Brownie Candy Bars

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

What you'll need

Pomegranate Marshmallow

Directions

Prepared Dawn Exceptional R&H Enhanced Performance Fudgey Brownie Mix, 2 baked half sheet trays at 2lbs deposit each, chilled overnight.

Using a cutter that matches the size of candy bar mold, cut brownie strips to match mold and reserve in freezer. Spray candy bar molds. Bloom 12 sheets of gelatin in cold water, take them out of the water and place in a small bowl. In a medium saucepan over high heat, add 18.5oz sugar, 11.4oz glucose syrup, ⅔ tsp salt and 5.3oz water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat. Stir in bloomed gelatin, 1oz pomegranate powder, and food coloring (optional). 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.

The next day, melt dark coating chocolate.  Working quickly, remove bars from molds, dip in chocolate, and sprinkle with dried pomegranate flowers.  Let set completely and serve and store at room temperature.

Champagne Marshmallow

Directions

Prepared Dawn Exceptional R&H Enhanced Performance Fudgey Brownie Mix, 2 baked half sheet trays at 2lbs deposit each, chilled overnight.

Using a cutter that matches the size of candy bar mold, cut brownie strips to match mold and reserve in freezer. Spray candy bar molds. Bloom 12 sheets of gelatin in cold water, take them out of the water and place in a small bowl. In a medium saucepan over high heat, add 18.5oz sugar, 11.4oz glucose syrup, ⅔ tsp salt and 5.3oz water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat. Stir in bloomed gelatin and 8 grams or 2tsp 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.

The next day, melt dark coating chocolate.  Working quickly, remove bars from molds, dip in chocolate, using a dipping fork, lightly score the tops of the bars.  Let set completely and brush ridges with luster dust, serve and store at room temperature.

Pistachio Marshmallow

Directions

Prepared Dawn Exceptional R&H Enhanced Performance Fudgey Brownie Mix, 2 baked half sheet trays at 2lbs deposit each, chilled overnight.

Using a cutter that matches the size of candy bar mold, cut brownie strips to match mold and reserve in freezer. Spray candy bar molds. Bloom 12 sheets of gelatin in cold water, take them out of the water and place in a small bowl. In a medium saucepan over high heat, add 18.5oz sugar, 11.4oz glucose syrup, ⅔ tsp salt and 5.3oz water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat. Stir in bloomed gelatin, 5 grams or 1 tsp pistachio flavoring, and food coloring (optional). 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. When the mixture is still warm, fold in pistachios and orange peel and place it in a piping bag 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.

The next day, melt dark coating chocolate.  Working quickly, remove bars from molds, dip in chocolate, and sprinkle with ground pistachios.  Let set completely and serve and store at room temperature.

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Brownie Candy Bars

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