Fudge With Candy Bar Bits Recipes

CANDY BAR FUDGE

Steps:

• Grease an 8x8 inch square baking pan.
• In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan.
• In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer.
• In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.

FUDGE WITH CANDY BAR BITS

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. , In a large microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in frosting and half of the candy bar pieces. Spread into prepared pan. Sprinkle with remaining candy bar pieces. Refrigerate for 1 hour or until set. , Cut fudge with a heart-shaped cookie cutter. Store in an airtight container in the refrigerator.

CANDY BAR FUDGE

Steps:

• In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 2 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square dish. , In another microwave-safe bowl, heat caramels and water on high until melted, about 75 seconds. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high until melted, about 30 seconds; spread over caramel layer. Chill until firm.

COPYCAT KIT KAT BITES

Steps:

• In a large mixing bowl, add marshmallows, milk chocolate morsels and baking chocolate. Set aside.
• In a large pot, bring to a boil the sugar, cream and butter (over medium high heat). Once boiling, continue to boil for 4 minutes, stirring constantly. Remove from heat. Pour hot mixture over marshmallows and chocolate. Using an electric mixer, beat until chocolate has melted and mixture is smooth (about 2 minutes).
• Melt butterscotch and peanut butter morsels together in microwave bowl for one minute. Stir and heat at 30 second intervals until fully melted.
• In a large bowl, combine rice cereal, melted butterscotch and about 1/3 of the chocolate mixture. Mix completely.
• In a parchment paper lined 13x9 baking dish, pour 1/3 of chocolate mixture onto bottom, spreading with a knife until bottom of dish is covered. Top with cereal mixture. Press firmly. Pour remaining 1/3 of chocolate mixture over cereal, spreading with a knife.
• Allow to set up in refrigerator, about 1-2 hours. Remove and cut into bite sized pieces. ENJOY!

CANDY-BAR FUDGE

Steps:

• Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
• Line a 9-inch square baking dish with aluminum foil amd grease with butter.
• Heat sugar, 3/4 cup butter, and evaporated milk in a saucepan over medium heat, stirring to melt butter and dissolve sugar. Bring mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the syrup reads 234 degrees F (110 degrees C), 3 to 5 minutes. Remove from heat and stir chocolate chips into syrup until melted and smooth. Stir marshmallow cream and vanilla extract into mixture to make a smooth fudge.
• Spread half the fudge into the prepared dish and layer the candy bar pieces over the fudge; pour remaining fudge on top of candy bars. Let cool to room temperature before cutting into squares.