Homemade Candy Bars Recipe

Name: Homemade Candy Bars
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 bars
Cuisine: American
Ingredients: 1 cup granulated sugar; 1/2 cup light corn syrup; 1/4 cup water; 2 large egg whites, room temperature; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup dry-roasted peanuts, chopped; 1 cup caramel candies, unwrapped; 2 tablespoons heavy cream; 12 ounces milk chocolate, chopped

American · Dessert · 40 min total

Homemade candy bar recipes recipe videos

These homemade candy bars are a fun and delicious treat, combining a crunchy nougat center, caramel, and peanuts, all coated in rich chocolate.

30
min prep

10
min cook

12
servings

380
kcal/serving

Ingredients

1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
2 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup dry-roasted peanuts, chopped
1 cup caramel candies, unwrapped
2 tablespoons heavy cream
12 ounces milk chocolate, chopped

Instructions

Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
In a small saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring until sugar dissolves. Attach a candy thermometer and cook without stirring until mixture reaches 260°F (hard-ball stage).
While syrup cooks, beat egg whites and salt in a stand mixer with whisk attachment on medium speed until stiff peaks form. With mixer running on low, slowly pour hot syrup into egg whites. Increase speed to high and beat for 5 minutes until thick and glossy. Beat in vanilla.
Fold in 1/2 cup chopped peanuts. Spread mixture evenly in prepared pan. Let cool completely at room temperature, about 1 hour.
In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly, until melted and smooth. Pour over nougat layer and spread evenly. Sprinkle remaining 1/2 cup peanuts on top, pressing gently. Refrigerate until firm, about 30 minutes.
Using parchment overhang, lift block from pan. Cut into 12 bars. Place bars on a parchment-lined baking sheet and freeze for 15 minutes.
Melt chocolate in a double boiler or microwave in 30-second bursts, stirring until smooth. Dip each bar into chocolate using a fork, letting excess drip off. Return to parchment-lined sheet. Refrigerate until chocolate sets, about 20 minutes.

Tips

Store candy bars in an airtight container in the refrigerator for up to 2 weeks.
For a softer nougat, cook sugar syrup to 240°F instead of 260°F.

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