DEEP FRIED CANDY BARS
A Scotland favorite. Deep-fried candy bars such as Milky Way®, Snickers®, Mars® Bars, etc. We like Snickers® the best. A real treat! This recipe is my own variation. Enjoy!
Provided by craftgal1
Categories Desserts Chocolate Dessert Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
- Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
- Dip the candy bars in the batter to coat.
- Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 1003.6 calories, Carbohydrate 170.8 g, Cholesterol 22.1 mg, Fat 22.6 g, Fiber 5 g, Protein 26 g, SaturatedFat 6.5 g, Sodium 230 mg, Sugar 22.1 g
DEEP-FRIED CANDY BARS ON A STICK
Why wait in line at the state fair for deep-fried candy bars when you can satisfy your curious taste buds in your very own home? Be sure to make a lot-these novelties go fast! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Whisk together first 6 ingredients. In another bowl, whisk together egg, water, milk and vanilla; add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Dip candy bars, a few at a time, into batter; fry until golden brown, about 30 seconds per side. Drain on paper towels., Insert skewers into bars. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 136 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
TURTLE GRAHAM BARS
Claire Robinson's take on the perfect pairing of caramel and pecans uses just 6 pantry ingredients. You can personalize the bars too; swap macadamias for the pecans, and top with toasted coconut or sprinkle flaky sea salt over the chocolate.
Provided by Claire Robinson
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat. Arrange the graham crackers in a single layer on the lined baking sheet.
- Put the butter, brown sugar, 3/4 cup chopped pecans and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. At the same time, place the remaining 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
- While the graham cracker layer is baking, melt the chocolate in a glass bowl placed over simmering water. Drizzle the chocolate over the toffee-covered graham crackers, allowing some of the toffee to show, and sprinkle with the toasted pecans. Chill completely in the refrigerator, about 45 minutes. Cut into bars or break into shards for serving.
DEEP-FRIED CANDY BARS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
- Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.
DEEP-FRIED CANDY BARS WITH PINEAPPLE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 8m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.
- Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.
- In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using tongs, remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately.
PECAN BARS
Steps:
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
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