Type what you have

Ingredients

• ✓ walnut
• maple syrup

Instructions

1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
4. 4 Pour into molds; allow to cool at room temperature until set.
5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Ingredients

• ✓ walnut
• butter
• white sugar

Instructions

1. 1 In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
2. 2 Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

By Stephanie

Ingredients

• ✓ walnut
• semisweet chocolate chip
• sweetened condensed milk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chocolate chips, condensed milk, and butter in large microwave-safe bowl. Microwave on medium heat until chips are melted, 3 to 5 minutes, stirring once or twice during the cooking.
3. 3 Meanwhile, generously grease an 8-inch square glass baking dish.
4. 4 Remove chocolate mixture from the microwave and stir in nuts. Pour into the prepared dish.
5. 5 Refrigerate until fudge is set, about 2 hours.
6. 6 Cut into 16 squares.

By Dana

Ingredients

• ✓ walnut
• white cake mix
• butter
• white sugar
• whiskey

Instructions

1. 1 Mix cake batter as directed on box. Stir in nuts.
2. 2 Bake cake as directed on box in a bundt pan.
3. 3 Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

By jamie

Ingredients

• ✓ walnut
• vanilla wafer
• coconut
• sweetened condensed milk
• rum

Instructions

1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Ingredients

• ✓ walnut
• cinnamon graham cracker
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
2. 2 Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

By Susan

Ingredients

• ✓ walnut
• pistachio pudding mix
• pineapple
• marshmallow
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large serving bowl. Mix until well combined.
3. 3 Fold in whipped topping, then chill for 1 to 2 hours before serving.
4. 4 When ready to serve, garnish with crushed pistachios and maraschino cherries.
5. 5 Enjoy!

By Jennifer

Ingredients

• ✓ walnut
• whipped topping
• strawberry gelatin
• pineapple
• miniature marshmallow

Instructions

1. 1 Gather the ingredients.
2. 2 Place whipped topping in a large bowl and stir until thawed and smooth.
3. 3 Add gelatin and mix well.
4. 4 Add pineapple with juice, walnuts, and marshmallows.
5. 5 Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

By DASJAZMAN

Ingredients

• ✓ walnut
• cherry pie filling
• pineapple
• yellow cake mix
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cherry pie filling and crushed pineapple together in a 9x13-inch pan and spread in an even layer.
3. 3 Sprinkle dry cake mix evenly over pineapple and cherry mixture.
4. 4 Sprinkle walnuts over cake mix; drizzle butter on top, making sure minimal dry spots remain.
5. 5 Bake in the preheated oven until golden brown on top, about 35 to 40 minutes.

By Wilma Hull

Ingredients

• ✓ walnut
• white chocolate chip
• sweetened condensed milk
• butter
• maple extract

Instructions

1. 1 Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
2. 2 Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.
3. 3 Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

By SHORECOOK

Ingredients

• ✓ walnut
• butter
• semisweet chocolate chip
• coconut
• miniature marshmallow

Instructions

1. 1 Melt butter and chocolate chips in a pan over low heat. Let mixture cool slightly before stirring in walnuts and marshmallows. Set aside to cool completely.
2. 2 Spread coconut on waxed paper.
3. 3 Divide cooled dough into two even portions. Form each portion into a long roll. Coat rolls with coconut.
4. 4 Wrap rolls in waxed paper and then again in plastic wrap. Refrigerate overnight or longer.
5. 5 Cut into 1/2-inch-thick slices to serve.

By Bea Gassman

Ingredients

• ✓ walnut
• cherry pie filling
• pineapple
• yellow cake mix
• butter

Instructions

1. 1 Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
2. 2 Combine cake mix and butter in a bowl; spread evenly over cherry and pineapple. Sprinkle with walnuts.
3. 3 Cover slow cooker. Cook on High for 1 1/2 to 2 hours or on Low for 3 to 4 hours. Serve warm.

By Terry

Ingredients

• ✓ walnut
• brown sugar
• butter
• evaporated milk
• confectioners' sugar

Instructions

1. 1 Bring brown sugar, butter, and evaporated milk to a boil in a large saucepan; boil mixture for 10 minutes.
2. 2 Remove from the heat and add confectioners' sugar; beat with an electric mixer on medium speed for 5 minutes.
3. 3 Stir in walnuts. Spread fudge evenly into an 8-inch square pan and let cool before cutting into 64 1-inch squares.

By Kath

Ingredients

• ✓ walnut
• yellow cake mix
• mandarin orange
• vanilla pudding mix
• pineapple
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
2. 2 Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3. 3 To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

By Nell

Ingredients

• ✓ walnut
• margarine
• graham cracker crumb
• semisweet chocolate chip
• coconut
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Pour melted butter into a 9x13-inch dish. Sprinkle graham crumbs evenly over melted butter, followed by chopped nuts, then chocolate chips.
3. 3 Top with flaked coconut and pour condensed milk over all.
4. 4 Bake in the preheated oven for 25 minutes or until lightly browned on top. Cool for 15 minutes before cutting into finger-length bars.

By Kristen Pontier

Ingredients

• ✓ walnut
• date
• vegan chocolate chip
• coconut oil
• coconut cream
• cocoa powder
• raspberry

Instructions

1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Ingredients

• ✓ walnut
• vanilla wafer
• confectioners' sugar
• cocoa powder
• rum
• corn syrup

Instructions

1. 1 Combine vanilla wafers, 1 cup confectioners' sugar, and cocoa powder in a bowl; stir in walnuts, rum, and corn syrup until well blended.
2. 2 Form dough into 2-inch balls; roll in confectioners' sugar. Store in a covered tin.

