**Let's Post our Copycat Candy recipes!** | Taste of Home Community  
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**Let's Post our Copycat Candy recipes!**

Last post Nov 23, 2010 4:26 PM by mypie2 . 80 replies.


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  • **Let's Post our Copycat Candy recipes!**
    Let's Post our Copycat Candy recipes!
    Please share!

    ~~Almond Joy Bars~~
    Ingredients (26 servings)

    4 c (8 1/2-oz) shredded coconut
    1/4 c Light corn syrup
    1 pk (11 1/2-oz) milk chocolate pieces
    1/4 c Vegetable shortening
    26 Whole natural almonds (1-oz)

    Line two large cookie sheets with waxed paper. Set large wire cooling rack
    on paper; set aside.

    Place coconut in large bowl; set aside.

    Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
    or until syrup boils. Immediately pour over coconut. Work warm syrup into
    coconut using the back of a wooden spoon until coconut is thoroughly coated.

    This takes a little time, and yes, there is enough syrup.

    Using 1 level measuring tablespoon of coconut, shape into a ball by
    squeezing coconut firmly in palm of one hand, then rolling between both
    palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
    inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
    there are no loose ends of coconut sticking up.

    Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
    microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
    be stirred smooth and is glossy; stirring once or twice.

    Working quickly, spoon 1 level measuring tablespoon of the chocolate
    over each coconut ball, making sure chocolate coats and letting excess
    chocolate drip down onto waxed paper. While chocolate coating is still soft,

    lightly press whole almond on top of each. Let stand to set or place
    in refrigerator. Store in a single layer in airtight container.
    Keeps best if refrigerated. Makes 26.




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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Baby Ruth Bars~~

    1 1/3 cups margarine
    2 cups brown sugar
    1/3 cup white corn syrup
    8 cups oatmeal
    2 tsp. vanilla
    1/2 cup peanut butter

    Melt margarine. Add brown sugar, syrup, peanut butter,
    oatmeal and vanilla. Put in 9x13 cake pan.
    Bake 350 for about 15 minutes.

    Topping:

    6 oz. package. chocolate chips
    1/2 6 oz. package butterscotch chips
    2/3 cup peanut butter
    1 cup chopped nuts/peanuts

    Melt together and spread on top.


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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Heath Bar Candy~~

    1/2 lb Butter
    1 cup Sugar
    1/2 cup Nuts, finely chopped
    1/3 cup Chocolate chips

    Combine first 3 ingredients and boil, stirring constantly until it
    thickens and looks like a brown paper bag. Pour on greased cookie
    sheet. Sprinkle the chocolate chips on top. Let melt and spread
    smooth over the mixture.

    Let cool and harden. Break into pieces.

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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Mar's Almond Bar~~

    2 c Granulated sugar
    1/4 c Light corn syrup
    1/2 c + 2 tb. water
    pn Salt
    2 Egg whites
    35 Kraft caramels
    2/3 c Whole roasted almonds
    24 oz Milk chocolate chips

    In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2
    cup of the water, and the salt. Heat to boiling, then cook using a candy
    thermometer to monitor the temperature.

    Beat the egg whites until they are stiff and form peaks. Don't use a
    plastice bowl for this.

    When the sugar mixture reaches 270~F, or the soft crack stage. Remove from
    the heat and pour the mixture in thin streams into the egg whites, blending
    completely with an electric mixer set on low.

    Continue to mix about 20 minutes or until the nougat begins to harden and
    thickens to the consistency of dough. Mix in the almonds.

    Press the nougat into a greased 9 x 9 inch pan and chill until firm about
    30 minutes.

    Melt the caramels with the remaining 2 tb. water in a small saucepan over
    medium heat.

    Pour the caramel over the nougat and return the pan to the refrigerator.

    When the caramel and nougat are firm (about 30 min), slice down the middle
    of the pan with a sharp knife and then slice across into 7 segments to make
    a total of 14 bars.

    Melt the milk chocolate chips in a microwave for 2 minutes on half power,
    stirring halfway through the cooking time. Melt completely, but be careful
    not to overheat.

    Resting the bar on a fork (and use fingers if needed) dip each bar into the
    chocolate to coat completely and tap the fork against the side of the bowl
    to knock off the excess chocolate. Place on waxed paper and let cool at
    room temperature until the chocolate is firm; 1-2 hours.


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  • RE: **Let's Post our Copycat Candy recipes!**
    Sheila, don't you know I'm trying to lose a few pounds here before Christmas????!!!!! LOL
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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Butterfingers~~

    1 c Peanut butter
    1/3 c White corn syrup
    1 c Sugar
    1/2 c Water
    3 Hershey chocolate candy bars

    Cook sugar, corn syrup, and water over medium heat until 305 degrees
    on a candy thermometer. Stir in peanut butter. Pour into 9x9"
    buttered pan. While still hot, put 3 Hershey bars on top and spread
    evenly. Refrigerate. When set, break into pieces.
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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Almond Crunch Bars~~

    l stick oleo
    l cup almonds
    l/2 c. sugar
    l Tbls. light corn syrup

    Use a round cake pan and line with foil. Butter foil generously. Take
    ingredients and heat in l0-inch skillet and stir constantly until mixture
    turns golden brown - about 5 - 6 minutes.
    Pour and spread in pan. Let cool l5 min. and lift off and break into
    pieces. Enjoy!!

