Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Easy Candy-Bar Treats




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups sifted powdered sugar
1 teaspoon vanilla
30 vanilla caramels, unwrapped
1 tablespoon water
2 cups unsalted peanuts
1/2 cup semisweet chocolate pieces
1/2 cup milk chocolate pieces


Recipe



1. Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

Stove-top directions: In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan. In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan. In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer.

Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).