Homemade Candy Bars

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Homemade Candy Bars for Millennials

Our Media Research Manager, Molly shared with us her childhood memories AND her favorite homemade candy – a cottage take on Butterfingers. Same flavor combo, more or less, with the salty and sweet and gooey factors all in there. If you go to http://www.chow.com/food-news/54139/make-your-own-candy-bars/ and/or http://relish.com/articles/how-to-make-hand-crafted-candy-bars/, you’ll find more info, and while you’re reading, you might just as well be cooking – so here’s the recipe for those Butterfingers, found at http://www.hungryjaney.com/2013/11/homemade-butterfingers.html?m=1

Homemade Butterfingers!

1 c candy corn
1 c smooth peanut butter
1 c (+/-) chocolate chips

Place candy corn in a large microwaveable bowl.
Heat for 1 minute. Stir, and heat for an additional 30 seconds. Heat and stir at 30-second intervals until melted.
Add peanut butter and stir well.
The candy corn will seize (similarly to when you add flavoring to melted chocolate). If that happens before the candy corn and peanut butter are thoroughly combined, microwave for another 30 seconds before stirring the mixture again.
Spread into a large loaf pan, lined with parchment. Place in freezer until hardened.
Remove peanut butter mixture from freezer once hardened, and cut into pieces as desired.
Melt chocolate chips by microwaving, stirring each 30 seconds. Dip bars in chocolate to coat.
Place on parchment to set.
Store finished bars in the freezer.
Store? EAT!

Another Fav… “Sentimental Journey” was one of Mima’s favorite songs, and even though she couldn’t speak much English and sang it phonetically, we kids loved hearing her warble along with Doris Day. Today, wrapped up in the tissue paper of our childhood, all misty-like and touched with an exuberant kiss from our little Cuban grandmother, is the sweet memory of making candy in her kitchen.

Mima was an encyclopedia of yumminess, and our favorite was a chocolate-peanut butter confection that called for potato chips. We’re in a sharing mood today, and so here is a close approximation of what she called a “bonbón,” accent on the last syllable. You betcha. Oh, and you can find the recipe at http://www.food.com/recipe/cuban-lunch-candies-85173

Cuban Lunch Candies

Ingredients: 2 
c peanut butter chips
c butterscotch chips
 chocolate chips
1 1⁄2 
c crushed ripple potato chips
1 1⁄2 
c peanuts (salted or unsalted)

Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
Add crushed potato chips and peanuts.
Mix together with melted chips.
Spoon into mini cupcake paper cups.
(You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.

You can also add ½ cup coconut to melted chips and peanuts.


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