- Line an 8-by-4½-inch loaf pan with parchment. Arrange the Snickers bars on the bottom of the pan.
- Top the Snickers bars with the ice cream and press in gently. Freeze until firm, about 6 hours. Invert onto a plate and slice.
- Heavily butter large cookie sheet; set aside.
- Place peanuts in ungreased 8-inch square baking pan. To warm peanuts, place in oven and heat oven to 250°F.
- Meanwhile, place sugar, corn syrup, water and butter in heavy 2-quart saucepan. Stir over medium-low heat until sugar has dissolved and mixture comes to a boil, being careful not to splash sugar mixture on side of pan.
- Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook over medium-low heat until thermometer registers 280°F, without stirring. Gradually stir in warm peanuts. Cook until thermometer registers 300°F (hard-crack stage), stirring frequently. Immediately remove from heat; stir in baking soda until thoroughly blended. (Mixture will froth and foam.)
- Immediately pour onto prepared cookie sheet. Spread mixture to form even layer. Cool about 30 minutes or until set. Break brittle into pieces. Store in airtight container.
- Melt chocolate according to package instructions. Dunk each wafer cookie into the chocolate until completely coated. Lift cookie out of the chocolate with a fork letting the excess chocolate drip off. Set coated cookies on a wax paper lined cookie sheet and let chill in the refrigerator for a few minutes until set.
- Store at room temperature or in the fridge in a covered container.
- Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
- In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
- Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.
Halloween Candy Recipes
Halloween is almost here! One of the signature elements of the holiday is most definitely Halloween candy. But if you're looking to try something different than just putting out traditional Halloween candy, why not opt for some more gourmet fare? Try these four homemade Halloween candy recipes that even the little ones will enjoy!
Dulce De Leche Candy Bar Terrine
This wonderfully decadent Dulce De Leche Candy Bar takes Snickers to the next level. Check out the recipe courtesy of Melissa Roberts from Real Simple.
14 Snickers Fun Size Bars, cut into thirds (17 grams each, about 1 1/2 cups total)
2 pints dulce de leche ice cream, softened
Peanut brittle is a classic, fall candy that is great to serve around your event space, especially for those who need a break from chocolate! Check out the following recipe from Cristen Conger of How Stuff Works.
1 1/2 cups salted peanuts
1 cup light corn syrup
1/4 cup water
2 tablespoons butter or margarine
1/4 teaspoon baking soda
Homemade Kit Kat Bars
Kit Kat lovers, look out! You may never need to buy Kit Kats again with this easy recipe, courtesy of Back for Seconds Blog.
1 bag vanilla cream wafer cookies
12oz chocolate (can use chocolate chips, almond bark, or any of your favorite chocolate)
Caramel, Chocolate and Candy Apples
It's not Halloween season without some caramel apples! Go a little more decadent in the spirit of the holiday and add some chocolate to the mix, thanks to this recipe from Giada De Laurentiis from Food Network.
Vegetable oil cooking spray
6 small apples, washed and dried, stems removed *see Cook's Note
2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/4 cup pulp-free orange juice
1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
Assorted small candies, chopped nuts and sprinkles
Special equipment: 6 craft or thick wooden sticks
*Cook's Note: Some apples have a wax coating that will prevent the caramel from sticking. To remove the wax coating, dip the apples for 4 seconds in 6 cups of boiling water mixed with 1/4 teaspoon white vinegar. Dry thoroughly before using.