DALLAS -- Don't have enough fat in your life? Try some deep-fried candy.

The Wall Street Journal reports visitors to the Texas State Fair have had a chance to boost their cholesterol higher than Big Tex, the fair's giant cowboy.

Fair goers lined up at Butch Benavides' booth to buy deep-fried Snickers. He says the batter has to be just right. If it's too thin, the chocolate melts. But if it's too thick, the candy bar puffs up like a fried pie.

Benavides says another secret to fried confections is keeping them on a stick. He says fair goers like to eat on the go.

For those of you who'd like to try frying a candy bar or two at home, here's the method:

You'll need a good batter, something sticky enough to hold onto the bar, but one that won't puff up too much and turn your bar into a biscuit. Storebought funnel cake or beer-batter mixes, chilled for 30 minutes before use, will do the trick.

Next, you'll want to make sure the bars are ready. For home deep fryers, the snack-size bars are easier to handle than full-size ones. Put a wooden skewer through each unwrapped bar longwise, then put them in the freezer for 30 minutes until cold all the way through.

Heat oil in deep fryer to 360° Fahrenheit. Dust each bar with flour, then roll in batter, coating thoroughly. Allow excess to drop off.

Fry bars, holding onto the end of the skewer to keep them submerged, until batter is golden brown, about four minutes. Dust with powdered sugar, if desired.