Candy, Roundups

Homemade Chocolate Bars

4.91 from 31 votes
Learn how to make Homemade Chocolate Bars with my no-bake recipe including Rocky Road, White Chocolate & Peppermint, and Dark Chocolate & Salted Caramel.
Homemade Chocolate Bars - the perfect edible gift for the Holidays

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

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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.

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Packed full of toasted nuts and squishy marshmallows, this bar’s texture is both crunchy and  squishy, my two favorite textures.

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Milk Chocolate is best used for the Rocky Road because of its sweetness. The milk chocolate compliments the other ingredients so well.

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Homemade Chocolate Bars: Rocky Road Chocolate Bar

4.91 from 31 votes
Learn how to make Homemade Chocolate Bars with my no-bake recipe including Rocky Road, White Chocolate & Peppermint and Dark Chocolate & Salted Caramel.
Author: Gemma Stafford
Servings: 1 large bar
Prep Time 10 mins
Total Time 10 mins
Learn how to make Homemade Chocolate Bars with my no-bake recipe including Rocky Road, White Chocolate & Peppermint and Dark Chocolate & Salted Caramel.
Author: Gemma Stafford
Servings: 1 large 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

* You can buy the chocolate mold I used here on Amazon: https://bit.ly/ChocolateMolds or just use a cookie cutter you already have.

 

White Chocolate & Peppermint Homemade Chocolate Bar

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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.

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You always have leftover candy canes during the holidays so now you have another way to enjoy them.

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Homemade Chocolate Bars: White Chocolate & Peppermint Homemade Bar

4.95 from 19 votes
Learn how to make Homemade Chocolate Bars with my no-bake recipe including Rocky Road, White Chocolate & Peppermint and Dark Chocolate & Salted Caramel.
Author: Gemma Stafford
Servings: 1 large bar
Prep Time 10 mins
Total Time 10 mins
Learn how to make Homemade Chocolate Bars with my no-bake recipe including Rocky Road, White Chocolate & Peppermint and Dark Chocolate & Salted Caramel.
Author: Gemma Stafford
Servings: 1 large 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

* You can buy the chocolate mold I used here on Amazon: https://bit.ly/ChocolateMolds or just use a cookie cutter you already have.

Dark Chocolate and Salted Caramel Chocolate Bars

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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.

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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!

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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.

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Homemade Chocolate Bars: Dark Chocolate & Salted Caramel Bar

5 from 18 votes
Learn how to make Homemade Chocolate Bars with my no-bake recipe including Rocky Road, White Chocolate & Peppermint and Dark Chocolate & Salted Caramel.
Author: Gemma Stafford
Servings: 1 large bar
Prep Time 10 mins
Total Time 10 mins
Learn how to make Homemade Chocolate Bars with my no-bake recipe including Rocky Road, White Chocolate & Peppermint and Dark Chocolate & Salted Caramel.
Author: Gemma Stafford
Servings: 1 large bar

Ingredients

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

* You can buy the chocolate mold I used here on Amazon: https://bit.ly/ChocolateMolds or just use a cookie cutter you already have.

 

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78 thoughts on “Homemade Chocolate Bars

  1. I’d like to flavour my chocolate orange. How do I do it please? Can I use an extract with ruining the chocolate?

  2. 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

  3. 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.

  4. 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

    1. Sanjana, I could not hate you, or any of the lovely Bold Bakers.
      Remember you are using chocolate which is stable, and this was traditionally wrapped in a light foil, not sealed at all. The new style of packaging is airtight, but that is relatively a new thing.
      What matters is the temperature, chocolate is not happy at temperatures above blood/body temperatures, that is what matters,
      Gemma 🙂

      1. Ah okay. But would you know how long they would last on shelf? 2 weeks maybe? or 1 month? if wrapped well and in ideal climate?

        1. Hi there Sanjana,
          I am worried about the question! Are you doing this for commercial purposes? If so you may need a bit more advice than I can give you. For home use suggest you make this and use in a matter of weeks when properly stored, it depends on the additions too. I hope this is of help,
          Gemma 🙂

          1. Hi Gemma, I am actually enquiring for a get together that we are holding at home. i was wondering how far ahead of time i can get them ready to avoid last min pressure 🙂

  5. Hi Gemma, We tried the chocolate bars and they turned out amazing, I was wondering if you could make coffee crisp and Kit kat?

    1. Hi there,
      I think I just answered this, but just in case!
      Use what you have. You can use a flat tray, then cut, or reuse containers at home, take a look through your kitchen!
      Gemma 🙂

      1. There are so many comments so it’s difficult to read all… Sorry for inconvenience caused and thank you for answering… Rushdah

  6. 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.

  7. 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.

    1. Hi there,
      No! this is not for me, as it is not for most home cooks! It is possible to make a compound chocolate at home, but this is not real chocolate. Real chocolate requires fermented cocoa beans, and these are generally not available for the home chef, sorry,
      Gemma 🙂

  8. 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 😀

    1. Hi Mareena,
      Last things first! Puff pastry is not sweet, buttery and crisp, no sugar in it. It is ideal as a pie crust for savory fillings too. It is a great technique to get to grips with, but important to follow the instructions carefully.
      Chocolate is made with cocoa beans, not cocoa. The beans are dried and fermented where they are grown, and then the chocolate making process begins. This is really not a process for the home cook, unless you grow up where the beans are grown, and it has been done in your family for generations. sourcing the ingredients would be difficult too, except for commercial producers. I am sorry, i cannot help you with this one,
      Gemma 🙂

  9. Hi Gemma!?
    I am a young fan from Pakistan
    And my friend recommended you to me and you are amazing
    Mehreen ☺️☺️

  10. Hi gemma
    These chocolate bars are really good. Can u make homemade chococlates from cocoa powder ….
    Thanks alot

  11. Hi Gemma! Thank you for these great ideas. Im wondering if i can use silicon molds for this? Thanks☺

  12. Hi gemma. Its my first time doing baking and your recipes are really very easy and the thing which i love most is that the person like us who cant afford expensive ingredents and machines can also make them. So thank you so much. i also have one request that, My little sister requested me to make home made choclate for her, so i wondering do you have any recipe for making them because we cant afford choclate on daily basis and it will be very helpful if can show how to make them.

