Have I got a treat for you!! Mini Fried Candy Bars…oh my! And let me tell you, your Valentine will love you even more if you make these little bites of ooey-gooey heaven for them! And guess what? They are easy!

Quite awhile back I saw Fried Candy Bars everywhere on the Food Network, and filed the idea way back in my brain…and promptly forgot about them. Until recently, I was watching one of my favorite shows on The Cooking Channel, Unique Sweets. I love that show, if you haven’t seen it, you must. I have found so many interesting ideas by watching.

Anyway, back to the Fried Candy Bars…we used mini size, so that it was easier to handle them but you can certainly use whatever size you like. We also found that they tasted better while they were still hot, but my youngest gobbled them up hours after they had been cooked.

We used Three Musketeers, Milky Way and Snickers but I can imagine there are endless possibilities out there. My favorite were the Three Musketeers, when bitten into there is a flood of chocolate heaven in every bite.

Mini Fried Candy Bars

Mini Fried Candy Bars

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

A fun little treat. Recipe from HoosierHomemade.com


  • Mini candy bars - your favorite kinds
  • 1 whole egg
  • 1 cup milk
  • Pinch of salt
  • 1 1/2 cups flour
  • Oil for frying
  • Powdered Sugar for dusting, optional


  1. Freeze candy bars {overnight works great, but at least several hours}
  2. In a large bowl, combine egg and milk, add pinch of salt
  3. Whisk in flour until smooth
  4. Refrigerate for at least 30 minutes
  5. Heat about 4 cups of oil in a large pot to 365 degrees
  6. Dunk the frozen candy bar into the chilled batter and drop into heated oil
  7. Cook until light golden in color, remove and place on cooling rack to drain
  8. Dust with powdered sugar if desired
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Fried Candy Bars? Yes…please! What are you serving for Valentine’s Day?

Linking to…Delicious DishesGooseberry Patch

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