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Homemade Chocolate Candy Bar Recipes

Baby Ruth Bars

INGREDIENTS:
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

DIRECTIONS: In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated. Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

Original recipe yield: 18 bars.

Cashew Caramel Bars

INGREDIENTS: 3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan. Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter. Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

Original recipe yield: 30 bars.


Chocolate Peanut Butter Squares

An easy homemade version of the famous peanut butter cup candies.

INGREDIENTS:
1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips

DIRECTIONS:
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly. To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Original recipe yield: 3 dozen.


Famous Peanut Caramel Candy Bars

Just like the real ones!

INGREDIENTS:
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 pinch salt
3 cups confectioners' sugar
35 individually wrapped caramels, unwrapped
1 cup dry-roasted peanuts
2 cups milk chocolate chips

DIRECTIONS:
In a mixer, beat corn syrup, butter, vanilla, peanut butter and salt until smooth. Beat in confectioners' sugar a little at a time until fully incorporated and mixture forms a thick dough. Press into a 9x9 inch pan. Chill in refrigerator. In a medium saucepan over low heat, melt caramels. Stir in peanuts. Pour over chilled layer and return to refrigerator until firm, 15 to 30 minutes. In a small saucepan over low heat, melt chocolate chips. Cut chilled mixture into bars and dip in melted chocolate with a fork. Let cool on waxed paper at room temperature or for 30 minutes in the refrigerator.

Original recipe yield: 2 dozen.


Homemade Peanut Butter Cups

You will need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.

INGREDIENTS:
2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs

DIRECTIONS:
In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes). Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

Original recipe yield: 30 cups.


Peanut Butter Candy Bars

These delicious bars taste like peanut butter cups.

INGREDIENTS:
1 1/2 cups margarine, melted
2 cups peanut butter
4 1/2 cups confectioners' sugar
2 cups graham cracker crumbs
1/2 cup margarine
2 cups semisweet chocolate chips

DIRECTIONS:
Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan. Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.


Peanut Butter Cup Bars

A quick fix for peanut butter cup lovers! Anyone can make this bar.

INGREDIENTS:
10 graham crackers
2/3 cup butter, melted
2 cups confectioners' sugar
1 cup crunchy peanut butter
2 cups semisweet chocolate chips

DIRECTIONS:
Line the bottom of a 10x15 inch jellyroll pan with graham crackers. In a medium bowl, cream together the butter, confectioners' sugar and peanut butter until smooth. Spread over the graham crackers, and chill until firm, about 15 minutes.
Melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. Spread over the layer of chilled peanut butter mixture. Refrigerate until firm, and then cut into squares. These keep well placed between sheets of waxed paper in an air-tight container in the fridge.

Original recipe yield: 4 dozen.


Peanut Butter Cups

Taste just like the ones from the store if not better!

INGREDIENTS:
1 cup semisweet chocolate chips
1/4 cup butter
1 tablespoon vegetable oil
1/4 cup peanut butter

DIRECTIONS:
Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate. Chill in refrigerator 30 minutes, until set.

Original recipe yield: 12 cups.


Kit Kat Bars

These bars are similar to the Kit Kat® candy bars.

INGREDIENTS:
80 buttery round crackers
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1 cup white sugar
3/4 cup butter
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

DIRECTIONS:
Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of buttery round crackers in a 9x13 inch pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers.
To make topping: Melt over low heat the butterscotch chips, chocolate chips, and peanut butter. Melt at low heat and spread over the top.

Original recipe yield: 2 dozen.


Planet Mars Almond Bars

INGREDIENTS:
2 cups white sugar
1/4 cup light corn syrup
1/2 cup water
1 pinch salt
2 egg whites
2/3 cup almonds
35 caramels
2 tablespoons water
24 ounces milk chocolate chips

DIRECTIONS:
In a medium saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to a boil and add salt. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.
While the syrup is cooking, beat the egg whites in the metal bowl of an electric mixer until stiff peaks form. When the syrup is ready, set the mixer to low speed, remove the syrup from the heat, and pour it into the egg whites in a thin stream, blending continuously. Continue to mix until the nougat begins to thicken to the consistency of soft dough, about 20 minutes. Lightly grease a 9x9 inch baking dish. Mix in almonds and press nougat into prepared dish and chill in refrigerator until firm, about 30 minutes.
In a small saucepan over low heat, melt the caramels with 2 tablespoons water. Pour melted caramel over nougat. Chill in refrigerator 30 minutes.
Cut the chilled candy into 14 oblong bars with a sharp knife. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip bars into melted chocolate, let cool 2 hours on wire rack or waxed paper.

Original recipe yield: 14 bars.


The Ultimate Chocolate Bar

Rich, fudge-like squares of chocolate with marshmallows and nuts inside.

INGREDIENTS:
1/2 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
1/2 cup white sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
2 cups miniature marshmallows
1/3 cup butter
2 (1 ounce) squares unsweetened chocolate
1/3 cup milk
2 ounces cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes. Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

Original recipe yield: about 30 pieces.


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