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Miniature Candy Bars

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Submitted by DLeakty

YIELD

48 servings

PREP

20 min

COOK

?

READY

40 min

Ingredients

1 453.6
POUND G POWDERED SUGAR
158
½ 2.5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML ALMOND EXTRACT *
12 346.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet pieces, null, null
12 346.8
OUNCES ML/G BUTTERSCOTCH CHIPS
1 453.6
POUND G PEANUTS
spanish, chopped

Directions

Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl.

Mix thoroughly, using hands to knead.

Roll mixture between two sheets of plastic wrap to form 13×9 rectangle.

Chill in refrigerator.

Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water.

Stir in peanuts. Spread one half of chocolate mixture in buttered 13×9×2 inch baking pan.

Carefully place fondant layer on top.

Spread remaining chocolate mixture on top. Refrigerate until firm.

Remove from refrigerator 10 minutes before cutting.

Cut into bars. Store in refrigerator.

Makes 48 pieces.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 156 39% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 35mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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