candy and sweet treats

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3 muskateers bar

4 cups chocolate chips, divided

1 (8 oz.) tub frozen whipped topping, thawed

2 tablespoons vegetable oil

Line an 8 or 9-inch square pan with wax paper.

In a medium bowl, melt 2 cups of chocolate chips in the microwave at fifty percent power, or use a double boiler.

Using an electric mixer on high speed, beat melted chocolate for about 30 seconds. Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.

Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands). Place in freezer for 30 minutes.

Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares. Return squares to freezer for another 15-20 minutes.

Meanwhile, melt remaining 2 cups chocolate chips with 2 tablespoons of vegetable oil and stir until well combined.

Dip frozen chocolate squares into melted chocolate to coat. Place on wax paper to set.

Keep chocolates in an airtight container in the refrigerator.

Baby Ruth

1 cup peanut butter chips

1 cup milk chocolate chips

1 cup peanuts

1/2 cup corn syrup

2 tablespoons unsalted butter

In microwaveable bowl, combine the peanut butter chips, milk chocolate chips, 1/2 cup corn syrup, & 2 tablespoons of butter. Microwave for 1 minute, stirring halfway through.

Let the mixture cool for a few minutes, then stir in 1/2 cup of the peanuts.

Let the mixture cool for about 15 minutes. Meanwhile, chop the other half of the peanuts using either a knife, food processor,or blender.

Using your hands (I like to use disposable gloves – less mess) roll into log shapes. Cover them in the peanut pieces, & place onto a wax paper lined pan. You can also just spoon the candy mixture onto the wax paper instead of rolling into logs to save time.

Keep in the refrigerator until ready to eat for best texture.

Kit Kat

75 wafer crackers

1/2 pound (2 sticks) unsalted butter

2 cups graham cracker crumbs

1 cup firmly packed dark brown sugar

1/2 cup milk

1/3 cup granulated sugar

2/3 cup creamy peanut butter

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

Line 9- by 13-inch rectangular baking pan with one layer of wafer crackers 

Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. Pour half of butter mixture over crackers in pan. Smooth surface with spatula.

Arrange another layer of wafer crackers over butter mixture. Pour remaining butter mixture over surface. Smooth surface with spatula. Arrange a third layer of crackers over top.

Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers.

Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. Bars will keep for two weeks, stored in an airtight container in the refrigerator.

Almond Joy

5 ounces condensed milk

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups sugar (powdered)

14 ounces coconut (shredded, sweetened)

24 ounces chocolate candy coating

3/4 cup almonds (whole, toasted)

Prepare a 9- by 13-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Line a baking sheet with foil. Set both aside.

In a large mixing bowl, stir together the condensed milk, salt, and vanilla extract using a spatula or wooden spoon.

Gradually sprinkle in the powdered sugar over the condensed milk mixture, stirring until it is well-incorporated.

Add the coconut, and stir until everything is moistened and well-combined. 

Press the candy into an even layer in the prepared pan. While the candy is still soft, press the whole almonds into the top at even intervals to embed them slightly in the candy. Place the pan in the refrigerator for about 1 hour to set the candy.

Once firm, remove the candy from the refrigerator and use a sharp knife to cut it into small rectangles, resulting in about 40 pieces.

In a microwave-safe bowl, place the candy coating. Microwave in 30-second intervals, stirring after every 30 seconds until the coating is melted and smooth. 

Using dipping tools or two forks, immerse the coconut bar completely in the chocolate. Bring it up, holding it over the bowl to let the excess chocolate drip back into the bowl. Drag the bottom against the lip of the bowl, then place it on the foil-lined baking sheet and repeat with the remaining candy.

Place the sheet in the refrigerator for at least 15 minutes to set the coating.

Homemade Butterfinger

1 cup pure maple syrup, or honey

1/8 teaspoon cream of tartar (to prevent crystallization)

1 cup unsalted natural peanut butter (creamy or crunchy)

1/2 teaspoon sea salt

1-2 cups dark chocolate chips, as desired for coating

butter or coconut oil, for greasing the saucepan

Pour the maple syrup or honey into a small saucepan, and stir in the cream of tartar until dissolved. This is the ONLY time you will stir this mixture!

Attach the candy thermometer to the saucepan, making sure that the stem of the thermometer is not touching the metal sides, or bottom, of the pot. Ideally, the tip should be submerged in 2-inches of syrup, for the most accurate results. (See notes below) To prevent the maple syrup from boiling over, use your finger to spread of bit of butter or coconut oil around the inner rim of the saucepan.

Bring the maple syrup or honey to a boil, over low-medium heat, and allow to heat up to 300F. This may take longer than you expect– close to 10 minutes of boiling! Do not stir the mixture.

While the sweetener is boiling, measure out the cup of natural peanut butter and salt. You’ll want these two ingredients ready to go when the maple syrup or honey is ready, because things will move quickly once the boiling is done! You’ll also want to line a baking sheet with parchment paper, so it’s ready when the time comes.

When the maple syrup has reached 300F, remove the pan from the heat immediately! It will burn quickly after that, so be sure to watch closely!

Quickly mix in the peanut butter and salt, stirring as fast as possible. The mixture will become difficult to stir as it cools. (I mixed mine in a separate mixing bowl, but I think mixing it directly in the saucepan would be a better idea– it would keep the mixture warmer and more malleable.)

Transfer the peanut butter mixture to the parchment-lined baking sheet, and press it into a relatively flat sheet, according to desired thickness. Use an oiled-knife to score the bars, as it’s easier to cut into them while the mixture is still a bit warm. Place the pan in the fridge or freezer to cool completely.

