Homemade Recipes from the Candy Aisle

Homemade Recipes from the Candy Aisle

No bake, homemade renditions of 3 of your favourite candy bars.


Homemade candy is a treat, but it’s especially sweet around Valentine’s Day. With no baking time, you can be in and out of the kitchen in no time and have a fabulous edible gift for the people you love.

Salted Peanuts Caramel Bar
Makes: 35 small bars
Prep time: 10 minutes
Cook time: 0 minutes
Difficulty: Easy
Cost: $

Ingredients
500 mL (2 cups) salted dry roasted peanuts
500 mL (2 cups) peanut butter chips
45 mL (3 tbsp) butter
1 (395 gram) (14 ounces) can sweetened condensed milk
1 (285 gram) (10.5 ounces) bag mini marshmallows
5 mL (1 tsp) salt

Instructions

  1. Generously grease a 23-by- 33 centimetre (9-by- 13 inch) pan with butter or non-stick cooking spray
  2. Add 250 mL (1 cup) of peanuts to pan and spread around
  3. In a microwave-safe bowl, melt butter and peanut butter chips for 30-second increments until melted, stirring in between each incrementOnce melted, add salt and can of condensed milk. Then heat mixture for another minute
  4. Add marshmallows and combine until marshmallows are evenly coated
  5. Pour marshmallow mixture into pan and spread evenly
  6. Sprinkle and press down the remaining peanuts over the marshmallow mixture
  7. Allow mixture to set for 2 hours before cutting into small squares or bars

Coconut Almond Bars
Serves: 8
Prep time: 30 minutes
Chill time: 1 1/2 hours
Difficulty: Easy
Cost: $

Ingredients
250 mL (1 cup) shredded sweetened coconut
75 mL (1/3 cup) condensed milk
A pinch of salt
12 whole almonds
375 mL (1 1/2 cups) semi sweet chocolate chips
15 mL (1 tbsp) coconut oil or shortening

Instructions

  1. Combine coconut, condensed milk and pinch of salt in a bowl and mix together
  2. Line a baking sheet or large plate with waxed paper
  3. Scoop out small rounds of coconut and roll into a ball
  4. Place whole almond on each ball
  5. Refrigerate balls for 1 hour before dipping
  6. In a microwave proof bowl, melt chocolate and coconut oil or shortening for 30 second increments until melted, stirring each time
  7. Once chocolate is melted, dip each ball into the chocolate and place on wax paper to dry.
  8. Allow chocolates to dry at room temperature for at least 2 hours or in the refrigerator for 30 minutes
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Cookies and Cream Bars
Makes: 6 bars
Prep time: 10 minutes
Bake time: 0 minutes
Difficulty: Easy
Cost: $

Ingredients
500 mL (2 cups) white chocolate chips
15 mL (1 tbsp) shortening or coconut oil
20 crème filled chocolate cookies, coarsely chopped

Instructions

  1. Line a cookie sheet with waxed paper
  2. In a microwave-safe bowl, heat white chips and shortening or coconut oil for 30 seconds and stir. Continue to heat for 30-second increments and stirring until melted
  3. Once chocolate is melted, add 2/3 of the cookie crumbs and combine
  4. Spread the white chocolate/cookie mixture onto the lined cookie sheet and spread as thinly as possible
  5. Sprinkle the remaining cookie crumbs onto the white chocolate bark
  6. Allow to set for 30 minutes in the refrigerator or 2 hours on the counter
  7. Cut into bars or break into pieces for serving

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