Description
A delicious chocolate bar recipe with a variety of toppings.
Ingredients
Scale
- 2 oz ruby chocolate
- 2 oz white chocolate
- 1 cup candy canes, crushed
- 1 cup Oreos, crushed
- 3 bars white chocolate
- 1/2 cup candied lemon peel, finely chopped
- 1 cup shredded coconut
- 3 bars milk chocolate
- 1/2 cup banana chips, lightly crushed
- 1/2 cup peanut butter
- 1/2 cup peanuts, chopped
- 1 tsp flakey sea salt
- 3 bars dark chocolate
- 1 cup waffle cones, crushed
- 1/2 cup freeze dried strawberries, lightly crushed
- 1/2 cup sprinkles
Instructions
- In a double boiler fitted with a candy thermometer, melt 2/3 of your chocolate to the “Melt To” temp listed in the table below, stirring constantly.
- Add the reserved 1/3 of the unmelted chocolate to the melted mixture and stir, cooling the chocolate to the “Cool To” temp listed in the table below.
- Continue stirring over low heat, warming the chocolate to the “Working Temp” listed in the table below.
- Optional: temper your chocolate.
- Arrange your mold on a clean baking sheet for easy transport.
- Spoon the melted ruby chocolate into a piping bag or Ziplock. Repeat with white chocolate. Snip the corners of the bags to make a small hole.
- Pipe a line of ruby chocolate into the mold, repeat with white chocolate. Continue to fill the mold, making a stripe pattern.
- Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold.
- Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold.
- Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Spoon some peanut butter into into a piping bag or Ziplock. Snip the corner of the bag to make a very small hole.
- Pipe the peanut butter into thin lines, and use a toothpick to drag through the bar, making a feathered pattern. Sprinkle your bar with toppings.
- Let set completely before removing from molds.
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold.
- Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
Notes
- Ensure all chocolate is evenly melted for best results.
- You can customize the toppings according to your preference.
- Store the finished bars in a cool, dry place.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Melt, Pour, Set
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg