Thursday, September 6, 2012

Homemade Candy Bar

I saw this and knew I had to save it and share it.  I have tweaked it a bit and you can also.  What is your favorite candy bar?  Don't like peanuts, then leave them out.  You like dark chocolate (remember it is suppose to be good for you), then make it with your favorite semi-sweet chocolate chips.  Just have fun with it.

Bottom Chocolate Layer

1 1/2 cups milk chocolate chips (or dark chocolate if you prefer)

Thoroughly spray your baking pan and line with parchment paper.  Also spray your parchment paper. Melt your chocolate chips in microwave or double boiler.  Pour the chocolate into the baking dish and spread until even. Let cool and harden completely.

Nougat Layer

1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter (Optional)
1 1/2 cup salted chopped peanuts (or nut of your choice)
1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a low boil. Let cook for 5 minutes, stirring constantly. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel Layer

1/2 of a small can condensed milk
1 cup brown sugar
1/2 cup white corn syrup
1/4 lb. butter (use only butter)
1/2 tsp. vanilla

Put all ingredients, except vanilla, in heavy saucepan and cook over low heat until the sugar melts (stirring constantly). Cook over low to medium heat until a medium ball is formed when a little bit is dropped into cold water (stirring constantly).

Add vanilla and pour on your next layer and let it cool completely.

Top Chocolate Layer

1 1/2 cups milk chocolate chips (You can also use dark chocolate if you prefer)

Melt chips in microwave, and then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving.  Cut pieces into small candy bar size. These can stay at room temperature, but they do get gooey. I like them refrigerated best!  I like to even put them in the freezer for a frozen candy bar.

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!  Also heat your knife up under hot tap water before you cut the  bars.

Wouldn't these make a great Christmas gift for your chocolate lovers?  I think I'll leave out the peanut butter and put in macadamia nuts or maybe cashews or pecans.  

Have a very sweet day and may God bless you and yours.  

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