A column I wrote a while back.

Pastorio

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Candy is dandy...
Have you ever tried to make candy bars? I mean like you can buy in=20
the stores with fancy wrappers and all. Real candy bars. Here we go=20
on a very cool adventu you're about to see how to do it. And then=20
I want you to make up your own.
Let's start by making a knockoff of of one of the best-known candy=20
bars in the country. It's a bit more complicated than a grilled=20
cheese or a tossed salad, but still within a normal cook's capacities.
There is some fussiness in handling chocolate so it works properly.=20
Some basic rules: don't let it get over 120 degrees or it'll get=20
gritty. Don't get any water into it when melting or it'll tighten up=20
into a hard mass. When cutting candies, dip the knife into hot water,=20
quickly dry it off and cut. It will go smoother than with a cold=20
knife. Dry it well, though. You don't want water in there.

(MAKE BELIEVE) MILKY WAY CANDY BARS
This is one of my favorite candy bars (the way the real guys make=20
them) and I've eaten lots of them over the years. Right out of the=20
wrapper. Frozen. Frozen on a stick. Batter-dipped and quickly deep=20
fried. Now try your hands with them at home.
Makes 14 candy bars.
2 cups granulated sugar
1/2 cup light corn syrup
5 ounces water, divided
2 tablespoons water
1 pinch salt
2 egg whites
35 caramels (Kraft Caramels, usually)
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips, 12 ounces
In a large saucepan over medium heat, combine the sugar, corn syrup,=20
1/2 cup of the water, and the salt. Stir often and use a candy=20
thermometer. While the candy boils, beat the egg whites in a metal or=20
ceramic bowl until they hold stiff peaks. When the sugar mixture=20
reaches 270 degrees F - the =93soft-crack=94 stage - pour it in a thin=20
stream into the egg whites with your mixer set on a low speed.=20
Continue to mix for 20 minutes so the mixture can gradually thicken.=20
Mix until it reaches the consistency of cookie dough. At this point,=20
add the chocolate chips but be careful; the mixture will not get any=20
thicker after the chocolate is added, so be sure the candy is very=20
thick before adding the chips. When the chocolate is blended into the=20
candy, press the mixture into a greased 9x9-inch pan and refrigerate=20
until cool, about 30 minutes. When the chocolate mixture is=20
well-chilled, heat the caramels with the remaining 2 tablespoons water=20
in a saucepan until thoroughly melted. Pour the caramel over the=20
chilled candy and return to the fridge. When the caramel is firm, use=20
a sharp knife dipped in hot water and dried to cut down the center of=20
the pan. Then cut the candy across into 7 segments, making a total=20
of 14 bars. Melt the chocolate over low heat in a double boiler,=20
over, not in, water, or in a microwave for about 2 minutes on medium=20
power, stirring occasionally. Be careful not to overheat. Rest each=20
cut piece on the tines of a fork and dip into the melted chocolate.=20
Tap the fork gently against the side of the bowl to knock off any=20
excess chocolate. Put the bars on waxed paper or plastic wrap to cool=20
at room temperature (below 75 degrees). This can take several hours=20
to fully harden.

Is there a normal human being who doesn't like Snickers Bars? I=20
didn't think so. And while you're doing this, think what else could=20
be done to add or subtract things to make it more personally your own=20
recipe.

SNICKERS BARS, SORTA
This is a home made way to get to something approximating the=20
commercial candy bar. We're going to make a nougat layer, then a=20
caramel-peanut layer, and finally a dip into some chocolate to cover.
Makes about 2 dozen bars.
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 caramels (Maybe Kraft Caramels)
1 cup dry-roasted unsalted peanuts
1 bag milk chocolate chips, 12 ounces
Mix corn syrup, butter, vanilla, peanut butter, and salt on high=20
speed until creamy. Slow the machine and gradually add the powdered=20
sugar. When the nougat mixture has the consistency of a dough, remove=20
from the work bowl and press it into a lightly greased 9X9-inch pan.=20
Chill it in the refrigerator. Melt the caramels in a saucepan over=20
low heat. When the caramel is soft, stir in the peanuts. Pour the=20
mixture over the chilled nougat in the pan and return to the=20
refrigerator. When the refrigerated mixture is firm, melt the=20
chocolate over low heat in a double boiler or in a microwave on high=20
for 2 minutes. Stir occasionally through the heating time. Cut the=20
refrigerated candy into 1X2-inch sections. Rest each piece on the=20
tines of a fork and dip into the melted chocolate. Tap the fork=20
against the side of the bowl to knock off any excess chocolate. Put=20
the chocolate-covered bars on waxed paper or plastic wrap to cool at=20
room temperature (below 75 degrees). This can take several hours to=20
fully harden.
Now that you've seen how easy it really is, how about considering=20
variations? Different nuts. Dark chocolate instead of milk. Or vice=20
versa. Maybe a cookie base with other stuff assembled on top and then=20
dipped in chocolate. White chocolate nougat. Crisped rice. Other=20
cereals. Chopped dried fruit...
See where it could go? And who do you think would be the most=20
popular grownup in the neighborhood once your kitchen products got out=20
there? Maybe even a Nobel prize. Sure. I'm totally serious.