Miniature Candy Bars Recipes

MINI FRIED CANDY BARS

Steps:

• Freeze the mini candy bars.
• Combine the egg and milk in a large bowl and add a pinch of salt. Whisk in the flour and refrigerate, covered, for at least 30 minutes.
• Heat about 4 cups of oil in a large pot to 365 degrees F.
• Dunk the frozen candy bars into the chilled batter, and then gently drop them, in batches into the oil. Cook just until light golden in color, then remove them to a brown paper bag to drain and cool for at least 1 minute.

MINIATURE CANDY BARS

Steps:

• Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl.
• Mix thoroughly, using hands to knead.
• Roll mixture between two sheets of plastic wrap to form 13x9 rectangle.
• Chill in refrigerator.
• Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water.
• Stir in peanuts.
• Spread one half of chocolate mixture in buttered 13x9x2 baking pan.
• Carefully place fondant layer on top.
• Spread remaining chocolate mixture on top.
• Refrigerate until firm.
• Remove from refrigerator 10 minutes before cutting.
• Cut into bars.
• Store in refrigerator.
• Makes 48 pieces.

ULTIMATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.