DIY Classic Candy Bars

Obviously, I have a cupcake addiction, but I love all things sweet. Especially candy. (Don’t get me started on giant candy…I’m looking at you Giant Kit Kat).  Today I’m teaming up with WhatsUpMoms to bring you a easy, do it yourself recipes for your favorite candies. You can see Hostess Cupcakes, Kit Kats, and Crunch bars here on my channel. On WhatsUpMoms you can see Reese’s, Twix, and Almond Joy. This blog will show you how to make all six (YAY!)!

All of these recipes require working with melted chocolate. One thing I don’t like about any store bought candy are some of the unhealthy ingredients on the back of the label. I don’t know what “tertiary butylhydroquinone” is, but it doesn’t sound good. Besides the Hostess Cupcake recipe, all of these candies have four ingredients or less. This is a much healthier alternative to the store bought options, and somethings just taste better when you make it yourself!

Instructions:

Hostess Cupcakes:

  1.  Combine hot coffee and semi sweet chocolate chips.

    coffee chocolates 
  2. Add eggs to a mixer and beat for three minutes so they are similar to the consistency of custard.
  3. Add vanilla, buttermilk, and vegetable oil. Mix together.
  4. While still mixing, add in all the dry ingredients.
  5. Use a small measuring cup to evenly distribute chocolate batter to each of the cupcake liners.

    choc mixture 
  6. Bake in a moderate oven for 15 minutes.
  7. Add all of your filling ingredients (except for your vanilla) over a double boiler. Beat with an electric hand mixer. Beat for 7 minutes while it’s over the heat.

    whipping cream 
  8. Once the mixture begins to look white and fluffy, add vanilla extract.
  9. Remove from heat and beat for another 2 minutes.
  10. Cut out a small divot from the top of the cupcake. Set the cupcake piece aside.

    cupcake cut 
  11. Place your Hostess filling in a snap seal bag. Cut off the corner tip, and pipe it directly into the cupcake divot.
  12. Place the cupcake piece back over the top of the filling.
  13. Dip the top of the cupcake in melted chocolate ganache.
  14. Pipe the famous Hostess Cupcake squiggle to the top of the cupcake.


    final swirl

Kit Kats:

  1. Place a chocolate wafer straight into a bowl with chocolate. Use a fork so that the wafer is completely submerged in chocolate.
  2. Let excess chocolate drip off the sides of the wafer.

    kit kat 
  3. Place on a piece of parchment paper to set (3-5 minutes).

Crunch Bar:

  1. Place Rice Krispies into a snap seal bag. Use a rolling pin to crush them. Do not over crush them (they shouldn’t take on the consistency of a powder).
  2. Place crushed Rice Krispies into a bowl. Pour melted chocolate over the Rice Krispies, and mix well.

    crunch bar choc 
  3. Place the mixture into the chocolate bar mold. Do not over fill.
  4. Tap the mold on the bench to set the chocolate. Then, transfer to the fridge to set.

    crunch bar final


Almond Joy:

  1. Mix together sweetened condensed milk and coconut.
  2. Spoon half of the mixture onto a piece of parchment paper. Shape the coconut mixture so that it forms the shape of a long log.

    almond mixture 
  3. Fold over the parchment paper and tuck it under the coconut mixture. Roll it so that it’s tightly compact.
  4. Transfer to the freezer for  15 minutes.
  5. Cut the coconut log into 3-4 sections.
  6. Firmly press 3 almonds into the top of the coconut log. Do this for all sections.

    almond joy bar 
  7. With the almonds facing down, press a long into the chocolate bar. Coat evenly, and set it on a piece of parchment paper to set. Repeat this for the rest of the sections.

Twix:

  1. Microwave caramel squares for 15 seconds. Mold them so that it takes on the consistency of a dough.

    caramel twix 
  2. Rip off a small section from the caramel. Roll that piece into a small sausage and place it right on top of the short bread.
  3. Press the caramel down to secure it into the shortbread cookie.

    shortbread cookie twix 
  4. Place the Twix face down into the chocolate mixture. Coat evenly, and let any excess drip off.
  5. Place on a piece of parchment paper to set.

    twix final

Peanut Butter Cups:

  1. Fill a cupcake tray with cupcake liners.
  2. Mix together the peanut butter and powdered sugar so that it takes on the consistency of a dough.

    powdered sugar and peanut butter 
  3. Spoon in about a millimeter of chocolate to the bottom of the cupcake liners.
  4. Rip off a piece of the peanut butter dough (about the size of a candy Whopper). Then, press it down and place it into the bottom of the cupcake liners. Do this until the desired amount of liners is filled.
  5. Drizzle additional chocolate on top so that the peanut butter is completely covered.

    chocolate tin reeses 
  6. Tap the cupcake tray on your bench to level off the chocolate.
  7. Transfer to the fridge to set.

    reeses final

Chocolate 🍫🍫🍫

-For the printable recipe click here: http://bit.ly/2i7Zz8H

What You’ll Need:

Hostess Cupcakes (& that magical cream filling):

Cupcakes:

  • Flour
  • Sugar
  • Unsweetened cocoa powder
  • Semi sweet chocolate chips
  • Baking Soda
  • Salt
  • Baking Powder
  • Hot Coffee
  • Eggs
  • Vegetable Oil
  • Buttermilk
  • Vanilla

Filling:

  • Egg whites
  • Sugar
  • Corn Syrup
  • Water
  • Vanilla extract
  • Pinch of salt

Milk Ganache:

  • 1 1/4 cups heavy (whipping) cream
  • 23oz / 650g milk chocolate

Kit Kats:

  • Vanilla creme wafer cookies (or strawberry, or chocolate for a different twist)
  • 150g Melted milk chocolate (or candy melts if you’re in the USA)

Crunch Chocolate Bars (makes 5-6 using the bar holds I showed):

  • 2 cups rice krispies
  • 150g Melted milk chocolate (or candy melts if you’re in the USA)


Almond Joy Bars (makes approx 8 short bars):

  • 2-3 tbsp Sweetened condensed milk
  • 2 cups fine desiccated coconut
  • 150g Melted milk chocolate (or candy melts if you’re in the USA)
  • Whole almonds, 3 per bar

Twix Bars:

  • Shortbread cookie fingers
  • Semi softened caramel chews (I used Werther’s soft caramels)
  • 150g Melted milk chocolate (or candy melts if you’re in the USA)

Reeses Peanut Butter Cups (Makes approx 12):

  • 3 tbsp smooth peanut butter
  • 2 cups powdered sugar
  • 1 tbsp softened butter
  • 150g Melted milk chocolate (or candy melts if you’re in the USA)

-Watch  WhatsUpMoms video here https://youtu.be/PyRWLee6g1U
-Buy the My Cupcake Addiction Cookbook http://bit.ly/MCAbook
-Subscribe to my YouTube channel for 2 new videos each week!  http://bit.ly/MyCupcakeAddiction
-Follow me on Facebook for short snappy sweet ideas daily! http://on.fb.me/1cOOpu6
-Share your sweets with me on Instagram http://bit.ly/134thON Use the #mycupcakeaddiction so I can see them & I’ll re-share some of my favorites!
-Sign up to our #SweetSquad for early access, exclusive offers and fun party planning tips

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