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Making your own candy bars has never been so easy!

Sheet Pan Candy Bars
Servings:

serving time1 Sheet Tray

Ingredients

  • For the base layer:

  • 21 oz milk chocolate, melted

  • For the Almond Joy layer:

  • 4 oz condensed milk

  • 1 tsp vanilla extract

  • 1/4 tsp fine salt

  • 1 cup powdered sugar

  • 1 cup unsweetened shredded coconut

  • 3 1/2 oz whole almonds, toasted

  • For the Butterfinger layer:

  • 8 oz candy corn

  • 3 tbsp peanut butter

  • For the Reese's layer:

  • 1 cup smooth peanut butter

  • 1 1/4 cups powdered sugar, sifted

  • 4 tbsp unsalted butter, softened

  • For the Snickers layer:

  • 2/3 cup butter

  • 3/4 cup dark brown sugar

  • 1 can condensed milk

  • 8 oz peanuts, chopped

  • For the chocolate top layer:

  • 21 oz milk chocolate

Instructions

  1. To make the base: Line a 12 by 15-inch pan with greaseproof paper. Pour in the base layer chocolate. Once nearly set, divide the base into quarters using a ruler, and lightly score the quarters with a knife; this will help guide you when you add your fillings.

  2. For the Almond Joy layer: In a bowl, mix together the condensed milk, vanilla, salt, powdered sugar and coconut until well combined then press into the top left quarter of the base. Press the whole almonds into the coconut layer in parallel lines.

  3. For the Butterfinger layer: Melt the candy corn in the microwave for 1 minute. Stir and continue cooking in 30-second intervals until fully melted. Stir in the peanut butter and then spread the mixture into the bottom right quarter of the base.

  4. For the Reese's layer: In a large bowl, add the peanut butter, powdered sugar and softened butter and mix until smooth. Pour the mixture into the top right quarter of the pan and smooth the top with a palette knife.

  5. For the Snickers layer: In a saucepan over medium heat, add the butter and sugar and stir until the sugar has melted. Add the condensed milk and bring to a boil, stirring constantly for 3 minutes. Remove from the heat and stir through the peanuts then pour mixture into the bottom left hand of the base, spreading with a spatula if needed.

  6. Place the whole tray in the fridge to chill for at least 4 hours, or overnight.

  7. For the chocolate top layer: Melt the chocolate in a double-boiler until smooth and then pour the mixture over the top of the candy bars. Allow to cool and set, and then cut squares with a hot knife to serve.

Sheet Pan Candy Bars
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