  13. Hi Gemma,

    to make these chocolate bars I used NESTLE SEMI SWEET MORSELS, they dint turn out be as liquidity the chocolate needs to be ( I took 1 cup of morsels and microwaved it for 30 sec intervals for 2 mins) But the chocolate was still not liquidy . I then put some crushed pistachios and almonds and transferred it to the mould and kept in refrigerator ITS BEEN ALMOST 1 HR THE CHOCOLATE IS NOT SET. CAN YOU TELL ME WHAT CHOCOLATE DID YOU USE FOR YOUR BARS?

    1. Hi, I used Ghirardelli Chocolate bars.

      The reason your sweet morsels didn’t set or actually melt is because they are really only supposed to be used for chips in cookies. If you notice they don’t actually melt or loose their shape in a cookie. They contain stabilizers that keep them that way. My suggestion, use a chocolate bar that is roughly 60-72% cocoa solids. You get good quality and it works well when baking. 🙂

  14. Hello Gemma,
    My name is PARMINDER SINGH and I am from India and I would like to know that how to make caramel sauce both normal and salted, ice cream base and egg free recipes. ( we dont eat eggs)

    1. Thanks so much for visiting my website, Parminder. Check out the recipe page on my website. You’ll be able to find recipes for all of those, and some egg-free options too. Hope this helps 🙂

  15. Hi Gemma!

    If i would like to make stawberry filled chcolate would you suggest just pureeing strawberry and putting it in between the layers of chcolate? Also how would you suggest making mint falvoured chocolate? adding in mint extract or putting in some mint leaves in the chocolate?

    thanks

    1. Thanks for your comment. You can use a strawberry jam for the filling. For mint chocolate, I would recommend using mint extract. Hope this helps 🙂

  16. OMG I love your channel, its been so helpful. I’ve been wondering where you got the gold foil to wrap your chocolate since I’m making them for Christmas gifts and can’t find them. Thanks so much for this great and delish idea!

  17. Hi Gemma, so glad that I can make contact with you at last. I love all your recipes and I have tried a lot of them with perfect results. I do not have a face book but I have you on you tube. Now I have registered so that I will be able to receive everything. Thank you and keep up the good work. I come from sunny Malta.

    1. Thank you so much for visiting my website and subscribing, Bernardette. Really glad you like my baking videos 🙂

  18. Hi Gemma, thank you for these amazing recipes. Actually, I need some help with an idea. I like to surprise a good friend of mine with a special chocolate creation with popcorn. Do you think it will work will the popcorn get too soft in the chocolate? What kind of chocolate would you suggest – milk or dark? And I’m looking for something crunchy to add. Maybe you have any idea what may be good. Caramel maybe? Would be really great if you could help. 🙂

    1. Thanks so much for your comment and visiting my website, Sabine. I haven’t tried a popcorn recipe yet, but I will add it to my list. Stay tuned! 🙂

  19. I love your homemade chocolate bars but I love for you to make a gingerbread chocolate bar,suger cookie chocolate bar,pumpkin chocolate bar, cinnamon roll chocolate bar, eggnog chocolate bar and a hot chocolate chocolate bar.

  20. Hi Gemma,

    This looks great and I can’t wait to make it.
    If I want to make dark chocolate with mint do you recomend adding mint extract or buying actuall mint leaves?
    Also if I want to make mt chocolate with fruit should i puree it? If it is orange or strawberris how do you recommend incorporating it to the choclate bars?

    Thank you

  21. I noticed that the chocolate was not tempered in any way. How did you manage to get such great results? What temperature did you hold the chocolate to so it did not lose temper?

    1. Thanks for your question, Linda. I don’t temper my chocolate. Once it’s warmed in the microwave, with a few lumps in there, let it sit for a few minutes. Then stir it. The chocolate that is not completely melted will cool down the melted chocolate. That’s a little tempering chocolate shortcut. Hope this helps 🙂

  22. Hi Gemma,
    You are a GOD mother for me .
    Thank you for being my inspiration .
    I love love love love baking.
    My friend recently gifted me those measuring cups you use (polka dots )
    I am from India and your egg free recipes works the bests for me ( I don’t eat eggs).

  23. Hi Gemma,
    You are a GOD mother for me .
    Thank you for being my inspiration .
    I love love love love baking. My friend recently gifted me those measuring cups you use (polka dots )
    I am from India and your egg free recipes works the bests for me ( I don’t eat eggs).

  24. hi Gemma! I tried the bars and they were super delicious!!! And I mean it. my friends were greatly impressed and they thought that the bars were store-bought!
    thank you a lot for sharing your skills and of course, I want to have Brandi Milloy again for bigger and bolder baking!
    with love from your young fan
    Samyukta

  25. hi Gemma! I tried the bars and they were super delicious!!! And I mean it. my friends were greatly impressed and they thought that the bars were store-bought!
    thank you a lot for sharing your skills and of course, I want to have Brandi Milloy again for bigger and bolder baking!
    with love from your young fan
    Ishikhaa

    1. I recommend using a high quality chocolate. But any chocolate you can find at the market should work fine. Hope this helps 🙂

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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