You could actually stop right here, with some perfectly delicious peanut butter candy, but for an authentic “Butterfinger” you’ll want to coat each bar in a layer of melted dark chocolate.

I use my oven to melt my 70% dark chocolate chunks, by placing them in an oven-safe bowl at 350F for about 5 minutes. (A microwave works, too!)

Coat both sides and edges of each bar, and place them on parchment paper to set. For best texture, place the coated bars in the freezer for at least an hour before serving.

Peanut Butter Cup

1 pound milk chocolate

1 cup peanut butter 

1/4 Cup confectionary sugar

Break up the chocolate into small pieces and place them in the top part of a double boiler over simmering water. Using your candy thermometer make sure the chocolate comes up to 113 degrees f. Remove it from the Water, let the chocolate come down to around 84 degrees stir the chocolate well so that it is smooth in texture. Return the chocolate to the stove and let its temperature rise to 88 degrees. Don’t let it go above this or it will burn. Pour melted milk chocolate into fluted paper candy cups and coat the sides and bottom. To do this you can use a small ladle or bottles with tiny tips on the ends so you don't make a huge mess. Put it in the fridge and let it cool for a bit. Meanwhile mix the peanut butter with the confectionary sugar. Make sure the peanut butter is really soft. Then using a pastry bag fill each chocolate cup with the peanut butter mixture. Leave a little headroom so you can pour chocolate on top to seal it. Put this in the fridge to chill it just a bit so it's not as soft. Using the remaining chocolate, top off the candy molds. There you have it.  

twix

for the Shortbread:

1 cup butter 

1 cup powdered sugar

2 cups all-purpose flour

1 teaspoon vanilla extract

For the Caramel:

1 cup butter 

1 cup light brown sugar

1 cup light corn syrup

14 ounces sweetened condensed milk

For the Chocolate:

3 cups chopped milk or dark chocolate

1 Tablespoon butter

Preheat oven to 300 degrees F. Line a 9×13 pan with parchment paper, or spray really well with non-stick cooking spray.

For the Shortbread Crust:

In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Press the shortbread dough into the pan. 

Bake for 28-35 minutes or until the crust is very lightly golden. Remove from oven and allow to cool completely.

For the Caramel:

Combine all of the ingredients in a medium saucepan over medium heat. 

Maintain the heat at medium and bring mixture to a rolling boil, stirring often. 

Continue to cook, stirring constantly until the mixture reaches the soft ball stage, about 15-20 minutes). 

I test the "doneness" of the caramels using the ice water method: Stick several ice cubes in a cup and add cold water. Drop a spoonful of caramel into the ice water. If you're able to clump the caramel sauce together in your hands to form a very soft ball, then it's ready. When the caramel starts to turn golden brown, I do the ice water test every few minutes until I find that it's ready, just to make sure I don't overcook it.

Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Allow to cool for a few minutes,  then refrigerate for at least 2 hours, or overnight.

For the chocolate:

Add the butter and chocolate to a bowl and use a double boiler to melt the chocolate until smooth. 

Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set. 

Store in the fridge, covered, for up to 1 week. 

Mounds

3 cups unsweetened shredded coconut

1/2 teaspoon Maldon salt (or another flaked sea salt)

2/3 cup sweetened condensed milk

10 ounces bittersweet chocolate, melted

Line an 8x8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.

In a medium bowl mix together the coconut, salt, and condensed milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.

In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.

Remove coconut mixture from pan. Cut into 1-inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet. Place mounds bars in fridge until chocolate has set. Bars can be kept in the fridge for up to 4 days.

Homemade Milky Ways

1 jar marshmallow fluff (7 oz)

2/3 cups chocolate spread (I use Hershey's, you can also use Nutella)

12oz chocolate candy coating

7oz caramels

2-3 tablespoons milk or cream

In a microwave safe bowl melt 6 oz of the chocolate candy coating and stir until smooth. Spread evenly into a parchment lined loaf pan. Refrigerate until set (about 5 minutes).

In a separate bowl mix together the fluff and chocolate spread. Microwave for about 30 seconds, stir, and pour evenly over the chocolate in the loaf pan.

In a microwave safe bowl melt the caramels with the milk. Stir until smooth and pour over nougat layer. Refrigerate about 20 minutes or until firm enough to cut.

Remove the candy from the pan and peel off the paper. Cut into 8 bars for full size candy bars or 16 for fun size bars.

Melt remaining candy coating in a bowl and dip the tops and sides of the candy bars until completely coated. Let the chocolate set and store in a sealed container.

Homemade Snickers

2 cups chocolate chips (divided into two 1 cup portions)

3/4 cup peanut butter (divided into three 1/4 cup portions)

1/4 cup butter

1 cup sugar

1/2 cup evaporated milk or heavy whipping cream (divided into two 1/4 cup portions)

7 oz tub marshmallow cream

1 tsp vanilla

1 1/2 cups salted peanuts

1 bag caramels (11 oz)

Line a 9×13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.

Bottom layer: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on the bottom of the pan. Put pan in freezer.

Nougat layer: Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set timer for 6 minutes. After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream and the vanilla. Stir until smooth. Take pan out of freezer and pour nougat on top of chilled chocolate. Smooth over chocolate until layer is even. Return to freezer.

Caramel layer: Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is combined.

Take pan out of freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer.

Top layer: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.

Return pan to freezer for about 20 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!)

Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple hours. They do get soft though, which is why I prefer to store them in the fridge