Candy Bar Clone Food

INDIVIDUAL CANDY BAR SALADS

Steps:

• For the candy bars: Spray the bottom and sides of an 8-inch square pan with cooking spray and line with parchment paper that hangs over the edge of the pan by 1 inch.
• Add 1 1/2 cups chocolate chips and 1 1/2 teaspoons coconut oil to a heatproof glass bowl and place the bowl over a simmering pot of water. Let cook, stirring the chocolate, until it has melted completely, about 5 minutes. Pour into the prepared pan, covering the bottom. Place in the freezer until set, 1 to 2 hours.
• Mix together the powdered sugar, marshmallow creme, peanut butter and milk in a medium bowl until it has a soft, doughlike consistency (this mixture is incredibly sticky, and you may need to use your hands). Remove the pan from the freezer, then wet your fingertips and press the marshmallow filling down over the chocolate in an even layer. Sprinkle the peanuts on top and press lightly into the filling. Set aside.
• Add the caramels and cream to a small saucepot and cook over low heat, stirring, until the caramels are melted, 5 to 8 minutes. Spread the caramel over the marshmallow filling and place in the refrigerator for 5 minutes.
• Meanwhile, melt the remaining 1 1/2 cups chocolate and 1 1/2 teaspoons coconut oil in a heatproof bowl over simmering water. Spread the chocolate over the top of the caramel, then place back in the refrigerator until chocolate is fully set and hardened, about 1 hour.
• Using the parchment, pull the candy out of the pan, then run a knife under warm water and cut into 14 bars. Cut 6 of the bars into small chunks to be used in the salad. (Refrigerate the remaining bars for another use.)
• For the pudding: Meanwhile, combine the flour, granulated sugar and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Cook over medium heat, stirring constantly, until it's thickened and coats the back of a spoon, 5 to 8 minutes. Stir in the vanilla and pour the mixture into a heatproof bowl. Cover with plastic wrap pressed against the surface of the pudding. Refrigerate until cooled, about 1 hour or up to overnight.
• For the salad: Add the cream and powdered sugar to a large bowl and beat with an electric mixer until stiff peaks form. Reserve 2 cups whipped cream in a separate bowl for the topping. Fold the pudding into the remaining whipped cream, then gently fold in the apple slices and candy bar pieces. Serve the salad in individual glass jars or bowls garnished with dollops of whipped cream and sprinkles.

CANDY BAR CAKE

Steps:

• Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
• Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
• Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
• Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
• Mix the peanuts and dulce de leche in a bowl.
• Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
• Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
• Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
• Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.

CANDY BAR CROISSANTS

Steps:

• On a lightly floured cutting board, roll out 1 piece of puff pastry into a rectangle about 1/16-inch thick. Brush generously with the melted butter, then place in the refrigerator for 10 minutes to set the butter. Repeat with the remaining sheet of puff pastry.
• Lightly brush the top of the puff pastry with ice water. Arrange the candy bars in a line on the bottom edge, leaving a small space between each. Using a pizza wheel, cut the pastry into strips between the candy bars. Roll the candy bars up tightly, pressing the edges to seal. Place in the freezer to rest while oven heats up.
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment and arrange the croissants at least 4 inches apart, seam-side down. Brush well with melted butter, then bake for 15 minutes. Brush again with butter, rotate the pans, and bake until golden brown, about 10 minutes more. Allow to cool for at least 20 minutes before serving.

MOCK SNICKERS MUNCH BAR

Steps:

• Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering.
• Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees.
• This will warm up the peanuts so that they don't cool the candy too quickly when added later.
• There's no need to preheat the oven.
• Melt the butter in a medium saucepan over medium/low heat.
• Add sugar and corn syrup and simmer, stirring occasionally.
• Put a candy thermometer in the mixture and watch it closely.
• When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy.
• Pour the candy onto the warm baking sheet and spread it flat.
• When the candy cools, break it into chunks and store it in a covered container.