CHOCOLATE SHOULD BE A FOOD GROUP

It’s getting closer to Halloween and I’m in the mood for my favorite candy bars from childhood. 

As a kid growing up in a small town, one of my favorite people was our village mayor, Ray Bauer.  Ray was larger than life and always laughing.  He loved politics and his little Poodle that he was always walking.  But more than anything, Ray loved people.  And unlike most politicians, he loved peop;le as people, not as potential votes.  Even if you were a small child, Ray Bauer loved you and was your buddy.  He proved that every Halloween.  His was the first house we all ran to because he didn’t give fun-size snacks or midget candy bars, he gave the same thing year after year … FULL SIZE PAY DAYS!  So when Halloween approaches each year, dear Mayor Bauer automatically comes to mind.  What a precious man.  One who will never replaced, either in the mayor’s office or in our hearts. 

So in tribute to Ray Bauer, I am posting some of the best homemade name-brand candy bar recipes you could ever make.  Great for trick-or treaters OR for yourself when you need a chocolatey snack.  These are some of my favorites from my Halloween Trick or Treat Pumpkin basket, and they’re still favorites today.   Twix Bars, Butterfingers, Milky Ways and Three Musketeers!  I just wish The mayor was still with us so I could share these with him in repayment for the joy he brought to me. 

TWIX BARS

Shortbread Cookie:

1 c butter, room temperature

Find more recipes at goboldwithbutter.com

1/2 c sugar

2 c flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

2 Tbsp milk

Caramel Filling:

3 pkg 5.5 ounce bags (15.5) ounces total soft carmels

2 Tbsp milk

Dash(es) salt 

 Chocolate Topping:

12 oz milk chocolate, cut into pieces (used large hershey bars)

1 tsp crisco, if needed to make the chocolate softer (didn't need)

For shortbread cookie: cream together butter and sugar until light and fluffy.

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla.

Separate the dough into halves and wrap each in plastic and refrigerate until the dough is as firm as a stick of butter.

Now is the time to preheat your oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper.

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Once your dough is firm enough to work with, either roll it out onto the sheet pan or press with fingers as was my preference to about 1/2-3/4" thickness.

Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time.

For carmel layer: unwrap and place your carmels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melted (approximately 3-4 minutes).

Pour carmel over the baked shortbread. Put in the refrigerator to harden and set.

Cut the shortbread/carmel layer into Twix size pieces or whatever shape you desire. Chill them in the freezer to firm them up before dipping.

For chocolate coating: microwave the chocolate at 1 minute intervals while stirring till melted or use a double boiler method to melt.  Dip the bars into the chocolate and place them on waxed paper to set. Chill in the refrigerator or freezer to speed up setting.

BUTTERFINGERS

I LOVE Butterfingers.  I found this recipe in Taste of Home, saying it tasted just like a real Butterfinger.  The best part?  This recipe only has three ingredients! 

How can you make a Butterfinger with only three ingredients?? Well, the secret ingredient is melted candy corn!   Who would have ever guessed that!?  The melted candy corn mixed with peanut butter transforms into something amazing!  And it’s a great way to use up any candy corn you have leftover from Halloween. 

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

HOMEMADE MILKY WAY BARS

Homemade Milky Way Candy Bars is one of those homemade candy recipes that's easy enough to make all year round, and perfect to whip up if you want to make homemade Halloween candy.

1 bag milk chocolate chips
3 Tbls. evaporated milk
1 (7 oz.) container Marshmallow Crème
1 (14 oz.) bag of caramels, unwrapped
3 Tbls. evaporated milk
Milk chocolate for dipping (about a pound)
Place the chocolate chips in a microwave safe bowl.. Microwave for about 45 seconds. Stir. Continue to microwave in short bursts (about 30 seconds) until chocolate is melted and smooth. Stir in the marshmallow cream and 3 Tbls. milk.

Pour into a lined and greased 8 x 8 pan. Place in the fridge to harden while you make the caramel layer.

Put the caramels and the rest of the milk into a microwave safe bowl.  Microwave for about 45 seconds. Stir. Continue to microwave in short bursts (about 30 seconds) until melted and smooth. pour over chocolate mixture. Refrigerate for at least 4 hours.

Once firm, remove from pan and cut into squares. Melt the milk chocolate over a double boiler (or in the microwave) and start dipping.

3 MUSKETEERS

2 c semi sweet choc chips
1 (8 oz) tub of Cool Whip (thawed but not melted)
2 c choc  candy coating wafer melts - not Choc Bark (I got mine at Michaels but I know Hobby Lobby sells them also)

Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave  for 30 more seconds at 50% power. If chocolate is still not melted completely - continue heating it at 10 second intervals at 50% until smooth. Let it cool a bit so you don't melt everything into a sludge.

Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 30 minutes (overnight might even be better). Remove from freezer, remove candy from pan and cut into squares. Return back to freezer. Worked in small doses to  keep them hard and easier to work with.

Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set up in refrigerator or freezer. Store in airtight container in refrigerator or freezer. An added bonus - these are Glutten free!