Best Best Chunky Candy Recipes

{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS

Steps:

• In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
• Evenly distribute peanuts and raisins inside chocolate molds.
• Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
• Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.

COPYCAT CHUNKY BAR CLUSTERS

Steps:

• Coarsely chop peanuts and set aside.
• Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
• Then add in peanut butter and stir until mixed in and melted.
• Fold in the nuts, and raisins. Mix until combined.
• Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
• Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

BEST CHUNKY CANDY

Steps:

• In microwave or double boiler, melt chocolate. Add raisins and currants, rum or vanilla, and nuts. Combine well.
• Drop onto wax paper in rounded spoonfuls, using two spoons or a cookie scoop. Refrigerate for 30 minutes, then store in a Ziploc bag in a cool place.

HOMEMADE BIG HUNK CANDY BARS

Steps:

• Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
• In a large mixing bowl put the marshmallow creme, and then set aside.
• In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this - do not stir while it's reaching the 290 degrees)
• Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).
• Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.
• Pour into the prepared pan and spread evenly over the peanuts.
• Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.

SUPER CHUNKY COOKIES

Steps:

• In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° until lightly browned, 10-12 minutes. Cool for 2-3 minutes before removing to wire racks to cool completely.