Miniature Candy Bars

Miniature Candy Bars Recipe

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Rachael Ritter


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1 lb
confectioners' sugar
2/3 c
sweetened condensed milk
1/2 tsp
vanilla extract
1/2 tsp
almond extract
12 oz
semi-sweet chocolate chips
12 oz
butterscotch chips
1 lb
spanish peanuts, chopped


1Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl.
2Mix thoroughly, using hands to knead.
3Roll mixture between two sheets of plastic wrap to form 13x9 rectangle.
4Chill in refrigerator.
5Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water.
6Stir in peanuts.
7Spread one half of chocolate mixture in buttered 13x9x2 baking pan.
8Carefully place fondant layer on top.
9Spread remaining chocolate mixture on top.
10Refrigerate until firm.
11Remove from refrigerator 10 minutes before cutting.
12Cut into bars.
13Store in refrigerator.
14Makes 48 pieces.

About Miniature Candy Bars

Course/Dish: Candies, Chocolate
Other Tag: Quick & Easy