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How To Make Deep Fried Snickers® Candy Bars Without the Mess

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Deep fried snickers in paper boat

Deep Fried Candy Bars Are A Truly Decadent Dessert That Will Make Your Guests Jump for Joy!

If you’ve ever been to a carnival or country fair then you know that there is very little in this world that can’t be deep-fried, including entire sticks of butter (gasp!)!

By far, my favorite sinfully delicious, once-in-a-while, ok-why-not battered carnival fare is the deep fried candy bar. But why wait for the midway to arrive in town? You can easily make your own battered and fried Snickers® at home. The best part of this particular recipe (aside from the ooey gooey sweet goodness encased in the fried shell) is the fact that it is fried outside on the grill. Learn more about the grill frying technique here). That means no mess and no lingering “fried food” smells in your kitchen!

Feel free to substitute other candy bars in this recipe. Just be sure to refrigerate them before deep-frying. Do not freeze the candy bars as frozen candy bars will not heat through during the frying process.

Deep Fried Snickers® On The Grill Recipe


Deep fried snickers
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.62 from 36 votes
Get ready to experience the ooey gooey sweet and crunchy goodness that is the deep fried Snickers candy bar!

Serve with: a cold glass of milk.


Course:
Dessert
,
Snack
Cuisine:
American

Makes:

Servings: 2 servings

Takes:

Prep Time: 5 minutes
Cook Time: 8 minutes

Ingredients

  • 2 Snickers® candy bars
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon  Morton Coarse Kosher Salt 
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup milk
  • oil for frying
  • Powdered sugar for dusting (optional)
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Refrigerate the candy bars for at least 30 minutes or several hours.
  • To prepare the batter, combine 1 cup (125.2 g) of the flour with the sugar, baking powder, baking soda, and salt in a medium sized mixing bowl. Stir to combine all of the dry ingredients.
  • Add the egg, vanilla extract, and milk to the dry ingredients. Whisk to create a smooth batter.
  • Fire up. Add 1 inch (25.4 mm) of oil to a pot or cast-iron Dutch oven, place it on the grill, and preheat to 375°F (190.6°C). This technique is referred to as grill frying and is a great way to avoid the smells and mess associated with deep-frying indoors.
  • Prep again. Place the remaining 1/4 cup (31.3 g) of flour in a shallow bowl. Remove one of the candy bars from the refrigerator and roll it in the flour until fully coated. Fully immerse the flour coated candy bar in the wet batter.
    Floured candy bar in batter
  •  Cook. With tongs, pull the candy bar out of the batter, allow some of the excess batter to drip off, then gently slide the candy it into the oil. Flip the battered candy bar often and fry until the batter is golden brown, approximately 2 to 3 minutes. Lift the deep fried candy bar out of the oil with tongs or a spider strainer, and place it on paper towels to drain. Repeat the process with the second candy bar.
    Deep frying batter coated candy bar
  • Serve. Plate the deep fried candy bars, dust with powdered sugar if using, and serve immediately.
    Deep fried Snickers bar

Related articles

Published On: 8/30/2018 Last Modified: 10/24/2022

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  • Clint Cantwell - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

 

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