Best Chunky Candy Recipes

{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS

Steps:

• In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
• Evenly distribute peanuts and raisins inside chocolate molds.
• Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
• Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.

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.

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.

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.

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.

CHUNKY CHUNKS FOR MY HUNK

Steps:

• Spray candy molds or ice cube trays lightly with non stick cooking spray. Wipe away any excess with paper towel. Set aside till needed. You can also use a flat pan instead of a mold if desired. Then cut into squares before candy hardens completely.
• These are most of the main ingredients used to make the candy.
• Add the chocolate almond bark and semisweet chocolate chip pieces to a large microwaveable bowl, and microwave until melted and can be mixed together. DO NOT OVER HEAT OR CANDY MAY SEIZE UP(THAT IS BURN, & IT WILL BE NO GOOD THEN)
• I did 2 minutes first then stirred to blend and then did an additional minute, until chocolate was completely melted. Stir until mixture is smooth. Chop peanuts roughly and combine with both golden & dark raisins, stir together till blended.
• Add the raisins and chopped nuts to the melted chocolate, & vanilla Bean paste or extract. then stir to blend.
• Divide the chocolate mixture evenly among the 24 molds using a medium size spoon. If desired sprinkle a few granules of kosher or sea salt over the top of candy while still wet. This enhances the flavor of the chocolate. Then top with a M & M candy if desired.
• Cover with saran wrap and refrigerate until candy hardens at least and hour or more. Remove from fridge, and invert tray upside down and release each candy bar, and place on serving tray.
• When you cut into the candy it is filled with lots of peanuts and both golden and dark raisins.