DIY Halloween Candy, the Trick for Homemade Treats

Halloween Butterfinger Almond Joy

While we fancy ourselves the kind of people who would reach for the chocolate truffle over store-bought peanut butter cups, we’ve found that there is one exception to this rule: Halloween. This time every year, we start salivating over the nutty crunch and the rich flakiness of our favorite candy bars. We’re not proud of it, but we won’t deny it.

So, we’re two weeks away from Halloween, we’re hosting, and we need to decide on our festive menu. Our motto this year? Give the people what they want! Let them (read: us) indulge in the guilty pleasure of a classic candy bar. But instead of buying a bag of fun-size treats, make your own, and let your guests bite into a dark chocolate-dipped morsel to find the sweet surprise of a familiar taste.

Read on for Homemade Halloween Candy Recipes

 

Homemade Butterfingers™

butterfinger lead

Servings: 12 2-Inch Pieces

INGREDIENTS
1 Tablespoon Butter
3 Cups Candy Corn
1 ¼ Cups Smooth Peanut Butter
20 Ounces Semi-Sweet Chocolate Chips (about 3 Cups)
1 Tablespoon Canola Oil

EQUIPMENT
Parchment Paper

COOKING INSTRUCTIONS

Prepare the pan:

Butter a 7-inch by 3-inch loaf pan and line with parchment paper, leaving at least  a 1-inch overhang on 2 opposite sides.

Make the filling:

In a small saucepan, heat the candy corn on medium heat, stirring frequently, about 2 to 4 minutes, or until melted. Immediately add the peanut butter and stir to combine. Transfer to the prepared loaf pan and evenly spread out. Place in the refrigerator for 20 to 30 minutes, or until completely cooled.

Melt the chocolate:

Once the filling is cool, fill a small pot with an 1 inch of water; heat to a simmer on high. Place a heatproof bowl on top of the pot (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate chips and heat, stirring occasionally, 3 to 5 minutes, or until the chocolate is completely melted. Stir in the oil and turn off the heat.

Butterfinger process

Coat your candy:

Remove the filling from the loaf pan and cut into ½-inch-thick slices, then cut each slice in half to create small bars. Line a sheet pan with parchment paper. Place 1 butterfinger bar at a time into the melted chocolate. Using a fork, thoroughly coat each bar in chocolate. Using the fork, remove the bar from the chocolate and gently tap the fork against the side of the bowl to get rid of any excess chocolate. Using a toothpick, gently slide the coated candy off the fork and onto the prepared sheet pan. Repeat with the remaining bars and chocolate. Transfer to the refrigerator for about 20 to 30 minutes, or until cool and set.

 

Homemade Almond Joys™

Almond joy final

Servings: 25 to 30 Bars

INGREDIENTS
¾ Cup Sweetened Condensed Milk
1 Cup Powdered Sugar
1 Tablespoon Vanilla Extract
2 ½ Cups Sweetened Coconut Flakes
30-35 Whole Raw, Skin On Almonds
20 Ounces Semi-Sweet Chocolate Chips (about 3 Cups)
1 Tablespoon Canola Oil

COOKING INSTRUCTIONS

Roast the almonds:

Preheat oven to 350°F. Spread the almonds into a single, even layer on a sheet pan. Toast 8 to 10 minutes, or until lightly browned and fragrant. Remove from the oven and cool completely.

Make the filling:

In a large bowl, combine the sweetened condensed milk, sugar, vanilla extract and a pinch of salt. Stir in coconut flakes to combine. Using lightly oiled hands, form the mixture into 25 to 30 logs and place on a parchment-lined sheet pan. Press a roasted almond into the top of each log. Transfer to a freezer for 25 to 30 minutes, or until completely firm.

almond joy process

Melt the chocolate:

Once the filling is cold and firm, fill a small pot with 1 inch of water; heat to a simmer on high. Place a heatproof bowl on top of the pot (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate chips and heat, stirring occasionally, 3 to 5 minutes, or until the chocolate is completely melted. Stir in the oil and turn off the heat.

Coat your candy:

Line a sheet pan with parchment. Using a fork and a toothpick, dip 1 log into the chocolate and then gently tap the fork along the edge of the bowl to remove the excess chocolate. Using the toothpick, slide the chocolate coated bar onto the prepared sheet pan. Repeat with remaining bars and then transfer to the fridge for about 20 to 30 minutes, or until cool and set.

Happy Halloween-ing!

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