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Category: Candy
Prep Time: Cook Time: Total Time:
1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups sifted powdered sugar
1 teaspoon vanilla
30 vanilla caramels, unwrapped
1 tbsp water
2 cups unsalted peanuts
1/2 cup semisweet chocolate pieces
1/2 cup milk chocolate pieces
Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.
In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan.
In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan.
In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).
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EASY CANDY-BAR TREATS
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Category: Candy
Prep Time: Cook Time: Total Time:
1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups sifted powdered sugar
1 teaspoon vanilla
30 vanilla caramels, unwrapped
1 tbsp water
2 cups unsalted peanuts
1/2 cup semisweet chocolate pieces
1/2 cup milk chocolate pieces
Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.
In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan.
In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan.
In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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