Candy Bars in the Kitchen

February 3, 2011

Pastry chefs get dessert ideas from candy bars. While most supermarket versions taste too sweet, the ingredients and flavor combinations give us a great starting point for our creations. Here are some of my desserts inspired by candy bars.

Snickers: Milk Chocolate Caramel Peanut Tart — milk chocolate mousse with caramel peanut filling in a chocolate crust.

Almond Joy: Coconut macaroons with an almond center dipped in bittersweet chocolate

Peppermint Pattie: I called my dessert a Peppermint Pattie too — white chocolate peppermint mousse on top of a brownie, covered in chocolate glaze.

Kit Kat Bar: Crispy Chocolate Ganache Bars — crushed crispy wafer cookies mixed with milk chocolate and coated with bittersweet chocolate ganache

Heath Bar: Frozen Heath Bar Vanilla Ice Cream Parfait — with Ben & Jerry’s paving the way this one is a no brainer. Chop them up (or drop a case of them at a time from the top of a tall ladder as they did in the early days) and mix in vanilla ice cream.

Reese Peanut Butter Cups: I bow to Loretta Keller’s COCOcups at COCO500. Made with bittersweet chocolate they are the gourmet version of the original.

What candy bars have I left out that I should use to create my next dessert?


  1. Twix!

  2. Dark Chocolate Milky Way

  3. […] any time soon, I do like the idea of chocolate bar inspired desserts. Pastry chef Emily Luchetti claims that some of her best creations being are on sweets and chocolate bars, adapting tried and tested flavour combinations to create some infinitely more exciting, and this […]

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