Candy Bar Fudge Reindeer Recipes

CANDY BAR FUDGE

Steps:

• In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 2 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square dish. , In another microwave-safe bowl, heat caramels and water on high until melted, about 75 seconds. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high until melted, about 30 seconds; spread over caramel layer. Chill until firm.

CANDY BAR FUDGE

Steps:

• In micro-safe bowl, combine butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in powdered sugar and vanilla. Pour into a greased 8-inch pan. In another micro-safe bowl melt caramels with water for 2 minutes, or until melted. Stir in peanuts; spread on chocolate layer. Microwave semi-sweet and milk chocolate till melted and pour over caramel layer. Chill until firm.

CANDY-BAR FUDGE

Steps:

• Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
• Line a 9-inch square baking dish with aluminum foil amd grease with butter.
• Heat sugar, 3/4 cup butter, and evaporated milk in a saucepan over medium heat, stirring to melt butter and dissolve sugar. Bring mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the syrup reads 234 degrees F (110 degrees C), 3 to 5 minutes. Remove from heat and stir chocolate chips into syrup until melted and smooth. Stir marshmallow cream and vanilla extract into mixture to make a smooth fudge.
• Spread half the fudge into the prepared dish and layer the candy bar pieces over the fudge; pour remaining fudge on top of candy bars. Let cool to room temperature before cutting into squares.

RICH CANDY BAR FUDGE

Steps:

• Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside. , In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth. , Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.

EASY REINDEER COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
• In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough in bottom of pan. Bake 19 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• Remove bars from pan by lifting foil; peel foil away. Spread frosting over top. Cut into 27 triangles as follows: Using sharp knife, cut into 3 horizontal rows. Cut each row into 9 triangles so each triangle has about a 2-inch wide base, cleaning knife with paper towel after each cut to keep frosting clean of crumbs. (See diagram below.) Set aside end pieces for snacking.
• For each reindeer: Press 2 halved pretzels on top corners of cookie triangle for antlers, 2 candy eyeballs in center for eyes, 1 brown candy on tip of triangle for nose (use photo as guide). Repeat with remaining cookie triangles. Store covered in airtight container in single layer.

CANDY BAR FUDGE

Steps:

• Grease an 8x8 inch square baking pan.
• In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan.
• In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer.
• In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.