Mini Fried Candy Bars Recipes

DEEP FRIED CANDY BARS

Steps:

• Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
• Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
• Dip the candy bars in the batter to coat.
• Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

DEEP-FRIED CANDY BARS ON A STICK

Steps:

• Whisk together first 6 ingredients. In another bowl, whisk together egg, water, milk and vanilla; add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Dip candy bars, a few at a time, into batter; fry until golden brown, about 30 seconds per side. Drain on paper towels., Insert skewers into bars. If desired, dust with confectioners' sugar.

DEEP-FRIED CANDY BARS

Steps:

• Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
• Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.

PECAN BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

DEEP-FRIED CANDY BARS WITH PINEAPPLE

Steps:

• Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.
• Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.
• In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using tongs, remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately.

MINI CANDY BARS RECIPE BY TASTY

Steps:

• Place 9 wafers on a tray and glaze each with approximately ⅓ tbsp of caramel. Layer a second wafer on top and transfer to the freezer while preparing the ganache.
• For the ganache, combine the chocolate and heavy whipping cream in a glass bowl and heat over boiling water or using a double broiler until combined.
• Remove the caramel-coated sugar wafers from the freezer and coat each in a thin layer of the chocolate ganache.
• Place in the fridge to cool for at least 15 minutes and enjoy!

DEEP FRIED CANDY BARS

Steps:

• Combine egg, milk and vegetable oil in a cup.
• In a bowl combine flour, baking powder and salt.
• Pour the wet ingredients into the dry and mix well with a whisk.
• Cover and chill for a few minutes as you heat the oil.
• Drop the chilled candy bar in the batter and then gently place into the oil.
• Fry just until the outside is golden.
• Remove and drain on brown paper.
• Allow to cool a minute before serving.

BONNIE'S DEEP FRIED CANDY BARS

Steps:

• 1. Freeze Candy Bars Before you fry the candy bars you want them really cold, so unwrap them and place them on a baking sheet and freeze them for at least 3 hours.
• 2. Prepare the Oil for Frying When you're ready to fry, get the oil ready. Pour it into a heavy-duty pot over medium-high heat and insert your candy thermometer. You want the oil to come to 375 degrees, which takes a while. Keep one eye on the oil while you get the rest of the ingredients ready.
• 3. Mix Ingredients for Batter Place ½ cup of the flour on a plate or in a pie tin, and set it aside. Place the remaining cup of flour in a medium bowl, and stir in the baking soda and salt. Combine the milk, vinegar, and 1 tablespoon of vegetable oil and mix it together. Add the wet ingredients to the dry and whisk them until it's really smooth and there aren't any lumps.
• 4. Dip Candy Bars Once the oil is at 375 degrees, it's time to start dipping. If you have a huge pan you can probably do several at once, but it's easiest to just fry one at a time.
• 5. Frying the Candy Bars Roll a candy bar in the flour then dip it in the batter, making sure that it's completely covered. Carefully lower it into the hot oil--you don't want to get too close and burn your fingers, but be carefully not to throw it in and cause oil to splatter. Use a slotted spoon to push down on the candy bar and keep it submerged in the oil so it cooks evenly. Once it's a beautiful, golden brown color, remove the candy bar from the oil and place it on a plate covered with paper towel to soak up the excess grease. Repeat the battering and frying process with the remaining candy bars.
• 6. Serving Deep-Fried Candy Bars After your candy bars are fried, let them cool slightly, then dust them lightly with powdered sugar and serve while still slightly warm. The outside is crisp but the insides liquefy and become this awesome gooey, chocolatey, caramel heaven. They are outrageous! If you get these at a food stand on a pier, they'll typically offer a choice of toppings such as chocolate syrup, confectioner's sugar, cinnamon, whipped cream, etc. Personally, I don't think they need anything else, but if you're feeling dangerous, go for it! Enjoy!