture is moist but not soggy. Pour mixture into the kitty litter box.
9. 9 Microwave 1/2 of the candy rolls in a microwave-safe dish until soft, 30 to 60 seconds. Shape the ends so they are no longer blunt, then curve the candies slightly. Bury candies randomly in the litter box and sprinkle with 1/2 of the remaining uncolored cookie crumbs. Sprinkle a few green crumbs over top.
10. 10 Microwave 3 to 4 candies until almost melted. Place them on top of the cake and sprinkle some green crumbs over top.
11. 11 Microwave remaining candies until soft, then shape as in Step 9. Arrange all but one candy randomly over the cake, then sprinkle with remaining uncolored crumbs. Hang the remaining candy over one side of the litter box and sprinkle remaining green crumbs over top. Serve cake with the kitty litter scoop.

By Dee

Ingredients

• ✓ chocolate candy
• sugar cookie dough
• all-purpose flour
• vanilla frosting
• red licorice lace

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Knead the flour into the cookie dough until smooth.
3. 3 Roll the dough out to 1/4-inch thickness. By hand, or using a Christmas light cookie cutter, cut out shapes.
4. 4 With a spatula, gently transfer the cookies to a baking sheet. Using a drinking straw, press a hole at the top of each cookie.
5. 5 Bake for 15 minutes. Transfer to a wire rack and let cool completely.
6. 6 Separate different colors of M&M'S® Brand Chocolate Candies, and set aside.
7. 7 Spread vanilla frosting on top of each cookie. Arrange a solid color of M&M'S® Brand Chocolate Candies on top of each cookie.
8. 8 Let the cookies dry for 30 minutes. Run licorice laces through each hole, connecting the cookies into one continuous strand.

By Allrecipes Member

Ingredients

• ✓ chocolate candy
• butter
• white sugar
• evaporated milk
• marshmallow creme
• milk chocolate chip
• peanut butter

Instructions

1. 1 Grease a 9x13-inch baking pan. Set aside.
2. 2 Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.

By Rita Spangler

Ingredients

• ✓ chocolate candy
• milk
• milk
• marshmallow
• heavy cream
• graham cracker
• white sugar
• butter

Instructions

1. 1 Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
2. 2 Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
3. 3 Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

By dar68

Ingredients

• ✓ chocolate candy
• butter
• brown sugar
• egg yolk
• vanilla extract
• all-purpose flour
• salt
• walnut
• coffee bean

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
3. 3 Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.

By Craig

Ingredients

• ✓ chocolate candy
• self-rising flour
• self-rising flour
• butter
• white sugar
• egg
• cocoa powder
• butter
• cocoa powder
• confectioners' sugar
• milk
• milk
• vanilla extract
• chocolate sprinkle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
2. 2 Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5. 5 While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
6. 6 Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

By mumofsix

Ingredients

• ✓ chocolate candy
• butter
• white sugar
• vanilla extract
• egg
• self-rising flour
• milk
• confectioners' sugar
• butter
• milk
• brown food coloring
• vanilla wafer cookie
• red jelly bean
• candy eyeball
• pretzel

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
4. 4 Remove the tin from the oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
5. 5 Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like.
6. 6 Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place half a cookie on each cupcake as a mouth. Use a bit of frosting to glue a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 onto the top of each cupcake. Shape chewy candies into ears and stick 2 onto the sides of each cupcake.

By rasckus

Ingredients

• ✓ chocolate candy
• pretzel snap
• candy corn

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange the pretzels in a single layer on the tray. Place a single Hersey's Hug on the center of each pretzel.
3. 3 Bake until hugs start to melt slightly, 4 to 5 minutes. You want the chocolate candies to be soft but not entirely melted.
4. 4 Remove from the oven and quickly place a candy corn on top of each hug, pressing down to secure in the chocolate. Move to the fridge to cool for about 30 minutes.

By Annie Campbell

Ingredients

• ✓ chocolate candy
• pretzel crisp
• strawberry ice cream
• strawberry

Instructions

1. 1 Spoon about 2 teaspoons ice cream onto 12 Snack Factory® Pretzel Crisps®, and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps®.
2. 2 Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.

By lutzflcat