Ingredients

• 2 cups milk chocolate chips or chopped milk chocolate
• 1 cup coarsely chopped graham crackers
• 12 fun-bite size Mallo Cup candies
• 1 cup miniature marshmallows

Preparation

1. Prepare a slightly greased baking sheet .Place the coarsely chopped graham crackers and the miniature marshmallow together in a small bowl.
2. Chill Fun-bite size Mallo Cup candies and chop into quarters place in separate bowl.
3. Place Chocolate Chips or Chopped Milk Chocolate into a large microwave safe bowl. Microwave until melted, stirring every 45 seconds to prevent overheating. Stir chocolate until smooth and creamy and no lumps. Allow chocolate to cool until warm to touch but is no longer hot.
4. Pour all the chopped Mallo Cup candies and half the graham cracker/Mini marshmallow mixture into melted chocolate and stir until combined.
5. Scrape the Chocolate mixture onto prepared baking sheet, and smooth it into an even layer. Sprinkle the remaining graham cracker/mini marshmallow mixture evenly on top and press them gently into the chocolate to adhere them to the surface.
6. Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small irregular pieces to serve.

Ingredients

• 2 cups chocolate chips or break-up chocolate (can use either milk or dark)
• 1 cup peanuts
• 8-10 Triple Twist Pretzels (broken up)

Preparation

1. Prepare a slightly greased baking sheet. Place peanuts and broken up Triple Twist Pretzels in separate bowl.
2. Place Chocolate into a lage microwave safe bowl Microwave until melted stirring every 45 seconds to prevent heating. Stir chocolate until smooth and creamy and no lumps .Allow chocolate to cool until warmto touch but is no longer hot.
3. Place Chocolate Chips or Chopped Milk Chocolate into a large microwave safe bowl. Microwave until melted, stirring every 45 seconds to prevent overheating. Stir chocolate until smooth and creamy and no lumps. Allow chocolate to cool until warm to touch but is no longer hot.
4. Pour half of the peanut and Triple Twist Pretzel mixture into melted chocolate and stir until combined.
5. Scrape the chocolate mixture onto prepared baking sheet, smooth into an even layer .Sprinkle the remaining peanut and pretzel mixture evenly on top and press them gently into the chocolate to adhere them to the surface.
6. Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small irregular pieces to serve.

Ingredients

• 12 oz. real semi-sweet chocolate chips
• 12 oz. butterscotch chips
• 1 cup peanut butter
• 24 fun-size Smoothie Cups cups
• 4 oz. unsweetened chocolate
• 1 and 1/2 oz. vanilla pudding mix (not instant)
• 1/2 cup evaporated milk
• 12 oz. peanuts (not salted)
• 2 lbs. powdered sugar

Preparation

1. Prepare 1 greased jelly roll pan
2. Melt unsweetened chocolate ,peanut butter, semi-sweet chocolate chips & butterscotch chips on low in microwave stir occasionally until smooth.
3. Pour half the melted chocolate into pan and place in freezer until set.
4. Boil & stir the vanilla pudding mix and evaporated milk for 1 minute.
5. Stirring constantly, stir in the 2 lbs. of powdered sugar a little at a time. Mix half the chopped Smoothie Cups cups at this time.
6. this mixture into jelly roll pan and place back into freezer until set.
7. Sprinkle 12 oz. of peanuts, other half of Smoothie Cups cups and the other half of chocolate mixture as top layer of tray. Cut into squares. Can be frozen.

Ingredients

• 4 tablespoons peanut butter
• 12 Peanut Butter Cups
• 1 1/2 cups semisweet chocolate chips
• 1 cup peanut butter
• 2 cups confectioners sugar
• 2 cups graham cracker crumbs
• 1 cup butter or margarine melted

Preparation

1. In medium bowl mix together the butter, graham cracker crumbs, confectioners sugar, and 1 cup peanut butter until well blended.
2. Press into 9x13 inch pan.
3. In a double boiler or microwave, melt the chocolate chips and 4 tablespoons of peanut butter and stir until smooth. Spread over prepared crust.
4. Press Peanut Butter Cups into top.
5. Refrigerate for one hour before cutting into squares.

