Better Than Snickers Candy Bars

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 48
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 cup corn syrup
• 2/3 cup evaporated milk
• 1/4 teaspoon vanilla
• 2 1/2 cups sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 4 large egg whites
• 1 (12 ounce) package chocolate chips
• 2 cups marshmallow base (from above recipe)
• 1 1/2 cups chunky peanut butter
• 2 (12 ounce) packages chocolate chips

Recipe

• 1 make the caramel first: melt the butter or margarine in a small saucepan.
• 2 add brown sugar, sugar, corn syrup, and evaporated milk (cream or whole milk can be used as a substitute for the evaporated milk).
• 3 cook on medium-high heat until mixture reaches 244 degrees fahrenheit (this can take a while).
• 4 remove from heat, stir in vanilla, and set aside.
• 5 next make the marshmallow base: put egg whites in a large mixing bowl, and get the electric mixer ready.
• 6 make sure the beaters and the mixing bowl are completely dry.
• 7 then, in a 2-quart saucepan, combine sugar, corn syrup, and water.
• 8 mix well before heating.
• 9 cook over medium heat, without stirring, until mixture reaches 250°f.
• 10 remove from heat.
• 11 quickly begin beating egg whites with mixer until peaks form (about 1 minute or a little longer).
• 12 gradually pour hot mixture in a thin and continuous stream into the egg whites while beating with mixer on high.
• 13 it should take at least 3 minutes to pour the hot mixture inches.
• 14 continue to beat for 1-2 minutes longer.
• 15 when done, measure 1 cup of the mixture to use in the peanut butter top, and set it aside.
• 16 put the 12 oz. of chocolate chips in a glass bowl and cook in microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted (be careful not to scorch!).
• 17 pour melted chocolate into the large bowl of marshmallow base, and fold carefully until thoroughly combined.
• 18 let this mixture sit for ten minutes.
• 19 meanwhile, make the peanut butter top: put the 2 cups reserved marshmallow goo into a small bowl.
• 20 add the 1 1/2 cup peanut butter, and fold until thoroughly combined.
• 21 next form the candy bars: line cookie sheets with wax paper or plastic wrap.
• 22 return to the chocolate marshmallow mixture, and form it into walnut-sized balls (this should make about 48).
• 23 place each ball onto cookie sheet, leaving several inches between them.
• 24 flatten balls into logs that are about 2 1/2" long, and 1 1/2" wide.
• 25 place cookie sheets in freezer for about ten minutes, then remove.
• 26 spread about a teaspoon or two of the reserved caramel mixture on top of each candy bar.
• 27 take about 2 teaspoons of the peanut butter marshmallow mixture, form it in your hands to fit the candy bar, and place it on top of the caramel.
• 28 return candy bars to the freezer for ten more minutes to allow this to set.
• 29 the final step: melt the 2 remaining packages of chocolate chips, using the same method as before.
• 30 coat individual candy bars with chocolate by dipping them into the chocolate or by spreading the chocolate on them with a knife (this last method makes the chocolate go farther).
• 31 when candy bars are completely covered, return to cookie sheet and freeze for another ten minutes, or until chocolate is firm.
• 32 store in air-tight container.