candy bar

Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient.

Homemade Butterfingers Recipe

water

molasses

corn syrup

sugar

vanilla bean,

peanuts

corn flakes

chocolate, divided

Prepare the candy:Line a jelly roll pan (a 1/2 sheet pan) with a silicon mat and preheat oven to 200° F.In a medium pot, combine water, molasses, corn syrup, sugar and vanilla bean seeds. Set over medium heat and stir gently with a fork, taking care not to splash, until sugar dissolves and the mixture begins to simmer. Simmer, undisturbed, until the mixture reaches between 280 and 290°F on a candy thermometer. Due to the molasses, the mixture will have a sketchy burning smell, but remain within the recommended temperatures and rest assured that it’s not actually burning. Cooking molasses just smells funky.While the syrup is cooking, grind the peanuts and powdered sugar together in a food processor until the mixture forms a thick, damp mass with a texture like wet sand. Set aside.When the syrup comes to temperature, immediately pour the mixture onto the silicon mat in the sheet pan, taking care to keep the syrup within the center of the mat. Wearing a pair of oven mitts, tilt the pan left and right to help the syrup evenly coat the silicon mat into a roughly 14” by 10” rectangular shape. You can fold the candy back over on itself if any places flow out too far.

Layer the candy:If you’ve ever laminated dough, this will be a familiar process; if not, imagine this next step as folding a business letter in thirds. Sprinkle the ground peanut mixture in an even a layer over 2/3 of the candy. Use the silicon mat to fold the unsprinkled section up and over the center of the candy, just like the first fold of a business letter. If the candy sticks to the silicon, it’s still too hot. Wait a few moments for it to cool, then peel the silicon away; no rush. Now fold this double-thick section up and over the remaining piece. You will now have a 3 layer candy packet roughly 11” x 5”.Place the sheet pan in the preheated oven for 5 minutes, or until the candy has become warm and pliable. Remove it from the oven and lift out the silicon mat, setting it on the counter. Use a rolling pin to gently roll it out to a 14” x 10” rectangle; it will take some elbow grease. If at any time the candy begins to make a cracking sound, or feels too stiff to roll, return the pan to the oven for a minute or two. Take your time! Once you’ve rolled it out, fold it into thirds again just as you did the first time.Return the candy to the oven for another 4 minutes, then roll back out to a 14” x 10” rectangle. Sprinkle this rectangle with corn flakes, as you did with the peanut mixture. Fold into thirds (if, while folding the candy makes a cracking noise, stop folding and return it to the oven for about a minute, then proceed with folding). Return folded packet to the oven for another 4 minutes.

Cut the candy into bars:Now roll the candy to 1/2” thickness and then transfer to a cutting board. Use a sharp knife to trim the edges, leaving a tidy rectangle behind. You may be able to immediately cut the candy into 10 long, thin bars. But you may find you need to return it to the oven for a minute or two. This generally depends on the temperature of the kitchen. 

Crumb coat the bars:Due to the extreme flakiness of the candy, it’s important to “crumb coat” the candy bars before dipping in chocolate. Do this by tempering 12 ounces of chocolate. Drizzle or pipe a thin line of chocolate onto the bottom of each candy piece and then flip each over to form a foot on the bottom. Next, drizzle a little chocolate over each bar and use a small pastry brush to evenly coat the bar in a thin layer of chocolate. 

Dipping the bars:Once the chocolate has set, temper the remaining chocolate and dip each bar. Store the finished bars in an airtight container, indefinitely.

As a kid, my favorite candy bar was a Hershey's Krackel (or Nestle Crunch).  As a grown up, my taste has moved from milk chocolate to dark chocolate.  This recipe captures the mouthfeel of crispy rice by using protein puffs while supplying a darker chocolate flavor.

Crispy Chocolate Bar

protein puffs

TB butter

TB coconut oil

vanilla extract

TB Swerve confectioners

almond butter

TB unsweetened cocoa powder

Put one scoop of protein puffs into each cavity of a six cavity loaf mold.  Set aside.

In a saucepan over low heat, add the butter, coconut oil and vanilla extract and whisk until melted.

Add the Swerve confectioners and whisk until melted, then turn off the heat.

Add the almond butter and whisk until melted.

Add the cocoa powder and whisk until smooth.

Pour the chocolate sauce over the puffs (see video for tips), then refrigerate for at least one hour to allow the candy bars to firm up.

Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered caramel-and-shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.

