Better Than Snickers Candy Bars

Name: Better Than Snickers Candy Bars
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 48 serving(s)
Ingredients: 59.14 ml butter or 59.14 ml margarine; 118.29 ml brown sugar; 118.29 ml sugar; 59.14 ml corn syrup; 157.80 ml evaporated milk; 1.23 ml vanilla; 591.47 ml sugar; 118.29 ml corn syrup; 118.29 ml water; 4 large egg whites; 340.19 g package chocolate chips; 473.18 ml marshmallow base (from above recipe); 354.88 ml chunky peanut butter; 2 (680.38 g) package chocolate chips

Submitted by The Scone

"These take a bit of time to make, but they're worth it!"

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Ready In:: 3hrs
Ingredients:: 14
Serves:: 48

ingredients

Caramel
59.14 ml butter or 59.14 ml margarine
118.29 ml brown sugar
118.29 ml sugar
59.14 ml corn syrup
157.80 ml evaporated milk
1.23 ml vanilla
Marshmallow base
591.47 ml sugar
118.29 ml corn syrup
118.29 ml water
4 large egg whites
340.19 g package chocolate chips
Peanut butter top
473.18 ml marshmallow base (from above recipe)
354.88 ml chunky peanut butter
Coating
2 (680.38 g) package chocolate chips

directions

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.