Best of all, they are super easy to make and will be ready in only 30 minutes. No need for long chilling times or rolling of individual cookies. Just put the delicious dough in a pan, bake and cut. It’s that easy!

Oven baked cookie bars only use simple ingredients, so you might not even have to make a trip to the grocery store! Serve these amazing treats at family game time or movie nights.

WHAT ARE COOKIE BARS?

Cookie bars are made from a basic cookie dough that is flavored by adding delicious add-ins like chocolate chips, nuts, peanut butter chips, caramel bites or coconut flakes, for example. Most importantly, no individual cookies need to be rolled, as you bake the dough in a baking dish and then cut into squares. They are quick, easy and oh so delicious!

❤️ WHY YOU’LL LOVE THIS CHOCOLATE CARAMEL COOKIE BAR RECIPE

✔️ These insanely delicious cookie bars are gooey and packed full of chocolate chips and caramel bits.

✔️ No chilling time or shaping of cookies necessary.

✔️ It only takes 30 minutes to create this mouthwatering dessert.

✔️ You can bake cookie bars in the oven or air fryer.

SALTED CARAMEL COOKIE BAR INGREDIENTS

This section explains how to choose the best ingredients for salted caramel chocolate chip cookie bars, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these chocolate caramel cookies ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted by adding an additional 2 tablespoons for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoons of cake flour.
• Baking Soda
• Baking Powder
• Sea Salt
• Butter: It is important to use softened butter, so it blends well with the other ingredients. Take the butter out of the fridge 30-60 minutes before starting the recipe. You can also soften butter by microwaving it for a couple of seconds.
• Granulated Sugar
• Light Brown Sugar: The molasses in the sugar adds great flavor to your cookie bars and keeps them chewy. You can substitute dark brown sugar in a pinch.
• Egg
• Vanilla Extract
• Chocolate Chips: We used regular semi-sweet chocolate chips for this recipe but you can also use mini chocolate chips, milk chocolate chips or a mix of all of them.
• Caramel Bits
• Salt Flakes

INSTRUCTIONS

This section shows how to cook oven baked salted caramel cookie bars, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: Preheat the oven to 350ºF. Line a 9×9″ baking dish with parchment paper.

🔴 TIP: Use parchment paper, because the cookie bars will come out of the pan much better.

COMBINE THE DRY INGREDIENTS: In a small bowl, combine flour, baking soda, baking powder and salt. Whisk to blend.

COMBINE THE WET INGREDIENTS: Combine softened butter, brown sugar and granulated sugar.

🔴 TIP: Make sure you use softened butter. Take the butter out of the refrigerator 30-60 minutes before you make cookies. Or you can cut cold butter into 1 tablespoon portions, place on a microwave safe plate and microwave for 5 seconds.

MIX BATTER: Mix with an electric mixer until creamy. Add an egg and the vanilla extract. Mix again until combined.

COMBINE WET AND DRY INGREDIENTS: Slowly add dry ingredients, about a ¼ cup of flour mixture at a time, to the wet ingredients. Keep mixing with the electric mixer until all ingredients are well blended. Add chocolate chips and caramel bits and mix.

🔴 TIP: Do not overmix the batter, go slow and stop mixing once everything is just combined.

BAKE: Spread the batter into the prepared pan. Sprinkle with salt. Cook for 20-22 minutes or until golden brown and done. Remember it will continue cooking a little after removing it from the oven.

🔴 TIP: Add more chocolate chips to the top of your cookie bars and press in lightly, if desired.

ENJOY: Once cool, remove from the baking dish and cut into squares.

HOW TO MAKE COOKIE BARS IN THE AIR FRYER

You can also try to cook this wonderful chocolate chip caramel cookie dough in the air fryer. We prefer the oven baked method for this recipe, but this is fun too!

Make sure you cut the recipe in half, or bake your cookie bars in 2 batches. We used a round cake pan and cooked the cookie bars at 300ºF until done.

If you like making cookies in the air fryer you must also try our scrumptious Air Fryer Cookies or Air Fryer Cookie for One.

HOW TO COOK JUST ONE COOKIE

Want to make just one cookie? After mixing up this recipe, use a large cookie scoop to make round 2-3 tablespoon size balls of dough. Place the dough balls on a baking sheet on parchment paper. Place the baking sheet in the freezer for an hour. Once frozen, pop the cookie dough balls into the freezer in a ziplock bag. These cookie dough balls will last 3 months. Use our One Cookie Air Fryer Recipe to cook up one at a time when you want it.