Ingredients

• 10 Fun-bite sized Smoothie cups
• 1/2 cup shredded coconut
• 1/2 cup pecans chopped
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup dark brown sugar
• 6 tablespoons butter

Preparation

1. Preheat oven to 350 degrees. Grease an 8� square baking pan. Combine the butter and brown sugar in a sturdy saucepan and set over moderate heat. Stir frequently until the mixture is bubbly and the sugar is melted. Then set aside to cool slightly.
2. Beat the eggs and vanilla into butter and brown sugar mixture.
3. Combine Flour,baking powder and salt then stir and toss them together.
4. Add Sugar/butter mixture into dry flour mixture and beat until thoroughly mixed. Stir in pecans and coconut.
5. Spread batter evenly into prepared pan. Bake for about 30 minutes. Remove from oven and place on cooling rack. While still warm press the fun-bite Smoothie Cups cups in evenly into surface of brownie Cut into 2� squares.

Ingredients

• 1 cup white sugar
• 1 cup butter softened
• 1 tsp salt
• 1/2 tsp baking soda
• 3 cups all-purpose flour
• 3/4 cup brown sugar packed
• 1 cup peanut butter chips
• 1 cup semi-sweet chocolate chips
• 3 eggs
• 30 Fun-bite sized peanut butter cups

Preparation

1. Preheat oven to 350 degrees .Grease cookie sheets. Sift together the flour, baking soda and salt and set aside. In the microwave or in a bowl over a pan of simmering water melt the chocolate and peanut butter chips and set aside.
2. In a large bowl, cream together the butter, white sugar and brown sugar. Beat eggs one at a time and stir in the vanilla. Stir in melted chips until well blended then stir in the sifted dry ingredients.
3. Peanut Butter Cups can be chopped and folded into the recipe at this time or used as a decoration by pressing one of the Peanut Butter Cups into the top of each cookie after baking and still warm.
4. Bake for 10 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes (press in PB cups on top of cookies at this time) before removing to a wire rack.

Ingredients

• 20 Mallo Cup candies
• 1/4 teaspoon kosher salt
• 2 large egg whites room temperature
• 1 teaspoon pure vanilla extract
• 14 oz sweetened condensed milk
• 14 oz sweetened shredded coconut

Preparation

1. Preheat oven to 325 degrees F.
2. Combine the coconut, condensed milk, and vanilla in a large bowl .
3. In a separate bowl, whip egg white and salt on high speed with electric mixer until they make medium size peaks. Carefully fold egg whites into coconut mixture.
4. Drop batter onto sheet pans lined with parchment paper using either an icecrem scoop or large tablespoon.
5. Bake 25-30 minutes until golden brown.
6. Press Mallo Cup candies into center of cookies while they are slightly warm.

Ingredients

• 3 tablespoons 10x sugar
• 4-5 tablespoons creme of coconut
• 6 packs Mallo Cups

Preparation

Ingredients for Rolling Truffles:
10x sugar
Flaked coconut
Cocoa
Cry cake mixes

1. Place candies in a food processor and pulse until mixture is ground. (mixture may look dry)
2. Continue pulsing the candies while adding the creme of coconut and 10x sugar through the feed tube of the food processor. You may need to add more creme of coconut to make the mixture smooth. (mixture should hold together enough so you can make a ball).
3. Remove blade and use a small (1 Tablespoon) scoop or scoop of your choice to scoop the smoothed mixture into small balls and roll in the topping of your choice. Then place each truffle in a decorative cup.
4. Enjoy!

Ingredients

• 10 Fun-bite sized Mallo Cup candies
• 1 lb Boyer Coconut
• 1 tub refrigerated non-dairy whipped creme
• 1 lb Boyer Mallo Fluff
• 1 can sweetened condensed milk
• 1 box Devil's Food cake mix

Preparation

1. Bake cake as directed on package in sheet cake pan.
2. While cake is warm, prick with fork. Pour sweetened condensed milk over warm cake. Pour Boyer Mallo Fluff over warm cake. Allow to melt then spread over cake.
3. Place cake in refrigerator until cool. Spread non-dairy whipped cr�me over cool cake. Sprinkle coconut over cr�me. Decorate top of cake with Mallo Cup candies!

