Deep Fried Snickers Recipes

Steps:

• Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
• Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
• Dip the candy bars in the batter to coat.
• Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

Steps:

• Push each candy bar onto a skewer or popsicle stick; refrigerate for at least 2 hours or overnight.
• Whisk the flour and baking soda in a medium bowl. Whisk in the seltzer to make a smooth batter (about the consistency of pancake batter). Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees.
• Hold the Snickers by the skewer and dip into the batter, turning to coat. Carefully place the Snickers in the hot oil (skewers and all); fry, turning as needed, until crisp, 1 1/2 to 2 minutes. Use tongs to remove each bar by the stick; drain on paper towels or a rack and serve warm.

Steps:

• 1.Thoroughly mix flour, salt, cinnamon and water.
• 2.Let batter stand at room temperature for 30 minutes.
• 3.Meanwhile put stick in one end of choc bar.
• 4.Add the baking powder to the batter.
• 5.Begin heating deep fat fryer to 375°F.
• 6.Dip the Snickers into the batter, draining off the excess.
• 7.Fry until crisp and golden.
• 8.Drain on paper towel.
• 9.The stick is a great handle for eating this treat.
• 10.For extra deliciousness, get a small cup of caramel ice-cream topping and start dipping as you eat!

Steps:

• Push popcicle sticks into Snickers bar from the bottom about half way up.
• Freeze Snickers until frozen solid.
• For the funnel cake batter, you can either buy the mix at the store or make your own batter (there are several one's on recipezaar).
• Dip frozen Snickers into the batter.
• Fry in hot oil until golden brown (just a few minutes).
• Remove from oil and drain.
• Top with powdered sugar or caramel sauce if desired.

Steps:

• Unfold the pastry and cut it into a 5-inch square. Cover and refrigerate the remaining pastry for another use. Unwrap the candy bar and place it diagonally across the sheet. Fold one of the long points over the bar. Lightly wet the other points with water until gummy. Fold up the short sides of the pastry onto the candy bar and press to seal them, making sure not to leave gaps at the corners. Bring up the remaining side of the pastry and press gently to seal the edges of the covered candy bar. Place in the freezer for 1 hour.
• In a small, deep saucepan, heat 1 1/2 to 2 inches of oil to 375 degrees. Carefully slide the prepared candy bar into the oil and fry until it is crisp and golden and floats. Remove it with tongs, and drain it briefly on a paper towel. Place the bar in a shallow serving bowl. Place the ice cream to one side of it, drizzle the sauce over all and sprinkle with powdered sugar placed in a fine sieve.

Steps:

• Whisk together first 6 ingredients. In another bowl, whisk together egg, water, milk and vanilla; add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Dip candy bars, a few at a time, into batter; fry until golden brown, about 30 seconds per side. Drain on paper towels., Insert skewers into bars. If desired, dust with confectioners' sugar.