Chocolate Candy Bar Squares
makes 16 squares
6 full size graham crackers
3 tablespoons of unsalted butter, melted
1 cup semisweet chocolate
1/2 cup sweetened condensed milk (save the rest for another batch)
1 teaspoon pure vanilla extract
pinch of kosher salt
8-10 small candy bars, like 100 Grand, Snickers, Milky Way, Kit-Kat, M&Ms, Butterfinger, chopped into 1/2-inch pieces
Note: Keep the M&Ms whole. When cutting the Butterfinger it will crumble.
Line an 8-inch square baking pan with aluminum foil leaving some to hang over the sides so the bars can easily be removed.
In the bowl of a food processor, process the graham crackers until they resemble sand. Add the melted butter and process again to coat the crumbs with the butter. You should now have a wet sand. Add the graham mixture to the prepared baking pan. Using a piece of plastic wrap, press the mixture firmly and evenly in the pan. Set aside.
In a medium microwave proof bowl add the chocolate chips, condensed milk and the pinch of salt. Microwave on high for 1 minute. Stir to combine. Microwave for another 15 seconds and stir until the chocolate chips are completely melted. Stir in the vanilla. The mixture will be thick and fudgy.
Pour the chocolate mixture into the center of the pan over the graham cracker base. Using an offset spatula, gently spread the mixture from the middle to the edges in one motion. Do not spread back and forth. It will cause the chocolate to pull up the graham base. Once the chocolate has reached all the edges, gently even the top. Sprinkle the candy over the chocolate layer and gently press the pieces into the chocolate.
Refrigerate the bars until the are firm, about 3 hours. To serve, lift the foil from the pan. Slide the Chocolate Candy Bar Square from the foil onto a cutting board. Cut into 2-inch squares (or bigger if you'd like). Eat cold or at room temperature. Store leftovers in an airtight container in the refrigerator. Enjoy!
Printed from thegalleygourmet.net
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