Serves 14
40 min
Easy Homemade Candy Bars
Recipe GLPR12df66ec36aaab
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.
