Deep Fried Candy Bars for Sharing
A TEST RECIPE!
Ingredients
- 4 full-sized candy bars, sliced into 3 to 4 pieces each, or about 16 mini candy bars FROZEN
- 1 egg
- 1 cup milk
- 1 tbsp butter MELTED AND COOLED SLIGHTLY
- 1/2 tsp vanilla extract OPTIONAL
- 1 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4-5 cups canola, vegetable, or peanut oil for deep frying
- Icing Sugar OPTIONAL
Instructions
- If desired, slice the full-sized candy bars into small pieces.
- Freeze the candy bars for 2-3 hours.
- In a small bowl or measuring cup, combine half of the milk, the egg, melted butter and optional vanilla.
- In a large bowl, combine the flour, baking powder, and salt.
- Pour the bowl of wet ingredients into the dry ingredients and mix well with a whisk.
- Add the rest of the milk in small amounts, whisking until the batter is the consistency of a thick pancake batter.
- Cover and refrigerate while the oil heats.
- Heat the frying oil to 350 F in a heavy-bottomed skillet [or deep fryer] over medium heat.
- Working in batches of 4: One by one, dip the chilled candy bar pieces in the batter until fully coated and gently drop them into the oil, adjusting the heat to low so that the oil does not rise much above 325 during the quick cook time.
- Cook until the outside is golden, rotating with tongs at least once, approximately 1-3 minutes per mini-bar.
- Remove the bars from the oil with a slotted spoon or tongs.
- Drain on a cloth or paper towel or cookie sheet lined with a wire rack.
- Sprinkle with icing sugar, if desired. [It's kind of unncessary!]
- Enjoy!