Best Chunky Candy Recipes

HOMEMADE DARK CHOCOLATE CHUNKY BAR

Steps:

• Prep a 8 x 8 pan by lining with parchment paper.
• Put both types of chocolate in a microwaveable safe bowl. Heat in microwave for 1 min. Remove and stir with spatula. Continue microwaving in 30 second intervals until chocolate is almost all melted (about 1-3 more cycles). Stir vigorously with spatula until chocolate is completely melted and very smooth.
• Add nuts and raisins to chocolate and stir to combine.
• Pour chocolate mix into prepared dish and spread out. Chocolate may not fill the entire dish and that's ok. Sprinkle sea salt over top of chocolate.
• Let chocolate rest for about 2 hours, until firm, or refrigerate until hard, about 1 hour. Cut in to bars and serve. Refrigerate any bars that will be eaten later.

20 EASY CHOCOLATE CANDIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate candy in 30 minutes or less!

BEST CHUNKY CANDY

Steps:

• In microwave or double boiler, melt chocolate. Add raisins and currants, rum or vanilla, and nuts. Combine well.
• Drop onto wax paper in rounded spoonfuls, using two spoons or a cookie scoop. Refrigerate for 30 minutes, then store in a Ziploc bag in a cool place.

COPYCAT CHUNKY BAR CLUSTERS

Steps:

• Coarsely chop peanuts and set aside.
• Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
• Then add in peanut butter and stir until mixed in and melted.
• Fold in the nuts, and raisins. Mix until combined.
• Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
• Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

CHUNKY CHOCOLATE BARS

Steps:

• Line a 28X18cm cake tin with clear film (cling wrap).
• Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
• stir until mixed.
• pour the condensed milk into the chocolate and butter mixture.
• beat with spoon until creamy.
• add the broken biscuits, fruit, nuts.
• mix well until all combined.
• tip the mixture into prepared pan leaving top rough.
• cool then chill til set.
• lift out of tin using the clear film and then peel off.
• cut into bars and serve at once.
• leave refrigerated.