Chocolate star-spangled banner bars make America delicious again

by Jana Erwin
May 27, 2016 at 3:00 p.m. ET

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.

1/14 :Ingredients


  • 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 plus 6 tablespoons unsalted butter
  • 3 cups plus 3 tablespoons flour
  • 1 cup powdered sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla
  • Red food coloring
  • White food coloring

Chocolate coating:

  • Dark chocolate

2 /14: Begin by making the nougat

2/14 :Begin by making the nougat

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

3 /14: Beat the egg whites

3/14 :Beat the egg whites

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

4 /14: Pour the hot syrup

4/14 :Pour the hot syrup

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

5 /14: Add flavoring and food coloring

5/14 :Add flavoring and food coloring

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

6 /14: Allow to cool

6/14 :Allow to cool

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

7 /14: Make the cookie dough

7/14 :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.

8 /14: Roll out each portion

8/14 :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.

9 /14: Stack the layers

9/14 :Stack the layers

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

10 /14: Cut the dough

10/14 :Cut the dough



11 /14: Arrange shapes on baking sheets

11/14 :Arrange shapes on baking sheets

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

12 /14: Assemble the candy bars

12/14 :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.

13 /14: Set out completed candy bars

13/14 :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.

14 /14: Repeat and refrigerate

14/14 :Repeat and refrigerate

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