Homemade Big Hunk Candy Bars Recipe

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Published: February 22, 2020Updated: July 26, 2021Author: Momma Cyd
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Did you ever have a favorite food back when you were a kid? I did. I LOVED the Big Hunk candy bars. So much that we had to come up with our own homemade big hunk candy bars recipe that is buttery, creamy, crunchy and just downright fantastic!
Homemade Big Hunk Candy Bars Recipe

I love the textures of this candy bar. The creaminess of the marshmallow and butter mixed with the crunch of the peanuts. Makes for the perfect salty and sweet snack! 

When I make these, they honestly do not last long AT ALL! I have to make them up a day before if I am bringing them to an event or they will all disappear. My kids say it’s magic, but we all know better, though I may be a culprit as well. 😉

While we have so many wonderful copycat recipes, some of my favorite treat copycat recipes are our Toll House copycat chocolate chip cookies, copycat Zupa’s caramel rockslide brownies and of course our copycat tagalong bars. 

Here is what you need to make the big hunk copycat recipe:

BIG HUNK INGREDIENTS:

  1. Peanuts (we used lightly salted just like THESE)
  2. Kraft Marshmallow Creme (like THIS)
  3. Light corn syrup
  4. Sugar
  5. Vanilla extract
  6. Butter
  7. Salt

If you’d prefer to make your very own marshmallow creme try out this homemade marshmallow recipe from Allrecipes.com. 

Everything else you’ll need for this copycat candy bar recipe:

  • Cookie sheet
  • Large saucepan
  • Wooden spoon
  • Candy thermometer
  • Wax paper

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Time to make our homemade candy recipe!

Start by greasing a large cookie sheet with either butter or shortening. Then open the jar of peanuts and spread them over the whole greased cookie sheet evenly. 

Then in a large mixing bowl scoop out all of the marshmallow creme and set that aside until a while later.

Next, in a large saucepan, combine together the corn syrup and sugar over medium heat. Make sure to stir it constantly with a wooden spoon until the mixture begins to boil. 

Now, clip the candy thermometer to the side of the saucepan and continue to heat up the sugar mixture until it reaches 290 degrees Fahrenheit (the soft crack stage). 

PRO TIP: Be sure to not stir the mix while it is rising to the 290 degrees otherwise they will not turn out properly!


After it reaches 290 degrees, remove it from the heat and let it sit for 2 minutes. Again, DO NOT stir it during this time as well. 

Now, without scraping the side of the pan, pour the sugar and corn syrup mixture into the bowl with the marshmallow cream. Then, add in the melted butter, vanilla, and salt and continue to stir everything together with the wooden spoon until the butter is completely incorporated.

Then, after everything is mixed together, pour the mixture into the prepared pan and spread it evenly over the peanuts that are spread out on the cookie sheet.

Now, just let it sit out at room temperature until it sets up completely. It should be about 3 hours or so. If you need them to set up faster, just pop the cookie sheet into the fridge and that should do the trick. 

Then after they are have set up, you can cut them and serve. If you flip them upside down, you will be able to see the peanuts even better!

You can also wrap them individually in waxed paper for serving or gift giving.

MORE COPYCAT RECIPES TO LOVE!

Serves: 72 pieces

Homemade Big Hunk Candy Bars Recipe

These soft and chewy Big Hunks are better than the store bought and so easy to make!
Prep Time 3 hrs 15 mins
Cook Time 15 mins
Total Time 3 hrs 30 mins
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Ingredients

  • 16 ounces peanuts (I used lightly salted)
  • 3 (7 ounce) jars Kraft Marshmallow Creme
  • 2¼ cups light corn syrup
  • 2¼ cups sugar
  • 1½ teaspoons vanilla
  • 6 Tablespoons butter slightly melted
  • ¼ teaspoon salt

Instructions

  • Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
  • In a large mixing bowl put the marshmallow creme, and then set aside.
  • In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this - do not stir while it's reaching the 290 degrees)
  • Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).
  • Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.
  • Pour into the prepared pan and spread evenly over the peanuts.
  • Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.

