Brownie Candy Bars

350°F
Temperature
Temp
14
Candy bars 4.5"X 1"

What you'll need

Pomegranate Marshmallow

Directions

Using a cutter that matches size of candy bar mold, cut brownie strips to match mold and reserve in freezer. Spray candy bar molds. Bloom gelatin leaves, take them out of the water and place in a small bowl. In a medium saucepan over high heat, add sugar, glucose syrup, salt and water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat. Stir in bloomed gelatin, pomegranate powder, and food coloring. Add the mixture to a bowl of a stand mixer with the whip attachment (Be careful, it's screaming hot), turn the mixer to high and whip for 10-12 minutes until the marshmallow mixture almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently. While the mixture is still warm, place in a piping bag fitted with a straight tip and pipe into prepared candy bar molds. Fill each cavity ¾ full. Place a frozen brownie strip on top of each filling and press lightly. Place molds in the freezer overnight.

Champagne Marshmallow

Directions

Using a cutter that matches size of candy bar mold, cut brownie strips to match mold and reserve in freezer. Spray candy bar molds. Bloom gelatin leaves, take them out of the water and place in a small bowl. In a medium saucepan over high heat, add sugar, glucose syrup, salt and water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat. Stir in bloomed gelatin and champagne compound. Add the mixture to a bowl of a stand mixer with the whip attachment (Be careful, it's screaming hot), turn the mixer to high and whip for 10-12 minutes until the marshmallow mixture almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently. While the mixture is still warm, place in a piping bag fitted with a straight tip and pipe into prepared candy bar molds. Fill each cavity ¾ full. Place a frozen brownie strip on top of each filling and press lightly. Place molds in the freezer overnight.

Pistachio Marshmallow

Directions

Using a cutter that matches size of candy bar mold, cut brownie strips to match mold and reserve in freezer. Spray candy bar molds. Bloom gelatin leaves, take them out of the water and place in a small bowl. In a medium saucepan over high heat, add sugar, glucose syrup, salt and water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat. Stir in bloomed gelatin, pistachio flavor, and food color. Add the mixture to a bowl of a stand mixer with the whip attachment (Be careful, it's screaming hot), turn the mixer to high and whip for 10-12 minutes until the marshmallow mixture almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently. While the mixture is still warm, fold in pistachios and orange peel. Place in a piping bag fitted with a straight tip and pipe into prepared candy bar molds. Fill each cavity ¾ full. Place a frozen brownie strip on top of each filling and press lightly. Place molds in the freezer overnight.

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Brownie Candy Bars

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