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Thursday, December 27, 2012

Candy Bar Mash Up!

It has been ages since I have made candy, mainly because it generally takes too long and I loss interest quickly with activities... I've been working on the same latch-hook project since 3rd grade... What changed you ask? Well yea it obviously has not gotten and more convenient for me because directions that include 'stir continuously for 5 minutes' when keeping in mind this is a baby is more or less signing yourself up for failure. Pinterest finally got to me, not surprised are you? I pinned a recipe for The Candy Man's Billion Dollar Candy Bar   and Better than Twix Bars and decided that I wasn't entirely satisfied with either so I sorta mashed them up and changed it up!

These bars have four separate layers requiring four different recipes! We'll start from the bottom and work our way up!

First line an 8"x8" baking pan with aluminum foil and grease the foil with cooking spray.  

Cookie Layer

1/2 cup butter at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup flour

Preheat oven to 300'F. Beat together butter, sugar and vanilla. Add the flour. Press evenly into a pan (if sticky flour fingers). Prick crust with fork and bake 40 minutes or until cookie is golden brown. As soon as cookie is removed from the oven run a knife around the edges to loosen cookie. Cool completely.

Nougat Layer

4 Tablespoons butter
3/4 cup sugar
1/4 cup brown sugar
1/4 cup evaporated milk
7oz of marshmallow creme
1/3 cup peanut butter

Melt butter over medium heat in a sauce pan. Add the sugar and evaporated milk and bring mixture to a boil. While stirring cook an additional 5 minutes. Remove from heat and add marshmallow creme and peanut butter. Pour over the bottom cookie layer and gently spread mixture. Refrigerate for 20 minutes.

Salted Caramel Layer

35 caramels
1 tablespoon, plus 2 teaspoons heavy cream
1/2 tablespoon of butter
1/4 teaspoon of salt

Melt caramel, cream, butter in a saucepan over low heat until smooth then mix in salt. Pour over chilled nougat layer and chill in the refrigerator for 30 minutes.

Chocolate Layer

1 cup Ghirardelli milk chocolate chips
1/4 butterscotch chips

In a double boiler, melt the milk chocolate chips with the butterscotch chips while stirring consistently. ***If you do not have a double boiler melt chips on LOW heat in a pan while consistently stirring. Pour over the caramel layer and spread. Place int he refrigerator for at least an hour before removing from foil/dish onto cutting board to cut into squares. Store in an air tight container.

I stored my bars in the fridge the entire time to keep freshness but pulled them out a little early prior to serving so they would soften up! Enjoy. 

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