MAKES ENOUGH BATTER FOR AT LEAST 8 MINIATURE CANDY BARS OR 4 LARGER BARS - or EQUIVALENT
1 cup, milk
1 tablespoon, vegetable oil
1 cup, all-purpose flour
1 teaspoon, baking powder
a pinch of saltcandy bars of your choice (see below)
4 cups, oil or shortening for deep frying
Chill or freeze the candy bars [see *Cook’s Note, below].
Blend together the egg, milk and oil. In a separate bowl, mix together the fkour, baking powder and salt. Pour the wet ingredients into the dry ingredients, and mix well with a whisk. Cover and chill for a few minutes as you heat the oil.
*COOK’S NOTE: Use a chocolate covered candy bar for best results and make sure that it is chilled; in fact, some bars work better if frozen (Mars is the traditional bar but Snickers, Almond Joy, and even Twix and KitKat will work).
After the candy bars are chilled (or frozen) and cut (if desired), remove the batter from the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening in a heavy pan (no more than half full of fat, to allow for bubbling up) to 375 degrees. Dip the cold candy bar into the batter to cover it, and gently place it into the oil. Cook only until the outside is golden. Remove and drain on brown paper bag or paper towels. Allow to cool for a minute or two, because the inside can easily burn your mouth.
Recipe adapted from the website, YUM! (www.yumfood.net)