Maple Bun Bar Candy Recipes

BUN BARS

Steps:

• Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer.
• Melt butter, add instant pudding and milk, boil one minute. Add confectioners' sugar and mix well. It will look funny, but it will mix together.
• Put on top of chocolate layer. Chill in the freezer until hard.
• Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served.

COPY CAT PEARSON'S "BUN" CANDY BARS

Steps:

• 1. Melt chips together and add peanut butter. Spread 1/2 of this mixture into 9 x 13 buttered pan. In saucepan, mix butter, milk and pudding mix together. Boil 1 minute. Add flavoring and powdered sugar. Spoon over first layer. Chill. Add nuts to the remaining peanut butter mixture. Spoon over 2nd layer. Chill. Cut into bars.

MAPLE BUN BAR CANDY

Steps:

• Microwave chips and peanut butter, till melted.
• Spread 1/2 of mixture in a wax paper lined 9" square pan.
• Put in freezer till set.
• Add peanuts to remaining mixture and cool.
• Combine milk and pudding mix and butter, bring to a boil over low heat, stirring constantly.
• Add powdered sugar and maple flavoring.
• Spread over first layer.
• Put peanut mixture over top and spread evenly.

MAPLE CREAM BONBONS

Steps:

• In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm. , In a microwave , melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in the refrigerator.

MAPLE WALNUT TRUFFLES

Steps:

• Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
• Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
• Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate.
• Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
• Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
• Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.