Miniature Candy Bars Recipes

MINI FRIED CANDY BARS

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

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.

MINI CANDY BAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Unwrap all the mini candy bars.
• Empty the 2 cake mixes into a large bowl, and stir eggs, vegetable oil, and water into the mixes. The batter will be stiff. Roll heaping tablespoons of dough into 1-inch balls. Push a mini candy bar into the cookie ball, and carefully cover the entire candy piece with dough. If any chocolate is visible, the cookie will leak. Place the filled cookies onto the prepared baking sheets.
• Bake in the preheated oven for 11 minutes. Cookies will not look brown on top. Cool for 5 minutes on the baking sheets before removing to finish cooling on racks.

HOMEMADE CANDY BAR RECIPES

Steps:

• Place the molds on a flat surface and add what you would like to them. My favorite combos were:
• Cookies and Cream: 1 to 2 crushed Oreo cookies in white chocolate
• Homemade Symphony Bar: scant 1/4 cup of both slivered almonds and toffee bits in milk chocolate
• Rocky Road: scant 1/4 cup of both mini marshmallows and dry roasted peanuts in dark chocolate
• Dark Mr. Goodbar: 1/4 cup dry roasted peanuts in extra dark chocolate
• You really could add just about anything!
• Melt the chocolate according the directions that come with the package (they are great and really detailed!). Carefully drizzle a small amount of chocolate over the goodies in the mold. You'll add 1/4 to 1/3 cup of chocolate per mold. Gently pick up the mold holding onto the edge and raise it off the surface you are working on 3 to 4 inches. Drop the mold so that it kind of smacks down on to the table. This helps the melted chocolate to settle into the cracks and it also gets air bubbles out. Continue to carefully drop the mold 4 or 5 times until things look settled. If you need to add a bit more chocolate do it now. Drop it another time or two to smooth out any chocolate you might have added.
• Repeat until you make as many chocolate bars as you'd like.
• Let the homemade candy bars rest at room temperature until completely set. This may take a few hours depending on the temperature in your house.
• Once the chocolate has set gently remove the mold and place the candy bar in the cellophane bag that came with the mold. Store according to the package directions for storing the Chocoley chocolate (in a cool place away from strong odors).

MINIATURE CANDY BARS

Steps:

• Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl.
• Mix thoroughly, using hands to knead.
• Roll mixture between two sheets of plastic wrap to form 13x9 rectangle.
• Chill in refrigerator.
• Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water.
• Stir in peanuts.
• Spread one half of chocolate mixture in buttered 13x9x2 baking pan.
• Carefully place fondant layer on top.
• Spread remaining chocolate mixture on top.
• Refrigerate until firm.
• Remove from refrigerator 10 minutes before cutting.
• Cut into bars.
• Store in refrigerator.
• Makes 48 pieces.

MINI CANDY BARS RECIPE BY TASTY

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!