Snickerdoodle recipes and recipes made with Snickers brand candy bars: COLLECTION

These recipes are not associated with Mars, Incorporated or its affiliates.

From: (Eric Hunt)
Date: Mon, 20 Mar 1995 22:02:24 GMT

      Title: Cheesecake made with Snickers brand candy bars
 Categories: Desserts, Cake
      Yield: 12 servings

           -Dottie Cross TMPJ72B
      1 pk (9-oz) chocolate wafer cooki
      4 tb Butter, melted
      3 pk (8-oz) cream cheese, softene
      1 c  Sugar
      4    Eggs
      1 tb Vanilla extract
      2 c  Heavy cream
  1 1/2 lb Snack-size Snickers brand candy bars;
           -each cut into sixths
           -Yummy Fudge Topping
           -(see seperate recipe)

  Preheat oven to 325 degrees. In a food processor, grind cookies into
  fine crumbs. Add butter and process until well blended. Press into
  bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform
  pan. In a large bowl, beat together cream cheese and sugar with an
  electic mixer on medium speed until smooth, 1 to 2 minutes. Beat in
  eggs, one at a time. Beat in vanilla and 1 cup cream; beat 3 to 4
  minutes. Fold in 1-1/2 cups cut-up Snickers pieces. Turn into a
  crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until
  cheesecake is almost set but center still jiggles slightly. Let cool
  to room temperature. Sprinkle remaining candy pieces over top of
  cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a
  knife around edge of pan to loosen cake and remove springform side of
  pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip
  remaining 1 cup of cream until stiff and spoon a dollop over each
  slice. Source: 365 Great Chocolate Desserts Cookbook Reformatted by:

      Title: Snickerdoodles
 Categories: Cookies, Desserts
      Yield: 54 servings

      1 c  Margarine or butter
    3/4 c  Sugar, brown; packed
    3/4 c  Sugar
      2    Eggs
  1 3/4 c  Flour, all purpose
      2 c  Oats, old fashioned
      2 ts Cinnamon, ground
      1 ts Baking soda
    1/2 ts Salt; (optional)
      1 tb Sugar

  Heat oven to 375=F8F.  Grease cookie sheet. In large bowl, beat together
  butter, brown sugar and 3/4 cup granulated sugar until light and
  fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts
  cinnamon, soda and salt.  Add to sugar mixture; mix well. Drop by
  rounded teaspoonfuls onto prepared cookie sheet. In small bowl,
  combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over
  each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove
  to wire cooling rack.

 Categories: Desserts, Cookies, Holidays
      Yield: 48 servings

      1 x  -Terri Sawchuk PKHJ43B
  2 3/4 c  All-purpose flour
      2 t  Cream of tartar
  1 1/2 c  Sugar
      1 t  Baking soda
      1 c  Butter-softened
    1/4 t  Salt
      2 ea Eggs
    1/2 t  Brandy extract
    1/2 t  Rum extract
      1 x  -SUGAR MIXTURE
    1/4 c  Sugar or colored sugar
      1 t  Nutmeg

  Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
  beat at low speed, scrapingsides of bowl often, until well mixed (2
  to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
  rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
  place 2" apart onto ungreased cookie sheets. Bake near center of 400
  oven for 8 to 10 min. or until edges are lightly browned. Reformatted

      Title: Cake made with Snickers brand candy bars frosting
 Categories: Desserts, Cake, Candies
      Yield: 1 cakeings

     10 oz Semi-sweet chocolate, finely
  1 1/4 c  Butter, softened
  1 1/2 c  Sugar
      8    Eggs, separated
      2 ts Vanilla extract
      6 oz Roasted unsalted peanuts,
      1 c  Cake flour
           Pinch cream of tartar
      5    Egg yolks

  1 1/2 c  Plus 1.5 tb sugar
  1 1/2 c  Water
     10 oz Semisweet chocolate, chopped
  2 1/4 c  Butter, softened
     10 x  1-oz Snickers brand candy bars, chopped

  Preheat oven to 350F.  Grease three 8" round cake pans.  Line bottoms
  with wax paper.
  Melt chocolate in top of double boiler over simmering water; stir
  until smooth.  Cool.
  Cream butter until light and fluffy.  Gradually add 1 1/4 cups sugar,
  beating until smooth.  Beat in egg yolks 1 at a time.  Mix in
  vanilla. Stir in chocolate, then peanuts.  Sift flour over batter and
  fold in.
  Beat egg whites with cream of tartar to soft peaks.  Gradually add
  remaining 1/4 cup sugar and beat until stiff but not dry.  Fold 1/2 of
  whites into batter, then fold in remaining whites.  Divide batter
  among prepared pans.  Bake until tester inserted in center comes out
  clean, 25 to 30 minutes.  Cool 10 minutes, turn out onto racks and
  peel off paper. Cool to room temperature.
  Beat yolks in bowl until pale yellow and ribbons form when beaters are
  lifted, 5 minutes.
  Stir sugar and water in heavy saucepan over low heat until sugar
  Increase heat and boil without stirring until candy thermometer
  registers 234 to 240F (soft ball stage).
  Beat hot syrup into egg yolks in slow steady stream.  Continue beating
  until thick and cool, 10 minutes.
  Melt chocolate in top of double boiler over simmering water; stir
  until smooth.  Remove from over water and let stand until cool but
  still liquid.
  Gradually beat butter into yolk mixture 1 tablespoon at a time.  Add
  chocolate and stir to combine.  Transfer 2 cups buttercream to small
  bowl, stir in Snickers bars.
  Place one cake layer on platter top side down.  Spread half of
  Snickers buttercream over.  Top with second cake layer.  Spread
  remaining buttercream over.  Top with third cake layer.  Spoon 1 cup
  plain buttercream into pastry bag fitted with medium star tip.  Frost
  top and sides of cake with remaining buttercream.  Serve at room

These recipes are not associated with Mars, Incorporated or its affiliates.


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