Ingredients

• 8 Peanut Butter Cups
• 1 package peanut butter chips
• 1/2 cup vegetable or corn oil
• 1 1/4 cup water
• 3 eggs
• 1 package dark or swiss chocolate cake mix

Preparation

1. Preheat oven to 350 degrees.
2. Grease bundt pan with butter flavored cooking spray.
3. Blend cake mix, eggs, water and oil in a large bowl at low speed until moistened the at medium speed for 2 minutes.
4. Mix in peanut butter chips.
5. Pour batter into bundt pan and bake 35-45 minutes.
6. Cool on rack for 10 minutes. Flip bundt pan over onto serving plate and press Peanut Butter Cups into top of cake while still warm.

Ingredients

• 3/4 cup Mallo Fluff
• 1 1/4 cup water (may vary according to box directions)
• 3 eggs (may vary according to box directions)
• 1 package chocolate cake mix

Preparation

1. Preheat oven to 350 degrees. Use colorful paper liners in cupcake pans.
2. Mke cake batter according to box directions.
3. Spoon batter halfway up liners.
4. Spoon in one teaspoon of Mallo Fluff in the center cover fluff with a bit more batter.
5. Bake for 20-25 minutes let cool befor frosting is applied.

Ingredients

• 1/2 cup coconut
• 16 .8-oz OR 20 .5-oz Mallo Cup candies
• 1/2 teaspoon vanilla extract
• 1 (4 oz) stick butter
• 1 cup chocolate chips
• 3/4 cup evaporated milk
• 2 1/2 cups sugar

Preparation

1. Prepare an 8x8 pan with aluminum foil and lightly grease foil.
2. Chill and chop Mallo Cup candies(easier to cut when chilled) into quarters and place in a separate bowl.
3. Combine sugar and evaporated milk, bring to a boil and stir continuously for 6 minutes. Remove from heat and immediately stir in chocolate chips and vanilla extract.
4. Quickly pour half the cook mixture into prepared pan. Sprinkle chopped Mallo Cup candies on top of cooked fudge in prepared pan and press down slightly.
5. Pour remaining cooked fudge mixture over the Mallo Cup candies and smooth on top. Sprinke top with coconut and gently press down to set it into the fudge.
6. Place fudge into refrigerator and allow to set for 2 hours.
7. Once set cut into 1-inch squares and serve at room temperature.

Ingredients

• 10 individual aluminum sheet (6" x 10")
• 10 Mallo Cup candies
• 10 whole graham crackers

Preparation

Campfire or Over Preparation

1. Place half of graham cracker on individual aluminum sheet and place Mallo Cup on cracker and top with the other half (make a sandwich) fold aluminum sheet neatly over cracker sandwich. Repeat this process until you have 10 packets.
2. If at camp fire, place packet near, not directly on fire so there is enough heat to melt the Mallo Cup
3. If making in Oven place packets on baking sheet and place in a 350 degree preheated oven for 5 minutes until the Mallo Cup candies melt (can use toaster oven).

Microwave Preparation

1. Place one graham cracker half on microwave safe plate.
2. Place Mallo Cup on top of graham cracker and top with the other half of graham cracker.
3. Microwave 10- 15 seconds.

Ingredients

• 12 Fun-bite sized Smoothie cups
• 6 oz chopped chocolate or chocolate chips
• 6 cups rice crispie cereal
• 1/2 cup peanut butter
• 1 cup granulated sugar
• 1 cup light Karo syrup

Preparation

1. Stir together sugar and Karo until sugar is dissolved.
2. Mix in peanut butter until smooth. Chop up Smoothie Cups cups in quarters and melt and stir in double boiler. Then add to mix. Pour over rice krispies stirring well.
3. Spread and press into greased 9x13 pan.
4. Melt Chopped chocolate in microwave in 45 second intervals stirring inbetween until smooth and pour over rice krispies. Slice into squares.

Ingredients

• 12 Mallo Cup candies
• 6 cups rice crispie cereal
• 1 cup creamy peanut butter
• 2 cups Mallo Fluff

Preparation

1. Microwave Mallo Fluff and peanut butter in separate bowls for 2 minutes.
2. Combine Mallo Fluff and Peanut Butter together.
3. Add rice krispies cereal, stirring until evenly coated.
4. Press mixture into 9� x 13� pan.
5. Press Mallo Cup candies into top of mixture.
6. Cool and cut into squares.

