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Everything you want to know about chocolate
Snacker bars? Never heard of them? Surely you've heard of peanuts, caramel, nougat, and chocolate together in a bar. Maybe your version has a different name, but these bars, from the Liddabit Sweets Candy Cookbook, are homemade from unadulterated ingredients—and certainly better. Plus, it makes nearly 3 dozen bars.
Tips: This recipe is marked 'worth it' in the book for a reason. It's a big job, but you can break the work down over a couple of days, making the layers separately and wrapping them in parchment paper before assembly.
A word on enrobing: If you don't want to go to all the trouble of tempering chocolate (and if this was your first time trying to temper in the first place, that's understandable), use the Cheater's Chocolate Coating. Either way, you'll have plenty of leftover chocolate after enrobing. If you used the Cheater's, keep it as magic shell coating for your ice cream—it really works!
Tweaks: Don't worry about fancifying this recipe. If you don't have a vanilla bean, or your chocolate isn't super high quality, it's fine. Plus, purchasing 5 pounds of high quality chocolate just for enrobing is a little costly. More than any cooking tweak, try to keep in mind that this isn't easy, but even if you mess up a little (or a lot!) the ingredients themselves are delicious and it'll all taste good in the end.
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As always with our Bake the Book feature, we have five (5) copies of The Liddabit Sweets Candy Cookbook to give away.