Nutrition

Calories: 124 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 3 mg · Sodium: 24 mg · Potassium: 48 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 29 IU · Calcium: 8 mg · Iron: 1 mg

Recipe Details

Course: Dessert
Cuisine: American

Recipe adapted from Just Get Off Your Butt and Bake

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  1. Lissa says:
    May 23, 2015
    I used to eat Big Hunk candy bars when I was little. Your candy bar actually looks better. http://askmelissaanything.blogspot.com/
    Reply
  2. Taylor says:
    May 23, 2015
    Thiis looks delicious!! I love candy without chocolate! Taylor http://tspoonfulofsugar.com
    Reply
    • Kandace says:
      June 3, 2020
      What can I use instead of butter to make these vegan?
      Reply
      • Judy says:
        March 31, 2021
        You can't make these vegan, even with a vegan margarine. Marshmallow creme contains egg whites, and egg whites in some form or another are required when making nougat. I've seen recipes for vegan nougat that contain aquafaba (bean liquid), but I've never tried any of them.
        Reply
  3. Carrie says:
    May 24, 2015
    These look great! A question about the peanuts...do they need to be raw? I know with peanut brittle they have to be raw so they don't burn in the candy mixture. Just want to be sure.
    Reply
    • Cyd says:
      May 25, 2015
      These don't have to be raw because you don't cook them with the candy mixture. The peanuts are spread out in the cookie sheet then you pour the white nougat over the top.
      Reply
  4. Sharon says:
    May 24, 2015
    Ooh! I love Big Hunks, but since I found out I am allergic to peanuts, I haven't been able to eat them :( Now I can make them and substitute cashews or some other yummy nut. Thank you! Can't wait to try these.
    Reply
    • Cyd says:
      May 25, 2015
      You could also add in chopped gum drops and then it tastes like those delicious white nougat candies that are in Brachs Pick a Mix!
      Reply
      • kerry says:
        September 11, 2015
        oh I love those candies
        Reply
    • Sue says:
      October 5, 2018
      Ooh pretzels would be good.
      Reply
    • Markie Eagar says:
      June 13, 2020
      So so yummy! Thank you! How long do these typically stay good for? Can I save some for a couple weeks?
      Reply
      • Cyd says:
        June 22, 2020
        Place them in an airtight container and put in the fridge. They should be fine for a week or so.
        Reply
  5. Chris says:
    May 26, 2015
    I used to make these when my divinity didn't set up. Lol.
    Reply
  6. Melanie says:
    May 31, 2015
    Thank you!! I loved Big Hunk, haven't had one in ages! Now I can, whenever I feel like it!
    Reply
  7. Betty says:
    May 31, 2015
    These sound wonderful, but I'm curious why you don't scrape the sides of the pan as you pour the hot syrup into the marshmallow cream. Does that not leave a real mess in the pan to be cleaned out?
    Reply
    • Cyd says:
      June 1, 2015
      As soon as you stir it or scrape the pan it sets up. Just use what pours out of the pan, which is most of the nougat.
      Reply
      • Jeanie says:
        September 24, 2015
        Could you tell me approximately how long it takes to reach 280 degrees? Thank you!
        Reply
        • Cyd says:
          October 8, 2015
          It's hard to say by minutes because every stove top heats up differently. Here is a simple test if you don't have a candy thermometer. Soft Crack 270°F ? 290°F / 135°C ? 145°C Drop a teaspoon of syrup into cold water. At the soft crack stage, it separates into hard thread but they are not brittle. When removed from the water these threads cannot be formed into a ball but will bend slightly before they break Hope this helps!!
          Reply
  8. Jane says:
    June 2, 2015
    My sister is the person that always makes the sweets for everyone you never know what you are gonna get when you go to her house so, am gonna send it to her and, another sister....Thank you, we all love these and, I like the one with gum drops too. ...Thank you again.
    Reply
  9. Nancy McLain says:
    June 3, 2015
    A question about the temperature. I live about 4500 feet above sea level. Should I adjust the temperature for the candy thermometer?
    Reply
    • Cyd says:
      June 8, 2015
