Type what you have

Ingredients

• ✓ milk chocolate candy
• oregano
• allspice
• paprika
• garlic powder
• cumin
• black pepper
• salt
• sugar
• chili powder
• beer
• sauerkraut
• tomato juice
• tomato
• tomato sauce
• tomato
• red bean
• garlic
• jalapeno pepper
• green bell pepper
• onion
• bacon drippings
• bratwurst

Instructions

1. 1 Cook and stir bratwurst in 1 tablespoon bacon drippings in a large skillet over medium heat until browned and no longer pink inside, about 15 minutes. Drain excess grease.
2. 2 Heat remaining 1 tablespoon bacon drippings in a large, deep pot over medium heat. Add onion, bell pepper, jalapeños, and garlic; cook and stir until onion is translucent, about 8 minutes. Add bratwurst to the pot; stir in red beans, petite diced tomatoes, tomato sauce, crushed tomatoes, tomato juice, sauerkraut, beer, chili powder, sugar, salt, black pepper, cumin, garlic powder, paprika, allspice, and oregano.
3. 3 Bring chili mixture to a boil, then reduce heat to a simmer; stir in milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

By bbuedel

Ingredients

• ✓ milk chocolate candy
• peppermint hard candy
• white chocolate
• peppermint flavoring

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
3. 3 Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.
4. 4 Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
5. 5 Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring.
6. 6 Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top. Refrigerate until the white chocolate hardens, about 30 minutes.
7. 7 Cut or break into pieces to serve.
8. 8 Serve and enjoy!

By grhmcrkr613

Ingredients

• ✓ milk chocolate candy
• apple
• peanut
• semisweet chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.
3. 3 Place roasted peanuts and candies on separate plates; set aside.
4. 4 Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.
5. 5 Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.
6. 6 Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.

By CANDYPEACHESCHIC

Ingredients

• ✓ milk chocolate candy
• red string licorice
• chocolate covered peanut butter cup
• chocolate frosting
• chocolate-covered graham cracker cookie

Instructions

1. 1 Cut string licorice into 2-inch pieces and pull apart to make small strings. Set aside.
2. 2 Place one miniature peanut butter cup upside down on a work surface. Top with a dab of frosting. Center one chocolate-covered graham cracker onto frosting to form a cap with a mortarboard. Gently press cracker onto peanut butter cup.
3. 3 Place a small dab of frosting in the center of graham cracker and attach licorice string tassel. Allow tassel to drape over edge of cracker. Place a candy-coated milk chocolate piece in the center of cracker over end of tassel to make button.
4. 4 Repeat with remaining candies and crackers to make 50 graduation caps with tassels.

By Baily

Ingredients

• ✓ milk chocolate candy
• vanilla cupcake
• vanilla frosting
• black licorice
• red licorice
• white fondant
• orange food coloring

Instructions

1. 1 Trim the dry top off 12 of the cupcakes and crumble the soft cake interiors into a bowl. Add about 5 ounces of vanilla icing and mix well. Add more frosting if needed to bring the mixture together into a ball so that it can be easily shaped. Cover bowl and chill cake mixture in the fridge for 20 minutes.
2. 2 Frost remaining 12 cupcakes with a thin layer of white vanilla frosting.
3. 3 Remove cake mixture and roll with wet hands into 2 different sized balls for the snowmen's torsos and heads, 12 bigger balls and 12 smaller balls. Stick a small ball on top of a big ball to make the snowman, using some frosting if the balls are not very sticky. Place snowmen onto frosted cupcakes.
4. 4 Cut black licorice laces into small squares for the eyes and mouth using scissors and attach them with the tip of a knife to the head.
5. 5 Mix white fondant with orange food coloring to turn it orange and make little carrot noses out of the orange fondant. Press into the snowman faces.
6. 6 Attach 2 dark colored candy-coated milk chocolate pieces into the torso and cupcake as buttons. Attach 2 candy-coated milk chocolate pieces on either side of the head and connect them with a piece of black licorice for the earmuffs.
7. 7 Cut red licorice laces into 2 1/2-inch long pieces and wrap around the snowman's neck as a scarf.

