Prep 2 hrs
Cook 1 hr
These take a bit of time to make, but they're worth it!
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup brown sugar
- 1⁄2 cup sugar
- 1⁄4 cup corn syrup
- 2⁄3 cup evaporated milk
- 1⁄4 teaspoon vanilla
- 2 1⁄2 cups sugar
- 1⁄2 cup corn syrup
- 1⁄2 cup water
- 4 large egg whites
- 1 (12 ounce) package chocolate chips
Peanut butter top
- 2 cups marshmallow base (from above recipe)
- 1 1⁄2 cups chunky peanut butter
- 2 (12 ounce) packages chocolate chips
- Make the caramel first: Melt the butter or margarine in a small saucepan.
- Add brown sugar, sugar, corn syrup, and evaporated milk (cream or whole milk can be used as a substitute for the evaporated milk).
- Cook on medium-high heat until mixture reaches 244 degrees Fahrenheit (this can take a while).
- Remove from heat, stir in vanilla, and set aside.
- Next make the marshmallow base: Put egg whites in a large mixing bowl, and get the electric mixer ready.
- Make sure the beaters and the mixing bowl are completely dry.
- Then, in a 2-quart saucepan, combine sugar, corn syrup, and water.
- Mix well before heating.
- Cook over medium heat, without stirring, until mixture reaches 250°F.
- Remove from heat.
- Quickly begin beating egg whites with mixer until peaks form (about 1 minute or a little longer).
- Gradually pour hot mixture in a thin and continuous stream into the egg whites while beating with mixer on high.
- It should take at least 3 minutes to pour the hot mixture inches.
- Continue to beat for 1-2 minutes longer.
- When done, measure 1 cup of the mixture to use in the peanut butter top, and set it aside.
- Put the 12 oz. of chocolate chips in a glass bowl and cook in microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted (be careful not to scorch!).
- Pour melted chocolate into the large bowl of marshmallow base, and fold carefully until thoroughly combined.
- Let this mixture sit for ten minutes.
- Meanwhile, make the peanut butter top: Put the 2 cups reserved marshmallow goo into a small bowl.
- Add the 1 1/2 cup peanut butter, and fold until thoroughly combined.
- Next form the candy bars: Line cookie sheets with wax paper or plastic wrap.
- Return to the chocolate marshmallow mixture, and form it into walnut-sized balls (this should make about 48).
- Place each ball onto cookie sheet, leaving several inches between them.
- Flatten balls into logs that are about 2 1/2" long, and 1 1/2" wide.
- Place cookie sheets in freezer for about ten minutes, then remove.
- Spread about a teaspoon or two of the reserved caramel mixture on top of each candy bar.
- Take about 2 teaspoons of the peanut butter marshmallow mixture, form it in your hands to fit the candy bar, and place it on top of the caramel.
- Return candy bars to the freezer for ten more minutes to allow this to set.
- The final step: Melt the 2 remaining packages of chocolate chips, using the same method as before.
- Coat individual candy bars with chocolate by dipping them into the chocolate or by spreading the chocolate on them with a knife (this last method makes the chocolate go farther).
- When candy bars are completely covered, return to cookie sheet and freeze for another ten minutes, or until chocolate is firm.
- Store in air-tight container.
They do take a while to make, but they are definitely worth it!