Angelic Candy Bars

1 (12 oz.) angel food cake

1 (5 oz.) pkg. instant vanilla pudding

1 tsp. vanilla extract

1 (12 oz.) container whipped topping

3 lg. Heath or Skor candy bars (approximately 1 1/4 oz. each), crushed

Shred or crumble the angel food cake into little pieces and put it into

a 9 x 9 inch baking dish. 

Mix pudding according to package directions,

adding the vanilla extract. 

Spoon pudding over the shredded cake, spread

whipped topping over the pudding and sprinkle the crushed candy bars

over it all. 

Serve as is or make ahead and chill.

It's simple when you buy a bakery-made angel food cake.

To crush the candy bars cover them, then tap lightly with a hammer or

some other heavy object.

Option: For a different taste use banana pudding instead of vanilla and

add a layer of sliced bananas over the pudding layer.

Healthy & Sugar Free Candy Bars

I love when I find tasty snacks that are both healthy and sugar free since my daughter and I are both Diabetic.


6-8 slices bread
2 tbsp. chopped nuts
1 tbsp. wheat germ
1/4 c. peanut butter
1 tsp. cocoa (optional)


Trim crust off bread, cut in half, let all bread dry overnight including
crust or in oven at 350 degrees for 1/2 hour. Crumble crust. Add chopped
nuts, wheat germ, mix peanut butter in mixture. Add peanut oil until
thin. Dip bread in peanut butter mixture. Roll in nuts. Eat.

Heath Bar Candy

40 saltines
1 c. butter
1 c. brown sugar
1 pkg. chocolate chips
1/2 c. nuts, chopped


Place layer of crackers on 11 x 16 x 1 inch foil lined pan. Boil butter
and sugar for 3 minutes. Pour over crackers. Bake at 350 degrees for 10
minutes or until crackers float. Sprinkle Heath Bar chips over saltines.
When melted, spread chocolate chips around. Top with nuts, cut in bars
when cool.

Chocolate Covered Cherries

Ingredients

2 pounds powdered sugar

1 can sweetened condensed milk

1 stick butter (melted)

1 teaspoon vanilla

about 3 small jars of cherries

1 package almond bark chocolate

Directions

Drain the cherries in a colander, saving some of the juice for any left-over cherries.

Line 3 to 4 cookie sheets and/or baking pans with wax paper.

Mix the powdered sugar, condensed milk, melted butter, and vanilla in a large mixing bowl. When the mixture begins to form a dough, then mix by hand (this helps get the lumps out of the powdered sugar).

Pinch off a small amount of dough. Press the dough into a circle slightly smaller than your palm. Take one cherry and roll the dough around it.

Place the wrapped cherry on the wax paper lined cookie sheet or baking pan. After all the dough is gone, place them in the freezer for about an hour.

Melt the chocolate (according to the directions on the package) in a medium mixing bowl.

Remove the cherries from the freezer. Dip the cherries in the chocolate and replace them on the cookie sheets. (the easiest way to accomplish this is to drop a cherry by hand into the chocolate and use two forks to roll it around, making sure it is entirely covered with chocolate; then remove from the chocolate with forks and place on the cookie sheet)

 If desired, place the cookie sheets back into the freezer and leave for about 10 minutes to harden.

French Chocolate Christmas Candies

12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles

Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy

Peppermint Bark

PEPPERMINT BARK

1 (7.5-ounce) package hard peppermint candies
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal

Coat a rimmed baking sheet with nonstick cooking spray; line with wax
paper.
Place candies in a doubled resealable plastic bag; seal, and wrap in a
kitchen towel.
Using a rolling pin or skillet, crush candies into tiny pieces.
Sift to separate crushed candy from fine powder, reserving fine powder
for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan
of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly
to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire
surface, press in gently.
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to
get moist).
Peel wax paper off.
Break bark into 2-inch pieces.
Store at room temperature in an airtight container up to 1 week.

Makes 36 pieces.