To make sure those sugar highs haven't stalled since my April 19 column, here are a few more sweet treats featuring some of America's most popular candies. My favorite combination in the world is coconut and chocolate. You just can't get any better than Almond Joy Pie. You'll also love the decadence and simplicity of Baby Ruth Bars. And, Butterfinger Cake is a cinch to make. Stay tuned for more delicious candy favorites. Happy eating!

Almond Joy Pie Crust 20 miniature (or 10 large) Almond

Joy candy bars 3/4 C. graham cracker crumbs

Filling 1/2 C. granulated sugar 1/3 C. cornstarch 1/4 C. cocoa 1/4 tsp. salt 1 1/2 C. milk 1 tsp. vanilla extract 16 miniature (or 8 regular bars)

cut into half inch pieces Sweetened whipped cream

Preheat oven to 325 degrees. Lightly butter a 9-inch pie plate and set aside. Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely. In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. This will be very thick. Remove from heat and blend in vanilla and candy pieces. Stir until melted. Pour into cooled crust and chill for at least three hours. Serve with whipped cream.

Baby Ruth Bars 2 1/4 C. all purpose flour 1 tsp. baking soda 1/2 tsp. salt 3/4 C. packed brown sugar 3/4 C. granulated sugar 1/2 C. butter, softened 1/2 C. peanut butter 2 large eggs 1 tsp. vanilla extract 2 1/2 C. coarse chopped Baby

Ruth candy bars

Preheat oven to 375 degrees. Grease a 15x10 inch jelly roll pan. Combine flour, baking soda and salt in a small bowl. Beat brown sugar, granulated sugar, butter and peanut butter in a large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth pieces. Press in lightly. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Butterfinger Crumb Cake 1 box chocolate cake mix 2 small boxes vanilla instant

pudding 4 C. milk 2 large Butterfinger candy bars,

chopped 1 12-oz. container frozen whipped

topping

Prepare and bake cake according to instructions on box in a greased 9x13 pan. Allow cake to cool, then crumble into bowl. Mix instant pudding with milk until set. Pour half the pudding in the bottom of a glass bowl. Sprinkle with half the cake crumbs. Pat cake into pudding. Sprinkle one-third Butterfinger crumbs over pudding. Layer remaining ingredients in the same order. Spread whipped topping on top and garnish with additional Butterfinger crumbs. Chill before serving.