Better Than Snickers Candy Bars

Recipe by The Scone
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement