Candy Bar Lovers Delight Food

SNICKERS BAR DELIGHT

Steps:

• Combine 1 cup chocolate chips, 1/4 cu butterscotch chips and 1/4 cup peanut butter in a small saucepan. Cook over low heat until melted and smooth, stirring constantly. Spread onto the bottom of a greased 9 X 13 baking pan. Chill until set.
• Melt the butter in a saucepan over medium high heat. Add the sugar and evaporated milk. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat. Add the marshmallow creme, 1/4 cup peanut butter and vanilla and mix well. Stir in the peanuts and spread over the chocolate mixture. Chill until set.
• Combine the caramels and cream in a saucepan. Cook over low heat until the caramels melt and the mixture is smooth, stirring constantly. Spread over the peanut layer. Chill until set.
• Combine 1 cup chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter in a saucepan. Cook over low heat until melted and smooth, stirring constantly. Pour over the caramel layer. Chill for at least 1 hour. Cut into 1 inch squares. Store, covered, in the refrigerator. Bet you can't eat just one!

LOVER'S DELIGHT

Steps:

• Add the ingredients to a cocktail shaker filled with ice.
• Shake vigorously.
• Strain into a cocktail glass.

CANDY BAR LOVER'S DELIGHT

Steps:

• Bottom layer: Generously spray bottom and sides of 9-inch springform pan with non-stick cooking spray.
• Combine brownie mix, oil, water and eggs.
• Beat 50 strokes.
• Stir in chips.
• Spread batter in pan.
• Bake at 350 for 45-50 minutes or until center is almost set.
• Cool 1 hour.
• Filling: Melt butter in a saucepan over medium-high heat.
• Add sugar and milk.
• Bring to a boil; boil, stirring constantly, for 5 minutes.
• Remove from heat.
• Stir in marshmallow creme, peanut butter, and vanilla.
• Add peanuts.
• Spread over brownie layer.
• Refrigerate until set (about 1 hour).
• Carmel layer: Combine caramels and cream in microwaveable bowl.
• Microwave for 1 1/2 minutes.
• Stir well.
• Microwave at 30-second intervals, stirring well in between, until smooth.
• Do not over cook!
• Spread caramel over filling.
• Refrigerate until set (about 1 hour).
• Icing: Combine chips and peanut butter in microwaveable bowl.
• Microwave at 30 second intervals, stirring well in between.
• Do not overcook!
• Pour over caramel layer.
• Refrigerate for at least an hour.
• With a sharp knife, loosen dessert from sides of pan.
• Remove sides of pan.
• Cut into wedges.
• Serve with whipped cream or vanilla ice cream if desired.

CHOCOLATE LOVERS' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.