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.

No comments:

Post a Comment