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Thingamajig is a similar rice-crisp and peanut-butter candy bar to the Whatchamacallit. In 2009 Hershey's introduced Thingamajig, featuring chocolate, cocoa crisps, and peanut butter inside. [4] It was reintroduced in late 2011 on a supposedly permanent basis. However, as of 2012, according to Hershey's Chocolate World in Pennsylvania, the ...
Lemon Bars. Zippy, melt-in-your-mouth lemon bars are so good they'll please chocolate lovers, too! Plus, they only take 15 minutes of prep. Get Ree's Lemon Bars recipe.
With a boxed cake mix and a little creativity, you can have warm, gooey lava cakes whenever a chocolate craving hits! Up Next: Related: The Best Way to Make Boxed Brownies 10x Better, According to ...
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Pierce each candy bar with a pop stick, place on the prepared baking sheet, and refrigerate 30 minutes. Whisk all batter ingredients until little to no lumps remain. One at a time, dip chilled candy bars in batter and coat well. Once oil reaches 390°F, carefully place candy bars in oil one at a time and fry about 3 to 4 minutes.
The Salted Nut Roll was introduced by Pearson's during the Great Depression in 1933, a year after the PayDay bar was introduced, and entered into a market that included various types of nut roll candies. After the product's introduction the name was changed to the Choo Choo Bar to be distinguishable among competitors, but was eventually changed ...
Jos Louis is a Canadian confection consisting of two chocolate cake rounds with a creamy filling within a milk chocolate shell, made by Vachon Inc. [1] [2] It resembles a chocolate version of the May West dessert. It was created in 1932 and named after two of the Vachon sons, Joseph and Louis ("Jos" is a traditional contraction of "Joseph").
No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. —Barbara Elliott, Tyler, Texas