Chocolate-Covered Caramel-Filled Shortbread Cookies (a.k.a. Homemade Twix) Recipe

For the Shortbread Cookies:

(1/2 cup) steel-cut oats

(1 1/2 cups) all-purpose flour

cornstarch

(2/3 cup) confectioner’s sugar

salt

(14 tablespoons) unsalted butter, cut into tablespoon-sized pats

For the Caramel Filling:

(about 3/4 cup) sweetened condensed milk

unsalted butter

(about 1/2 cup) dark brown sugar

(about 1/2 cup) corn syrup

(about 1/4 cup) water

For the Chocolate Coating:

bittersweet chocolate disks, chips,

Coarse sea salt

For the Cookies: Adjust oven rack to center position and preheat oven to 450°F. Place oats in a spice grinder or blender and process to a fine flour, about 1 minute. Combine oat flour, regular flour, cornstarch, confectioner's sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined, about 15 seconds. Add butter and beat on low speed until a dough forms and pulls away from the sides of the mixer, about 12 minutes. Transfer dough to a parchment-lined work surface.

Using your hands, form the dough into a ball and flatten slightly. Lay a second sheet of parchment on top. Using a rolling pin, roll dough to an even layer about 3/16th of an inch thick. 

Cut out as many circles as you can using a 2 1/2-inch round cookie cutter. Cut a second circle out of the center of half of them using a 2 1/4-inch cookie cutter.

Transfer the whole circles to a parchment-lined baking sheet with a thin metal spatula (there should be room for about 24 circles on the sheet). Top each circle of dough with one of the punched out rings of dough, pressing down slightly to adhere. Prick the center of each cookie four times with a toothpick or wooden skewer to dock. Gather any dough scraps and repeat rolling, cutting and transferring process until 24 full cookies are formed. Discard or reserve remaining dough for another use.

Bake cookies for 10 minutes, then reduce oven temperature to 300°F and continue baking until cookies are pale golden brown around the edges, about 15 minutes longer, rotating pan half way through cooking. Remove from oven, transfer to a wire rack set in a parchment-lined rimmed baking sheet, and set aside to cool.

For the Caramel: Combine condensed milk, butter, both sugars, corn syrup, salt, and water in a medium saucepan. Bring to a boil, stirring constantly with a heat-resistant rubber spatula or spoon. When mixture reaches 245°F on an instant-read thermometer, immediately remove from heat and transfer mixture to a 2-cup liquid measure.

Carefully spoon caramel into the center of each cookie, letting it rise slightly above the lip of the shortbread ring. Excess caramel can be poured into a lightly buttered baking dish, cooled completely at room temperature, turned out of dish, and cut into individual caramel candies.

For the Chocolate: Allow caramel to cool while you prepare the chocolate. Remove 1/4 up of chocolate and set aside. Place remaining chocolate in a microwave-safe container and microwave in 15 second intervals, stirring after each one, until chocolate is completely melted and registers 115°F on an instant-read thermometer (do not overheat). Add half of reserved chocolate to bowl and stir vigorously with a rubber spatula. Continue stirring and adding reserved chocolate a bit at a time until temperature drops to between 84 and 86°F. Return to microwave and microwave at 10-second intervals, stirring vigorously in between, until chocolate registers 90°F. Be careful not to heat past 94°F. (If chocolate heats past 94°F, reheat to 115°F and repeat this step. See here for instructions on how to temper chocolate using a sous-vide cooker or a food processor with a hair dryer.)

Pour or spoon melted chocolate over cookies, letting excess drip through cooling rack. Set aside for 1 minute, then sprinkle a small amounf ot coarse sea salt on the center of each cookie. Let chocolate harden to room temperature for 10 minutes, transfer to refrigerator for 10 minutes, then remove cookies from wire rack using a thin metal spatula. Store in a covered container at room temperature for up to 5 days.

This recipe is basically the Hershey's Cookies 'n' Creme bar turned into a low carb keto fat bomb. My non-keto wife couldn't believe how dead-on the taste was (and now I need to hide them from her).

Cookies 'n' Creme Fat Bomb

Promix Chocolate Protein Puffs

TB coconut manna (90 grams)

Choc Zero white chocolate chips (90 grams)

tsp Vanilla creme stevia drops (optional)

Put 1/2 scoop of protein puffs in each cavity of a six cavity silicon mold.  Give it a little shake to disperse the puffs evenly, then set aside.

In a double boiler, add the coconut mana, white chocolate chips and stevia drops.  Heat over medium high heat until fully melted, stirring constantly.

Pour the melted white chocolate on top of your puffs, then used a spatula or fork to ensure that each candy bar is evenly mixed.

Place in the freezer for 10 minutes to firm up the bars.

Store the candy bars in a ziplock bag in the fridge.

This homemade candy bar is perfect for when you&#39;re craving a sweet and salty snack at the same time. Good thing this recipe makes 8 candy bars!

Magical Chocolate Bar

Magical Butter

Peanut Butter

Sugar

Milk

Tub Marshmallow Cream

Vanilla Bean Paste

Milk Chocolate

Magical Coconut Oil

Butter

Heavy Cream

Purified Water

Vanilla Bean Paste or Pure Vanilla Extract

Sea Salt

 Add butter sugar and ¼ cup evaporated milk in a small saucepan heating on medium and stirring occasionally as the butter melts and the mixture combines.

