Homemade copycat candy bars

I’ve always had this obsession with candy bars, especially Reese’s Peanut Butter Cups. In fact, when I was 9, I stole a package from the grocery store because my mom wouldn’t buy it for me. Needless to say, she found out and made me return it, but not before I gobbled down one creamy, peanut buttery cup. Now I can buy my own cups when the craving hits, or I can do something far better — make my own.

Instead of spending a few bucks on a heavily processed bar, I decided to remake a few of my favorite candy bars with more natural, preservative-free ingredients. The result is a creamier, crunchier and absolutely sweeter candy bar. Plus, there’s no two-candy-bar-per-package limit here. You can have the whole pan if you want (although, if you want to fit into your clothes, I highly discourage that).

Recipe adapted from King Arthur Flour

Yields 14-16

Ingredients:

For the cookie layer

• 2 sticks unsalted butter, softened
• 1 cup powdered sugar
• Dash salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• Splash milk

For the caramel layer

• 1 (14 ounce) package caramel candies
• 3 tablespoons heavy cream

For the chocolate topping

• 3 cups milk chocolate chips
• 1 tablespoon canola oil, melted

Directions:

1. Preheat the oven to 300 degrees F. Line a 9 x 13-inch baking pan with parchment paper, and spray it with nonstick cooking spray.
2. In the bowl of a stand mixer, beat the butter, powdered sugar, extracts and flours, 1/2 a cup at a time. The mixture will be dry but should come together after about 3 to 4 minutes. Add a splash of milk, and beat until the mixture starts to resemble a dough.
3. With floured hands, press the shortbread into the prepared pan. Using a fork, prick holes into the top of the bread so it will bake evenly. Bake for about 35 to 40 minutes or until golden brown. Let cool slightly.
4. Meanwhile, in a heavy-bottomed saucepan, melt the caramel candies and the heavy cream. Stir constantly until the candies have melted completely. Pour the mixture over the shortbread layer. Place in the freezer, and chill until solid.
5. Once the layers have chilled, prepare the chocolate layer by melting the chocolate in a microwave-safe dish for about 60 seconds, stirring well after 30 seconds. Add the canola oil, and stir until melted.
6. Pour the mixture over the caramel layer, and chill completely (about 60 minutes). Slice into small logs, and serve immediately.

Slightly adapted from Fifteen Spatulas

Yields 9

Ingredients:

• 8 ounces Ghirardelli melting chocolate chips
• 1/4 cup creamy peanut butter
• 1 tablespoon unsalted butter
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

1. Line a muffin tin with 6 paper liners.
2. In a large microwave-safe bowl, melt 1/2 the chocolate chips for about 60 seconds, stirring well after 30 seconds. Barely fill the bottoms of the liners with chocolate (about 3 tablespoons). Freeze for about 30 minutes or until set.
3. Make the filling by beating together the peanut butter, butter, powdered sugar and vanilla extract until creamy. Place about 1 to 2 tablespoons of peanut butter filling into the center of the chocolate, and carefully spread over the chocolate layer. I added about 2-1/2 tablespoons, but I like them extra peanut buttery.
4. Freeze for another 30 seconds or until set. While it sets, melt the remaining half of the chocolate chips for 60 seconds, stirring after 30 seconds. Pour the chocolate over the peanut butter, and spread to even it out.
5. Freeze for another 30 minutes or until set.

These are a little more gooey than the original candy, but the result tastes just like the Snickers bars you love.

Slightly adapted from How Sweet It Is

Yields one 9 x 13-inch pan

Ingredients:

For the chocolate bottom layer

• 1-1/4 cups bittersweet chocolate chips
• 1/4 cup creamy peanut butter

For the nougat layer