Nut Goody Candy BarsFrom krumkake 9 years ago
- Candy Bar Topping: shopping list
- 1½ pounds sweet chocolate (I use three 8 ounce Hershey Bars) - divided shopping list
- ¾ pound Spanish peanuts (not cocktail peanuts) shopping list
- Fondant Filling: shopping list
- 2½ cups powdered sugar shopping list
- ½ cup sweetened condensed milk shopping list
- ½ teaspoon maple extract shopping list
How to make it
- For the topping, melt 16 ounces of chocolate in the microwave. If you’ve never melted chocolate in the microwave, you must be very careful. Overheating it will turn it into a grainy mess. In a glass microwavable bowl, break up chocolate into small pieces; microwave on High for 45 seconds to start; stir, and then keep heating for 20 to 30 seconds at a time, stirring after each time. When it gets to the point where it only has a few lumps of chocolate left, heat for 10 seconds at a time.
- Once chocolate is completely melted, stir in the Spanish peanuts.
- For fondant, mix together the ingredients. It will be thick and stiff.
- Spray a large piece of waxed paper with cooking spray and use a paper towel to wipe off any excess.
- Roll the fondant into little balls, about 1" in diameter.
- Place the balls about 3" apart on the waxed paper, then flatten each ball with the heel of your hand. The flattened balls should be a circle about the size of a silver dollar, and NOT paper thin.
- Cover the flattened balls with the melted chocolate/nut mixture, letting it cover the top of the fondant and flow slightly over the edges.
- Let the candies cool completey, allowing the chocolate to harden again, then flip each one over (use a spatula for best results - they should come away from the waxed paper easily once the chocolate has cooled and hardened).
- To cover the bottom of the fondant with melted chocolate, melt the remaining 8 ounce chocolate bar in a seperate bowl and use a spoon to spread the melted chocolate over the exposed fondant.
- Let the chocolate set and harden completely before storing the candies in a container with waxed paper between the layers. If it's hot outside, I would suggest you keep them in the refrigerator until serving.
People Who Like This Dish 21
The Cookkrumkake Chicago Suburbs, IL
The Rating6 people
Well, this sure got my attention! WOW.. sounds like my kind of candy, your recipes are fantastic!! Have a great day!shirleyoma in Cove loved it
OMG, I'm having a ball on your page today Krum, these candies look so darn good, great post, thanks for sharing with us.henrie in Savannah loved it
Chocolate, peanuts and fondant, oh my! Well I guess I'll just have to make these, too. I'll force myself to eat a few. And then a few more! I see that I'll have to make more than one batch of these. lol Thank you, Krum. I love Goody bars and haven't ...moreannieamie in Los Angeles loved it