Delicious Candy Recipes - Head

Candy Bars

Almond Chocolate Coconut Cookies I

“Light cookie with the taste of an Almond Joy candy bar.” Original recipe yield: 4 dozen.

INGREDIENTS:

4 egg whites
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds

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DIRECTIONS:

Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

 

Almond Chocolate Coconut Cookies II

“These cookies are easy to make and delicious.” Original recipe yield: 4 dozen.

INGREDIENTS:

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

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DIRECTIONS:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

 

Almond Coconut Chocolate Cookie Balls

β€œThese little cookies taste a lot like the popular candy bar.” Original recipe yield: 3 to 4 dozen.”

INGREDIENTS:

2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds

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DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.

 

Babe Ruth Bars

“These taste like the candy bar.” Original recipe yield: 18 bars.

INGREDIENTS:

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

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DIRECTIONS:

In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9×13 inch baking dish. Allow to cool completely before cutting into bars.

 

Candy Bar Bars

“Chocolate and peanut butter reminiscent of candy bars.” Original recipe yield: 40 bars.

INGREDIENTS:

2/3 cup butter
1 cup packed brown sugar
1 tablespoon vanilla extract
1/2 cup light corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate chips
2/3 cup crunchy peanut butter

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DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease a 9″ x 13″ pan.
In a large mixing bowl, cream the butter and sugar together.
Mix in the vanilla, corn syrup and oats.
Pat this dough into the greased pan. Bake for 15-16 minutes (don’t overbake).
Meanwhile, over low heat melt together the chocolate chips and peanut butter.
Allow the cookie base to cool slightly, then spread the chocolate peanut butter mixture on top. Cool completely and cut into bars.

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