COSTCO CANDY BARS RECIPES

Steps:

• Butter a large cookie sheet. Scatter peanuts equally on cookie sheet.
• Place marshmallow cream in a LARGE bowl, set aside.
• In a large saucepan, combine corn syrup and sugar. Place over medium high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. (don’t stir during this time) Remove from heat and let stand 2 minutes undisturbed.
• Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.
• Pour into prepared pan and spread evenly across peanuts.
• Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

Steps:

• Grease the bottom of a 8" square baking pan with cooking spray and line with parchment, leaving a 2" overhang on two sides. Grease parchment with cooking spray.   Line the bottom of the baking pan with an even layer of pretzels, trimming if necessary to cover bottom of pan without overlapping.  In a medium microwave safe bowl, microwave the peanut butter and butter until melted. Stir to combine. Whisk in powdered sugar and a large pinch of salt until smooth and combined. Pour the peanut butter over the pretzels in the baking pan. Evenly sprinkle the peanuts over the peanut butter. Refrigerate until peanut butter is chilled and firm, about 20 minutes.  In another medium microwave safe bowl, microwave the caramel squares until smooth and pourable. Add the milk and stir to combine. Drizzle the caramel over the top of the peanut layer. Spread into an even layer. Refrigerate until caramel is firm enough to slice, but not too hard, no more than 15 minutes.   Cut the chilled treats into squares and freeze until chilled and firm, about 30 minutes.   In another medium microwave safe bowl, combine the chocolate and coconut oil. Microwave until melted and stir to combine.    Dip each square into the chocolate to fully coat and arrange bars on a parchment-lined baking sheet. Refrigerate until chocolate is firm, about 20 minutes more. Enjoy chilled.