Homemade Candy Bar Recipes

HOMEMADE CANDY BARS

Steps:

• Place a third of the crackers (about 25) in the bottom of an ungreased 13-in. x 9-in. pan. , In a small saucepan over medium-high heat, melt butter. Add the milk, graham cracker crumbs and sugars; bring to a boil. Cook and stir for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. , In a small saucepan over low heat, stir peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares.

HOMEMADE CANDY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven.
• Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.

DEEP FRIED CANDY BARS

Steps:

• Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
• Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
• Dip the candy bars in the batter to coat.
• Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

HOMEMADE MILKY WAY CANDY BARS

Steps:

• Combine marshmallow cream and melted chocolate chips in a mixing bowl.
• Gently fold until thoroughly incorporated.
• Let stand, uncovered, for 15 minutes.
• With your hands, form mixture into bars of desired size and place on cookie sheet lined with wax paper.
• (If mixture is too sticky to handle, it needs more melted chocolate.) Melt dipping chocolate or remaining chocolate chips in microwave for about 2 minutes, stirring every thirty seconds to prevent scorching.
• Dip bars into melted chocolate, and place back on cookie sheet.
• Put in freezer for about 10 minutes, or until chocolate sets.
• Variation: for Snickers bars, soften some caramels and flatten onto on bars before dipping in chocolate.
• Press peanuts into caramel, then harden bars in freezer for 5 minutes.
• Dip in chocolate according to the above instructions.

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.

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.