4 Layer Mock Snicker Candy Bars Food

SNICKERS CANDY BARS

Steps:

• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
• Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
• Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
• Pour over first layer that was chilling then place back in freezer.
• Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
• Return to chill until set up.
• Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
• Too wonderful for words!

BETTER THAN SNICKERS CANDY BARS

Steps:

• Make the caramel first: Melt the butter or margarine in a small saucepan.
• Add brown sugar, sugar, corn syrup, and evaporated milk (cream or whole milk can be used as a substitute for the evaporated milk).
• Cook on medium-high heat until mixture reaches 244 degrees Fahrenheit (this can take a while).
• Remove from heat, stir in vanilla, and set aside.
• Next make the marshmallow base: Put egg whites in a large mixing bowl, and get the electric mixer ready.
• Make sure the beaters and the mixing bowl are completely dry.
• Then, in a 2-quart saucepan, combine sugar, corn syrup, and water.
• Mix well before heating.
• Cook over medium heat, without stirring, until mixture reaches 250°F.
• Remove from heat.
• Quickly begin beating egg whites with mixer until peaks form (about 1 minute or a little longer).
• Gradually pour hot mixture in a thin and continuous stream into the egg whites while beating with mixer on high.
• It should take at least 3 minutes to pour the hot mixture inches.
• Continue to beat for 1-2 minutes longer.
• When done, measure 1 cup of the mixture to use in the peanut butter top, and set it aside.
• Put the 12 oz. of chocolate chips in a glass bowl and cook in microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted (be careful not to scorch!).
• Pour melted chocolate into the large bowl of marshmallow base, and fold carefully until thoroughly combined.
• Let this mixture sit for ten minutes.
• Meanwhile, make the peanut butter top: Put the 2 cups reserved marshmallow goo into a small bowl.
• Add the 1 1/2 cup peanut butter, and fold until thoroughly combined.
• Next form the candy bars: Line cookie sheets with wax paper or plastic wrap.
• Return to the chocolate marshmallow mixture, and form it into walnut-sized balls (this should make about 48).
• Place each ball onto cookie sheet, leaving several inches between them.
• Flatten balls into logs that are about 2 1/2" long, and 1 1/2" wide.
• Place cookie sheets in freezer for about ten minutes, then remove.
• Spread about a teaspoon or two of the reserved caramel mixture on top of each candy bar.
• Take about 2 teaspoons of the peanut butter marshmallow mixture, form it in your hands to fit the candy bar, and place it on top of the caramel.
• Return candy bars to the freezer for ten more minutes to allow this to set.
• The final step: Melt the 2 remaining packages of chocolate chips, using the same method as before.
• Coat individual candy bars with chocolate by dipping them into the chocolate or by spreading the chocolate on them with a knife (this last method makes the chocolate go farther).
• When candy bars are completely covered, return to cookie sheet and freeze for another ten minutes, or until chocolate is firm.
• Store in air-tight container.

TRIPLE TREATS (COPYCAT OH HENRY BARS)

Steps:

• In a double boiler, melt chocolate and shortening.
• Stir until smooth.
• Remove from heat.
• Pour 1/2 into a foil lined 8 inch square pan.
• Refrigerate until firm.
• Combine caramels, water and butter.
• Place mixture on low heat until smooth.
• Stir in nuts.
• Pour into chocolate lined pan.
• Spread evenly and top with remaining melted chocolate.
• Refrigerate until firm, about 1 hour.
• Cut into bite sized pieces.

ALMOST CANDY BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine the cake mix and butter with pastry blender or fork.
• Cut butter into cake mix until crumbly.
• Sprinkle evenly in bottom of ungreased 15x10x1 pan(jelly roll pan).
• Press lightly.
• Sprinkle with butterscotch chips, chocolate chips, coconut and chopped nuts.
• Pour condensed milk evenly over ingredients.
• Bake at 350 degrees for 20-30 minutes or until light golden brown.
• Cool completely.
• Cut into bars.

PEANUT BUTTER CRISP CANDY BARS

Steps:

• Cook corn syrup, sugar and water to 310°F
• Stir constantly to prevent burning.
• Remove from heat, and stir in warmed peanut butter until completely blended.
• Pour onto greased cookie sheet and score into pieces.
• When cool and hard, dip into melted chocolate.

NUT GOODIE CANDY BARS

Steps:

• Melt together chocolate and butterscotch chips with peanut butter.
• Spread half mixture in jellyroll pan.
• Refrigerate.
• To other half, add peanuts; set aside.
• In saucepan combine, butter, pudding and milk. Boil 1 minute.
• Remove from heat. Add powder sugar and flavoring. Beat and then spread over first layer.
• Cool in refrigerator. Spread remainder of chocolate-peanut butter mixture on top. Keep refrigerated. Can be frozen.

FIVE LAYER KELLOGG'S BARS

Steps:

• In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKE CRUMBS, sugar and melted butter.
• With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
• Layer chips, coconut and walnuts evenly over crust.
• Pour sweetened condensed milk evenly over top.
• Bake at 350 degrees F for 25 minutes or until lightly browned around edges.
• Cool completely before cutting into bars.