Easy Homemade Candy Bars

Name: Easy Homemade Candy Bars
Total time: 40 min
Yield: 14
Ingredients: 1 cup chocolate cookie crumbs; 2 tablespoons milk; 12 ounces white chocolate chips; 1 tablespoon shortening; ½ teaspoon vanilla extract; 1 package peanut butter chips; 2 tablespoons vegetable shortening; 2 cups rice cereal; 1 package semi-sweet chocolate chips

Recipe GLPR12df66ec36aaab

Dessert

40 min

526 cal

Servings: 14

Microwave

Oven

SNAP eligible

A fun two-layer homemade candy bar with a creamy white chocolate cookie base and a swirled chocolate-peanut butter rice crispy top. These no-bake treats are perfect for satisfying a sweet tooth and can be made gluten-free with the right ingredients.

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Ingredients

1 cup chocolate cookie crumbs

2 tablespoons milk

12 ounces white chocolate chips

1 tablespoon shortening

½ teaspoon vanilla extract

1 package peanut butter chips

2 tablespoons vegetable shortening

2 cups rice cereal

1 package semi-sweet chocolate chips

Directions

Line a baking sheet with aluminum foil and set aside.
In a microwave-safe glass bowl, combine 12 ounces white chocolate chips, 1 tablespoon shortening, 2 tablespoons milk, and ½ teaspoon vanilla extract. Microwave for 1 minute, then stir well. Continue microwaving in 20-second intervals, stirring between each interval, until the mixture is completely smooth and melted. If the chocolate becomes clumpy, stir vigorously until smooth.
Stir ½ cup of the chocolate cookie crumbs into the melted white chocolate mixture until just combined, being careful not to over-stir.
Spoon the white chocolate mixture evenly onto the prepared baking sheet and use a spatula to spread it into an even layer. Allow to firm for 2 hours at room temperature or place in the freezer for 10 minutes until set.
Once the base layer is firm, use a pizza cutter to slice the candy lengthwise down the middle, then cut the pieces into 2-inch wide bars. Wrap each bar in foil from the baking sheet and set aside (these can be stored in the freezer).
Line a fresh baking sheet with aluminum foil.
In a microwave-safe glass bowl, combine the peanut butter chips and 1 tablespoon vegetable shortening. Microwave for 1 minute, stir well, then continue microwaving in 15-20 second intervals, stirring between each interval, until fully melted.
Fold 1 cup of rice cereal into the melted peanut butter mixture until evenly coated.
In another microwave-safe glass bowl, combine the semi-sweet chocolate chips and 1 tablespoon vegetable shortening. Microwave for 1 minute, stir well, then continue microwaving in 15-20 second intervals, stirring between each interval, until fully melted.
Fold 1 cup of rice cereal into the melted chocolate mixture until evenly coated.
Alternately spoon the peanut butter-rice cereal mixture and chocolate-rice cereal mixture onto the prepared baking sheet in a pattern, then use a spatula to gently swirl and blend the two layers together, spreading evenly over the foil.
Allow to firm for 2 hours at room temperature or place in the freezer for 10 minutes until set.
Use a pizza cutter to slice the candy lengthwise down the middle, then cut into 2-inch wide bars. Wrap each bar in foil and store in the freezer.

Comments

Grocery List Plus Editorial Staff4.25

All ingredients are standard stock at any Charlotte chain, with no special trips required. At roughly 65 cents per serving, this is genuinely cheap and driven by bulk chocolate chips and cereal. The stated 40 minutes is honest for assembly and cooling, though full setting takes several hours—budget accordingly if you're eating the same night. This is a forgiving, hands-off assembly task that suits a weeknight project for families and yields bars that keep well in the fridge for a week, making it a reliable no-fuss recipe, but it's not a quick dessert if you need it ready that evening.