Big Hunk Candy Bars Recipes

HOMEMADE BIG HUNK CANDY BARS

Steps:

• Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
• In a large mixing bowl put the marshmallow creme, and then set aside.
• In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this - do not stir while it's reaching the 290 degrees)
• Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).
• Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.
• Pour into the prepared pan and spread evenly over the peanuts.
• Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.

ALMOND JOY BARS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed graham crackers, melted butter, and sugar.
• Press mixture into the bottom of a 9x9-inch pan. Bake for 15 minutes.
• Combine the coconut and condensed milk. Spread over the baked crust, and return to the oven for 15 more minutes, or until coconut starts to brown.
• Melt the chocolate chips and pour them on top.
• Before the chocolate chips harden, sprinkle your almonds on top.
• Let cool and serve.

BIG HUNK CANDY BARS

Steps:

• Butter a large cookie sheet. Scatter peanuts equally on cookie sheet.
• Place marshmallow cream in a LARGE bowl, set aside.
• In a large saucepan, combine corn syrup and sugar. Place over medium high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. (don't stir during this time) Remove from heat and let stand 2 minutes undisturbed.
• Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.
• Pour into prepared pan and spread evenly across peanuts.
• Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

HOMEMADE BIGHUNK BARS BY SIXSISTERS

Steps:

• Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet. In a large mixing bowl put the marshmallow creme, and then set aside. In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 280 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 280 degrees! (Trust me on this - do not stir while it's reaching the 280 degrees) Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed). Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated. Pour into the prepared pan and spread evenly over the peanuts. Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.