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Not sure what to call these, just some of my favorite things made into a candy bar. One thing I do is collect solid chocolate bunnies after Easter to use the rest of the year. They are usually around a dollar then. I also buy the Nestle's semi sweet chocolate chips right after a holiday because they are cheaper. Okay now to attempt come up with the recipe...
Granola-Peanut- Caramel Candy Bars
The filling
2 cups of whole grain oat meal - Coconut works well too
2 cups of raisins
2 cups of salted peanuts
1 cup of peanut butter
1/4 honey (enough to hold it all together)
Mix this together in a bowl until well mixed and press it unto a well greased cookie pan mine are 17x12 or something with a 2 inch lip. You might want to line the pan with wax paper to make it easier to get them out later. I used foil but I think waxed paper would stick less. Make sure it is fairly smooth.
Caramel Recipe
2 cups sugar
1 cup light corn syrup
2 cups half-and-half cream, divided
1 cup butter, cubed
1 teaspoon vanilla extract
Directions
1) In a Dutch oven, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly.
2) Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently.
4) Remove from the heat; stir in butter and vanilla until well mixed, about 5 minutes.
5) Pour over filling evenly. Cool.
This also makes great caramels poured into an empty sheet pan, cooled and cut into squares. Just wrap in wax paper.
The Chocolate Coating
8 ounces of milk chocolate (I used two 4.5 oz. Bunnies)
8ounces of Nestle's Semi Sweet chocolate chips
Melt together in a large bowl and mix together well. I use the microwave and turn it on for about 30 seconds at a time and mash it all together and keep doing this until well mixed. Spread over filling as quickly as possible to keep it from solidifying. I use the back of a spoon to do this. You could keep your oven warm (about 300 degrees) to help if you have a cold kitchen. Only put it in the oven for a few minutes or the filling with melt.
Once the chocolate hardens, remove from the pan relining the pan and flip to spread chocolate on the back side of the bars.
Cut into whatever sized bar you like and place in a cool place in a sealable container.
Granola-Peanut- Caramel Candy Bars
The filling
2 cups of whole grain oat meal - Coconut works well too
2 cups of raisins
2 cups of salted peanuts
1 cup of peanut butter
1/4 honey (enough to hold it all together)
Mix this together in a bowl until well mixed and press it unto a well greased cookie pan mine are 17x12 or something with a 2 inch lip. You might want to line the pan with wax paper to make it easier to get them out later. I used foil but I think waxed paper would stick less. Make sure it is fairly smooth.
Caramel Recipe
2 cups sugar
1 cup light corn syrup
2 cups half-and-half cream, divided
1 cup butter, cubed
1 teaspoon vanilla extract
Directions
1) In a Dutch oven, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat, stirring constantly.
2) Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage), stirring frequently.
4) Remove from the heat; stir in butter and vanilla until well mixed, about 5 minutes.
5) Pour over filling evenly. Cool.
This also makes great caramels poured into an empty sheet pan, cooled and cut into squares. Just wrap in wax paper.
The Chocolate Coating
8 ounces of milk chocolate (I used two 4.5 oz. Bunnies)
8ounces of Nestle's Semi Sweet chocolate chips
Melt together in a large bowl and mix together well. I use the microwave and turn it on for about 30 seconds at a time and mash it all together and keep doing this until well mixed. Spread over filling as quickly as possible to keep it from solidifying. I use the back of a spoon to do this. You could keep your oven warm (about 300 degrees) to help if you have a cold kitchen. Only put it in the oven for a few minutes or the filling with melt.
Once the chocolate hardens, remove from the pan relining the pan and flip to spread chocolate on the back side of the bars.
Cut into whatever sized bar you like and place in a cool place in a sealable container.
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