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Homemade Candy Bars

This recipe is a little putzy and you do have to give yourself enough time, but the end result is pretty darn good. It takes about 2.5 hours from start to finish if you do it all at once, but if you don’t have the time, you can always come back to it and do it in steps. I think they are even better than the real thing.

Homemade Candy Barscandy bars

8oz milk chocolate, 3/4 C sugar, 1/4 C water, 1/3 C heavy cream(at room temp), 6 oz. white chocolate, 1 tsp. salt, and 1 C salted peanuts.

To ┬ámake the Snickers bars, line the bottom and sides of an 8 1/2 x 4 1/2″ loaf pan with parchment paper. Lightly butter the paper.

Place milk chocolate in a double boiler and stir until chocolate is smooth and completely melted. Pour half of the chocolate into the loaf pan and spread it evenly. Place the loaf pan in the freezer until the chocolate is cold to the touch (about an hour). Set aside the rest of the melted chocolate for later.

Once the milk chocolate is cold and firm, make the next layer. In a sauce pan over low heat, combine the sugar and water. Cook, stirring occasionally until the sugar is dissolved and the liquid is clear. (about a 1 min). Increase heat to med. high and boil without stirring for about 5 minutes until sugar begins to turn a light golden color on the edges. Cook for 2-3 min more tilting the pan to make sure the color becomes even and turns a deep amber.

Immediately remove pan from the heat and slowly add the cream. Be very careful to do this slow as it will splatter. Stir until blended. Add white chocolate and salt and stir until chocolate is melted and the mixture is smooth. Add peanuts and stir until blended. Set aside for 5 min to cool slightly.

Pour the cooled peanut/caramel mixture over the cooled milk chocolate in the loaf pan and spread it evenly. Freeze until cold and firm, about 1 hour.

Once the layer is cold, make the next layer. Gently reheat the remaining milk chocolate in a double boiler and pour it over the peanut caramel layer and spread evenly. Refrigerate or freeze for 20-30 min until cold.

Pull the parchment paper out of the loaf pan and peel away. Trim the uneven edges and cut lengthwise into bite size pieces. You can store them in an airtight container and leave out. They should last about 5 days.

 

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