Recipe: Snickers Cupcakes

 

Ingredients:

The Cake:

1 (5.9 ounce) package instant chocolate pudding mix
1 (18.25 ounce) package devil's food cake mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
4 eggs - lightly beaten
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

The Frosting:

2 sticks unsalted butter - room temperature
2 teaspoons pure vanilla extract
1/2 cup shortening
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping
1/4 teaspoon salt

Directions:

The Cake:

Turn the oven on 350 degrees.
Prepare (2) 12 cup muffin tins. Line them with paper liners.
Mix the cake and pudding mixes, beaten eggs, vanilla, water and sour cream in a large bowl.
Split equally the batter among the cups.
Carefully put a frozen Snickers bar into each cup, cover it with batter and smooth the top.
Bake for about 20 minutes.

The Frosting:

Cream the shortening and the butter, using stand or electric mixer for about 2 minutes or until smooth. Put vanilla, caramel syrup and salt in the mixture. Stir frequently.
Add sugar but mix thoroughly after each addition. Sweeten according to preference and pour more caramel syrup in if not sweet enough.
Put some chopped Snickers bars in and the cupcakes are ready to be served.

Note: You can replace Snickers with any candy bar you like.

Recipe: Jolly Rancher Lollipops

sources: modernmom  

Ingredients

Jolly Rancher hard candies
Popsicle sticks
Wax paper or a Sil Pad

Directions
 
Lay out wax paper or a Sil Pad over a baking sheet. Place popsicle sticks on the pad with plenty of space in between.

On each stick, lay out five of your favorite Jolly Ranchers. You can make a fun pattern or mix and match flavors.

Bake in the oven at 350 degrees for 4 minutes. Once they bubble they are done, but pulling them out at four minutes is a safe bet.

Recipe: Kisses Pumpkin Spice Pumpkins

sources: hersheys.com

Makes about 14 (1-3/4 inch) pumpkins.

Ingredients

7 to 8 JOLLY RANCHER Green Apple Fruit Chews

10 HERSHEY'S KISSES Brand Pumpkin Spice Flavored Candies
3 tablespoons butter
2 cups miniature marshmallows or 20 large marshmallows
9 drops red food color
8 drops yellow food color
3 cups crisped rice cereal


Directions

1. Remove wrappers from fruit chews. Knead candy until soft and pliable. (If necessary, heat in microwave at MEDIUM (50%) for about 5 seconds to soften.) Roll one candy into 3-inch rope; cut into sections for stems. Form desired number of leaf-shaped pieces from remaining candies. If desired, additional candies may be rolled into long tendrils for pumpkins. Set stems and leaves aside. 
2. Remove wrappers from pumpkin spice candies; cut each in half and set aside. Line tray or cookie sheet with wax paper. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Add marshmallows and food colors; stir to coat marshmallows. Microwave at HIGH 1 minute; stir until marshmallows are melted and color is blended. Add pumpkin spice candies; stir until melted and mixture is blended. Add cereal; stir until evenly coated with marshmallow mixture.
3. With greased hands or damp hands form mixture into balls to resemble pumpkin shapes. Place on prepared tray. While still soft and pliable add stems, leaves and tendrils, if desired. Allow to set until marshmallow mixture cools and is firm. Store in cool, dry place.

Recipe: Halloween Crack

references: halloweencrack

Ingredients

1 sleeve of saltines (depending on baking sheet you may need more)
1 cup unsalted butter
1 cup dark brown sugar
1-2 cups candy corn
3/4-1 cup peanut butter candies

Directions

Preheat oven to 400° F. Line a cookie sheet with parchment paper or foil; once done line the pan with layer of saltine crackers. In a saucepan, combine the butter and sugar. Bring to a boil over medium-high and boil for about 3 minutes until the ingredients are dissolved. 

Immediately pour over saltines to cover crackers completely. Bake for 3-5 minutes. Remove from oven and turn the oven off. Sprinkle candy corn and peanut butter candies on toffee; place back in the oven. 

The oven does not need to be turned back on for this process or you will have melted gooey candy corn. Allow the candy corn and peanut butter candies to stick to the toffee in the warm oven . About 3-6 minutes once done take out the oven let cool completely and break into pieces.