How do you make a candy bar?

Answer 1

Burnt Sugar Candy Bar Cake
3/4 cup granulated sugar
3/4 cup hot water
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 cups granulated sugar
2/3 cup butter, softened
2 egg yolks
2 teaspoons vanilla extract
2 egg whites
1 1/2 cups finely chopped assorted candy bars
Browned Butter Frosting
Coarsely chopped assorted candy bars,
such as Hershey's, Mars, Nestle, or other (optional)

Grease and lightly flour three 8 x 1 1/2-inch round baking pans or two 9 x 2-inch pans.

In a large skillet cook the 3/4 cup sugar over medium-high heat until the sugar just begins to melt. Do not stir. Reduce heat; cook until sugar is golden brown, about 1 to 3 minutes more, stirring mixture constantly.

Carefully stir in hot water (syrup will form lumps). Bring mixture to boiling; reduce heat. Continue stirring until mixture is free of lumps. Remove from heat. Pour syrup into a large glass measuring cup. Add additional water to equal 1 3/4 cups liquid. Set aside to cool.

Preheat oven to 350 degrees F.

In a large mixing bowl stir together flour, baking powder and baking soda. Beat together the 1 1/2 cups sugar, the 2/3 cup butter, egg yolks and the vanilla extract with an electric mixer on medium speed for 1 minute or until mixture is smooth.

Alternately add flour mixture and sugar syrup to egg yolk mixture, beating on low speed after each addition just until combined. Clean beaters thoroughly.

In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Fold into batter. Divide batter into baking pans; spread evenly. Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans; transfer to wire racks; cool completely. Prepare Browned Butter Frosting.

To assemble, spread 1/2 cup Browned Butter Frosting over bottoms of two of the cake layers. Sprinkle each frosted layer with half of the finely chopped candy. Stack these layers on cake plate, frosted sides up. Place the third (8nfrosted) layer on top, rounded side up.

Spread remaining frosting on top and sides of cake. Garnish with the coarsely chopped candy bar pieces, if desired. Makes 16 servings.


Candy Bar Smoothie Recipe

Ingredients:
14 ounces Chocolate Sweetened Condensed Milk
1 cup Vanilla Ice Cream
2 Candy Bars (Your Choice) -- broken into pieces
2 cups Crushed Ice


Directions:

In blender container, combine all ingredients. Blend until smooth. Serve immediately.

This recipe for Candy Bar Smoothie serves/makes 2


Candy Bar-Stuffed Baked Apples

4 medium apples, top 1/2-inch removed
1/4 cup roughly chopped toffee candy bar (recommended: Skor)
1/4 cup roughly chopped chocolate covered nougat nut candy bar (recommended: Snickers)
2 tablespoons unsalted butter
1/4 cup finely chopped toffee candy bar (recommended: Skor)
1/4 cup finely chopped chocolate covered nougat nut candy bar (recommended: Snickers)
3/4 cup soft apple cider
1 tablespoon sugar
Vanilla ice cream, accompaniment

Preheat the oven to 350 degrees F.
Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Cut off the top 1/2-inch of each apple and then stand in a baking dish.

Stuff the roughly chopped candy bars in the apples (2 total tablespoons of candy per apple). Place 1 1/2 teaspoons of butter in each apple on top of the candy. Stuff the finely chopped candy in the apples (2 total tablespoons of candy per apple).

In a bowl, whisk together the cider and sugar. Pour over the apples. Bake uncovered until the apples are tender, 1 hour and 20 minutes.

Remove from the oven and let sit for 5 minutes.

Place the apples on plates and top each with a scoop of ice cream. Spoon the pan juices over the ice cream and serve immediately.

Answer 2

Crunchy Chocolate Bars

2 cups semisweet chocolate chips
3/4 cup crunchy peanut butter
3 cups toasted oat cereal

Grease an 8 inch square baking pan.
In the top of a double boiler, melt the chocolate chips with the peanut butter, stirring until smooth. Remove from the heat and gradually blend in the cereal.
Spread the mixture evenly in the prepared baking pan. Refrigerate until thoroughly chilled, then cut into large or small bars

Answer 3

Almost Candy Bar
DVO Recipe Center
Makes: 36 Bars

from Jean Price
"This is really good. It has a cake-like brownie on bottom, and like a magic cookie bar on top."

1/2 cup margarine or butter
1 pkg. Pillsbury Moist Supreme Devil's Food cake mix (I used Duncan Hines Moist Deluxe Devil's Food)
6 oz butterscotch chips
6 oz (I used 12 oz) semi-sweet chocolate chips
1 cup coconut
1 cup chopped nuts
14 oz can sweetened condensed milk (I used new chocolate sweetened condensed milk)

Preheat oven to 350° F. In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15x10 inch jelly roll pan (I used 13x9 baking pan). Press lightly; sprinkle with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk over all ingredients. Bake at 350° for 20 to 30 minutes or until light and golden brown. Cool completely. Cut into bars.

Answer 4

You open a bar and serve only candy...lol

Answer 5

get some chocolate melt it and stuff whatevcer you want into itthen let it harded in like a mold or somethin

Answer 6

MMMMmmmmm.... Chocolate.