Recipe: Candy Copy Cat and Sweets (19) 1997-10-31

Candy Copy Cat and Sweets (20) 1997-10-31

M&M/Mars 3 Musketeers
M&M/Mars Almond Bar
Reese's Peanut Butter Cocoa No-Bake Treats
M&M/Mars Caramel Twix Bars
M&M/Mars Milky Way
M&M/Mars Snickers Bar
Black Cat Cupcakes
Mint Flavored Chocolates
Butterfingers
Almond Crunch Bars
Home-made mounds-type candy
Reeses Peanut Butter Cups Taste-Alike
Peanut Butter Cup Bars
Homemade Mounds Bars
Homemade Mounds Bars2
Milky Way Cake
Snicker's Cake
Candy Bar Squares
Mounds Cake

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M&M/Mars 3 Musketeers
Source: Sherry Zeiss

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup,
water, adn sal Heat, stirring, to boiling, then continue to cook, using
a candy thermometer to monitor the temperature. Beat the egg whites
until they are stiff and form peaks. Don't use a plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack
stage, remove from the heat and pour the mixture in thin streams into the
egg whites, blending completely with a mixer set on low speed.
Continue to mix until the candy begins to harden to the consistency of
dough. This may take as long as 20 minutes. At this point, add the
semisweet chocolate chips. Remember that the candy must already be at the
consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added. When the chocolate is
thoroughly blended and the nougat has thickened, press it into a greased
9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp
knife, cut the candy in half down the middle of the pan. Then cut across
into 7 segments to create a total of 14 bars. Melt the milk chocolate
chips in the microwave for 2 minutes on half power, stirring halfway
through the heating time. Melt completely, but be careful not to
overheat. Resting a bar on a fork (and using your fingers if needed),
dip each bar into the chocolate to coat completely and place on wax
paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.

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M&M/Mars Almond Bar
Source: Sherry Zeiss

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup,
1/2 cup of the water, and the salt. Heat to boiling, then cook using a
candy thermometer to monitor the temperature. Beat the egg whites
until they are stiff and form peaks. Don't use a plastic bowl for this.
When the sugar mixture reaches 270 degrees F, or the soft-crack stage,
remove from the ehat and pour the mixture in thin streams into the egg
whites, blending completely with an electric mixer set on low.
Continue to mix about 20 minutes, or until the nougat begins to harden
and thickens to the consistency of dough. Mix in the almonds. Press
the nougat into a greased 9x9-inch pan and chill until form, about 30
minutes. Melt the caramels with the remaining 2 tablespoons water in a
small saucepan oer medium heat. Pour the caramel over the nougat and
return the pan to the refrigerator. When the caramel and nougat are
firm (about 30 minutes), slice down the middle of the pan with a sharp
knife, and then slice across into 7 segments to make a total of 14 bars.
Melt the milk chocolate chips in a microwave for 2 minutes on half
power, stirring halfway through the cooking time. Melt completely, but be
careful not to overheat. Resting bar on a for (and using your fingers
if needed), dip each bar into the chocolate to coat completely and tap
the fork against the side fo the bowl to knock off the excess chocolate.
Place on waxed paper and let cool at room temperature until the chocolate
is firm, 1 to 2 hours.
Makes 14 candy bars.

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Reese's Peanut Butter Cocoa No-Bake Treats
Source: Cathy, In

2 cups sugar
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1/3 cup HERSHEY'S Cocoa
2/3 cup REESE'S Crunchy Peanut Butter
3 cups quick-cooking rolled oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

1. Place piece of wax paper or foil on cookie sheet. Combine sugar, butter,
milk and cocoa in medium saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to
rolling boil.
3. Remove from heat; cool 1 minute.
4. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to
mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil.
Cool completly. Store in cool, dry place. About 4 dozen.
Source: Reese's add insert, Taste of Home, August/September 1997

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M&M/Mars Caramel Twix Bars
Source: Sherry Zeiss

35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie -- (40)
2 bags milk-chocolate chips -- (12 ounce)