TIPS FOR THE BEST SALTED CARAMEL COOKIE BARS

Follow these tips to make the best salted caramel cookie bars.

✔️ Line your baking sheet with parchment paper. It is tempting to use cooking spray but they’ll come out of the pan much better with parchment paper.

✔️ Use softened butter. The easiest way to soften butter is to take it out of the refrigerator and leave it on the counter for 30-60 minutes before you make cookies. If your butter is not soft, cut into 1 tablespoon portions and place on a microwave safe plate. Microwave for 5 seconds. Be careful because it will melt quickly.

✔️ Do not overmix the cookie batter. Mix just until it’s all combined.

✔️ Sprinkle the top with salt flakes before cooking. 

STORAGE TIPS

Counter: In the unlikely case you end up with chocolate caramel cookie bar leftovers, you can store them in an airtight container or ziploc bag at room temperature for up to 3 days. Make sure they are tightly wrapped or covered so they stay soft and chewy.

Freeze: Completely cooled oven baked cookie bars can be frozen in a freezer safe container or bag for up to 3 months.

Defrosting: Thaw your salted caramel chocolate chip blondie bars on the counter for a couple of hours. To enjoy a delicious warm cookie bar, simply pop the defrosted treats in the microwave for a few of seconds or in the oven for a minute or two.

MORE COOKIE BAR RECIPES

Do you love the convenience of no chill, no shape cookie bars? Then you have to try our Chocolate Chip Cookie Bars, White Chocolate Macadamia Nut Cookie Bars, Peanut Butter Chocolate Chip Cookie Bars, and Chocolate Coconut Bars.

Another must-try recipe are these insanely yummy Lemon Cream Cheese Cookie Bars. The combination of citrusy cream cheese filling with cookie crumble topping is just to die for.

If you are a big fan of everything caramel, you will most certainly also love our Turtle Hand Pies, Deep Fried Snickers, Salted Caramel Hot Chocolate Bombs, Butterscotch Cookies with Toffee and Caramel Rice Krispie Treat Sandwiches.

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FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking salted caramel chocolate chip cookie bars.

Do I have to use parchment paper for the baking pan?

YES. You can line your baking dish with either parchment paper or aluminum foil. Make sure you have a slight overhang on the edges. This makes it a lot easier to lift the baked cookie bar out of the pan. We do not recommend using non-stick spray or buttering and flouring your baking dish for this recipe.

How do you know the perfect time to get the cookie bar out of the oven?

For the cookie bars to be done they should be slightly puffed up, golden brown with crispy edges. The middle might still look underdone, but don’t forget the cookie bars will keep on cooking for a couple of minutes after they have been removed from the oven. When you insert a toothpick at the center it should come out clean or with a few moist crumbs on it. If there is still raw batter on the toothpick, keep the cookie bars in the oven for another couple of minutes.

Can I double this recipe?

Yes. You can double the recipe and bake it in a 9×13″ baking pan. You might have to add a couple of minutes to the baking time. Start checking the cookie bars at the 20 minute mark to be sure you don’t overcook them.

Print

Salted Caramel Chocolate Chip Cookie Bars

Easy salted caramel chocolate chip cookies are perfect for anyone who loves salted caramel or blondie cookie bars.

Course Dessert

Cuisine American

Keyword caramel chocolate chip cookie bars, how to make cookie bars, salted caramel chocolate chip cookie bars, salted caramel cookie bars, salted caramel cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 cookie squares

Calories 167kcal

Author Andrea + Stef

Equipment

• 9×9 in baking dish
• medium and large mixing bowls
• whisk
• electric mixer
• spatula
• knife

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon sea salt
• ½ cup butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 large egg
• 1½ tsps vanilla extract
• 1 cup chocolate chips (half a 12 oz bag)
• ½ cup caramel bits
• salt flakes (garnish)

Instructions

• Preheat the oven to 350ºF. Line a 9×9" baking dish with parchment paper.
• In a mixing bowl, combine the flour, baking soda, baking powder and salt. Stir until mixed well.
  
• In a large mixing bowl, combine softened butter, brown sugar and granulated sugar. Mix with an electric mixer until well blended.
  
• Add the egg and vanilla extract and mix again until combined.
  
• Slowly add flour mixture to butter mixture, mixing as you go until it's all just combined. Do not overmix.
  
• Add chocolate chips and caramel bits stir until combined.
  
