CANDY BAR BLUE RECIPES

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CANDY BAR SQUARES RECIPE | ALLRECIPES



Candy Bar Squares Recipe | Allrecipes image

This recipe is a basic bar cookie recipe that you can add your favorite chocolate covered candy bars to.

Provided by Linda Michael

Categories     Desserts    Cookies    Bar Cookie Recipes

Yield 2 dozen

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 (2.1 ounce) bars chocolate-coated peanut and nougat candy (such as Baby Ruth(R))

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the butter or margarine with the white and brown sugars until light and fluffy. Blend in the eggs, mixing well.
  • Mix in the flour, baking soda and salt to the egg mixture. Reserve 1/2 cup of the chopped candy bars for the topping. Stir the remaining candy into the flour mixture. Spread the batter into one 13x9 inch baking pan. Sprinkle the reserved candy on top.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly browned. Cool in pan on a wire rack then cut into squares.

Nutrition Facts : Calories 504.9 calories, CarbohydrateContent 69.1 g, CholesterolContent 72.9 mg, FatContent 22.8 g, FiberContent 1.7 g, ProteinContent 6.7 g, SaturatedFatContent 13.6 g, SodiumContent 490.3 mg, SugarContent 41.3 g

GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY



Giant Caramel Candy Bar Cake Recipe by Tasty image

Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan

Provided by Katie Aubin

Yield 10 servings

Number Of Ingredients 13

3 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon salt
2 cups unsalted butter, 4 sticks, cubed, room temperature
¾ cup light brown sugar
¾ cup light corn syrup
¾ cup unsalted butter, 1 1/2 sticks
¾ cup heavy cream
1 pinch salt
1 cup milk chocolate chips, melted
2 cups milk chocolate chips
3 tablespoons coconut oil
baking pan, 12x4½- in (30x11-cm)

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  • Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  • Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  • Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  • Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  • Once the cookie has chilled, line a baking sheet with parchment paper.
  • Make the chocolate ridges. Pour ? of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  • Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  • While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  • Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  • Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  • Enjoy!

Nutrition Facts : Calories 1070 calories, CarbohydrateContent 90 grams, FatContent 77 grams, FiberContent 2 grams, ProteinContent 9 grams, SugarContent 54 grams

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