Combine the caramels with the water in a small pan and melt over low
heat. Place the shortbread cookies side by side on an ungreased cookie
sheet. Spoon a dab of caramel onto each cookie. Then place all the
cookies in the refrigerator until the caramel firms up. In the
meantime, in a double boiler over low heat, melt the chocolate chips.
You may also use the microwave for melting the chocolate. Just zap the
chips for 1 minute on high, stir, then zap 'em for another minute.
Remove the cookies from the refrigerator. rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl to
knock off any excess chocoloate. Then place each one on a sheet of waxed
paper and let them cool at room temperature (65-70F). This could take
several hours, but the bars will set best this way. If you want to speed
up the process, put the candy in the refrigerator for 30 minutes.
Makes 40 bars.

VARIATION:

M&M/Mars Peanut Butter Twix Bars:
Substitute 1 cupof peanut butter sweetened with 1/2 cup powdered sugar for
the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.

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M&M/Mars Milky Way
Source: Sherry Zeiss

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup,
1/2 cup of the water, and the salt. Stir often until the mixture begins
to boil, then continue to cook, using a candy thermometer to monitor the
temperature. While the candy boils, beat the egg whites until they are
stiff and form peaks. Don't use a plastic bowl for this. When the
sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from
the heat and pour the mixture in thin streams into the egg whites,
blending with a mixer set on low speed. Continue to mix for 20 minutes
or so. The mixture will thicken as you mix, until it reaches the
consistency of cookie dough. At this point, add the semisweet chocolate
chips. Be warned; the mixture wil not get any thicker after the
chocolate is added, so be sure the candy is very thick and fluffy before
adding the chips. When the chocolate chips are completely blended into
the candy, press the mixture into a greased 9x9-inch pan and refrigerate
until cool, about 30 minutes. Heat the caramels with the remaining 2
tablespoons water in a small saucepan until thoroughly melted. Pour the
caramel over the refrigerated candy. While the candy cools, melt the
milk chocolate chips in the microwave for 2 minutes on medium power.
Stir halfway through the heating time. Melt completely, but be careful
not to overheat. When the caramel is set, use a sharp knife to cut
down the center of the pan. Then cut the candy across into 7 segments,
making a total of 14 bars. Resting a bar on a fork (and using your
fingers if needed), dip each bar into the chocolate to coat completely,
then tap the fork against the side of the bowl to knock off the excess
chocolate. Place each bar on waxed paper and cool until firm at room
temperature, 1 to 2 hours.
Makes 14 candy bars.

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M&M/Mars Snickers Bar
Source: Sherry Zeiss

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into alightly greased 9x9-inch pan. Set in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. let this cool in the refrigerator.
When the refrigereated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature (less than 70 degrees F). This
could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30
minutes.
Makes about 2 dozen bars.

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Black Cat Cupcakes
Source: Nabisco
Makes 24 cupcakes

1 1/4 c Reduced Fat Oreo cookie crumbs
18 1/4 ozs reduced fat chocolate cake mix
24 pcs Halloween Oreo cookies
16 ozs reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips

Preheat oven to 350. Prepare twenty four 2 1/2" muffin cups with cooking
spray and flour; set aside. Prepare cake mix according to package
directions; stir in cookie crumbs. Spoon batter into prepared muffin cups.
Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on
each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice
strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for
ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting.
Stand cat faces on edge on each cupcake. Place 3" piece licorice string on
back half of each cupcake for tail.

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Mint Flavored Chocolates
Source: Justin Carpenter

This recipe would be very nice on candy tray at Christmas, although I
haven't tried it yet it should be wonderful.

1 lb. chocolate confectionery coating (chocolate chips may work also)
3 drops of Peppermint Oil
1 drop Spearmint Oil

Melt coating in double boiler. Add Flavoring. Pour into candy mold and let
harden. Store in cool place. Makes 20-40.