• Spread cookie batter into the baking pan. Spread evenly and smooth with a spatula. Add 10-20 more chocolate chips to the top, if desired. Sprinkle with salt flakes, to taste.
  
• Cook for 20-22 minutes or until golden and cooked to your desired crispiness. Remember it will continue cooking a little after you remove it from the oven.
  
• Once cool, remove from the baking dish and cut into 16 pieces.
  

Notes

• Do not overmix the batter. The one downside of mixing cookies with an electric mixer is the danger of overmixing when combining the wet and dry ingredients. Go slow and stop mixing once everything is combined.
• If your butter is not softened it will not mix well and your cookie bars won’t cook correctly.
• Add a handful of chocolate chips to the top of your cookie bars and press in lightly, if desired.
• We tried cooking in an air fryer in a round cake pan. Cut the recipe in half and cook at 300°F until done. We prefer the oven method but this is fun as well!

Nutrition

Calories: 167kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 52mg | Fiber: 1g | Sugar: 22g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Salted Caramel Chocolate Chip Cookie Bars appeared first on Family Dinners.

We really love making full size pies, but being able to eat a hand pie is so much more convenient, and these are really cute!

You can make turtle hand pies in the oven or air fryer, we have included instructions for both, and each is delicious.

These little treats are easy enough to make on a weeknight or to serve on a holiday or special occasion with a side of vanilla ice cream.

To make things easy we are using refrigerated pie crusts, but if you want a good recipe for a homemade crust this one is the best!

TURTLE HAND PIE INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

• Crust: Use a refrigerated pie crust or a frozen pie crust, defrosted.
• Filling: chopped pecans, caramel, dark chocolate
• Glaze: powdered sugar, milk, corn syrup

MORE HAND PIES YOU’LL LOVE

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this hand pie recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREPARE PIE CRUST: Sit out both of the pie crusts for 30 minutes to an hour so they come to room temperature. Flour the counter, and roll out the crusts.

CUT PIE CRUST: Use a 4-inch cookie cutter to cut out 12 circles from the two crusts. Use a rolling pin to roll the scraps to make additional pie crusts.

ADD CHOCOLATE: Place a piece of chocolate in the center of each circle ( 6 total because the others will be used for the top of the pies).

ADD CARAMEL & NUTS: Cut the caramel squares in half, and place the halves side by side on top of the chocolate. Top with a teaspoon of chopped pecans.

CUT SLITS: Make three small slits on the pie dough you are going to use to cover the filling.

BRUSH WITH WATER: Use a basting brush to gently apply a little water on the sides you make the slits in.

SEAL EDGES: Place top pie crust, align the edges, and press to seal all the way around.

MAKE GLAZE: While the hand pies are cooking, combine the powdered sugar, milk, and corn syrup in a medium bowl and whisk together.

FINISH: After the pies are finished cooking, transfer them to a cooling rack and immediately brush them with the homemade glaze. Repeat the air frying process for the remaining pies.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

Reheating: These hand pies are delicious when eaten warm.  The caramel can harden too much and be difficult to chew when the hand pies are cold.  Reheat hand pies in the air fryer or microwave, just until warm.

Granny Smith Apple Pie Recipe

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Classic apple pie recipe with the perfect balance of tart apples and a sweet filling in a sugar-sprinkled crust. Make this delicious apple pie dessert to accompany any meal.

1 hour hour 15 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Chocolate Dipped Strawberry Hand Pie

Chocolate Dipped Strawberry Hand Pies are an easy 3 ingredient dessert that is snack size, almost mess free, and has just the right amount of filling.

See Recipe

Caramel Apple Cheesecake Hand Pie

These caramel apple cheesecake hand pies are cute and fun to make in the air fryer.

See Recipe

Print

Turtle Hand Pies

Warm and delicious turtle hand pies cook quickly in the air fryer. Chocolate, pecan and caramel make the perfect filling for these easy to make pastries.

Course Dessert

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Calories 369kcal

Author Andrea + Stef

Equipment

• Air Fryer

Ingredients

Hand Pie Ingredients:

• 1 package of two refrigerated pie crusts
• 4 oz. Ghirardelli dark chocolate bar this breaks evenly into 6 squares
• 6 caramel squares
• About ½ cup chopped pecans
• Water for sealing crusts

Glaze Ingredients:

• 1 cup powdered sugar
• ⅛ cup whole milk
• 1 ½ teaspoons corn syrup

Instructions

• Bring pie crusts to room temperature 30-60 minutes before making pies.
• Unroll pie crust onto a floured countertop. Cut out 12 circles from the two crusts using a 4” fluted biscuit cutter. Gather scraps and re-roll to make additional crusts so that you have 12 total.
  
