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Candy Recipe: Harmony Bar

Categories: Candy,Candy Recipes,Holiday Candy

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Harmony Bar in Pan

Despite being siblings, my brother and I had differing opinions on everything. He was a Los Angeles Dodgers fan while I preferred the Angels. He liked sci-fi stuff, and I… well, I just didn’t like/understand it.

And even on Thanksgiving, the day of the year where all families sit down together, he and I were contentious. You see, my mom had this tradition where she would let one of her kids pick the dessert to create. He always wanted pumpkin pie while I craved blueberry cheesecake. It was always a tempestuous dinner if your dessert wasn’t picked.

All these years later, I still like my preference over his, but in honor of the spirit of Thanksgiving, here is a candy recipe that combines both loves: A blueberry pumpkin cheesecake fudge bar that I call the Harmony Bar.

Harmony Bar in Pan Sliced

What You Need For The Crust

  • 4 Graham Crackers, Finely Crushed
  • 3 Tbsp of Butter
  • ¼ Cup of Sugar
  • Baking Tin (at least 9×9)
  • Mixing Bowl
  • Rubber Spatula
  • Wax Paper

What You Need For The Fudge

  • 5 Oz Canned Evaporated Milk
  • 1 Cup of Granulated Sugar
  • 3 Cups of Miniature Marshmallows
  • 1 Can of Pumpkin Pie Filling
  • 1 Tbsp of Pumpkin Pie Spice
  • 1 Cup Dried Blueberries
  • 2 Tbsp of Butter
  • 8 Oz Cream Cheese, Cubed
  • 12 Oz White Chocolate
  • 1 Tsp Vanilla
  • Large Saucepan
  • Medium Saucepan
  • Rubber Spatula
  • Candy Thermometer

Harmony Bar Piece

1. Set the wax paper in your baking ban. Preheat your oven to 350 degrees Fahrenheit.

2. Take your crushed graham crackers and put them in the mixing bowl. If you have whole graham crackers, you can either put them through a food processor, or put the crackers in a plastic bag and set a rolling pin over them. Add the sugar and disperse evenly with hands.

3. Melt the butter in the microwave (Carefully! It will explode if you don’t know what you’re doing.) Pour the melted butter into the mixing bowl and once again use your hands to evenly distribute the ingredients.

4. Take the spatula and set an even layer of the mixture in the baking pan. Put in the oven for 10 minutes. Remove and set in freezer to chill.

5. Combine the evaporated milk, butter, marshmallows, and sugar into the large saucepan. Stir over a medium flame until the mixture comes to a boil. Continuing stirring until temperature reaches 230 degrees Fahrenheit.

6. Remove from the flame and add the cream cheese and white chocolate to the heated mixture, continuing to stir until it all dissolves.

7. Pour half of the mixture into the medium saucepan and combine it with the blueberries and vanilla.

8. Pour the pumpkin filling and spice into the large saucepan and stir generously.

9. Retrieve the baking pan from the freezer. Using the spatula, spread the pumpkin mixture over the crust. Then spread the blueberry mixture on top.

10. Let fudge sit for 2 hours until firm and refrigerate after.

I am sure even though I found common ground with this recipe, my brother will still have just wished it contained only pumpkin. If you feel the same way, you can nix the blueberries all together and just make a pumpkin cheesecake fudge, and vice versa. As always, sugar substitutes work fine in this recipe too.

So from me and every one else at Candy Addict, have a happy Thanksgiving full of fun, laughter, sweets.

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7 Responses to “Candy Recipe: Harmony Bar”

  1. 1
    rawxy says:


    ur so sweet…hahaha I’d never do that for my sis!!! great recipe. looks delicious,

  2. 2
    lalaland13 says:

    Mmm blueberries. A very underrated fruit. Especially in things like cake and pie.

    But I also love pumpkin pie, so I’m with you there.

  3. 3
    Jeni says:

    That really doesn’t look particulary appetizing, but I don’t like pumpkin pie, or blueberries, and especially not cheesecake, so my opinion isn’t worth much.
    It is a very clever idea though, pumpkin pie combined with cheesecake. Keep up the creativity!

  4. 4
    Amy A. says:

    Hello! Was this fudge more like a rich cake/cheesecake like consistency or was it more fudge like? I wouldn’t mind trying this without the blueberries, can it also be made without the graham crackers? Don’t get me wrong, I love blueberries, but with the pumpkin I’m not sure, lol! Sounds delish really and thanks for sharing this recipe!

  5. 5
    Robby says:

    Amy, you can actually make it either way (cheesecake or fudge). If you want it to have the consistency of fudge, you need it to hit the soft crack stage and crystallize. If you want it to be more like a cheesecake, just heat the mixture to a high boil. It’s perfectly fine to nix the blueberries and graham crackers. There’s nothing wrong with a pumpkin cheesecake fudge!

  6. 6
    Delia says:

    It looks mysterious but sounds delicious!

  7. 7
    Time Tracker says:

    Looks simply scrumdiddilyumptious! Don’t think I can spring this one on the family as a Thanksgiving surprise – but might give it a go at christmas. Thanks!

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