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Several Homemade Wunderbars, piled on amaple leaf shaped wooden cutting board.
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5 from 1 vote

Homemade Wunderbars

Wunderbars are a popular Canandian candy bar, also known as Starbar in other countries. These Homemade Wunderbars are easy to make, and tasty!
Prep Time30 mins
Cook Time20 mins
Chilling / Setting time2 hrs
Total Time2 hrs 50 mins
Course: Snack
Cuisine: Canadian
Diet: Gluten Free
Servings: 8 Candy Bars
Calories: 1233kcal
Author: Marie Porter


Candy Thermometer



  • 1 cup Creamy peanut butter
  • ½ teaspoon Vanilla extract
  • ½ teaspoon Salt
  • 2 ½ cups Crisp rice cereal
  • 1 ½ cups Icing powdered/confectioner sugar

Dipping Caramel:

  • 2 cups Light brown sugar firmly packed
  • 14 oz Sweetened condensed milk 396 g
  • 1 cup Butter
  • 1 cup Corn syrup
  • ¼ teaspoon Salt
  • 1 ½ teaspoon Vanilla extract

Dipping Chocolate:

  • 24 oz Milk chocolate chips 2 bags
  • 2 tablespoon Shortening



  • In a stand mixer, beat peanut butter, vanilla extract, and salt together until smooth and well combined.
  • Add cereal, beat well, until cereal is broken up and fully incorporated.
  • Add powdered sugar, beat on low until sugar is completely mixed in.
  • With clean hands, knead mixture slightly to bring together.
  • Divide into 8 equal sized balls, roll into logs about ¾" in diameter.
  • Freeze while you prepare the dipping caramel:

Dipping Caramel:

  • In a large saucepan, combine everything except the vanilla extract.
  • Bring to a boil over medium heat, stirring constantly.
  • Once boiling, affix a candy thermometer to the pan. Make sure the tip of the thermometer is in the sugar mixture, but not touching the bottom of the pan.
  • Boil - stirring constantly - until mixture reaches 240 F (115 C).
  • Once mixture reaches 240F (115 C), remove from heat and set aside.
  • Allow to cool for 5 minutes, before dipping anything in it.
  • Line a baking sheet or flat work area with parchment paper.
  • Carefully dip your frozen filling logs into the warm dipping caramel.
  • Allow excess to drip off, before transferring to parchment paper. Allow to cool and fully set before proceeding.

Dipping Chocolate:

  • Either in the top of a double boiler - or in a glass bowl, microwaved for 30 seconds at a time - carefully melt chocolate and shortening together, stirring well until smooth.
  • If chocolate is too thick for dipping, add a little more shortening, once again stirring well until smooth.
  • Carefully dip each bar into chocolate, allow excess to drop off, and transfer back to parchment paper.
  • Keep chocolate warm while dipping, as it thickens as it cools.
  • Allow bars to set before transferring to covered storage container.


Note: The nutritional facts are way off, as this makes more caramel than you will use for a batch of bars.
It's just not practical to make a smaller batch, and the software isn't such that it can take that into account!


Calories: 1233kcal | Carbohydrates: 175g | Protein: 13g | Fat: 59g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 689mg | Potassium: 482mg | Fiber: 2g | Sugar: 162g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 1mg