• For each pie, center a chocolate square on a crust circle. Slice a caramel square in half and place the two halves side by side on top of the chocolate. Mound 1-2 teaspoons of chopped pecans over the chocolate and caramel.
  
• Cut small slices for venting into a second pie crust circle and brush with water. Place the moistened crust over the filled bottom piece. Align the edges and press them together well to seal all the way around the pie.
  
• Fold up the outer edges to provide a tighter seal – this also makes an attractive edge on the hand pies.
  
• Space four hand pies in the basket of the air fryer (or as many as you can fit while leaving a couple inches around each pie).. Bake at 350°F for 10 minutes.
  
• While the hand pies are baking, whisk together the ingredients for the glaze.
  
• Remove the pies from the air fryer when they are golden and flakey. Place them on a cooling rack and immediately brush with glaze.
  
• Leave hand pies to set and dry (about 15 minutes).

Notes

Storage: 

Store leftover hand pies in an airtight container on the countertop.  Reheat in the microwave, air fryer, or toaster oven.

 

Notes:   

 

We cut the caramel square in half so that it sits flatter in the hand pie and also so that it melts more evenly.  If you place the caramel square on top of the chocolate whole, the pie crust molds to the square shape before the caramel has a chance to melt and the hand pie takes on an odd shape.

 

Adjust the amount of filling to make a pie that has plenty of everything inside, but one that you can also seal without everything falling out or splitting apart during baking.  We found it easiest to layer the ingredients as shown – with the chocolate square on the bottom, then the cut caramel square, and finally the chopped pecans.

 

These hand pies are delicious when eaten warm.  The caramel can harden too much and be difficult to chew when the hand pies are cold.  Reheat hand pies in the air fryer or microwave, just until warm.

Nutrition

Calories: 369kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 148mg | Potassium: 191mg | Fiber: 3g | Sugar: 33g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg

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The post Turtle Hand Pies appeared first on Family Dinners.

These little tasty hand pies are a twist on traditional apple pie. The caramel has a flavor profile, that as you know, just goes well with apple. Not to mention when you combine a cheesecake filling and a homemade glaze, you get the ultimate dessert. If you serve the apple pies with a scoop of vanilla ice cream we won’t tell anyone!

If you are interested in baking your own pie crust, you will love the one we make.

CARAMEL APPLE CHEESECAKE HAND PIE INGREDIENTS

You may have all of these ingredients for this easy air fryer dessert recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

• Pie: refrigerated pie crusts, water for sealing
• Filling: apple pie filling, cream cheese, sugar, egg, caramel bits or squares
• Glaze: powdered sugar, milk, corn syrup

POSSIBLE VARIATIONS

These are some popular variations of this tasty recipe. If you make any substitutions or additions to the recipe make sure you write them down for the next time you make it. Or try this apple pie pull apart bread recipe.

• CHERRY: Try this delicious cherry cheesecake hand pie variation.
• BLUEBERRY: These blueberry hand pies are a great summer dessert.
• CHOCOLATE DIPPED: Dip your hand pies in chocolate like these chocolate dipped strawberry hand pies.
• TURTLE: If you love turtle candies you’ll love these chocolate, caramel, and pecan turtle hand pies.

Turtle Hand Pies

Warm and delicious turtle hand pies cook quickly in the air fryer. Chocolate, pecan and caramel make the perfect filling for these easy to make pastries.

See Recipe

Cherry Cheesecake Hand Pies

Quick and delicious individual pastry. Cherry cheesecake hand pies are cooked in an air fryer for a flaky sweet treat.

See Recipe

Chocolate Dipped Strawberry Hand Pie

Chocolate Dipped Strawberry Hand Pies are an easy 3 ingredient dessert that is snack size, almost mess free, and has just the right amount of filling.

See Recipe

Blueberry Hand Pies

Warm, flakey pie crust filled with sweet blueberry pie filling make a nostalgic, hand-held treat.

See Recipe

TOOLS AND SUPPLIES

Prepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need.

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

THAW PIE CRUST: Allow the premade pie crust to come to room temperature. Remove it from the refrigerator at least 30 minutes before you are ready to start.

MAKE CHEESECAKE FILLING: Combine the cream cheese, egg, and sugar, in a medium size mixing bowl, and beat together with an electric mixer until it’s smooth and creamy.

CUT OUT PIES: Cut out 6 hand pies from each crust using a 4-inch cookie cutter. You should get about 4-5 from each crust. Make the extras from the scraps by re-rolling it out to cut it.

ADD CHEESECAKE FILLING: Add a spoonful of cheesecake filling in the middle of 6 of the pie pieces. Try to keep it in the center of each circle if possible.

ADD CARAMEL & APPLE: Place a small amount of caramel pieces on top of the cheesecake, followed by a spoonful of apple pie filling on each of the 6 pie cutouts. If you would like, you could sprinkle a little cinnamon in for extra flavor.

SEAL EDGES: Place the side of the pie that is wet with water down on the filling, while lining up the edges.

FINISH: Pinch the sides together all the way around each pie, so that they are sealed nicely.

PLACE IN AIR FRYER: Add the apple hand pies to the air fryer. Make sure there is a little bit of room between each one. If desired, line the basket with a parchment paper liner before placing the pies in.

BAKING TIME: Bake at 350 degrees for 10 minutes or until the pies are golden brown and flakey.

PREPARE THE GLAZE: In a small mixing bowl, combine the powdered sugar, milk, and corn syrup. Whisk together until the glaze is smooth.

GLAZE THE PIES: As soon as the little pies come out of the air fryer, you want to glaze them while they are warm. Dip your clean pastry brush into the homemade glaze, then gently brush each one. Place the caramel apple hand pies on the a piece of parchment pepper or a wire (cooling) rack while it dries.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Countertop: Store in an airtight container or ziploc bag and store on the counter for up to 3 days.

Reheat: Use the microwave, air fryer, or toaster oven to reheat leftovers.

Defrosting: A great way to defrost is in the refrigerator overnight.

Granny Smith Apple Pie Recipe

Pin Recipe

Classic apple pie recipe with the perfect balance of tart apples and a sweet filling in a sugar-sprinkled crust. Make this delicious apple pie dessert to accompany any meal.

1 hour hour 15 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Caramel Apple Cheesecake Hand Pie

These caramel apple cheesecake hand pies are cute and fun to make in the air fryer.

Course Dessert

Cuisine American

Keyword apple hand pie, caramel apple cheesecake hand pie

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Calories 577kcal

Author Andrea + Stef

Equipment

• Air Fryer

Ingredients

Hand Pie Ingredients:

• 1 package of two refrigerated pie crusts
• 21 oz. can apple pie filling
• 6 tablespoons caramel bits or caramel squares cut into pieces
• Water for sealing crusts

Cream Cheese Filling Ingredients:

• 8 ounces cream cheese softened
• ½ cup granulated sugar
• 1 large egg

Glaze Ingredients:

• 1 cup powdered sugar
• ⅛ cup whole milk
• 1 ½ teaspoons corn syrup

Instructions

• Bring pie crusts to room temperature by setting them on the counter about 30 minutes prior to preparing hand pies.
• Beat together the softened cream cheese, sugar, and egg until well blended to make the cheesecake filling. Set aside.
  
• Unroll the pie crusts and use a 4” biscuit or cookie cutter to cut out 6 rounds from each crust. We can typically get 4 or 5 rounds from each crust and then need to gather together the scraps and re roll to cut out the rest.
  
• For each pie, place one spoonful of the cheesecake filling in the center of a pie crust round. Mound a spoonful of the caramel bits over the cream cheese mixture and top with a scoop of apple pie filling.
  
• Cut two or three slits into a second pie crust piece (these will allow for venting). Moisten the top pie crust with water by brushing with a wet pastry brush. Place the top crust (wet side down) onto the filled crust and press firmly to seal around the edges.
  
• Turn up the edges around the hand pie for a decorative finish – this also helps maintain a good seal.
  
• Place four hand pies (or however many fit) into the air fryer basket. Bake at 350°F for 10 minutes until the hand pies are golden and flakey.
  
• Make the glaze by whisking together the glaze ingredients until smooth. Brush the glaze over WARM hand pies as soon as they come out of the air fryer.
  
• Allow the glaze to set.
  

Notes

Storage: 

Store leftover hand pies in an airtight container on the countertop.  Reheat in the microwave, air fryer, or toaster oven.

 

Notes:   

 

There will be extra cream cheese filling – since the recipe calls for 1 egg, it can be difficult to reduce the recipe.  You can measure a half of an egg (if you would like to halve the recipe) by beating the egg and then using half of the beaten mixture.

