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.
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
MINIATURE CANDY BARS
How to make Miniature Candy Bars
Provided by Rachael Ritter @Ruthianth
Categories Candies
Number Of Ingredients 7
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.
ULTIMATE CANDY BAR COOKIES
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won't stick to the paper. -Tara John, Plymouth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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