easy candy recipe

This <strong>Homemade Butterfinger Bark</strong> is the ultimate Butterfinger dessert recipe! Made with only three ingredients, this easy dessert bark is crunchy and delicious.

Homemade Butterfinger Bark

corn

peanut butter

chocolate

Line a large baking sheet with aluminum foil.

Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.

Spread the melted chocolate on the foil lined baking sheet, approximately 11&#8243;x15&#8243;. DOn&#8217;t worry too much about the exact measurements, you just want it to be a thin layer.

Place baking sheet in fridge to chill quickly, about 10 minutes.

In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.

Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!

Place this back in the fridge for another 20 minutes, until chilled.

Melt the remaining chocolate and spread it on top of the peanut butter layer.

These easy Buttercream Pinwheel Candies are the perfect little sweet treats! Fill them with your favorite spread to make them extra special just for you and your family!

Buttercream Pinwheel Candies

butter, room temperature

sugar

milk

(approx) of spreadable filling,

in a large mixing bowl combine butter, powdered sugar and milk. Knead together until it forms a smooth ball. If it&#8217;s too sticky add a little more powdered sugar, if too dry add milk by the teaspoon until smooth consistency is reached.

Line a baking sheet with cling wrap or parchment and lightly dust with powdered sugar. Press butter mixture into a rectangular shape, approx 1/4 inch thick with fingers, or use a rolling pin dusted with powdered sugar.

Divide in half long-ways. Spread on filling onto each half and then carefully using the cling wrap or parchment roll up, long-ways.

Chill for at least an hour before slicing into pieces, about 1/2 inch thick.

HOMEMADE TWIX BARS! Shortbread crust, topped with buttery caramel and topped with milk chocolate! Ridiculously good!!

Chocolate Caramel Shortbread Bars

salted butter, room temperature

salt

flour

salted butter

brown sugar

corn syrup

sweetened condensed milk

milk chocolate

sea salt

Preheat the oven to 350°F. Line a 9&#215;9 baking dish with foil and coat with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, and salt together on medium speed for 1 minute. Add in the flour and mix on low speed until just combined. Press the dough evenly into the bottom of the prepared pan and bake for 15-20, or until lightly golden at the edges.

In a medium saucepan combine the butter, brown sugar, corn syrup, and condensed milk. Bring mixture to a boil and continue to boil for 5 minutes, stirring frequently. Remove from heat and using a wooden spoon, stir vigorously for 3 minutes to cool and aerate.

Pour the caramel over the (cooled or warm) crust and spread evenly to the edges. Cool completely.

In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring in between, until completely melted and smooth. Pour the chocolate on top and spread evenly to the edges using an offset spatula. Sprinkle with flaked sea salt, if desired.

Allow the chocolate to set completely and then cut into squares.

This recipe is so ultra delicious!  I made 1 batch and served them and they were gone in 1 hour!  Easy to make too!  Nice to know they freeze since I plan to do that so I can indulge as much as my guests!

I have been making this recipe for a few years now and it is always delicious. But the last few times I’ve made it some of the butter separates from the Carmel. Sometimes it’s so much that I have to drain it. I don’t know what to do. Am I doing something wrong when making it or is it my ingredient. Someone please help!

I made these bars, and they turned out very nicely!  Instead of boiling the caramel for five minutes, I boiled it for about two minutes on high, then let it cook off the element (while stirring vigorously).   I added about a tablespoon of extra butter to avoid making the caramel get too hard.  Also, I baked the shortbread crust for around 25-30 minutes.

I normally love recipes here, but the amount of caramel and chocolate was way too much. Half of what’s called for would be good imo. I was worried I’d mess up the caramel, but the instructions were good.

Top 4 easy candy recipe recipes from across the web

The most viewed easy candy recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Butterfinger Bark

Buttercream Pinwheel Candies

Chocolate Caramel Shortbread Bars

Chocolate Caramel Shortbread Bars

Top 4 easy candy recipe recipes from across the web

The most viewed easy candy recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Butterfinger Bark

Buttercream Pinwheel Candies

Chocolate Caramel Shortbread Bars

Chocolate Caramel Shortbread Bars

The most viewed easy candy recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine