Candy Bars With Old Glory Hidden Inside

The rocket's red glare won't be the only awe-inspiring sight this Fourth of July -- imagine the amazement and awe when you bite into a candy bar and see the broad stripes and bright stars of the American Flag! These red, white and blue layered candy bars are sure to be a great hit at any barbecue. They may even outshine a few fireworks.

Star spangled banner bars

Ingredients

Nougat:

2 cups sugar
2/3 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon flavored extract of your choosing
Blue food coloring

Striped cookie base:

1/2 cup + 6 tablespoons unsalted butter
3 cups + 3 tablespoons flour
1 cup confectioners' sugar
1 large egg, lightly beaten
1 teaspoon vanilla
Red food coloring
White food coloring

Chocolate coating:

Dark chocolate

1

Begin by making the nougat

Put the sugar, syrup and water into a small saucepan and place over a medium heat. Stir until the sugar is melted.
start the nougat
Turn heat to high and continue to cook until the mixture reaches 248 degrees F, or until it forms a firm ball when dropped into cold water.

While the syrup is cooking, beat the egg whites until they form stiff peaks.
beat the egg whites
Slowly pour the hot syrup into the beaten egg whites. Beat the mixture constantly while pouring the syrup into the whites.
combine syrup and eggs
Keep beating until the candy begins to stiffen. Add flavoring and blue food coloring.
add the blue food coloring
Turn the candy onto a buttered slab or platter. Allow to cool.
cool the candy
2

Make the cookie dough while nougat is cooling

Cream together the butter, sugar and vanilla. Beat until just becoming creamy in texture. Beat in the egg until well combined, making sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a nonsticky dough forms. Divide the dough into five pieces.
divide dough and add color
Mix red food coloring into three pieces and white food coloring into the remaining two.
roll out dough after creating the red and white dough
Roll out each portion between parchment paper to a thickness of about 1/16 inch. Refrigerate for a minimum of 30 minutes.

Once chilled, peel off parchment, and stack the layers.
stack the layers of dough
Place dough on a lightly floured surface. Cut the dough into 3 x 3/4-inch bars.
cut the dough
Pierce each cookie four or five times with a chopstick or the base of a thermometer.

Arrange shapes on parchment-lined baking sheets and refrigerate for another 30 minutes to an hour.
arrange the dough on a cookie sheet
Preheat oven to 350 degrees F. Bake until golden around the edges, about 8-15 minutes, depending on the size of the cookies.

Leave to cool on racks.
3

Assemble the candy bars

Dust nougat with powdered sugar and cut the nougat into the same shapes as the candy bars and stack on top.

dust with powdered sugar and cut the nougat

Place two-thirds of the chocolate in a double boiler. Melt slowly to 107 degrees F. Remove from heat and stir until it reaches 110 degrees F. Add in remaining one-third of chocolate and stir to combine until the mixture reaches 90-93 degrees F. Use immediately.

Line a cookie sheet with parchment paper.

Place a candy bar on a fork and proceed to spoon the tempered chocolate over it, covering completely.

Set completed candy bar on the sheet.

coat the banner bar in chocolate

Repeat with the remaining candy bars. Place the cookie sheet in the refrigerator to set the chocolate.

final Star spangled banner bar

More 4th of July recipes

Firecracker cupcakes in a jar recipe
Fourth of July firecracker cakelette recipe
Fourth of July flag lasagna recipe


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Comments

Comments on "Star spangled banner bars"

anthony July 04, 2012 | 7:17 PM

a ok

Marina July 04, 2012 | 12:16 PM

Thanks for sharing with more pictures and better explanation! I am making these at this very moment! It is very clear that you have given credit to Jana Erwin and even though I first found this recipe on her site, your site was so much easier to follow!!! Thanks, can not wait to try them at our cookout this evening! P.S. I did have a little trouble with nougat. Can I knead with some confectioners sugar for easier handling?

Courtney July 03, 2012 | 10:06 AM

Those look so yummy and fun. Cute idea!

Karsten Sellers July 02, 2012 | 6:17 PM

This are a great idea! As my triplets were born on the 4th of July, I will make these! My only question is how much chocolate should I anticipate using? I didn't notice an amount..... Thanks and Happy and Safe 4th everyone!

Kendee June 30, 2012 | 10:18 AM

Is the corn syrup necessary? Could it be replaced with more sugar, or perhaps maple syrup?

Jenna June 29, 2012 | 12:26 PM

Relax guys, it clearly states the article is written by Jana Erwin at top. On another note, I can't wait to try this with different colors!

SheKnows Editor June 29, 2012 | 11:15 AM

Yes, Dani and Cindy this was published with permission. This article is actually written by the fabulous mind behind Cherry Tea Cake, Jana Erwin.

Dani June 29, 2012 | 10:38 AM

That is Cherry Tea Cake's photo with her watermark cropped out. Did you ask permission?

Cindy June 29, 2012 | 10:10 AM

Yeah, it's cute but not at all your idea. So you took someone's recipe from last year, ripped it off, and didn't even bother crediting them? In fact, that looks like her photo with your own watermark? I could be wrong, but that looks almost identical

iwona June 29, 2012 | 8:21 AM

I love this how long will take from start to finish? want do for tonight

susan June 29, 2012 | 7:36 AM

those are totally cute and brilliant and I want one now!

Lynna June 28, 2012 | 11:39 PM

WOW! this is so creative! Loving it!

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