      We are at 4800 feet above sea level when we made this recipe post. You should be fine.
      Reply
  10. Joan Ray says:
    June 3, 2015
    Do adjustments need to be made due to high humidity
    Reply
    • Cyd says:
      June 8, 2015
      We have only made this here at our home, which is quite dry.
      Reply
  11. Danica says:
    June 5, 2015
    What size jar of marshmallow cream?
    Reply
    • Cyd says:
      June 8, 2015
      Marshmallow cream comes in 7 ounce jars. So you need 3 jars to get 21 ounces.
      Reply
  12. collette says:
    June 5, 2015
    i can hardly weight to make this recipe ---i'm not good at using the candy thermometer but i guess i'll have to with this recipe ---i lost a lot of fillings with the big hunk best to you and thaks collette
    Reply
  13. Steve says:
    June 15, 2015
    I made this and it does taste pretty good. However, it took a long time to get to the soft crack temp, and then after 3 hrs it did not set up, so I froze it. I break off pieces when I want to eat some and they are good. However, it has a low melting point. If you take it out of freezer it will literally melt all the pieces together into a solid at just 75 degrees room temperature. Hold in hands and melts right away. Not sure if I did anything wrong, but it would be good if I did not have to leave it in the freezer until last second.
    Reply
  14. Maiya says:
    July 20, 2015
    My son is allergic to food dye (which is in marshmallow creme) but not in some marshmallows. Do you think substituting melted marshmallows would work in place of the creme? Thanks!
    Reply
    • Cyd says:
      July 23, 2015
      Hi Maiya. We have only used marshmallow creme when making this recipe. I'm just going to show you this that I found on google - Marshmallow cream is a whipped, spreadable version of puffy marshmallows used in making fudge, frostings and other confections. Equivalents: 7 oz. jar, 2 1/8 cups Substitutions: For 1 cup marshmallow cream heat 16 large or 160 miniature marshmallows + 2 tsp corn syrup in the top of a double boiler. Not sure how it will all turn out but it sounds like it might work. Good luck! Keep us posted!
      Reply
    • Karen says:
      September 3, 2015
      I made the marshmallow creme. perfecto. don't have to buy it anymore and it makes a lot more than a 7oz jar!
      Reply
  15. Venna says:
    July 22, 2015
    Thank you for the delicious Big Hunk recipe. It will become a family favorite.
    Reply
  16. Jim says:
    September 15, 2015
    WOW!!!
    Reply
  17. lori says:
    September 20, 2015
    i love big hunk bars, love the nougat and prefer the ones without the candy bits so this one is great. i live in canada and we don't sell them here. now instead of getting friends to be my mules and bring it home for me i can try to make it myself. and i'll try the marshmallow diy also. another great recipe is take one jar of the marshmallow fluff, mix with one brick of philly cream cheese and wow instant fruit dip...so yummy and easy too!
    Reply
  18. Josh P says:
    October 1, 2015
    These taste delicious, however, when left at room temperature, this melts to a taffy consistency which makes it difficult to handle, store and eat. I followed the temperature limits and all recipe instructions to a tee. Should I let the boiling mixture heat higher than 280 degrees? I would also recommend using a very large cookie sheet or even two. I used one 18x26 and mine were very thick and very hard to chop.
    Reply
    • Cyd says:
      October 8, 2015
      Ours went a little softer but not bad. We cut it up and wrapped it in waxed paper right after taking it out of the fridge and had no problems. You could try cooking it a little higher than 280 degrees and see if that helps. But we have only done it to 280 (soft crack stage). We have always made this in an 13 x 18 inch pan.
      Reply
  19. Kelli says:
    October 21, 2015
    What is the best way to store this, and how long will it keep?
    Reply
    • Cyd says:
      October 23, 2015
      They store best in an airtight container in the frigde. You could pull them out about 15 minutes before serving for a party or sneak a piece or two all day long!
      Reply
  20. susi wingo says:
    November 19, 2015
    just like everyone else I LOVED Big Hunk bars. Thanks so much. anything with marshmallows!!!
    Reply
  21. Donna Jaco says:
    December 15, 2015
