When I was making bark candy for my kids last week, I realized how easy it would be to turn the bark into candy bars. I am going to share two variations that I have made by adapting bark recipes: Cookies and Cream Candy Bars and Chocolate Peanut Butter Krackle Candy Bars. This allows me to create gluten-free versions of my kids’ favorite candy bars and customize them to match their favorite flavors.
Homemade Cookies and Cream Candy Bars
Once the candy is firm, place it on a cutting board and use a pizza cutter or knife to cut the candy into bars.
I repurposed the foil that I used to line the cookie sheet to make “candy wrappers”.
Cookies and Cream Candy Bar Recipe
This homemade cookies and cream candy bar recipe is adapted from: Cookies and Cream Bark
- 24 ounces white chocolate (I used chips)
- 2 tablespoons vegetable shortening (I use Spectrum)
- 4 tablespoons milk
- 1 teaspoon vanilla
- 1 cup chocolate cookies crumbs (I used Pamela’s to make this gluten-free)
- Cover a cookie sheet with foil.
- Melt 12 ounces of white chocolate chips, 1 tablespoon shortening, 2 tablespoons of milk, and ½ teaspoon of vanilla for a minute in a glass bowl in the microwave. Stir and melt for another 20 seconds. Stir again and if necessary melt for a few more seconds. If it starts to get clumpy, stir like crazy to make it smooth again.
- Once melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.
- Repeat steps 2 and 3 with the remaining ingredients.
- Spoon the melted chocolate on to the cookie sheet. Then use a spatula to spread it evenly over the foil.
- Let sit for 2 hours to firm up or put it in the freezer for 10 minutes. Use a pizza cutter to divide the candy in half lengthwise. Then cut the candy in 2 inch wide bars.
- Use foil from cookie sheet to wrap individual candy bars. You can store candy bars in the freezer.
Chocolate Peanut Butter Krackle Candy Bar Recipe
The chocolate peanut butter krackle candy bar recipe is adapted rom: Peanut Butter Bark with Pretzels
- 1 package peanut butter chips
- 1 tablespoons shortening
- 1 package semi-sweet chocolate chips
- 2 cups rice krispies (I used the gluten-free version)
- Cover a cookie sheet with foil.
- Melt the peanut butter chips and shortening in a glass bowl in the microwave for 1 minute. Stir and then microwave for 15 – 20 seconds. Stir again and microwave a little longer if necessary. Once melted stir in 1 cup of the rice krispies.
- Melt the chocolate chips in a glass bowl in the microwave for 1 minute. Stir and then microwave for 15 – 20 seconds. Stir again and microwave a little longer if necessary. Once melted stir in 1 cup of the rice krispies.
- Alternate spooning the melted chocolate chips and melted peanut butter chips on to the cookie sheet. Then use a spatula to semi blend the two and spread it evenly over the foil.
- Let sit for 2 hours to firm up or put it in the freezer for 10 minutes. Use a pizza cutter to divide the candy in half lengthwise. Then cut the candy in 2 inch wide bars.
- Use foil from cookie sheet to wrap individual candy bars. You can store candy bars in the freezer.
More Candy Bark Recipes:
- Easy Peppermint Bark
- Coffee Bean Bark
- Cinnamon Bark
-
Raspberry Bark
- Rocky Road Bark
- Peanut Butter Bark with Pretzels
Nice recipes Alea.
Okay, I have to think just a bit in order to make these dairy free, but I know I can do it! They look to blang good not to be able to. I would love for you to share this on my recipe hop this coming Monday. Who doesn’t like a candy bar…definitely not me LOL. You have tapped my weakness ☺
These candy bars look so good, Alea! I can’t decide which one is my favourite, so I guess I will have to make them both…