MOCK SNICKERS MUNCH BAR
Make and share this Mock Snickers Munch Bar recipe from Food.com.
Provided by Kaccy G.
Categories Lunch/Snacks
Time 35m
Yield 12 bars
Number Of Ingredients 4
Steps:
- Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering.
- Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees.
- This will warm up the peanuts so that they don't cool the candy too quickly when added later.
- There's no need to preheat the oven.
- Melt the butter in a medium saucepan over medium/low heat.
- Add sugar and corn syrup and simmer, stirring occasionally.
- Put a candy thermometer in the mixture and watch it closely.
- When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy.
- Pour the candy onto the warm baking sheet and spread it flat.
- When the candy cools, break it into chunks and store it in a covered container.
MOCK SKOR BARS
Make and share this Mock Skor Bars recipe from Food.com.
Provided by Terrylynn
Categories Candy
Time 45m
Yield 3 dozen squares, 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat ove to 350. Line a 13 x9 inch pan with Parchment paper for easy clean up. Arrange crackers evenly in pan.
- In saucepan over medium heat melt butter. Stir in brown sugar until melted and smooth. Bring mixture to a boil stirring constantly until mixture is smooth and bubbly. Boil for 2 minutes and then pour mixture evenly over cracker.
- Bake in oven for 5 minutes.
- Sprinkle chocolate pieces evenly over caramel mixture. Return to oven just long enough for chocolate to melt. Spread chocolate evenly with spatula.
- Place pan in refrigerator or freezer until chocolate is firm. Cut or break into pieces.
- Cooking time is cooling time.
Nutrition Facts : Calories 357.3, Fat 24.1, SaturatedFat 14.8, Cholesterol 48.8, Sodium 250.4, Carbohydrate 37.7, Fiber 1.2, Sugar 30.7, Protein 1.6
DEEP FRIED SNICKERS BAR
Make and share this Deep Fried Snickers Bar recipe from Food.com.
Provided by GingerlyJ
Categories Candy
Time 10m
Yield 2 bars, 2 serving(s)
Number Of Ingredients 7
Steps:
- 1.Thoroughly mix flour, salt, cinnamon and water.
- 2.Let batter stand at room temperature for 30 minutes.
- 3.Meanwhile put stick in one end of choc bar.
- 4.Add the baking powder to the batter.
- 5.Begin heating deep fat fryer to 375°F.
- 6.Dip the Snickers into the batter, draining off the excess.
- 7.Fry until crisp and golden.
- 8.Drain on paper towel.
- 9.The stick is a great handle for eating this treat.
- 10.For extra deliciousness, get a small cup of caramel ice-cream topping and start dipping as you eat!
4 LAYER MOCK SNICKER CANDY BARS
When I saw this recipe, I really was amazed. Many "snickers" bars recipes do not call for the butterscotch chips and a few other ingredients. I thought this just sounded heavenly, and way better than the snickers. I have not made them yet though, so please let me know what you think if you do!
Provided by OceanIvy
Categories Candy
Time 55m
Yield 1 pan
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
- Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished).
- Put pan in the freezer while working on next layer.
- For filling layer, heat butter in heavy saucepan over medium heat until melted.
- Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
- Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
- When smooth, mix in peanuts.
- Spread over first layer. Place back in freezer as you make caramel layer.
- Unwrap caramels and place in saucepan with whipping cream.
- Stir over low heat until melted and smooth.
- Spread over filling layer, freezing again.
- For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
- Spread over caramel layer and then refrigerate one hour.
- Lift candy out of the pan using foil and cut into squares.
Nutrition Facts : Calories 8372.2, Fat 440.9, SaturatedFat 177.5, Cholesterol 326.9, Sodium 3560.3, Carbohydrate 1009.8, Fiber 43.5, Sugar 816.9, Protein 162.6
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- Line a pan with parchment paper leaving extra on the sides to be able to lift the final bar out of the pan (I used 8x10 so the layers were a little thicker). Also, make sure you have space in your freezer for the pan because it will be going in and out a few times throughout the process.
- Place 1 cup of the chocolate chips and ¼ cup of the peanut butter into a microwave-safe bowl. Microwave for 90 seconds (this should be enough, if not reheat at 20-second intervals). Stir the mixture until smooth and pour evenly into the bottom of the prepared pan. Place the pan in the freezer. Set the bowl aside as you will use it again for the top chocolate layer.
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- Grease a 9x13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.
- Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.
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- Line a 9x13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.
- Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on the bottom of the pan. Put pan in freezer.
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