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Butterfingers
Source: Pperkins

1 c Peanut butter
1/3 c White corn syrup
1 c Sugar
1/2 c Water
3 Hershey chocolate candy bars
Cook sugar, corn syrup, and water over medium heat until 305 degrees
on a candy thermometer. Stir in peanut butter. Pour into 9x9"
buttered pan. While still hot, put 3 Hershey bars on top and spread
evenly. Refrigerate. When set, break into pieces.

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Almond Crunch Bars
Source: Dave (davidg)

1 stick (1/2 cup) margarine
1 cup almonds
1/2 cup sugar
1 Tbsp. light corn syrup

Use a round cake pan and line with foil. Butter foil generously. Take
ingredients and heat in l0-inch skillet and stir constantly until mixture
turns golden brown - about 5 - 6 minutes.
Pour and spread in pan. Let cool l5 min. and lift off and break into
pieces. Enjoy!! It's that simple!

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Home-made mounds-type candy
Source: icilee

You know, coconut filling dipped in chocolate.
Here you go-it's wickedly yummy and makes nice gifts too.

5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
1 24 oz bag of semisweet chips

Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm. Pat firmly
into a 9x13 pan and chill till firm. Cut into bars and dip into melted
chocolate and let cool on waxed paper for several hours.

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Reeses Peanut Butter Cups Taste-Alike
Source: Emma Fernlund

1 cup graham cracker crumbs
1/2 cup butter, melted
2 cups powdered sugar
2/3 cup peanut butter
1 tsp. vanilla
1 cup (6 oz.) chocolate chips, melted

Combine everything but the chocolate chips, and press in a greased 8x8" pan.
Spread melted chocolate chips over top with a spatula, covering entire
surface. Chill 2 hours.

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Peanut Butter Cup Bars
Source: Ray Taylor

1 cup margarine
2.5 cups graham cracker crumbs
1 cup peanut butter
2.5 cups confectioner's sugar
2 cups chocolate chips, melted

Melt margarine in saucepan. Add crumbs, peanut butter, and confectioner's
sugar; mix well. Spread evenly in greased 9x13" baking pan. Spread with
melted chocolate over top. Chill until firm. Cut into bars.
Yield: 24 bars

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Homemade Mounds Bars
Source: icilee

5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
1 24 oz bag of semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm. Pat firmly
into a 9x13 pan and chill till firm. Cut into bars and dip into melted
chocolate and let cool on waxed paper for several hours

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Homemade Mounds Bars2

1 1/2 c. light corn syrup
1 (14 oz.) bag -- coconut
1 (12 oz.) bag -- chocolate chips
3/4 bar canning wax (food grade parrafin)

Boil syrup for 1 minute. Add coconut and stir. Let sit for 2
hours. Wet hands and form into balls. Freeze. Then melt chocolate
chips and wax together and dip coconut balls into mixture. Place on
greased cookie sheet.

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Milky Way Cake
Source: Penny Padgett

This recipe was included in a recipe box I got as a gift, with a note
tracing its lineage to West Virginia. I've never tried it so can't say if
it's any good.

8 Milky Way candy bars
1 cup (2 sticks) margarine
2 cup sugar
4 eggs
2-1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 cup nuts [recipe doesn't say what kind]
1-1/4 cup buttermilk
1 tsp vanilla

Melt candy bars and 1 stick margarine in double boiler and stir until
smooth; set aside to cool. Cream sugar with 1 stick margarine. Add eggs
and beat until fluffy. Combine flour, salt, and soda; add flour mixture
and buttermilk alternately to sugar mixture, and beat well. Stir in nuts,
vanilla, and candy mixture. Pour into tube [angel food cake] pan.
[Recipe doesn't say whether pan should be greased and floured. I probably
would.] Bake at 350 degrees F for 1 hour and 10 minutes.

Frosting

1 1/2 cups sugar
1/4 cup butter
1/2 cup evaporated milk
1 cup marshmallow creme
6 oz. semi-sweet chocolate chips

Combine sugar and milk and cook to soft ball stage. Add butter,
marshmallow creme, and chocolate chips, and stir until smooth. [Recipe
doesn't say, but I'd spread the warm frosting on the cooled cake.]

