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Easy Candy Bar Treats Recipe

Last night I got together with some other ladies for a Latte Night that our pastor's wife puts on. I am not a latte fan, so she nicely makes me hot chocolate. Last night I tried a white chocolate hot chocolate which was awesome. Those of us who come can bring a treat if we like, and everyone wanted the recipe for mine. So here it is, from the Better Homes and Garden web-site.

easy candy bar treats

ingredients

  • 1/2  cup  butter
  • 1/3  cup  unsweetened cocoa powder
  • 1/4  cup  packed brown sugar
  • 1/4  cup  milk
  • 3-1/2  cups  sifted powdered sugar
  • 1  teaspoon  vanilla
  • 30    vanilla caramels, unwrapped
  • 1  tablespoon  water
  • 2  cups  unsalted peanuts
  • 1/2  cup  semisweet chocolate pieces
  • 1/2  cup  milk chocolate pieces

directions

1. Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.
2. In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.
3. In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.
4. In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

Comments

csvan said…
Thanks for the recipe! (and the link) :)
March 25, 2011 at 1:01 PM
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