 

The glaze sets quickly and has a bit of sheen from the corn syrup.

 

It is easy to overfill these hand pies.  If the filling squishes out the sides, it can prevent them from sealing well.  Gently lift and stretch the top crust over the filling and try to seal without the filling getting too close to the sides.

 

This recipe works best in the air fryer.  Cooking time and temp, as well as the texture of the cheesecake filling, will vary if cooked in the oven.

 

Nutrition

Calories: 577kcal | Carbohydrates: 91g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 335mg | Potassium: 174mg | Fiber: 2g | Sugar: 63g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg

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Put your chosen candy bar on a skewer, dip it in batter, and deep fry it golden brown. It is that quick and easy! So no more waiting until the next carnival, you can make these yummy goodies at home.

Use our recipe to make all kinds of deep fried candy bars. There are no limits to what you can try or fry. In case you need some inspiration, TWIX and MARS bars are a great choice for caramel lovers.

❤️ Why You’ll Love Deep Fried Snickers

✔️ You only need a few basic ingredients! There is nothing complicated or tricky about this recipe.

✔️ It only takes 30 minutes to make a batch of Snickers for a whole party. If you’re only making a couple it won’t take more than 10 minutes.

✔️ These are a classic American Fair food everyone needs to eat at least once!

DEEP FRIED SNICKERS INGREDIENTS

You may have all of these deep fried candy bar ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Bisquick pancake mix
• Milk: Whole or skim milk work well in this recipe.
• Vegetable oil: Canola oil can be substituted.
• Egg
• Snickers bars: Use 12 mini Snickers (fun size) or 6 full size Snickers bars. You can of course also substitute any of your favorite candy bars.

DEEP FRYING TIP

When frying it is important to use an oil with a high smoke point like vegetable, canola, or peanut oil. Oils with a low smoke point may cause an odd taste in your food.

Make sure you have the oil at the correct 375 ºF temperature before you start frying. If your oil is too cold the Snickers will absorb too much oil while cooking and become oily. If the oil is too hot the Snickers will burn on the outside, while staying undercooked on the inside. We recommend this versatile thermometer. (affiliate link)

INSTRUCTIONS

To print this recipe, scroll down to the recipe card. From there you can print or scale the recipe to double or triple it. You’ll also find nutrition information and full instructions and ingredient amounts.

PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5-6 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.

COMBINE PANCAKE BATTER INGREDIENTS: Add pancake mix, milk, vegetable oil and egg to a mixing bowl.

WHISK PANCAKE BATTER: Whisk until most of the lumps are gone. The mixture should be thick enough to coat your Snickers without the batter running off. Add more mix if the batter is too thin. Let batter sit for 5 minutes.

COVER WITH BATTER: Coat Snickers completely with the pancake batter. OPTIONAL: Put a skewer in the Snickers.

REMOVE EXCESS BATTER: Shake gently to allow excess batter to drip off.

DEEP FRY: Carefully place battered Snickers into the hot oil. Use tongs or another utensil to keep it under the oil if it bobs to the top. Flip occasionally to get an even deep golden brown color.

DEEP FRYING TIP

You should be able to fry at least two, or multiple Snickers at once, depending on the size of your pot. If they’re too overcrowded in your pot they might stick together.

REMOVE FROM OIL: Remove golden battered Snickers from the oil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the Snickers.

COOL: Allow to cool for 5-10 minutes then eat while warm. Deep fried Snickers are best eaten right after you deep fry them while the insides are warm and gooey.

MORE AMERICAN FAIR FOOD RECIPES

While we love deep fried Snickers we also love some of these other recipes and think you will as well.

• 
  Deep Fried Oreos
• 
  Deep Fried Cheesecake
• 
  Deep Fried S’mores
• 
  Deep Fried Cookie Dough Bites

MORE CHOCOLATE PEANUT BUTTER DESSERTS

Make a Peanut Butter Cheesecake Dip and dip something chocolate in it! Or make one of these delicious recipes.

• 
  Peanut Butter Chocolate Chip Cookie Bars
• 
  Chocolate Peanut Butter Cheesecake Hand Pies
• 
  Chocolate Peanut Butter Muffins
• 
  Peanut Butter Balls (Deep Fried)

FREQUENTLY ASKED QUESTIONS

How long can you store deep fried candy bars?

