Miniature Candy Bars Recipes

MINI CANDY BARS RECIPE BY TASTY

Mini Candy Bars Recipe by Tasty image

Here's what you need: sugar wafers, caramel sauce, semisweet chocolate chip, heavy cream

Provided by Natalie Rhein

Yield 9 servings

Number Of Ingredients 4

Ingredients

18 sugar wafers
3 tablespoons caramel sauce
4 oz semisweet chocolate chip
½ cup heavy cream

Steps:

Place 9 wafers on a tray and glaze each with approximately ⅓ tbsp of caramel. Layer a second wafer on top and transfer to the freezer while preparing the ganache.
For the ganache, combine the chocolate and heavy whipping cream in a glass bowl and heat over boiling water or using a double broiler until combined.
Remove the caramel-coated sugar wafers from the freezer and coat each in a thin layer of the chocolate ganache.
Place in the fridge to cool for at least 15 minutes and enjoy!

Nutrition Facts : Calories 176 calories, Carbohydrate 18 grams, Fat 12 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

MINI FRIED CANDY BARS

Mini Fried Candy Bars image

Provided by Claire Robinson

Categories dessert

Time 36m

Number Of Ingredients 6

Ingredients

Mini candy bars, such as Twix, Mars, Snickers or Almond Joy
1 whole egg
1 cup milk
Pinch salt
1 1/2 cups self-rising flour
Peanut oil, for frying

Steps:

Freeze the mini candy bars.
Combine the egg and milk in a large bowl and add a pinch of salt. Whisk in the flour and refrigerate, covered, for at least 30 minutes.
Heat about 4 cups of oil in a large pot to 365 degrees F.
Dunk the frozen candy bars into the chilled batter, and then gently drop them, in batches into the oil. Cook just until light golden in color, then remove them to a brown paper bag to drain and cool for at least 1 minute.

ULTIMATE CANDY BAR COOKIES

Ultimate Candy Bar Cookies image

I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won't stick to the paper. -Tara John, Plymouth, Minnesota

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 8

Ingredients

7 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1 cup butter, softened
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
27 Reese's mini peanut butter cups
27 miniature Snickers candy bars

Steps:

Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

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