DIY Candy Bars: Twix, Reese’s, and Almond Joy
Last year we taught you three great tricks to making homemade candy bar treats. And we’re back at it again this year with three totally new candy bar recipes! This time we took on Twix, Almond Joy, and Reese’s Peanut Butter Cups. Y-U-M!
– 18 soft caramel candies
– 6 shortbread cookies
– 1 cup milk chocolate chips, melted
Let’s get started by gathering your ingredients.
Now comes the fun part, melting caramel! Unwrap about 18 caramels and place in a medium-size bowl. Microwave for two 30-second intervals, stirring between. Caramel should be warm but still cool enough to handle. If not, wait a couple of minutes, then grab about a quarter-sized amount of caramel. Roll into an oblong shape and then form to the shortbread cookie.
Dip bars into melted chocolate. We found the Twix were easier to handle if we didn’t coat the bottom part of the bar, but do as you please!
Set aside to harden or place in the refrigerator for 15 minutes before serving.
Homemade Reese’s Peanut Butter Cups
– 1/2 cup candy corn
– 1/2 smooth peanut butter (not natural)
– 1 cup milk chocolate chips, melted
– Candy mold
Only three ingredients again, score!
Start by making the peanut butter center. Place candy corn in a medium-size bowl and microwave for two 30-second intervals, stirring between. Add peanut butter and mix until creamy. Place mixture in the refrigerator for 30 minutes to firm up.
Next, roll peanut butter mixture into little balls, small enough to easily fit inside your candy mold.
Then fill molds about 2/3 full with melted chocolate.
Place the peanut butter balls into the chocolate, gently pressing down into the mold but not quite to the bottom. Cover with additional chocolate and smooth.
Place in the refrigerator to harden for about 30 minutes, then remove from molds and serve!
Homemade Almond Joy
– 1 1/2 cups sweetened, flaked coconut
– 1/4 cup sweetened condensed milk
– 6-12 almonds
– 1 cup milk chocolate, melted
Just four ingredients for these guys!
Place coconut in a medium size bowl and add sweetened condensed milk. Stir until mixture starts to come together, and then shape into egg-shaped mounds. Gently press an almond into each coconut mound.
Gently drizzle mounds with chocolate and use fingers to coax into place and cover completely. We’re not going to lie, these were definitely the most challenging of the bunch in terms of coating with chocolate, but they sure do taste good! Place in the refrigerator to set up for 30 minutes before serving.
And that’s all there is to it! Enjoy your homemade treats!
What are your favorite candy bars? Let us know in the comments section below!
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