    These are fabulous! My sisters and I loved these as kids. I made them for my sister's birthday the other day and they taste exactly like the real thing, but better! Softer. I used lightly salted peanuts and they were perfect. Thanks for the recipe!
    Reply
    • Cyd says:
      December 15, 2015
      Hi Donna!! So glad that your sister liked them! :)
      Reply
  22. Kristin says:
    December 20, 2015
    Hi! Silly question, but....how the heck do you clean your pots after making this stuff? I put it directly in the sink with hot water and the syrup/sugar mixture completely sized in the pot and it's now hard as a rock :/ Any suggestions? Thanks for the great recipe!
    Reply
  23. dj says:
    December 11, 2017
    I've made this before and I absolutely love it. I will make more this Christmas.
    Reply
    • Cyd says:
      December 11, 2017
      Thanks for taking the time to comment on the Homemade Big Hunk Candy Bars. They are perfect for the holidays. Merry Christmas!
      Reply
  24. Darlene says:
    July 18, 2018
    I love Big Hunk.. bought them in California. Oklahoma I'm in Missouri and you can't find them here. So I order them. But now I can make them when I start craving them. Thanks for sharing
    Reply
  25. Donna says:
    August 31, 2018
    How do you store these? Can you vacuum seal these and store in fridge or freezer
    Reply
    • Cyd says:
      September 1, 2018
      We didn't store them for long because we ate them. Store them in an airtight container. They store great in the fridge, so I'm sure the freezer will work great too.
      Reply
  26. Beeman says:
    January 11, 2020
    I had the same problem as a couple of others had, that it got too soft at room temp. I made this for a supper at church and by the time we got around to eating it was melting off the sides of the serving platter. Next time I'll go higher than 280. I threw the whole batch out because anything, waxed paper or whatever, would stick so tightly that pieces of the paper had to be picked off. And, yes, my candy thermometer is accurate. I checked it.
    Reply
  27. Vicki Kirksey says:
    June 4, 2020
    I love, love, love Big Hunks so I'll have to try this. I noticed several people commented that their recipe was soft and that they only cooked it to 280 on candy thermometer, but your recipe says 290. That may be why theirs was softer. 10 degrees makes a difference.
    Reply
  28. Elbert Jones says:
    July 12, 2020
    I've loved big Hunks for years. But they are now even better. You should try MICROWAVING a piece of one for about 20 seconds. Then eat it.
    Reply
    • Cyd says:
      July 17, 2020
      That sounds delicious!! We'll definitely try it!
      Reply
  29. Amanda Alejandro says:
    December 15, 2020
    I just made these! So DELICIOUS. Just like the original except better because they're softer & fresh. Made them with vegan butter and they turned out perfect. Thanks for an incredible recipe.
    Reply
    • Momma Cyd says:
      December 17, 2020
      Hi Amanda. I'm so glad you liked them. We love a good Big Hunk Candy Bar.
      Reply
  30. Michelle says:
    December 27, 2020
    This recipe was spot on! My parents loved them. Asked when I'll be making them again. This is a keeper. Can't wait to check out your other recipes. :)
    Reply
  31. Dale says:
    January 11, 2021
    I do love these, but omg their so sticky. I have to freeze them and as soon as they thaw their super sticky again. Any suggestions?
    Reply
    • Momma Cyd says:
      January 13, 2021
      They are a sticky candy. But you could try boiling it just a little longer.
      Reply
  32. Julie says:
    April 1, 2021
    We have made these Big Hunk candy bars a few times now. We love them!! Thank you for sharing. https://sweeterwithsugar.com
    Reply
  33. John says:
    July 6, 2021
    I just made this and my nougat wont set completely and stays real sticky. What did I do wrong.
    Reply
    • Momma Cyd says:
      July 12, 2021
      You could try boiling it for just a little longer when it reaches 290 degrees to see if that would help it set up better.
      Reply
  34. Mary says:
    August 10, 2021
    Are you sure soft crack temp is 190*?
    Reply
    • Momma Cyd says:
      August 11, 2021
      Soft crack stage occurs at 270-290 degrees F.
      Reply
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