Home > Seasonal Recipes > Easter > Sweets and Candies > Miniature Easter Candy Bars
Miniature Easter Candy Bars
Ingredients
1 lb confectioner’s sugar
⅔ cup sweetened condensed milk
½ teaspoon vanilla
½ teaspoon almond extract
12 oz semisweet chocolate pieces
12 oz butterscotch flavoured pieces
1 lb chopped Spanish peanuts
Details
Makes: 48
Method
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 13 x 9 rectangles. 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 13 x 9 x 2 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.
Related food category:
