Candy Bars can be used in all sorts of desserts. I like to use my leftover Halloween candy bars in unexpected desserts, and try to use my imagination to think up new ways to use them. You can use your favorite candy bars in the following Candy Bar Crispies. This recipe is loosely adapted from an Australian Mars Bar recipe, but this one is extra chewy and chocolatey. My first batch was made with my favorite Lion bars, then I used Snickers bars, and another time Reese’s Peanut Butter Cups. They all turned out yummy. You can use fresh bars from the store or stale ones that you find at the back of your cupboard. You can also vary the type of nuts that go well with your candy bars, i.e., peanuts with peanut butter cups.


I took these to a neighborhood summer barbecue and they were devoured quickly. They are quick and easy to put together.

24 Squares

1/2 cup butter
2 tablespoons golden syrup, or corn syrup
5 full size candy bars (or an equal weight of fun-size candy bars)
such as Snickers, Mars Bars, Lion Bars, peanut butter cups, Butterfinger, Baby Ruth, coarsely chopped
3/4 cup semi-sweet chocolate chips

1/2 cup toasted almonds, coarsely chopped, or toasted sliced almonds
3 cups crisp rice cereal

Topping:
1 1/4 cups semi-sweet chocolate chips
1 tablespoon coconut oil

1. Spray an 8" x 11" or 9" x 9" shallow baking dish with non-stick spray.
2. Place the butter, golden syrup or corn syrup, chopped candy bars, and 3/4 cup chocolate chips in a glass microwaveable container (I use my 8 cup Pyrex measuring cup). Microwave 2 minutes, let sit a minute or two. Stir until smooth. If the mixture isn't melted, microwave for an additional 30 seconds to a minute.
3. Add the almonds and the crisp rice cereal and stir until everything is coated. Press the mixture into the prepared baking dish.
4. Topping: Place the chocolate chips and coconut oil in the microwaveable container. Microwave 1 1/2 minutes or until soft.
5. Stir until smooth. Pour over the candy bar mixture and spread evenly.
6. Refrigerate until set. Bring to room temperature and cut into 24 - 36 squares.

Amount Per Serving
Calories 192 Calories from Fat 109
Percent Total Calories From: Fat 57% Protein 2% Carb. 41%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 11 mg
Sodium 82 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g

Vitamin A 6% Vitamin C 3% Calcium 0% Iron 2%