By Magda

Ingredients

• ✓ milk chocolate candy
• milk chocolate pieces
• chocolate sandwich cookie
• white sugar
• cocoa powder
• mascarpone cheese
• mascarpone cheese
• heavy cream
• heavy cream
• water
• vanilla extract
• egg
• vegetable oil
• buttermilk
• baking soda
• salt
• baking powder
• cocoa powder
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Combine 2 cups sugar, flour, 1 cup cocoa powder, baking powder, salt, and baking soda in a bowl.
3. 3 Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a large bowl. Add flour mixture; mix until well-combined. Pour in hot water; stir until batter is smooth. Divide batter evenly among muffin tins.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.
5. 5 Whip 3/4 cup plus 1 1/2 tablespoon heavy cream in a bowl with an electric mixer until soft peaks form. Fold in 1 1/2 cup plus 2 tablespoons mascarpone cheese, 7 tablespoons cocoa powder, and 1/4 cup sugar gently to make frosting.
6. 6 Spread 1 tablespoon frosting over each cooled cupcake.
7. 7 Twist chocolate sandwich cookies open, leaving all cream filling on 1 side. Place 2 cookies, cream filling-side up, on each cupcake to make owl eyes. Place a brown milk chocolate piece on each cookie to create pupils. Insert an orange or yellow milk chocolate piece in the center to make a beak.

By Nesrine

Ingredients

• ✓ milk chocolate candy
• graham cracker
• crispy rice cereal
• corn syrup
• brown sugar
• butter
• margarine
• baking soda
• vanilla extract
• mini marshmallow
• mini chocolate chip

Instructions

1. 1 Preheated the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan; set aside.
2. 2 Combine crackers and rice cereal in a large bowl; set aside.
3. 3 Heat corn syrup and sugar together in a small saucepan over medium heat, stirring occasionally, until begins to boil around edges, 4 to 5 minutes. Alternatively, combine corn syrup and sugar in a microwave-safe bowl and microwave on high until begins to boil, about 2 minutes. Stir in butter, baking soda, and vanilla.
4. 4 Pour syrup over cereal mixture; stir to coat. Transfer mixture to the prepared pan; press firmly to even top. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
5. 5 Bake in the preheated oven until marshmallows are puffed and lightly brown, 5 to 8 minutes. Remove from oven; top with mini chocolate chips.
6. 6 Refrigerate until firm, about 1 hour. Cut into squares. Store in an airtight container for up to 2 days.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ milk chocolate candy
• devil's food cake mix
• milk
• vegetable oil
• egg
• vanilla pudding mix
• cream cheese
• confectioners' sugar
• white sugar
• whipped topping
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch pans.
2. 2 To make the cake: Combine cake mix, milk, oil, eggs, and instant vanilla pudding mix in a large bowl; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl; continue to beat for 4 minutes on medium speed. Pour batter into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen; invert cakes carefully onto a cooling rack and let cool for about 30 minutes.
4. 4 To make the frosting: Beat cream cheese, confectioners' sugar, and white sugar in a large bowl until smooth. Fold in whipped topping, pecans, and chopped chocolate. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

By NOUELLETTE

Ingredients

• ✓ milk chocolate candy
• butter
• white sugar
• vanilla sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• butter
• cream cheese
• confectioners' sugar
• vanilla extract
• sprinkle
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
2. 2 Beat 6 ½ tablespoons butter, white sugar, and vanilla sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat until smooth.
3. 3 Mix flour, baking powder, and salt together in a small bowl; add to egg mixture and beat for 5 minutes. Spoon batter into the prepared muffin cups, filling each ¾ full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and cool, about 20 minutes.
5. 5 Beat ¼ cup butter and cream cheese together in a medium bowl with an electric mixer until well combined. Beat in confectioners' sugar, ¼ cup at a time, beating in vanilla after ½ confectioners' sugar is incorporated; set aside.
6. 6 Pour colored sprinkles into separate small bowls, one for each color. Cut each large marshmallow into 5 slices; dip marshmallow pieces, cut-sides down, into one color sprinkles until sugar sticks. Repeat with remaining marshmallow slices and different color sprinkles.
7. 7 Spread frosting onto cooled cupcakes. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals; place 1 candy-colored chocolate piece in centers.

By Claudia_Meilinger