Candy Bar Parfaits Recipes

Steps:

• In a bowl, beat milk and pudding mix on low speed for 2 minutes. Divide half of the cookie crumbs among six parfait glasses. Layer with half of the pudding and whipped topping. Repeat cookie and pudding layers. Dollop with remaining whipped topping; sprinkle with candy canes.

Steps:

• Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
• Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.

Steps:

• Special Equipment: off-set spatula, parchment paper, 12 by 8 1/2-inch sheet pan
• Preheat oven to 325 degrees F.
• In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze.
• In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.

Steps:

• Add 1 cup boiling water to strawberry gelatin mix in medium bowl; stir 2 min. until dissolved. Cool slightly.
• Meanwhile, sprinkle unflavored gelatine over cold water in separate medium bowl; let stand 1 min. Add remaining boiling water; stir until gelatine is completely dissolved. Stir in milk and extract. Spoon 2 Tbsp. creamy gelatine mixture into each of 6 dessert glasses. Refrigerate 15 min. or until gelatine is set but not firm. Let remaining gelatine mixture stand at room temperature until ready to use.
• Spoon 1-1/2 Tbsp. strawberry gelatin over creamy gelatine layer in each dessert glass. Refrigerate 15 min. or until strawberry gelatin layers are set but not firm. Meanwhile, let remaining strawberry gelatin stand at room temperature until ready to use.
• Repeat layers, in alternating colors, to use remaining creamy gelatine and strawberry gelatin, refrigerating 15 min. after each strawberry layer. Refrigerate finished parfaits 1 hour or until all layers are firm.
• Top with COOL WHIP and crushed mints just before serving.

Steps:

• In a small bowl, combine the peanuts, pretzels, and chopped candy bar.
• Spoon 2 tablespoons into each of 4 parfait glasses, and top each with 1/4 cup ice cream, 2 tablespoons peanut mixture, and another 1/4 cup ice cream.
• Combine chocolate syrup, and peanut butter, and drizzle over ice cream.
• Sprinkle with remaining peanut mixture.