4 LAYER MOCK SNICKER CANDY BARS
When I saw this recipe, I really was amazed. Many "snickers" bars recipes do not call for the butterscotch chips and a few other ingredients. I thought this just sounded heavenly, and way better than the snickers. I have not made them yet though, so please let me know what you think if you do!
Provided by OceanIvy
Categories Candy
Time 55m
Yield 1 pan
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
- Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished).
- Put pan in the freezer while working on next layer.
- For filling layer, heat butter in heavy saucepan over medium heat until melted.
- Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
- Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
- When smooth, mix in peanuts.
- Spread over first layer. Place back in freezer as you make caramel layer.
- Unwrap caramels and place in saucepan with whipping cream.
- Stir over low heat until melted and smooth.
- Spread over filling layer, freezing again.
- For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
- Spread over caramel layer and then refrigerate one hour.
- Lift candy out of the pan using foil and cut into squares.
Nutrition Facts : Calories 8372.2, Fat 440.9, SaturatedFat 177.5, Cholesterol 326.9, Sodium 3560.3, Carbohydrate 1009.8, Fiber 43.5, Sugar 816.9, Protein 162.6
MOCK SNICKERS MUNCH BAR
Make and share this Mock Snickers Munch Bar recipe from Food.com.
Provided by Kaccy G.
Categories Lunch/Snacks
Time 35m
Yield 12 bars
Number Of Ingredients 4
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.
DEEP FRIED SNICKERS BAR
Make and share this Deep Fried Snickers Bar recipe from Food.com.
Provided by GingerlyJ
Categories Candy
Time 10m
Yield 2 bars, 2 serving(s)
Number Of Ingredients 7
Steps:
- 1.Thoroughly mix flour, salt, cinnamon and water.
- 2.Let batter stand at room temperature for 30 minutes.
- 3.Meanwhile put stick in one end of choc bar.
- 4.Add the baking powder to the batter.
- 5.Begin heating deep fat fryer to 375°F.
- 6.Dip the Snickers into the batter, draining off the excess.
- 7.Fry until crisp and golden.
- 8.Drain on paper towel.
- 9.The stick is a great handle for eating this treat.
- 10.For extra deliciousness, get a small cup of caramel ice-cream topping and start dipping as you eat!
SNICKERS CANDY BARS
Make and share this Snickers Candy Bars recipe from Food.com.
Provided by Lorri in Wyoming
Categories Bar Cookie
Time 30m
Yield 40 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 237.1, Fat 12.4, SaturatedFat 4.6, Cholesterol 8.2, Sodium 143.6, Carbohydrate 28.8, Fiber 1.3, Sugar 22.1, Protein 4.6
MOCK SKOR BARS
Make and share this Mock Skor Bars recipe from Food.com.
Provided by Terrylynn
Categories Candy
Time 45m
Yield 3 dozen squares, 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat ove to 350. Line a 13 x9 inch pan with Parchment paper for easy clean up. Arrange crackers evenly in pan.
- In saucepan over medium heat melt butter. Stir in brown sugar until melted and smooth. Bring mixture to a boil stirring constantly until mixture is smooth and bubbly. Boil for 2 minutes and then pour mixture evenly over cracker.
- Bake in oven for 5 minutes.
- Sprinkle chocolate pieces evenly over caramel mixture. Return to oven just long enough for chocolate to melt. Spread chocolate evenly with spatula.
- Place pan in refrigerator or freezer until chocolate is firm. Cut or break into pieces.
- Cooking time is cooling time.
Nutrition Facts : Calories 357.3, Fat 24.1, SaturatedFat 14.8, Cholesterol 48.8, Sodium 250.4, Carbohydrate 37.7, Fiber 1.2, Sugar 30.7, Protein 1.6
TRIPLE TREATS (COPYCAT OH HENRY BARS)
This is my Mother in law's recipe for mock oh Henry Bars. It was a recipe that she submitted for our church's fundraising cookbook.
Provided by Pamela
Categories Candy
Time 1h10m
Yield 36 small pieces
Number Of Ingredients 6
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.
BIRDSEED BAR
Make and share this Birdseed Bar recipe from Food.com.
Provided by Doreen Randal
Categories Bar Cookie
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat the first four ingredients, one after another in a large frying pan, until toasted and lightly browned.
- Mix with sultanas in a large bowl.
- Heat butter, honey and brown sugar to the soft ball stage, then pour over mixture in bowl.
- Mix well.
- Press into pan so it is 2cm thick.
- When nearly cold, cut into bars.
- Store in airtight container.
- Cheers Doreen Doreen Randal, Wanganui.
- New Zealand.
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