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Chocolate star-spangled banner bars make America delicious again

As a high school student, Jana Erwin fell madly in love with Washington, D.C. Eight years, a couple of degrees and an internship later, Jana moved from Arizona to the East Coast with high hopes of changing the world. After five years in ...

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Candy bars with Old Glory inside

Jana Erwin/SheKnows
#1/15:

Candy bars with Old Glory inside

If you're gearing up for a star-spangled holiday, add these hidden American flag candy bars to your must-bake list. They're perfect to serve at a summer barbecue or poolside, as your guests will get a kick out of the patriotic surprise that awaits inside each chocolate bar. And as complicated (and cool) as they sound, these red, white and blue layered candy bars are surprisingly simple to make at home.

Don't forget to let the candy bars cool and set before biting into your stars-and-stripes-themed treats.

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Begin by making the nougat

Jana Erwin/SheKnows
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Begin by making the nougat

Put the sugar, syrup and water into a small saucepan, and place over medium heat. Stir until melted.

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Beat the egg whites

Jana Erwin/SheKnows
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Beat the egg whites

While the syrup is cooking, beat the egg whites until they form stiff peaks.

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Pour the hot syrup

Jana Erwin/SheKnows
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Pour the hot syrup

Slowly pour hot syrup into the beaten egg whites. Beat the mixture constantly while pouring the syrup into the whites.

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Add flavoring and food coloring

Jana Erwin/SheKnows
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Add flavoring and food coloring

Keep beating until the candy begins to stiffen. Add the flavoring and blue food coloring.

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Allow to cool

Jana Erwin/SheKnows
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Allow to cool

Turn the candy onto a buttered slab or platter. Allow to cool.

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Make the cookie dough

Jana Erwin/SheKnows
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Make the cookie dough

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 5 pieces. Mix the red food coloring into 3 pieces and the white food coloring into the remaining 2.

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Roll out each portion

Jana Erwin/SheKnows
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Roll out each portion

Roll out each portion between parchment paper to a thickness of about 1/16 inch. Refrigerate for a minimum of 30 minutes.

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Stack the layers

Jana Erwin/SheKnows
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Stack the layers

Once chilled, peel off the parchment, and stack the layers.

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Cut the dough

Jana Erwin/SheKnows
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Cut the dough

Place the dough on a lightly floured surface. Cut the dough into 3 x 3/4-inch bars.

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Arrange shapes on baking sheets

Jana Erwin/SheKnows
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Arrange shapes on baking sheets

Arrange the shapes on parchment-lined baking sheets, and refrigerate for another 30 minutes to an hour.

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Assemble the candy bars

Jana Erwin/SheKnows
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Assemble the candy bars

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

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Set out completed candy bars

Jana Erwin/SheKnows
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Set out completed candy bars

Place 2/3 of the chocolate in a double boiler. Melt it slowly to 107 degrees F. Remove from the heat, and stir until it reaches 110 degrees F. Add in the remaining 1/3 of the 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 spoon the tempered chocolate over it, covering it completely.

Set the completed candy bar on the sheet.

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Repeat and refrigerate

Jana Erwin/SheKnows
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Repeat and refrigerate

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

Updated by Bethany Ramos on 5/19/16

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