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Friday, December 7, 2012

Take a Bite of the Candy Man’s Billion Dollar Candy Bar



The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy, but this is his favorite.
PHOTOGRAPHS ARE COPYRIGHTED
Bottom  Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.
Nougat Layer
4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.
Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer.  Place in the refrigerator for 15 - 30 minutes.
Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch. 

31 comments:

Spatulas On Parade - Dawn said...

This looks and sounds great! If you have not done so, we'd love to have you link up with our Foodie Friends Friday link party. This would be a great recipe to share.
The party is on my blog, as I am a host.
http://spatulasonparade.blogspot.com

Karen said...

Wow. Impressive! Looks so yummy.

Debi @ Adorned From Above said...

OMG!!! This looks so amazing.I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2012/12/fabric-covered-can-pen-and-pencil.html
Debi @ Adorned From Above

From Calculus to Cupcakes said...

These look awesome! Thanks for linking up on Foodie Friends Friday. Please come back Sunday to vote.

From Calculus to Cupcakes said...

These look awesome! Thanks for linking up on Foodie Friends Friday. Please come back Sunday to vote.

Marlys Folly said...

This looks sinful.. but awesome. Thanks for sharing on Foodie Friends FRiday... Newest follower here.

Diane Balch said...

I agree with Marlys this may be too sinfully delicious for this time of year... or maybe not? Thanks so much for sharing it on foodie friday.

Paula Miller said...

Drooling!!! These look fabulously devine! Just pinned :)

Thanks for sharing with my NO RULES Weekend Blog Party!

Paula
lifeasweknowitbypaula.blogspot.com

Marlys Folly said...

I was wondering if I could use this recipe and picture for an article that I am writing about candy for our e-magazine Daily Dish (http://www.foodiefriendsfridaydailydish.com/). I would do a link back to your blog. Thank you. Marlys
my email address is thisandthatblog @yahoo.com

Anna and Sarah said...
This comment has been removed by the author.
Anna and Sarah said...

Looks yummy!

Come visit our blog:
www.quackadoodlequilt.blogspot.com

Marcie said...

This looks amazing. YUM! I am going to share this on my FB.
https://www.facebook.com/pages/I-Gotta-Try-That/365876306807232

Thanks for sharing on "I Gotta Try That"
Marcie

Stephanie Carlson said...

This is an amazing recipe! I'm looking forward to trying it. Thank you so much for sharing!

Lisa @ Flour Me With Love said...

Oh do these look divine! I'm going to feature them today...thanks so much for sharing at Mix it up Monday :)

http://www.flourmewithlove.com/2012/12/featuring-you_8133.html

Mandy said...

This looks AMAZING!! I MUST try this!!

Lisa Crunkhorn said...

Hi Libby, These look amazing. If you don't mind, I'd love if you'd link these up on Sugar & Slice Sunday link party.

-Lisa.
Sweet 2 Eat Baking

Kathleen Putzig said...

I made these yesterday. My daughter suggested they would be even better with pretzels in them - like a Take 5 bar. So I stuck pretzels to the bottom, and she was right! I'm putting these in my gift boxes with my fudge and truffles. Thanks!

Hanna said...

WOW. Great project! love it. I think your blog is great too. New Follower Here:) I'm Hanna and you can find me anytime at www.bouffeebamabini.blogspot.com HAPPY HOLIDAYS!!!

xoxoxo Hanna

Debi @ Adorned From Above said...

Okay, this looks amazing. I would love to have one now. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. This weeks party will be live at midnight. I hope to see you there.
http://www.adornedfromabove.com
Debi @ Adorned From Above
Joye and Myrna @ The Busy Bee's
Linda @ With A Blast

lauren said...

I've eaten these....they are AMAZING!!!!

Stephanie Moser said...

This may be a silly question, but... it calls for Cream. Is that heavy/whipping, or light?

Libby Murphy said...

I use whipping cream but the light cream would probably work. Cut them into small pieces as they are really rich. I wrap pieces in squares of white freezer paper and twist the ends. They are cute for gifting. Hope you enjoy!

Angela Shock said...

I just finished preparing these for a Super Bowl party tomorrow. They are absolutely delicious but I agree with other reviewers...they are VERY rich. Keep your servings small because a little goes a long way. Thanks again for posting this great recipe. :)

Susie Geissler Aka "Zens7s" said...

I'm assuming that the butter is unsalted? I'm about to make these today! They do look super rich and amazing.

Libby Murphy said...

Doesn't really matter if salted or unsalted - your choice.

Taylor said...

i was wondering the best way to slice the bars in individual portions, once they're done

Libby Murphy said...

I line my pan with plastic wrap and when they are done, I lift the wrap and transfer to counter. Then I cut with knife into desired serving sizes. These are very rich so you might want to cut into smaller portions. Enjoy!

Si said...

Made these for a wedding shower today. Absolutely loved them! I made a small portion of the pan without the nuts, but put chopped almonds on top of most of the pan. Really delish! Ill post them on my blog soon. Thanks!

liz Butler said...

takes a while to make.. it looks really good i havnt tried it yet though

caprice tarpley said...

Can you substitute peanut butter for something else. My son is allergic. I love make these.

Libby Murphy said...

Caprice
I have never substituted for the peanut butter but I don't know why you couldn't. I would think you could add more chocolate or butter-scotch chips in one of the layers. I don't know if you son is allergic to all types of nuts, if not cashew or almond butter. If that doesn't work, I would try it and just omit the peanut butter. Good luck.