Mini Fried Candy Bars Recipes

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.

DEEP-FRIED CANDY BARS ON A STICK

Steps:

• Whisk together first 6 ingredients. In another bowl, whisk together egg, water, milk and vanilla; add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Dip candy bars, a few at a time, into batter; fry until golden brown, about 30 seconds per side. Drain on paper towels., Insert skewers into bars. If desired, dust with confectioners' sugar.

DEEP-FRIED CANDY BARS

Steps:

• Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
• Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.

BATTER-FRIED CANDY BAR BITES

Steps:

• Freeze the candy bars for 30 minutes.
• Whisk together flour, baking powder and salt in a large bowl. Whisk in seltzer. Heat 4 inches of oil to 375 degrees in a deep fryer or saucepan.
• Dredge candy bars in flour, then coat evenly with batter. Working in batches, fry until golden and puffed all over, turning if needed, about 2 to 3 minutes. Drain on paper towels.

SNICKERS BAR MINI TARTS

Steps:

• Preheat oven to 450°F
• Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round.
• With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
• Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool.
• Reduce oven temperature to 325 degrees.
• Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
• In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
• Beat in egg until well balanced.
• Add sour cream and peanut butter, beating until mixture is smooth.
• Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
• Bake at 325°F for 15 to 20 minutes or until center is set.
• Cool completely (about 30 minutes).
• In pyrex measuring cup, place whipping cream.
• Heat in microwave until bubbling.
• Remove and stir in chocolate chips until melted and smooth.
• If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT.
• Place a dollop of chocolate ganache on top of each tart.
• Garnish with pieces of Snicker's Bar.
• Refrigerate 2 to 3 hours before serving.
• Keep any unused tarts refrigerated.