Homemade Chocolate Bars For National Chocolate Day - The Nibble Webzine Of Food Adventures Homemade Chocolate Bars For National Chocolate Day
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Homemade Chocolate Bars For National Chocolate Day

[1] Semisweet chocolate bar with dried fruits and nuts (photos #1 and #2 © Pampered Chef).

[2] A white chocolate bar with rainbow sprinkles.

[3] Dulcey or blonde chocolate, created by Valrhona, is white chocolate that has been caramelized to a buttery, rich caramel flavor. These bars are sprinkled with cookie pearls at Nuchocolat (photo © Nuchocolat).

[4] Decorations typically don’t add flavor, but they contribute good looks. These gold sugar pearls are from Weraru).


October 18th is a holiday most Americans are happy to celebrate: National Chocolate Day. While it’s easy to pick up some of your favorites—bark, bars, bonbons, truffles, and more, in just 20 minutes you can have a batch of homemade chocolate bars. The best part: use the add-ons of your dreams to create your signature chocolate bar. Your chocolate bar, your way.

To make individual candy bars, you’ll need a special silicone tray with wells. Here’s one from Pampered Chef.

Use it for:

  • Bark, candy bars and chocolate bars.
  • Energy, granola and protein bars.
    Next, pick your chocolate type: blonde/dulcey (photo #3), dark, milk, or white.

    Finally, gather as many add-ons as you like. Some ideas:

  • Candies: candy corn, crushed peppermint, M&Ms, mini marshmallows, Reese’s Pieces, toffee chips, etc.
  • Decorations: confetti, edible glitter, sprinkles, sugar pearls, etc.
  • Dried fruit: banana chips, berries, coconut, diced apricots, etc.
  • Nuts
  • Plus: cacao nibs, cookie bits, crispy rice, fleur de sel, etc.

    Thanks to Pampered Chef for this easy recipe. Prep time is 5 minutes, cook time is 15 minutes.

    For a finer quality chocolate bar, use chocolate disks (a.k.a. wafers) instead of chocolate chips.
    Ingredients For 12 Small* Bars

  • 2½ cups (625 mL) chocolate chips
  • 1 teaspoon (5 mL) coconut oil
  • Add-ins

    1. MICROWAVE the chocolate and oil in a 3-cup heatproof bowl for 2–3 minutes, stirring every 30 seconds, or until smooth.

    2. PLACE an even layer of add-ins on the bottom of the bar mold wells. Pour the chocolate over the top and smooth out with a small spatula.

    3. CHILL the tray in the freezer for about 15 minutes, or in the refrigerator until the candy bars are set.






    *Approximately 2″ wide x 4″ long. If you want larger bars, there are many molds available online. You’ll need to adjust the ingredients accordingly.



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