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Hi Bold Bakers!
Since we are in the throws of a season that is all about gift giving and festive food then it makes perfect sense to marry the two together. These Homemade Chocolate bars are not the usual holiday bark you see. Set in real chocolate bar molds these elegant bars are just a few simple ingredients mixed together but you get these Big & Bold results.
I love edible gift ideas. I scour Pinterest from August on excitedly Pinning new recipes and ideas for the Holidays. I saw a Pin from Something Swanky, a blog I love. She had made these beautiful Homemade Chocolate Bars that I just thought were such an elevated version of what you normally see, but they are just as easy. I learned from her that one of the secrets is the Chocolate Bar Mold. It’s inexpensive and yields you a beautifully professional looking Chocolate Bar. You can buy the ones I used on Amazon here.
As always my flavors are subjective. I highly recommend you get creative and make what you enjoy. Likewise if you are giving it as an edible gift you can customize the ingredients to your family or friends favorite flavors. Some people like spicy chocolate, some like salty and so on. My Mum always said “paper never refused ink” and I think the same can be said for these Chocolate Bars.
Rocky Road Homemade Chocolate Bar
Rocky Road is such a popular flavor, and although its origins are for an ice cream flavor the idea of a chocolate bar just seems to be a natural progression for this flavor.
Packed full of toasted nuts and squishy marshmallows, this bar’s texture is both crunchy and squishy, my two favorite textures.
Milk Chocolate is best used for the Rocky Road because of its sweetness. The milk chocolate compliments the other ingredients so well.
Homemade Chocolate Bars: Rocky Road Chocolate Bar
Ingredients
- 1 cup (6oz/170g) milk chocolate
- ½ cup (1oz/30g) mini marshmallows
- ½ cup (1oz/28g) chopped, toasted almonds
Instructions
- Melt the chocolate over a bain marie or gently in the microwave
- Mix in the marshmallows and almonds
- Pour into your chocolate mold. Tap on the counter to release any air bubbles.
- Place in the fridge to set for 20 minutes
- Pop out of them mold and enjoy. store in or out of the fridge.
Recipe Notes
White Chocolate & Peppermint Homemade Chocolate Bar
To get really festive for the holidays, I suggest using something you always have on hand–candy canes! Not only does this bar pair lovely white chocolate and Peppermint, I added graham crackers (or any cookies will do) to get an extra lovely texture with every bite.
You always have leftover candy canes during the holidays so now you have another way to enjoy them.
Homemade Chocolate Bars: White Chocolate & Peppermint Homemade Bar
Ingredients
- 1 cup (6oz/170g) white chocolate
- ½ cup (2oz/60g) peppermint candy canes, crushed
- ½ cup (2oz/60g) cookies, crushed
Instructions
- Melt the chocolate over a ban marie or gently in the microwave
- Mix in the peppermint candy canes and cookies
- Pour into your chocolate mold. Tap on the counter to release any air bubbles.
- Place in the fridge to set for 20 minutes
- Pop out of them mold and enjoy. store in or out of the fridge.
Recipe Notes
Dark Chocolate and Salted Caramel Chocolate Bars
Dark Chocolate is my absolute favorite and I often can eat it just by itself. But with the simple addition of my Signature Caramel Sauce, you’ve hidden a rich, sweet surprise inside of every chocolate bar you create.
Creating filled candy bars is really simple. Just create your dark chocolate shell, let it set and then add anything you want inside with another layer of chocolate on top to hide it in there. It’s a sweet surprise in every bite!
Wrap up these homemade candy bars with fancy paper or even give them away in a lovely box or tin. You’ve just created a homemade gift made straight from your heart.
Homemade Chocolate Bars: Dark Chocolate & Salted Caramel Bar
Ingredients
- 1 cup (6oz/170g) dark chocolate
- ½ cup (4oz/120g) salted caramel sauce
Instructions
- Melt the chocolate over a ban marie or gently in the microwave
- Pour into your chocolate mold and swirl it around bringing it up the sides to form a shell
- Place in the fridge to set for 5 minutes
- Once set, pour in the caramel sauce evenly all the way to the edge
- Pour the rest of the chocolate on top and spread it all the way to the edge also
- Tap on the counter to release any air bubbles
- Place in the fridge to set for 20 minutes
- Pop out of them mold and enjoy. store in the fridge until ready to eat.
Recipe Notes
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Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
I’d like to flavour my chocolate orange. How do I do it please? Can I use an extract with ruining the chocolate?
Hi,
Do you think you could try doing a chocolate bar with three or more layers… white, milk and mint? With a hidden ingredient?
Thanks for the great recipes,
Jess
Hi Gemma, I enjoy your web site and have learned a lot. I’ve watched some of your videos as well. I was wondering if Hershey’s cocoa powder can be added to vanilla almond bark for a substitute if I don’t have chocolate bark on hand for making candy?
Thanks for your help.
Hi Gemma,
Here i am, again!! :O (oh, you’re gonna hate me!)
I was wondering, how long would these last on the shelf outside the refrigerator? Considering the chocolate is only wrapped with a foil and wrapping paper (no air tight seal) ? I live in a city with low humidity.
Would they last longer if they are sealed?
Thankyou once again! 🙂
Lots of love,
Sanjana
Hi Gemma, We tried the chocolate bars and they turned out amazing, I was wondering if you could make coffee crisp and Kit kat?
Any other way to make these without molds?
Hi Gemma, I like spicy things and sweet things. These are my favorites. So I was wondering if it was possible to do a mix of the two and do spicy chocolate. Thank you so much.
Hi, thank you for the recipes and your efforts!! I was wondering if you could show us how to make chocolate from scratch and not using already made chocolate.
Hi Gemma! I’ve always loved chocolate, whatever I make has cocoa in it, no other flavors >o< So I really want to make CHOCOLATE. That's the thing I've always missed, but none on the recipes came out perfect 🙁 So I'd really <3 a recipe that shows how to make chocolate with cocoa, and without bought chocolate, Nutella or choco chips.
Thank you 😀
I love this recipe can I leave the Graham crackers out in the white peppermint chocolate bar?