Title: Miniature Candy Bars
Categories: Chocolate Candy
Yield: 1 Servings
| 1 | lb | Confectioners sugar |
| 2/3 | c | Sweetened condensed milk |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 12 | oz | Semisweet chocolate pieces |
| 12 | oz | Butterscotch flavored pieces |
| 1 | lb | Chopped Spanish peanuts |
Combine confectioners sugar, sweetened condensed milk, vanilla and almond
extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture
between two sheets of plastic wrap to form 13x9 rectangle. Chill in
refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of
double boiler over hot water. Stir in peanuts. Spread one half of chocolate
mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on
top. Spread remaining chocolate mixture on top. Refrigerate until firm.
Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in
refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate
Recipes Shared by: Sharon Stevens.