Melt 2 sticks of butter.  When melted add 1½ cups sugar, 1 tbs. Karo syrup (light) and 3 tbs. water.  Bring to a boil and watch with a candy thermometer until it reaches 300°.  Stir often.  Spread butter in a jelly roll pan while waiting.  As soon as the candy reached 300°, quickly add 1 cup coarsely chopped nuts and spread in buttered pan.  This is not easy, but do the best you can.  It doesn't matter if it is perfect or not.  Let cool.  When cool, spread with a large Hershey bar that has been melted in the microwave. (I do mine for 2 minutes on 50% power, checking often).  Dust with finely chopped nuts.  Put in fridge and when it is hardened again, flip the candy onto wax paper, put it back in the pan upside down and repeat the chocolate stage and nuts.  Cool and voila! Candy.  You can crack it up into small pieces and store in an airtight container.
Happy Holidays !!!!

Submitted by:  Seagull22

8 Squares (1 oz. each) semisweet chocolate
1 tbs. Shortening
2 pkgs. (3 oz. each) cream cheese, softened
¼ c. Butter or margarine, softened
1½ c. Confectioners sugar
1/3 c. Baking cocoa
2 tbs. Milk
1 tsp. Vanilla extract
2½ c. Whipping cream, whipped, divided
1½ c. Fresh strawberries, halved

Line a 9" heart-shaped or square baking pan with foil, set aside.  In a heavy saucepan, over low heat, melt chocolate and shortening, stir until smooth.  Pour in prepared pan, swirling to coat the bottom and 1½" up the sides.  Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box.  Refrigerate for 30 minutes or until firm.  Using foil, lift from pan, remove and place chocolate heart on serving plate.  In a mixing bowl, beat the cream cheese and butter until smooth. Combine confectioner's sugar and cocoa, add to creamed mixture with milk and vanilla.  Beat until smooth.  Gently fold 2/3 of the whipped cream into cream cheese mixture.  Spoon into heart.  Insert star tip #32 into a pastry or plastic bag, fill with the remaining whipped cream.  Pipe around edges of heart.  Garnish with strawberries.Yield:8-10 servings.

Submitted by:  Sanddollar
Taken from: Guideposts and Taste of Home Magazine  

1 20 oz. pkg. Chocolate sandwich cookies with cream filling
¼ c.  Butter, softened
1 8 oz. pkg. Cream cheese, softened
1 c. Powdered sugar
1 tsp. Vanilla extract
4 3 oz. pkgs. Instant chocolate pudding mix
6 c. Milk
1 12 oz. Container whipped topping
20 Gummy worms

Finely chop the cookies in food processor or blender.  Combine butter, cream cheese, powdered sugar and vanilla. Mix on low speed until smooth.  Add the chocolate pudding and milk.  Blend until mixed through.  Fold the whipped topping into the pudding mixture.  In either a 9 x 13 ungreased pan, a litter pan or a flower pot, alternate layers of chopped cookies and pudding mixture.  Start with a layer of about 1/3 cookies, followed by ½ the pudding mixture, then 1/3 cookies, remaining pudding mixture, then lastly 1/3 of the cookies.  Carefully arrange the gummy worms in the top layer of the cookies.  You may want to "bury" some of them in the "dirt" and leave some poking out. You may even want to make some of them look like they are escaping from the pan.

Submitted by:  Sanddollar

1 pkg. Oreo cookies
1 sm. pkg. Gummy worms
Small amount of water

Open the Oreo's and scrape the filling off.  Crush the scraped cookies to fine crumbs.  Add water a tbs. ay a time till the is of dirt consistency.  Mix in the gummy worms.  Serve in a bowl with spoon, and a few worms sticking out.
Happy Halloween !!

Submitted by:  Curious

¼ c. Butter or margarine, softened
1½ c. Sugar
3 Eggs 
1½ tsp. Vanilla
3 c. Flour
1½ tsp. Baking powder
1½ tsp. Baking soda
¼ tsp. Salt
1½ c. Dairy sour cream
Filling (below)

Heat oven to 350°. Grease 2 loaf pans, 9 x 5 x 3.  Combine butter, sugar, eggs and vanilla in a large mixing bowl.  Beat on medium speed foe 2 minutes.  Mix in flour, baking powder, soda and salt, alternately with sour cream.  Spread ¼ of batter (about 1½ cups) in each pan and sprinkle with ¼ of Filling (about 5 tbs.).  Repeat with batter and filling.  Bake about 40 minutes or until wooden pick in center comes out clean.  Cool slightly in pan before removing.

Filling: Mix ½ cup brown sugar (packed), ½ cup finely chopped nuts and ½ tsp. cinnamon.

Note:  After completely cooling, I wrap them in red cellophane and put a small Christmas decoration on top.  I also type the recipe on a card and attach to the loaves.  Makes great gifts !

Submitted by:  Seagull22