By Refugio L

Ingredients

• ✓ walnut
• vanilla wafer
• confectioners' sugar
• cocoa powder
• corn syrup
• rum

Instructions

1. 1 Stir crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts together in a large bowl. Blend in corn syrup and rum.
2. 2 Shape into 1 inch balls, and roll in additional confectioners' sugar.
3. 3 Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

By Donna

Ingredients

• ✓ walnut
• pistachio pudding mix
• whipped topping
• marshmallow
• pineapple
• banana

Instructions

1. 1 In a large bowl, fold together the pudding mix and whipped topping.
2. 2 Add the marshmallows, pineapple with syrup, nuts and bananas. Mix well and refrigerate overnight.

By Maureen

Ingredients

• ✓ walnut
• blueberry pie filling
• blueberry
• pineapple
• yellow cake mix
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

By Lee Anna

Ingredients

• ✓ walnut
• graham cracker crumb
• marshmallow
• pineapple
• banana
• heavy cream

Instructions

1. 1 Line a 9x13-inch baking pan with graham cracker crumbs, reserving some crumbs for garnish.
2. 2 Drain pineapple, reserving the juice in a saucepan: add marshmallows and cook over low heat until melted. Cool.
3. 3 Mix bananas, chopped nuts, and crushed pineapple into marshmallow mixture.
4. 4 Fold fruit mixture into whipped cream; spoon into prepared pan. Sprinkle reserved cookie crumbs on top. Chill in the refrigerator before serving.

By Lenna

Ingredients

• ✓ walnut
• cooking spray
• apple pie filling
• caramel sauce
• spice cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Spread apple pie filling in an even layer in the pan. Drizzle caramel sauce evenly over apples. Sprinkle with cake mix. Drizzle with melted butter. Sprinkle with walnuts.
3. 3 Bake in the preheated oven until cake is golden and top is bubbling, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

By Pam Lolley

Ingredients

• ✓ walnut
• half and half
• egg yolk
• sugar
• heavy cream
• banana

Instructions

1. 1 Heat 2 1/2 cups half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
2. 2 Beat egg yolks and sugar together in a large bowl until smooth. Slowly stir in warmed half-and-half, stirring constantly. Transfer egg yolk mixture to the same saucepan; heat over medium heat until bubbles begin to form around the edges. Transfer to the same bowl; stir in heavy cream.
3. 3 Combine bananas and remaining 3/4 cup half-and-half in a blender; blend until smooth. Transfer banana purée to the cream mixture; mix well. Cover and refrigerate until cold, 3 to 4 hours.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. (Refrigerate any remaining mixture until ready to freeze.) Stir in walnuts. Transfer to 1 quart containers and freeze before serving, 8 hours to overnight.

By franklint99

Ingredients

• ✓ walnut
• cherry pie filling
• pineapple
• yellow cake mix
• margarine
• coconut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Layer cherry pie filling and drained pineapple in the prepared dish.
3. 3 Sprinkle dry cake mix over the top, covering evenly.
4. 4 Pour melted butter over cake mix; sprinkle coconut and chopped walnuts on top.
5. 5 Bake in the preheated oven until browned and bubbly, about 50 to 60 minutes.
6. 6 Serve and enjoy!

By Barbara

Ingredients

• ✓ walnut
• carrot cake mix
• pineapple
• egg
• water
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (8-inch) round pans.
2. 2 Beat cake mix, pineapple with juice, eggs, water, oil, and nuts in a large bowl with an electric mixer at medium speed until well blended, about 2 minutes. Spread batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Cool completely before frosting.

By cookie

Ingredients

• ✓ walnut
• butter
• milk chocolate chip
• vanilla extract
• miniature marshmallow
• coconut

Instructions

1. 1 Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
2. 2 Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.

By moonshine7015

Ingredients

• ✓ walnut
• cooking spray
• apple pie filling
• cranberry sauce
• yellow cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
2. 2 Spread apple pie filling in the prepared pan; top with cranberry sauce. Sprinkle cake mix over top, then cover as much as possible with butter slices; sprinkle with walnuts.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.

By Robyn M Johnson

Ingredients

• ✓ walnut
• butterscotch chip
• peanut butter
• butter
• miniature marshmallow
• coconut

Instructions

1. 1 Grease a 9x13-inch pan.
2. 2 Place butterscotch chips, peanut butter, and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and combined, about 5 minutes.
3. 3 Stir marshmallows, coconut, and walnuts into butterscotch mixture until evenly combined.
4. 4 Pour mixture into prepared pan. Refrigerate until set, about 1 hour. Cut into 18 squares and store in the refrigerator.

By Brenda Moore

Ingredients

• ✓ walnut
• butter
• white sugar
• egg yolk
• all-purpose flour
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream butter and sugar until smooth. Stir in the egg yolk. Add the flour and nuts, mix until well blended. Stir in the potato chips last, so they don 't get too crunched up.
3. 3 Roll the dough into walnut sized balls. Place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks.

By Juanita

Ingredients

• ✓ walnut
• white sugar
• corn syrup
• water
• egg white
• vanilla extract

Instructions

1. 1 Gather all your ingredients.
2. 2 Heat sugar, corn syrup, and water in a 2-quart saucepan over low heat; stir continuously until sugar is dissolved and mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.
3. 3 Beat egg whites in a 1 1/2-quart glass, metal, or ceramic bowl until stiff peaks form.
4. 4 Continue to beat while slowly pouring hot syrup in a thin stream into egg whites
5. 5 Add vanilla; beat until mixture holds its shape and begins to lose its gloss. Fold in walnuts.
6. 6 Drop from a greased spoon onto waxed paper. Let stand at room temperature, turning candy over once, until the outside of candy is firm, at least 12 hours. Store in an airtight container.

By Kimberley