Monday, November 7, 2011

chocolate-candy icebox bars

Not sure what to do with leftover Halloween candy? Look no further!

the goods:

1/2 cup (1 stick) unsalted butter, plus more for pan
43 chocolate wafers, such as Famous
1 cup confectioners' sugar
1/2 teaspoon salt
1 and 1/4 cups natural peanut butter
1 cup halved Snickers "minis" candy bars (about 12)
1 cup Kit Kat "snack size" candy bars (about 8), cut into 3/4-inch pieces
1 bag (11.5 ounces) Nestle Crunch "fun size" bars

Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground. Transfer to a large bowl; whisk in confectioners' sugar and salt. In a medium bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 minute. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.

Fold in Snickers, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In a clean bowl, microwave Nestle Crunch bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes.

Using parchment, lift confection from pan and cut into bars.

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