Ingredients

• Mallo Cup Fluff for garnish
• 3 cups ice cubes
• 3 tablespoons sugar
• 2 tablespoons powdered hot chocolate mix
• 3 cups whole milk
• 6 oz semi-sweet chocolate or chocolate chips chopped

Preparation

1. Place chopped chocolate and � cup of the milk in a microwave �safe container. Heat on 50% power for 1 minute and stir. Continue to heat at 50% power at 45 second intervals stirring in between until chocolate is melted.
2. Add hot chocolate mix and sugar and stir.
3. Slowly pour � cup of the milk. Stir and let cool to room temperature.
4. Pour cooled chocolate mixture into blender. Add remaining milk and ice cubes. Puree until smooth.
5. Top with Mallo Cup Fluff and serve immediately. Makes 2 giant frozen Hot chocolates!

Ingredients

• 1/4 cup mini chocolate chips
• 2 servings hot chocolate mix
• 2 Fun-bite sized Peanut Butter Cups
• 1 tablespoon creamy peanut butter
• 2 tablespoons half & half
• 2 cups milk

Preparation

1. Place chocolate chips, half & half, peanut butter and Peanut Butter Cups in microwave safe container. Heat on high for 30 seconds. Stir and repeat until mixture is smooth and set aside.
2. In a separate microwave safe container, heat milk on high 1 minute. It should be warm, but not boiling.
3. Mix hot chocolate mix into milk.
4. Pour chocolate mixture into milk and stir vigorously until smooth (you can whip it with an immersion blender). Strain and serve.

Ingredients

• 10 Mallo Cup candies
• 1 tablespoon oil
• 1 egg
• 1 cup milk
• 1 cup dry pancake batter mix

Preparation

1. Heat greased skillet over medium low heat.
2. Combine all batter ingredients- pancake mix, milk, egg & oil. Stir with wire wisk until all lumps are gone.
3. Chill and chop Mallo Cup candies (for easier chopping) into quarters and place in separate bowl.
4. Pour slightly less than � cup of batter for each pancake onto preheated greased skillet.
5. Sprinkle the top of each pancake with chopped Mallo Cup candies immediately.
6. When bubbles appear, flip pancakes and bring to a golden brown.

Ingredients

• 10 Fun-bite sized Peanut Butter Cups
• 2 bananas
• 1 tablespoon oil
• 1 egg
• 1 cup milk
• 1 cup dry pancake batter mix

Preparation

1. Heat greased Skillet over medium low heat.
2. All Batter ingredients, Pancake Mix, milk, egg & oi l Stir with wire whisk until all lumps are gone.
3. Slice bananas and chop Peanut Butter Cups into quarter pieces keep piles separate add half the bananas and Peanut Butter Cups into batter.
4. Pour Slightly less than 1/4 cup of batter for each pancake onto slightly greased skillet.
5. When bubbles appear, add more bananas and Peanut Butter Cups to the cooking pancakes and flip to a golden.

Ingredients

• Boyer Peanut Butter Cups
• Frozen Waffles

Preparation

1. Toast waffles.
2. While hot, place Peanut Butter Cups in between Waffles, let them melt, and enjoy.

Ingredients

• 8 oz butterscotch chips melted
• 8 oz milk chocolate melted
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3 tablespoons sugar
• 1 cup milk
• 2 eggs
• 1 1/2 cups flour

Preparation

1. Combine all dry ingredients together.
2. Beat eggs in separate bowl and stir in milk.
3. Gently pour and stir milk and eggs into dry ingredients until you have a smooth batter.
4. Preheat oil (peanut or vegetable) to 365 -375 degrees.
5. Pour batter through a large funnel making swirls into preheated and fry until golden brown.
6. Place on paper towels to absorb excess oil.

Ingredients

• 2 Fun-bite sized Mallo Cup candies
• 4 oz Mallo Cup Fluff
• 1-3 scoops ice cream
• 4-6 oz chocolate cookie dough

Preparation

1. Press cookie dough into a microwave safe soup bowl.
2. Microwave bowl for 1 minute.
3. Scoop your ice cream into bowl.
4. Place Mallo Cup candiesFluff on top of ice cream.
5. Top with fun-size Mallo Cup candies.

