The Best Candy Bar You Will Ever Eat

Why?

Because this….
And chocolate.
And because half of you are dieting and this is making you hate me.
But mostly because – CHOCOLATE.
I am so glad I made these for a bachelorette party. Otherwise I would have to EAT THEM ALL. And then I would continue to expand as I have ever since I went to Mexico.
Did I mention that my diet and exercise regime has yet to get back on track? I think I might have mentioned it before… Well it still applies… 
 
I wonder why……………
Ugh. I love these things too much to stop eating them. I have no self-control.
I am in utter awe of the person who created this recipe in the first place. I don’t know them but I am pretty sure if I could find them, I would gravel at their feet for just an ounce of their genius.
Too much?
Always. Why do I even ask?

Icebox Candy Bars (from Cookies and Cups)

Ingredients:

3 cups crushed crunchy chocolate chip cookies, such as Keebler or Chips Ahoy (approx 24 cookies)
1/2 cup powdered sugar
1 1/4 cup peanut butter
1 cup chopped Twix bars, approx 12 mini bars
1 cup chopped Kit Kat (3/4″ pieces) about 8 snack size packs.
1 (11.5 oz) bag of mini Nestle Crunch Bars

Line a 9×9 pan with aluminum foil and grease lightly with butter.

Crush your chocolate chip cookies in the food processor or in a ziplock bag until they are a fine crumb.

Mix in your powdered sugar with the cookie crumbs.

In a microwave safe bowl melt peanut butter for 1 minute. Stir.

Pour peanut butter over your cookie crumbs and stir until evenly coated.

Set aside to cool for approx 10 minutes.

Meanwhile chop your Twix and Kit Kat bars. When mixture is cooled, fold in your chopped candy bars.

Dump this mixture into your prepared pan and spread evenly. Refrigerate this until set, about 30 minutes.

When chilled, place unwrapped Nestle Crunch bars into a microwave safe bowl and heat for 30 seconds. Remove and stir. If not melted continue heating in 15 second increments until chocolate is melted.

Remove pan from fridge and pour melted Nestle Crunch bars on top, spreading evenly.

Place back in refrigerator for 20-30 more minutes until top layer is set.

Remove from fridge, and let sit for 10 minutes at room temperature before slicing into squares or bars.\

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