CHOCOLATE-COCONUT BARS
Inspired by a much-loved chocolate-coconut candy bar, these are the perfect spur-of-the-moment treats for the event that almost slipped your mind: Premade sugar cookie dough does half the work for you!
Provided by Food Network Kitchen
Categories dessert
Yield sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
- For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
- For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
- Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.
HOMEMADE CANDY BARS
A chocolate bar with coconut, almonds and chocolate.
Provided by sal
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven.
- Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.
Nutrition Facts : Calories 266 calories, Carbohydrate 37.2 g, Cholesterol 39 mg, Fat 12.4 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 6.4 g, Sodium 108.8 mg, Sugar 30.5 g
HOMEMADE MILKY WAY CANDY BARS
Make and share this Homemade Milky Way Candy Bars recipe from Food.com.
Provided by The Scone
Categories Candy
Time 1h2m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine marshmallow cream and melted chocolate chips in a mixing bowl.
- Gently fold until thoroughly incorporated.
- Let stand, uncovered, for 15 minutes.
- With your hands, form mixture into bars of desired size and place on cookie sheet lined with wax paper.
- (If mixture is too sticky to handle, it needs more melted chocolate.) Melt dipping chocolate or remaining chocolate chips in microwave for about 2 minutes, stirring every thirty seconds to prevent scorching.
- Dip bars into melted chocolate, and place back on cookie sheet.
- Put in freezer for about 10 minutes, or until chocolate sets.
- Variation: for Snickers bars, soften some caramels and flatten onto on bars before dipping in chocolate.
- Press peanuts into caramel, then harden bars in freezer for 5 minutes.
- Dip in chocolate according to the above instructions.
HOMEMADE CANDY BARS WITH CHUNKS OF COOKIES AND CARAMELS
Provided by Damaris Phillips
Time 1h50m
Yield 6 to 8 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat.
- Put the chocolate chips in a stainless steel bowl and place in the oven. Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes. You want the chocolate to melt without getting hot or it will be ruined. Stir until smooth and shiny.
- Pour the melted chocolate out onto the prepared cookie sheet. Spread evenly into an 1/8-inch-thick rectangle. Sprinkle with the cookies and drizzle the Sorghum Caramel over the top. Sprinkle with salt. Gently pick up the pan and drop it on the counter a couple of times. This will help the ingredients settle into themselves. Leave the bar to cool at room temperature, about 1 hour. Break into irregular 3-inch pieces.
- Fill a glass with ice water and set aside.
- Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before using.
HOMEMADE CANDY BARS
Reports Karen Grant of Tulare, California, "I enter these treats, which are similar to Kit Kat bars, at the fair each year and win a blue ribbon. I've even had a judge ask how to make them!"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-4 dozen.
Number Of Ingredients 9
Steps:
- Place a third of the crackers (about 25) in the bottom of an ungreased 13-in. x 9-in. pan. , In a small saucepan over medium-high heat, melt butter. Add the milk, graham cracker crumbs and sugars; bring to a boil. Cook and stir for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. , In a small saucepan over low heat, stir peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares.
Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 373mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
HOMEMADE CANDY BAR RECIPES
These Homemade Candy Bar recipes, made with chocolate, marshmallows, nuts and more, make a delicious dessert! Just a mold and your microwave will help you create some truly tasty chocolate bars.
Provided by Melissa Griffiths - Bless This Mess
Categories Dessert
Number Of Ingredients 7
Steps:
- Place the molds on a flat surface and add what you would like to them. My favorite combos were:
- Cookies and Cream: 1 to 2 crushed Oreo cookies in white chocolate
- Homemade Symphony Bar: scant 1/4 cup of both slivered almonds and toffee bits in milk chocolate
- Rocky Road: scant 1/4 cup of both mini marshmallows and dry roasted peanuts in dark chocolate
- Dark Mr. Goodbar: 1/4 cup dry roasted peanuts in extra dark chocolate
- You really could add just about anything!
- Melt the chocolate according the directions that come with the package (they are great and really detailed!). Carefully drizzle a small amount of chocolate over the goodies in the mold. You'll add 1/4 to 1/3 cup of chocolate per mold. Gently pick up the mold holding onto the edge and raise it off the surface you are working on 3 to 4 inches. Drop the mold so that it kind of smacks down on to the table. This helps the melted chocolate to settle into the cracks and it also gets air bubbles out. Continue to carefully drop the mold 4 or 5 times until things look settled. If you need to add a bit more chocolate do it now. Drop it another time or two to smooth out any chocolate you might have added.
- Repeat until you make as many chocolate bars as you'd like.
- Let the homemade candy bars rest at room temperature until completely set. This may take a few hours depending on the temperature in your house.
- Once the chocolate has set gently remove the mold and place the candy bar in the cellophane bag that came with the mold. Store according to the package directions for storing the Chocoley chocolate (in a cool place away from strong odors).
Nutrition Facts : ServingSize 1 bar, Calories 385 calories, Sugar 35.5 g, Sodium 239.1 mg, Fat 17.8 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 53.6 g, Fiber 0 g, Protein 3.2 g, Cholesterol 4.5 mg
HOMEMADE BUTTERFINGER CANDY BARS
Make and share this Homemade Butterfinger Candy Bars recipe from Food.com.
Provided by Shelby Jo
Categories Candy
Time 15m
Yield 1 8x8 pan
Number Of Ingredients 3
Steps:
- Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter.
- Spread mixture in an 8x8 pan lined with parchment. Cool completely.
- Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
Nutrition Facts : Calories 2667.4, Fat 228.6, SaturatedFat 47.7, Sodium 2082.2, Carbohydrate 88.7, Fiber 27.2, Sugar 41.8, Protein 113.8
HOMEMADE CHOCOLATE BARS
How to make homemade chocolate bars the easy way with just three ingredients.
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts
Nutrition Facts : Calories 124 kcal, ServingSize 1 serving
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- In the bowl of a stand mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in 1 egg yolk and the vanilla until incorporated, about 2 minutes. At low speed, beat in the flour and salt until the dough just comes together. Turn the dough out onto a work surface and pat into a disk.
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