You might need to buy:
- Cut the candy rolls into half-inch slices with a sharp knife.
- Shape each half into a roll that’s approximately a foot and a half long and about 11/2 inches in diameter.
- Take the pan out of the refrigerator and divide the candy in half. Place each half on a two-foot-long piece of waxed paper.
- Put the saucepan in the refrigerator and chill the candy for 30 to 40 minutes.
- Stir the mixture over low heat until the chocolate has melted. Give a final stir and take the pan from the heat.
- vanilla extract ***
- salt
- butter
You might need to buy:
- Club Crackers
- butter
- milk chocolate chips
- chopped pecans
You might need to buy:
- white Karo syrup
- baking soda
- buttermilk
- white sugar
You might need to buy:
- sugar
- semisweet chocolate chips
- vanilla extract
- crushed vanilla wafers
You might need to buy:
- sugar
- sour cream
- light corn syrup
- salt
- vanilla extract
- chopped peanuts
- peanut butter
You might need to buy:
- peanut butter chips
- milk chocolate chips
- dry roasted peanuts
- crushed ridged potatoe chips
You might need to buy:
- milk chocolate chips
- butterscotch chips
- creamy peanut butter
- FILLING
- butter or margarine
- sugar
- evaporated milk
- marshamallow creme
- creamy peanut butter
- vanilla extract
- chopped salted peanuts
- CARAMEL LAYER
- whipping cream
- ICING
- milk chocolate chips
- butterscotch chips
- creamy peanut butter
You might need to buy:
- 1⁄3 cup packed brown sugar
- flour
- powdered sugar
- vanilla extract
You might need to buy:
- 1⁄3 cup packed brown sugar
- flour
- powdered sugar
- vanilla extract
You might need to buy:
- marshmallow creme
- granulated sugar
- 2⁄3 heavy cream
- salted butter
- orange extract
- red food coloring