Butterfinger Cookies

1/2 cup butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 1/4 cups chunky peanut butter
1 1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large Butterfinger candy bars, chopped

In a mixing bowl, cream butter and sugars. Add eggs; beat well. Blend in peanut butter and vanilla extract.

Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 inch balls and place on greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Cool on wire racks.

Makes 4 dozen.

Baby Ruth Cookies

1/2 cup butter or margarine
3/4 cup granulated sugar
1 egg
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 bite-size Baby Ruth candy bars, chopped

Cream together butter and sugar. Add eggs and vanilla extract. Mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped Babe Ruth Candy bars. Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.

Makes 2 dozen.

Candy Bar Fudge

1 ( 12 ounce ) package semisweet chocolate chips
2 ( 3.7 ounce ) Snickers candy bars, chopped
1 can Pillsbury Creamy Supreme Milk Chocolate Frosting

Line an 8-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Set aside.

Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. OR, microwave chips in medium size microwave-safe bowl on HIGH for 1 to 2 minutes, or until chips are melted, stirring occasionally.

Reserve 2 tablespoons of the chopped candy bars. Add frosting and remaining candy bars. Blend well.

Spread in sprayed foil-lined pan. Sprinkle with reserved 2 tablespoons of the chopped candy bars. Refrigerate for 1 hour, or until firm.

Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into squares. Makes 36 squares.

Milky Way Sauce

Chop a Milky Way? candy bar. Heat it in a bowl set over a pan of hot water, and stir until smooth.

Butterscotch Toffee Fudge

1 pound light brown sugar
1 1/2 cups Marshmallow Cr?me (9 1/2 ounces)
3/4 cup light cream
1/4 cup butter or margarine
1 cup butterscotch chips (6 ounces)
5 (1 1/4 ounce) Heath bars, coarsely chopped

Butter a 9-inch square pan.

Stir sugar, Marshmallow Creme, cream, and butter in a heavy 3-quart pan over medium heat until mixture comes to a full boil. Boil for 6 minutes, stirring constantly.

Remove from heat’ stir in chips until melted, then stir in toffee bar pieces. (Toffee bars may not melt completely.)

Pour into prepared pan and chill until firm.

Cut into small squares.

Butterfinger Brownies

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
2 1/4 cups brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla extract
4 Butterfinger candy bars, crushed, divided

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a small bowl, combine flour, baking powder and salt; set aside.

In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar. Beat in eggs and vanilla extract until smooth. Stir in flour mixture and 1 cup of crushed butterfingers bars. Spread in prepared baking pan. Sprinkle remaining crushed Butterfinger bars over top of batter. Bake for 30-35 minutes or until done. Cool and then cut into bars.

3 Musketeers Puffs

Posted by Angel On Earth at recipegoldmine.com 9:49:09pm 7/31/03

3 Three Musketeers candy bars
1 package Pillsbury Crescents

Slice candy bars into 8 pieces. Unfold crescents. Place one piece of candy in the center of each crescent. Fold crescent around candy, being sure to cover all of it. Pinch seams closed. Place on ungreased cookie sheet. Bake in a 375 degree F oven until golden brown, about 11 minutes. Serve warm.