Now why would anyone want to make their own candy bars? After all, the name brand ones are just so good and easy to get—I mean they are right there. However there are some advantages to making copycat candy at home. Perhaps the biggest reason is indeed the best, these candy bars can be made in bulk for a lot less than buying name brand candy in the same quantity. These homemade candy bars make great gifts and you never need to worry about what sort of preservatives are going into the candy. There is no secret ingredient list, just a recipe to follow.
Be prepared to thrill your friends, children and relatives as well as maybe put of a few pounds with these fantastic tasting homemade candy bars that taste just like the real thing.
Malted Milk Balls
1 1/4th cups of white baking chips
1 1/3rd cups of malted milk powder
1 1/2cups of milk chocolate chips
In a microwaveable bowl, melt the white chocolate chips in the microwave as per directions on the package. Stir the melted mixture until smooth and then add in the malted milk powder. Stir until it is combined then set aside. This is the trickiest part to this tasty treat. The mixture needs a minute to set so it can actually be rolled into balls without self-flattening, however waiting too long and the whole thing will turn rock solid. So you may need to be attentive.
Now place the milk chocolate chips in a bowl and melt as per package directions. After melted, stir until smooth.
On a wax paper covered surface, start rolling the malt mixture into roughly one inch sized balls and place them on the waxed paper. If they start to flatten, they have not set enough. Leave them be and try rerolling in a few minutes.
Once the balls are set, dip them into the milk chocolate and coat them well. Place them back on the wax paper and let sit at room temperature. You can also put them in the refrigerator to quicken the process.
Peanut Butter Cups
8 squares of semi sweet baking chocolate, separated
1 1/3rd cups of milk chocolate chips, separated
2 tablespoons of vegetable shortening, separated
½ cup of creamy peanut butter
2 tablespoons of butter
1/4th cup of powdered sugar, sifted.
In the standard sized muffin pan, line ten of the spaces with paper liners before getting started.
In a microwaveable bowl, heat four of the baking chocolate squares for 30 second intervals until they are partially melted. Now add in 2/3rd cup of the chocolate chips and heat for 30 seconds more until completely melted. Stir in 1 tablespoon of shortening and stir until everything is melted together. Now evenly distribute the chocolate into the pan liners and set in the freezer on a level surface until firm.
While the chocolate is setting, beat the peanut butter, butter, and powdered sugar together until smooth. Once the chocolate is firm in the freezer, bring them out and add the peanut butter mixture on top. Make sure the peanut butter is smooth over the chocolate before setting the pan in the freezer again for about 15 minutes.
Repeat the chocolate making process above and spread over the peanut butter layer. After layering, be sure to tap the pan a few times on the counter to break any bubbles inside. Now freeze until the cups are set. Peel away the paper liner and serve these beauties at room temperature.
Peanut Butter Fingers
1 bag of candy corn (Yes, candy corn.)
1 ½ cup of creamy peanut butter
1 package of milk chocolate chips
Line a baking pan with parchment paper so that some of the paper hangs over the edges and set aside.
In a microwaveable bowl, heat the candy corn for 1 minute, remove and stir. Now continue heating in the mixture for 30 second intervals until melted and stirs smoothly. Once melted immediately add the peanut butter while hot and stir until well combined. If needed, this mixture can be heated but at 10 second intervals so as to not burn it. Spread the mixture evenly in a baking pan and refrigerate for one hour.
After hardened, remove the parchment paper from the pan, then using a sharp knife cut into bars of desired size. If the mixture is crumbly it became too cold, so let sit at room temperature for a few minutes.
Melt the chocolate chips in the microwave until chocolate is smooth. Now dip the bars into the chocolate and lay on parchment paper to set. Let sit at room temperature or put in the refrigerator for 15 minutes to speed up the process.
Cookies and Cream Bars
1 bag of white chocolate chips
2 tablespoons of whipping cream
1 teaspoon of clear vanilla
½ cup of plain chocolate wafer cookies (Oreos can be used, but you will need to scrap off and eat the cream filling. Such a burden, I know.)
Line a baking pan with tin foil and set aside.
In a microwaveable bowl combine the white chocolate chips, vanilla, and whipping cream. Melt this mixture in the microwave according to the directions on the white chocolate chip package, stirring until smooth. After melted, carefully fold in the crumbled chocolate cookies until combined. Stirring is to aggressive and will pretty much dissolve the cookies.
Spread evenly into the tin foil covered pan and refrigerate for an hour until firm. Remove the foil from the pan and cut the candy bar into the desired size with a sharp knife.
Bits of Honey
½ cup of honey
½ cup of crunchy peanut butter
1 cup instant powdered milk
In a microwaveable bowl, melt the honey and peanut together until smooth. Stir in the dry milk and microwave for another 15 seconds. Stir the mixture well.
When the mixture is cool enough to handle, flatten the mixture on wax paper. With a rolling pin, flatten the mixture until it is about ½ inch in thickness. Cut into desired size and set aside to dry. When the candy is dry, wrap in bits of wax paper if desired or given away as a gift.