Candy Bar Squares
This is an easy dessert that looks and tastes like it took hours to put together. 4 layers of flavors make up this simply amazing dessert. If chocolate crust, followed by dulce de leche, hard chocolate and sprinkled with candy bars sounds good then you need to head to the store now to make this one! This recipe is one of my favorite Lee Drummond desserts.
Candy Bar Squares
Ingredients:
Coconut cooking spray, for the foil
15 whole chocolate graham crackers
2 cups chopped semisweet chocolate
1/4 cup coconut oil
1 cup candy-coated chocolate candies, such as M and Ms
2/3 cup chopped snack-size chocolate-covered wafer candy bars, such as Twix
2/3 cup chopped snack-size chocolate-covered caramel peanut candy bars, such as Snickers
2/3 cup chopped snack-size chocolate-covered caramel nougat bars, such as Milky Way
27 ounces dulce de leche (you can make your own but the canned is perfect)
Let’s Make It:
Line a baking sheet with foil and coat with an even layer of cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.