Ingredients

• 2 Peanut Butter Cups
• 2 Triple Twist Pretzels
• 3 oz Boyer Peanut Butter Curl Sauce
• 2-3 scoops ice cream
• 4-6 oz chocolate cookie dough

Preparation

1. Press cookie dough into a microwave safe soup bowl.
2. Microwave bowl for 1 minute.
3. Scoop your ice cream into bowl.
4. Place Curl Sauce on top of ice cream.
5. Top with broken Triple Twist Pretzels and Peanut Butter Cups

Ingredients

• 16 oz Mallo Cup Fluff
• 2 pints vanilla ice cream
• 1 chocolate pound cake frozen

Preparation

1. Cut pound cake into 1 inch slices and line pie plate with cake stuffing any open crevices with cake.
2. Remove ice cream from paper containers and slice each pint into 3 slices.
3. Place the 3 ice cream disks onto cake, cut other ice cream disks into wedges and fill in any gaps in pie plate with ice cream work quickly and freeze 20 minutes.
4. Smooth top with Mallo Cup Fluff and freeze for another 20 minutes (can be prepared a few days in advance).
5. Before serving, toast Mallo Cup Fluff top with creme brulee torch

Ingredients

• 3 teaspoons Mallo Cup Fluff
• 4 Mallo Cup candies chopped up
• 1 cup milk
• 3 scoops vanilla or chocolate ice cream

Preparation

Shake Preparation

1. In a Blender combine ice cream, milk, and chopped Mallo Cups to form a thick shake.
2. Top Shake with a dollop of Mallo Cup Fluff.

Blizzard Preparation

1. Omit milk and chop Mallo Cup candies.
2. Soften ice cream and fold Mallo Cup candies into ice cream

Ingredients

• 2 (9-inch) prepared graham cracker crusts
• 10-12 Peanut Butter Cups
• 16 oz package frozen whipped topping thawed
• 1 cup milk
• 1 cup peanut butter
• 1/2 cup confectioners sugar
• 1 (8 oz) package cream cheese

Preparation

1. Beat together cream cheese and confectioner�s sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whip topping.
2. Spoon into two 9-inch graham cracker pie shells. Cover and freez for 10 minutes.
3. Decorate top of pie with Peanut Butter Cups, recover and continue freezing until firm.

Ingredients

• Fun-bite size Peanut Butter Cups
• Ritz Crackers
• Coating chocolate (milk, dark or white, your choice)

Preparation

1. Warm miniature peanut butter cups just until soft by placing in a bowl and set it inside a larger bowl of hot water. You have to work fast!
2. Place a soft peanut butter cup between 2 Ritz crackers, squeeze gently.
3. When you have the "sandwiches" done, dip in melted chocolate.
4. Place on waxed paper until they harden. Enjoy!

Ingredients

• Mallo Cup Fluff (or whipped cream)
• 5 Boyer Peanut Butter Cups
• 1 teaspoon vanilla extract
• 3/4 cup creamy peanut butter
• 1/2 cup half & half
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• 1/2 cup sugar

Preparation

1. Combine sugar, cornstarch and salt in medium size sauce pan. Gradually stir in milk and half and half.
2. Bring to a boil over medium heat, whisking constantly for 1 minute. Remove from heat.
3. Add peanut butter and vanilla, whisking until smooth. Place in 5 small cups and cover with plastic wrap and chill.
4. When serving place a dollop of whipped cream or Mallo Cup Fluff and top with one of the Peanut Butter Cups

Ingredients

• 1 teaspoon cinnamon
• 1 jar maraschino cherries well drained
• 2 cups miniature marshmallows
• 8 oz can chunked pineapple well drained
• 8 oz can fruit cocktail well drained
• 1/2 cup walnuts
• 8 oz Mallo Cup Fluff
• 2 1/2 cups shredded coconut
• 8 oz frozen whipped topping

Preparation

1. 1 in a large bowl combine all ingredients mix well together and refrigerate 30-45 minutes.
2. Drizzle with melted chocolate and melted butterscotch.

Ingredients

• 1 teaspoon butter
• 8 oz non-dairy whipping cream
• 1/2 cup milk
• 20 Mallo Cup candies
• 16 oz breakup chocolate milk

Preparation

1. Chop up Mallo Cup candies in quarters (chill first for easier chopping).
2. In a buttered crock pot, combine breakup chocolate, Mallo Cup candies, and milk .
3. Cover and turn on low setting, stirring every 30 minutes during the first hour until melted and smooth.
4. After the first hour, cook on low for 2 to 6 hours. Serve with pound cake and fruit pieces