Deep fried candy bars are only good when eaten warm right after they are done. Once they cool or are stored in the refrigerator the center becomes hard and the outside loses its crispiness. They are therefore not suited to be stored.

Can you reheat deep fried Snickers?

Deep fried Snickers, like most fried foods, are best eaten fresh. We do not recommend reheating them as they would lose their crispiness and texture.

Can you deep fry other candy bars?

Yes, of course. You can be creative and give all your favorite candy bars a whirl. Also a great opportunity to use up Halloween candy.

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Deep Fried Snickers

These indulgent deep fried candy bars are a classic carnival treat. Follow these quick steps and you are enjoying these chocolatey, gooey delights in no time. Deep fried Snickers are an American Fair food everyone should try at least once!

Course Dessert

Cuisine American

Keyword battered candy bar, deep fried candy bar, deep fried snickers, fried carnival food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time 5 minutes minutes

Servings 12 deep fried mini snickers

Calories 128kcal

Author Andrea + Stef

Equipment

• Dutch Oven or heavy bottom pot
• candy thermometer or oil thermometer
• Medium Bowl
• whisk or hand mixer
• slotted spoon or other slotted utensil

Ingredients

• 1 cup Bisquick pancake mix
• ½ cup milk
• 2 tbsp vegetable oil
• 1 egg
• 12 mini Snickers or 6 full size Snickers
• Optional bamboo skewers
• Oil for frying

Instructions

• Fill a heavy bottom pot 5-6 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F.
• Add pancake mix, milk, vegetable oil and egg to a mixing bowl.
  
• Whisk until most of the lumps are gone. Batter should be thick enough to coat your Snickers without the batter running off. Add more mix if the batter is too runny or more milk if it is too thick. Let batter sit for 5 minutes.
  
• Optional: Put a skewer in the Snickers.
• Coat Snickers in your batter.
  
• Shake gently to remove excess batter.
  
• Gently place battered Snickers into the hot oil. Use a utensil to keep it under the oil if it bobs to the top.
  
• Remove Snickers from oil when it is a deep golden color. Place on a wire rack covered in paper towel to absorb excess oil.
  
• Alllow to cool for 5-10 minutes, then eat while warm.
  

Notes

If your oil is too cold your Snickers will absorb too much oil into the batter. If the oil is too hot your Snickers will burn on the outside. 

 

Deep fried Snickers are best eaten right after you deep fry them while the insides are warm and gooey. 

 

Try using bite sized Snickers for another fun option. 

 

This recipe can be used with with any of your favorite candy bars. 

Nutrition

Calories: 128kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 173mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

The post Deep Fried Snickers appeared first on Family Dinners.

Tips and Vocabulary For Making Hot Cocoa Bombs

Now that you know the different techniques for melting chocolate you can decide whether or not you’ll use the quick and easy microwave method or the double boiler method. The quick and easy method is what most people choose. You can see the full instructions for that method in the recipe card below.

If you have a little extra time, we recommend tempering your chocolate by melting it with our chocolate tempering method in a double boiler.

Instructions:

Pay close attention to step one. That’s where the secret to making candies with chocolate lies! But we won’t judge you if you opt for the quick and easy method!

Step 1: Melt the chocolate.

You can melt the chocolate the easy way, or consider tempering your chocolate like the professional chocolate candy makers. This will leave your salted caramel hot chocolate bomb looking smooth and shiny.

Step 2: Make chocolate balls with hot chocolate bomb molds.

Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each silicone hot chocolate bomb mold. Apply two thin coats or one thicker coat, about ⅛” thick.

Step 3: Clean up the edges.

Use a spatula or knife to clean up any excess chocolate on the surface of the mold.

Step 4: Cool the chocolate balls.

Place the hot chocolate bomb molds in the refrigerator for 3-5 minutes until the chocolate becomes firm. Feel the bottom of one of the sphere molds to determine if it is firm or still setting.

Step 5: Remove chocolate from the molds.

Gently pop the molded chocolate from the silicone mold. Use gloved hands to prevent fingerprints on the chocolate.

Step 6: Fill the DIY hot chocolate bombs.

Spoon 2-3 teaspoons of hot cocoa mixture powder into one side of each sphere half. Use your favorite hot chocolate mix or try this one we love. Add caramel candy melts to each (the square kind from the grocer is good, or buy a gourmet caramel), a pinch of sea salt, and as many mini marshmallows as you can.

Step 7: Combine two halves to make a whole hot chocolate bomb.

Heat an empty plate in the microwave for about a minute and place it next to your work space.