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  • RE: **Let's Post our Copycat Candy recipes!**
    I found these last year from the bb don't know who posted.They are so good!

    ~~Twix Bars~~
    this is very good! almost better than the real thing.

    35 unwrapped kraft caramels
    1/4 cup water
    1 box Lorna Doone shortbread cookies (40)
    2 bags milk-chocolate chips 12oz ea.

    1. combine caramels with water in small pan, melt over low heat.
    2. place the cookies side by side on ungreased cookie sheet.
    3. spoon a dab of caramel onto each cookie, then place all the cookies in the refrigerator until the caramel firms up.
    4. in the meantime, melt chocolate chips in double boiler or microwave heating 1 min on high, stir, then 1 more min.
    5. remove the cookies from frig. resting each cookie on a fork, dip into chocolate. tap the fork on side to knock away excess chocolate. place on wax paper and cool at room temp. this will take several hours but the bars will set the best this way. putting in the refrigerator for 30 min will speed up the process.
    makes 40 bars
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  • RE: **Let's Post our Copycat Candy recipes!**
    I found these last year from the bb too don't know who posted.They are so good!

    ~~KIT KAT BARS~~
    (very rich, can cut into small pieces)
    Comments: if you like Kit Kat candy bars you?ll love this.

    Ritz crackers (I used 3 sleeves)
    1 1/2 c. graham crackers, crushed
    3/4 c. brown sugar, packed
    1 c. white sugar
    3/4 c. butter (must be real)
    1/3 c. milk
    1 c. butterscotch chips
    1 c. semisweet chocolate chips
    3/4 c. peanut butter

    Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
    Spray a 9x13? pan with butter flavored cooking spray. Put a layer of crackers (I used one sleeve) in bottom of pan and pout 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of cracker.
    In microwave melt butterscotch chips, chocolate chips and peanut butter together I stirred every 1 (one) minute til nice and smooth. When melted, spread evenly over the top.
    After it has cooled a bit, score the bars. Then let cool completely. I put in the refrigerator. After set up, cut into bars and store in an airtight container. I store in the refrigerator.
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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~~Recess Peanut Butter Bars~~~

    2c.powdered sugar
    1c.peanut butter
    1pkg.graham crushed cracker (from 3pk)
    2cubes butter,melted
    1(12oz.)pkg milk choc.chips,melted



    Mix the first 4 ingr. & spread and press In a greased 9x13 pan.

    Top with melted milk choc.chips on top.Cool for 45min then cut into bars.



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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~~MOUND BARS ~~~
    2 c. crushed graham crackers
    1/2 c. sugar
    1/2 c. butter, melted

    Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes. Mix 2 cups coconut with 1 can sweetened condensed milk. Spread on top of baked crust. Bake 15 minutes. Remove from oven.
    Melt 1 (12 oz.) package chocolate chips . Spread on top.Cool then cut into bars.

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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Bit O' Honey Candies~~

    1 cup honey
    1 cup chunky peanut butter
    2 cups dry powdred milk

    Melt honey and peanut butter together in microwave. Add dry powdered milk and knead well. Roll out on wax paper. Cut in strips and roll. Wrap in wax paper to store.
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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Peppermint Patties~~

    1 lb. box powdered sugar
    3 Tbs. butter or margarine, softened
    1/2 tsp. vanilla extract
    2 to 3 tsp. peppermint extract
    1/4 cup evaporated milk
    2 cups (12 oz) chocolate chips
    2 Tbs. shortening

    In a bowl, combine first four ingredients. Add milk and mix well.
    Shape into 1" balls and place on a waxed paper lined baking sheet.
    Flatten with a glass to 1/4" cover and freeze for 30 minutes. In a
    double broiler or microwave safe bowl, melt chocolate chips and
    shortening. Dip patties; place on waxed paper to harden.


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  • RE: **Let's Post our Copycat Candy recipes!**
    Hi.....thanks for the great candy recipes. I'm sure one or two will find it's way to my holiday baking/making plan.

    ~Barb~
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  • RE: **Let's Post our Copycat Candy recipes!**
    ~~Payday Balls~~

    1/2 pound white chocolate -- melted
    1/2 cup peanut butter
    1/2 cup marshmallow cream
    1 bag caramels -- (12 ounce)
    chopped peanuts

    In a saucepan melt chocolate,peanut butter and marshmallow cream.Chill and roll into balls. Freeze balls until firm. Melt caramels . Dip balls in caramel and roll in chopped peanuts

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