In this study the preparation of ten types of bar candy of available local raw materials in Egypt and priced economic cheap commensurate with limited income groups in Egypt, and this highly nutritious raw materials were used grinded each of maize, rice, wheat was added nutrients with a high nutritional value frequently used in the candy industry, a raisins, peanuts, chickpeas and also alternatives to butter and cocoa powder, milk powder for the manufacture of a dozen different blends three different manufacturing methods using extrusion thermal technology (extruder) was conducted sensory tests to ten mixes with two flicks of sensory evaluation method first target group of children's product for them candy bar they are disciples of the nursery and primary school pupils The second way using sensory arbitrators selected and testers carefully in ways that the selection of sensory arbitrators. The results of sensory evaluation of all very acceptable mixtures in terms of qualities and characteristics of sensory tested were conducted to assess the nutritional value of raw materials used for chemical analysis in manufacturing and was also blends the bar ten chemically analyzed and the results showed that the samples of nutritional value and high useful and appropriate from a nutritional point of schoolchildren were conducted microbiological necessary analyzes were made counting the kidneys to the bacteria, fungi, yeasts and some bacteria pathological dominant presence strains and the results showed the absence ten samples of bacteria Sick and compliance with the microbiological limits in accordance with the Egyptian standard specifications and therefore its integrity and safety for schoolchildren and finally concludes with the recommendation Find producing candy bar the previous ten Balkhaltat at the national level in the ministries of agriculture and the Egyptian Education school feeding plant