Former Hollywood screenwriter and Culinary Institute of America alum Nina Wanat creates her BonBonBar candy bars the old-fashioned way in a West Berkeley kitchen using organic local ingredients. When she first became interested in creating sweets, candy bars caught her interest because they are classics beloved for many generations and can be flavored in so many different ways. She loved the retro panache of caramel, cookies, nougat, and marshmallows. At BonBonBar, she hand-makes melt-in-the-mouth caramels just like your great-grandmother would have bought at the corner candy shop. But this being the 21st century, Wanat also makes eye-poppingly yummy grown-up bars with rum, bourbon, Talisker 1992 Distillers Edition Scotch from the Isle of Skye, and Maldon sea salt. Seasonal favorites include spunky pumpkin-pie caramallows, whose chewy-smooth coating contains butternut squash bought at farmers’ markets. BonBonBars can be bought online or, locally, at the Alameda Natural Grocery.