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Clark Bar Cake

1 Graham cracker crust
2 cups confectioners' sugar
2/3 cup peanut butter
1 (12 ounce) container Cool Whip, divided
8 ounces cream cheese
4 Clark bars, crushed

Make a graham cracker crust; spread in a 9 x 13-inch pan.

Mix the confectioners' sugar, peanut butter, 10 ounces of Cool Whip and cream cheese. Fold in half of the crushed Clark bars. Spread over crust. Cover the mixture with remaining Cool Whip and crushed Clark bars. Refrigerate.


Source: http://www.recipegoldmine.com/cakecandy/cakecandy17.html
 
Clark Bar Whipped Cream Pie

1 (9-inch) Vanilla Wafer Crumb Crust
16 marshmallows, quartered
1/3 cup milk
3 Clark® Bars, finely chopped
1 teaspoon vanilla extract
1 cup whipping cream, whipped

Combine marshmallows and milk in top of double boiler.

Heat over boiling water until marshmallows are melted. Cool.

Fold in candy, vanilla extract and whipped cream.

Pour into crumb crust. Chill thoroughly.

Garnish with sweetened whipped cream and coarsely chopped candy.

Makes 6 servings.


Source: http://www.thatsmyhome.com/mainstreet/candy/clark-bars-whipped-cream-pie.htm
 
Clark Bar Cookies Recipe

Ready in: 30-60 minutes

Ingredients:
2/3 cup butter or margarine
1 cup packed brown sugar
3 teaspoons vanilla
1/2 cup white Karo syrup
4 cups quick cooking oats


***Topping***
2/3 cup peanut butter
6 ounces chocolate chips


Directions:

Cream the butter and sugar. Add remaining ingredients. Press into a 9x13" greased baking pan. Bake at 350 degrees F for 20 minutes.

Topping:

Melt the chocolate chips with the peanut butter. Spread on the warm baked bar. Cut into squares.


Source: http://www.cdkitchen.com/recipes/recs/27/ClarkBarCookies72491.shtml
 
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