Miniature Candy Bars
Yield
48 servingsPrep
20 minCook
?Ready
40 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
powdered sugar
|
|
| ⅔ | cup |
milk, sweetened condensed
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| 12 | ounces |
butterscotch chips
|
|
| 1 | pound |
peanuts
spanish, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
powdered sugar
|
|
| 158 | ml |
milk, sweetened condensed
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| 346.8 | ml/g |
butterscotch chips
|
|
| 453.6 | 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 13x9 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 13x9x2 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.