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Snicker's Cake
Source: Johnson

10 oz Semi-sweet chocolate, finely
-chopped
1 1/4 c Butter, softened
1 1/2 c Sugar
8 Eggs, separated
2 ts Vanilla extract
6 oz Roasted unsalted peanuts,
-chopped
1 c Cake flour
Pinch cream of tartar
5 Egg yolks
FROSTING:
1 1/2 c Plus 1.5 tb sugar
1 1/2 c Water
10 oz Semisweet chocolate, chopped
2 1/4 c Butter, softened
10 x 1-oz snickers bars, chopped

Preheat oven to 350F. Grease three 8" round cake pans. Line bottoms
with wax paper.
Melt chocolate in top of double boiler over simmering water; stir
until smooth. Cool.
Cream butter until light and fluffy. Gradually add 1 1/4 cups sugar,
beating until smooth. Beat in egg yolks 1 at a time. Mix in
vanilla. Stir in chocolate, then peanuts. Sift flour over batter and
fold in.
Beat egg whites with cream of tartar to soft peaks. Gradually add
remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of
whites into batter, then fold in remaining whites. Divide batter
among prepared pans. Bake until tester inserted in center comes out
clean, 25 to 30 minutes. Cool 10 minutes, turn out onto racks and
peel off paper. Cool to room temperature.
Beat yolks in bowl until pale yellow and ribbons form when beaters are
lifted, 5 minutes.
Stir sugar and water in heavy saucepan over low heat until sugar
dissolves.
Increase heat and boil without stirring until candy thermometer
registers 234 to 240F (soft ball stage).
Beat hot syrup into egg yolks in slow steady stream. Continue beating
until thick and cool, 10 minutes.
Melt chocolate in top of double boiler over simmering water; stir
until smooth. Remove from over water and let stand until cool but
still liquid.
Gradually beat butter into yolk mixture 1 tablespoon at a time. Add
chocolate and stir to combine. Transfer 2 cups buttercream to small
bowl, stir in Snickers bars.
Place one cake layer on platter top side down. Spread half of
Snickers buttercream over. Top with second cake layer. Spread
remaining buttercream over. Top with third cake layer. Spoon 1 cup
plain buttercream into pastry bag fitted with medium star tip. Frost
top and sides of cake with remaining buttercream. Serve at room
temperature.

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Candy Bar Squares
Source: Dave (davids)

1 cup (8 oz) Parkay Soft Margarine
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
3 cups flour
1 teaspoon each baking soda and salt
6 chocolate covered candy bars (about 1-3/4 oz each), chopped
**Heath or Butterfinger work well**

Heat oven to 350'F.
Beat margarine and sugars in large bowl with mixer on medium speed until
light
and fluffy. Blend in eggs. Mix in flour, baking soda and salt.
Reserve 1/2 cup chopped candy for topping. Stir remaining candy into flour
mixture. Spread into 13x9-inch baking pan. Sprinkle with reserved 1/2 cup
candy.
Bake 25 to 30 minutes or until lightly browned. Cool in pan on wire rack.
Cut into squares. Makes 2 dozen.

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Mounds Cake
Source: Eileen & Bob Holze

1 Devil's Food Cake Mix
1 Cup Milk
1 Cup Sugar
24 Lg Marshmallows
1 14 Oz Bag Coconut
Chocolate Topping
1 Cup Sugar
5 Tbls Butter
1/2 Cup Milk
1 12 Oz. Bag Chocolate Chips

Bake cake as directed in a 13x9 inch pan. Over low heat, add milk, 1 cup
sugar and marshmallows and melt. Add coconut. When cake is done--poke 15
holes in top with handle of wooden spoon. Pour above mixture on top of
cake and spread. Set aside to cool. In saucepan, place 1 cup sugar,
butter, and 1/2 cup milk. Bring to boil and stir for 1 minute. Remove from
heat. Add chocolate chips. Stir until melted. Pour over cooled cake and
spread.