 Bring to a boil and cook for 6 minutes remove from heat.

 Add ¼ cup peanut butter marshmallow cream vanilla and stir thoroughly until the mixture is smooth.

 Take molds out of freezer and pour nougat on top of chilled chocolate and smooth over chocolate until layer is even and return to freezer.

 Melt 1 cup milk chocolate chips and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.

 Pour 2 tablespoons of the melted chocolate into each of your Magical Butter Trays.

 Using your spoon push a little chocolate onto the sides of the mold and place into the freezer to cool.

 In a medium-sized saucepan over medium-high heat pour the water and sugar and whisk to dissolve. Let simmer 8 minutes and Do Not Stir.

 In a small saucepan on low heat add the cream and vanilla and let simmer until the sugar mixture is ready.

 Once the sugar mixture is ready slowly pour the cream into it whisking constantly.

 Add the butter 1 tablespoon at a time whisking constantly.

 Sprinkle in the salt stir to combine and pour over the peanuts and peanut butter nougat. Place in freezer and allow the nougat to get solid.

 Remove pan out of freezer and pour salted peanuts evenly over the top. Use clean hands to gently press peanuts into nougat.

 Pour caramel mixture over the top of the peanuts. Return pan to freezer.

 Melt 1 cup MagicalButter milk chocolate chips + 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.

 Pour 2 tablespoons into your Magical Butter on top of the caramel and spread evenly.

 Return pan to freezer for about 20 minutes.

 Remove from the molds cut into 1 tablespoon squares while bars are still cold.

 Bars need to be stored in the fridge but will still maintain their shape even when left out for a couple hours.

These are hands down the most addicting fat bomb I've ever had.  If you like peanut butter and chocolate, these are pure heaven.  Back in the 80s, there was a candy bar called PB Max -- this reminds me a lot of that flavor.  Unlike most fat bombs, this doesn't need to be stored in the freezer and it will keep from melting on your fingertips while you eat it.

Peanut Butter Chocolate Crunch Bars

2.5 oz coconut manna (75 grams)

2.5 oz cacao butter (75 grams)

Swerve confectioners (75 grams) *see note

peanut butter powder

tsp vanilla extract (optional)

TB coconut oil (20 grams)

chocolate protein puffs (see below)

Melt coconut manna and cacao butter in a double boiler, then stir in Swerve confectioners until disolved.

Add peanut butter powder and stir until full incorporated and you have a sauce that looks like peanut butter.

If your peanut sauce is looking more like peanut paste, add the coconut oil, stirring until the sauce has thinned out.

Stir in the vanilla extract.  This will cause your peanut butter to thicken up again, making it just a little more difficult to put into the silicone tray.  As such, I list this ingredient as optional.

Stir in the protein puffs, then transfer to a six cavity silicone mold (or other candy mold of your choice).  Use a spatula to pat down the peanut butter.  If your peanut butter is still to thick and not filling out your mold, place in a 250F (120C) oven for 10-15 minutes, then use a spatula to pat down.

Allow to come to room temperature, then place in the freezer for 10 minutes to allow the candy bars to firm up.

Store in the refrigerator.  Try not to eat all six at once.

If you are a fan of Butterfinger candy bars but you wish the chocolate were tastier, or you just want to use up leftover candy corn, or you just love crunchy peanut butter candy, you are going to love these. NOTE: All measurements other than teaspoons and tablespoons are by weight. ANOTHER NOTE: If you do not want to use candy corn to make these copycat crunchy Butterfingers, I give you an alternate in the notes at the end of the recipe.

Crispy Homemade Butterfinger Recipe

oz milk chocolate chips, I use Ghirardelli

oz 60% bittersweet chocolate chips, I use Ghirardelli

1.6 oz refined coconut oil

corn flakes cereal,

oz peanut butter

cocoa powder, sifted

dry milk powder

oz candy corn

molasses, I use Grandma's

Spread the corn flakes out in the center...

Spread the corn flakes out in the center of a half-sheet-sized Silpat. Set aside convenient to the stove.

MIx together the peanut butter, cocoa powder, and...

MIx together the peanut butter, cocoa powder, and milk powder in a small bowl. Set aside convenient to the stove.

Put the candy corn and water in a...

Put the candy corn and water in a medium saucepan. Melt over medium-low heat, smashing the candies down with the side of a heat resistant spatula until the mixture is smooth.

Increase heat to medium/medium-high and bring to a...

Increase heat to medium/medium-high and bring to a boil. Cook until the mixture reaches 290F.

Add the molasses and swirl the pan to...

Add the molasses and swirl the pan to distribute it. Continue to cook until the candy reaches 305F.

