Candy Bar Salad Recipes

CANDY BAR APPLE SALAD

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

CANDY BAR SALAD

Steps:

• In a bowl, whisk the frozen whipped topping with French vanilla pudding mix until smoothly combined. Mix the apples, bananas, and chopped candy bars into the pudding mixture. Refrigerate until ready to serve.

CANDY BAR SALAD

Steps:

• 1. With a mixer beat the cream cheese. Add the pudding mix, milk and vanilla and beat just until it starts to thicken.
• 2. Fold in the whipped cream, apples and candy bar pieces until it is all mixed together.
• 3. Place in the refrigerator and chill for at least 1-2 hours. It needs this much time to set up.

CANDY BAR BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9" x 13" pan.
• In a large mixing bowl, cream the butter and sugar together.
• Mix in the vanilla, corn syrup and oats.
• Pat this dough into the greased pan. Bake for 15-16 minutes (don't overbake).
• Meanwhile, over low heat melt together the chocolate chips and peanut butter.
• Allow the cookie base to cool slightly, then spread the chocolate peanut butter mixture on top. Cool completely and cut into bars.

APPLE SNICKERS SALAD

Steps:

• Whisk together the vanilla pudding and milk and let sit for five minutes before gently folding in Cool Whip.
• Add in the chopped apples and Snickers bars and refrigerate until ready to serve.

INDIVIDUAL CANDY BAR SALADS

Steps:

• For the candy bars: Spray the bottom and sides of an 8-inch square pan with cooking spray and line with parchment paper that hangs over the edge of the pan by 1 inch.
• Add 1 1/2 cups chocolate chips and 1 1/2 teaspoons coconut oil to a heatproof glass bowl and place the bowl over a simmering pot of water. Let cook, stirring the chocolate, until it has melted completely, about 5 minutes. Pour into the prepared pan, covering the bottom. Place in the freezer until set, 1 to 2 hours.
• Mix together the powdered sugar, marshmallow creme, peanut butter and milk in a medium bowl until it has a soft, doughlike consistency (this mixture is incredibly sticky, and you may need to use your hands). Remove the pan from the freezer, then wet your fingertips and press the marshmallow filling down over the chocolate in an even layer. Sprinkle the peanuts on top and press lightly into the filling. Set aside.
• Add the caramels and cream to a small saucepot and cook over low heat, stirring, until the caramels are melted, 5 to 8 minutes. Spread the caramel over the marshmallow filling and place in the refrigerator for 5 minutes.
• Meanwhile, melt the remaining 1 1/2 cups chocolate and 1 1/2 teaspoons coconut oil in a heatproof bowl over simmering water. Spread the chocolate over the top of the caramel, then place back in the refrigerator until chocolate is fully set and hardened, about 1 hour.
• Using the parchment, pull the candy out of the pan, then run a knife under warm water and cut into 14 bars. Cut 6 of the bars into small chunks to be used in the salad. (Refrigerate the remaining bars for another use.)
• For the pudding: Meanwhile, combine the flour, granulated sugar and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Cook over medium heat, stirring constantly, until it's thickened and coats the back of a spoon, 5 to 8 minutes. Stir in the vanilla and pour the mixture into a heatproof bowl. Cover with plastic wrap pressed against the surface of the pudding. Refrigerate until cooled, about 1 hour or up to overnight.
• For the salad: Add the cream and powdered sugar to a large bowl and beat with an electric mixer until stiff peaks form. Reserve 2 cups whipped cream in a separate bowl for the topping. Fold the pudding into the remaining whipped cream, then gently fold in the apple slices and candy bar pieces. Serve the salad in individual glass jars or bowls garnished with dollops of whipped cream and sprinkles.

SNICKERS SALAD RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the cold milk and pudding mix for 2 minutes.
• Let stand until soft-set, about 2 minutes.
• Fold in the thawed whipped topping.
• Fold in the chopped apples, grapes, and half of the chopped Snickers candy bars.
• Cover and refrigerate for at least 30 minutes or until ready to serve.
• When ready to serve, top with the remaining candy bar pieces and the chopped peanuts.