Homemade Big Hunk Candy Bars

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!

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.

 

ANYONE ELSE LOVE DISNEYLAND’S RECIPES?

We love to share our copycat recipes, but some of our favorites come from Disneyland! On our YouTube channel, you can find one of the best baked potato soup recipes! That’s right, it’s our Disneyland copycat baked potato recipe. If you are going to Disneyland soon you have got to try it, but in the meantime, you can make this at home!

 

MORE COPYCAT RECIPES TO LOVE!

Serves: 72

Homemade Big Hunk Candy Bars

These soft and chewy Big Hunks are better than the store bought and so easy to make!

3 hr, 15 Prep Time

15 minCook Time

3 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

  • 16 ounces peanuts (I used lightly salted)
  • 3 (7 ounce) jars Kraft Marshmallow Creme
  • 2 1/4 cups light corn syrup
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons vanilla
  • 6 Tablespoons butter (slightly melted)
  • 1/4 teaspoon salt

Instructions

  1. Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
  2. In a large mixing bowl put the marshmallow creme, and then set aside.
  3. 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)
  4. Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).
  5. 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.
  6. Pour into the prepared pan and spread evenly over the peanuts.
  7. 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

7563 cal

Fat

296 g

Carbs

1226 g

Protein

112 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
655
https://www.sixsistersstuff.com/recipe/homemade-big-hunk-candy-bars/

Recipe adapted from Just Get Off Your Butt and Bake

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Comment on this Recipe

45 Responses to “Homemade Big Hunk Candy Bars”

  1. 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.
  2. 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.
    • 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!
  3. 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!
  4. 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.
    • 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.
  5. Donna Jaco
    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!
  6. 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!
  7. 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.
  8. Vicki Kirksey
    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.

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