Immediately remove from the heat and scoop the...

Immediately remove from the heat and scoop the peanut butter mixture into the candy. Be careful, and stir it together as completely as you can.

Scrape the candy onto the corn flaked Silpat....

Scrape the candy onto the corn flaked Silpat. Using the Silpat (and possibly an Ove Glove) fold the candy together with the corn flakes so it is somewhat layered. Fold the candy over, then press it out (again, with the Silpat folded over it), then use the Silpat to fold that.

The candy will firm up in a couple...

The candy will firm up in a couple of minutes at which point you can use a rolling pin directly on the candy to roll it out to about 1/4" and then fold it in thirds, like you're making puff pastry. Continue rolling and folding until the candy is stiff but not hard. Err on the side of too soft rather than too hard, or you won't be able to score it.

Roll the candy one last time to 1/3"...

Roll the candy one last time to 1/3" or so. Use a metal pizza cutter or a bench knife to score the candy about halfway to three quarters of the way through. You can choose to make them into small squares or into traditional bar shapes. It's your call.

Allow candy to cool completely. Break along score...

Allow candy to cool completely. Break along score marks.

In a microwave-safe bowl, melt the two kinds...

In a microwave-safe bowl, melt the two kinds of chocolate chips and the coconut oil on medium power in 30 second bursts. Stir in between. When chocolate is mostly melted, stir until it is completely melted.

Line a half sheet pan or two with...

Line a half sheet pan or two with Silpat. Keep them close.

Brush off any errant candy crumbs from your...

Brush off any errant candy crumbs from your centers. Put 5-6 into the melted but not super hot chocolate.

Using a candy fork or just a regular...

Using a candy fork or just a regular fork, turn them to coat. Pick one up on the tines of the fork and tap it against the rim of the bowl to even out the chocolate and let the excess drip off. Make sure the candy is right-side up. You can tell because the bottoms are completely flat and the tops have a slight curve from the scoring. Place each dipped and drained center on Silpat to cool completely. This could take a couple of hours.

You can stop with one dip, but I...

You can stop with one dip, but I like chocolate, so I double dipped mine. Reheat the chocolate and dip and drain all the candies a second time. Allow to cool. I drizzled some additional melted chocolate over the tops of the candies. This is completely optional, but it looks cool.

Store, uncovered, in a dry place to cool/set...

Store, uncovered, in a dry place to cool/set for a few hours or overnight. I put my tray in the microwave. The oven (as long as it's off and you don't forget they're there) is a great place to put them as well, especially if you have animals or kids who might try to sneak them. As long as you know where they are and you can sneak them, it's all good.

Package however you'd like, in cello bags or...

Package however you'd like, in cello bags or small candy boxes, or just put them on a plate. Share, or don't. I'm not judging.

These crunchy Butterfinger candy bars will stay crunchy...

These crunchy Butterfinger candy bars will stay crunchy for at least a week or two, depending on humidity. They will be gone well before they lose their crunchiness, though. Trust me.

These yummy, chocolatey brownies are filled with crunchy pieces of the incredible Swedish caramel candy Daim. They're so easy to make and just absolutely DELICIOUS.

Brownies with Daim

unsalted butter (8 tbsp, 113 grams)

sugar (160 grams)

eggs

tsp vanilla extract

chocolate

all purpose flour (70 grams)

cocoa powder (20 grams)

(small) Daim candies (100 grams)

Preheat your oven to 350F (176C)

Melt your butter over medium-low heat and continue cooking until the milk solids start to turn a golden color. Remove from the heat because they will continue to brown!

Add the granulated sugar to the browned butter and whisk for about 30 seconds to combine. Let this cool for a few minutes.

In a separate bowl, mix together your dry ingredients (flour, cocoa powder, salt)

Chop up your daim candies into smaller pieces.

Transfer your butter and sugar mixture to a medium mixing bowl. Melt your chocolate either on the stove or in the microwave. Add in your vanilla extract and melted chocolate and whisk well to combine.

Add the eggs to the chocolate mixture one at a time, whisking to combine. Make sure your mixture isn't too hot at this point so your eggs don't scramble!

Start folding in your dry ingredients until well combined. Note: If your batter looks split or really lumpy, you can add a little more flour to bring it back together!

Transfer to a parchment lined and greased baking tin (ours was a 9in x 6in glass baking pan).

Bake for about 30 minutes until a knife comes out mostly clean (it will have some crumbs stuck to it, as fudgy brownies shouldn't be totally set in the middle!). Let cool before slicing and enjoy!

This Milky Way Cake is the best of two worlds: chocolatey candy bars and buttery cake! A delightfully moist cake with swirls of caramel and Milky Way bars is coated in a white chocolate glaze to make a dessert worthy of sweetening up just about anyone’s day!

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