Place the empty half of each sphere, open side down onto the warm plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.

Step 8: Decorate the tops of the hot chocolate bombs.

Place excess melted chocolate (or milk chocolate or white chocolate chips) in a piping bag or Ziploc bag. Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag). Drizzle the chocolate and/or caramel in a decorative drizzle over the top of each hot chocolate sphere for decoration.

Step 9: Sprinkle With Sea Salt

Immediately add a pinch of salt to the top of each of the DIY hot chocolate bombs. We love using flaky sea salt. The salt will give it a little extra special flavor once it’s all melted into hot cocoa. You won’t want to skip this step! It makes all the difference with a caramel cocoa bomb.

Set your finished bombs into a cupcake liner to prevent them from smudging or rubbing together.

FUN TOPPING IDEAS: Add whipped cream, a drizzle of store bought caramel sauce or homemade caramel sauce, chocolate syrup or sprinkles.

WHAT TO MAKE NEXT: If you love salted caramel hot chocolate bombs, try these Mexican Hot Chocolate Cupcakes. With just a hint of cinnamon and spice they’re one of the best cupcakes you’ll ever make!

Ways To Package Hot Cocoa Bombs

There are some really fun ways to package a hot chocolate bomb to give as a gift. What a treat! These are some of our favorites!

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Salted Caramel Hot Chocolate Bombs Recipe

Use baking chocolate wafers to make delicious and speedy salted caramel hot chocolate bombs – filled with salted caramel for the perfect rich cup of hot cocoa!

Course Dessert, Drinks

Cuisine American

Diet Gluten Free, Vegetarian

Keyword hot chocolate bombs, hot cocoa bombs, salted caramel hot chocolate bomb

Prep Time 1 hour hour

Cook Time 3 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 6 people

Calories 229kcal

Author Andrea + Stef

Equipment

• 2.5-3” sphere silicone candy mold

Ingredients

• 10 oz. bag of dark chocolate or semi-sweet chocolate melting wafers I used Ghiradelli brand from the grocery store
• 6 tablespoons hot cocoa mix
• 1 cup mini marshmallows
• 6 caramels
• Coarse sea salt

Instructions

• There are 3 methods for melting chocolate. This is the quick and easy way. To temper your chocolate, which will make a smooth and shiny chocolate best for making candies, follow chocolate tempering instructions in the post above.

  Place chocolate wafers in a microwave safe bowl. Microwave in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate.
  
• Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, about ⅛” thick.
  
• Use a spatula or knife to clean up any excess chocolate on the surface of the mold.
• Place the mold in the refrigerator for 3-5 minutes until the chocolate becomes firm. Feel the bottom of one of the sphere molds to determine if it is firm or still setting.
• Gently pop the molded chocolate from the silicone mold. Use gloved hands to prevent fingerprints on the chocolate.
  
• Spoon 2-3 teaspoons of hot cocoa mix powder into one side of each sphere half. Add a caramel, a pinch of sea salt, and as many mini marshmallows as you can.
• Heat an empty plate in the microwave for about a minute and place it next to your work space.
• Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.
  
• You could also paint a bit of melted chocolate on the edge to glue the two sides together, but this looks messy, in my opinion.
• Place excess melted chocolate (or milk chocolate or white chocolate chips) in a piping bag or Ziploc bag. Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).
• Drizzle the chocolate over the top of each hot chocolate sphere for decoration and immediately add a pinch of salt to the top.
  
• Serving: To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink.
  

Notes

• You would need to temper the chocolate to mold it into a shiny, crisp chocolate shell that stays shiny and hard. Chocolate that isn’t tempered melts more easily, crumbles more easily, and doesn’t hold its pretty sheen after a couple days. BUT, these chocolate melting wafers are super easy to work with and taste great, too. If you were going to make the hot chocolate bombs in advance or to sell, you would need to temper the chocolate. Candy melts also do not require tempering, but they don’t taste as good. Because the melting wafers are more delicate, be sure to build up the chocolate layer in the sphere, particularly up around the edges as they’ll need to hold up when sealing the two sides together.
• Use gloves to limit fingerprints on the chocolate.

Click for chocolate tempering information and instructions

Nutrition

Serving: 1bomb | Calories: 229kcal | Carbohydrates: 38g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 22mg | Fiber: 1g | Sugar: 33g | Vitamin A: 6IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 0.3mg

The post Salted Caramel Hot Chocolate Bombs appeared first on Family Dinners.