I can not and will not deny my chocoholic cravings, so I dream up chocolate bar recipes a little bit more than is healthy. This homemade chocolate bar recipe ends up being a bar that makes a lovely handmade chocolate gift when all dressed up in ribbon. That is if you can bare to share some. I might give some to me, to celebrate how much I love chocolate…
I will show you how to make a homemade chocolate bar. But not any ordinary chocolate bar, no. This handmade chocolate bar is worthy of a choco-bration. It has poppy candy and edible gold glitter for decoration and is stuffed full of pecans, Crunchie bar pieces and peanuts. This is a dark chocolate bar but if you prefer you can use milk chocolate instead.
For this Homemade Chocolate Bar Recipe you will need
- 600g dark chocolate (I’ve used Lindt easy melt chocolate as some others can be a bit more temperamental to work with!)
- 5 Crunchie bars
- 10g popping candy
- 40g natural roasted peanuts
- 60g pecans
- edible gold glitter
- a pinch salt crystals
To make these Homemade Chocolate Bars
Put the pecans into a dry non-stick frying pan and let them roast gently in their own natural oils. Careful they can burn quickly so treat them gently. Once lightly pan roasted leave them aside to cool.
It’s good to gather together all you need ready first because when the chocolate is ready it’s best to work quite quickly. So, find a baking sheet and cover it with cling film.
Next, chop the Crunchie bars…
Then chop the peanuts and pecans.
Have everything standing by.
Place our mini mountain of broken up chocolate into a bain-marie. Keep the temperature low and make sure the simmering water doesn’t touch the bowl the chocolate is sitting in. Put the kettle on if you like, you’ve got time to make a nice cup of tea…
Stir occasionally until just about all the pieces have disappeared. Take it off the heat and use the residue heat to melt the those last stubborn bits, stirring gently.
Add in the golden nuggets of Crunchie. Go on, pinch a piece before stirring those lovely golden nuggets in.
Tip the chocolate naughtiness onto the baking sheet.
Scatter over the chopped roasted nuts.
Sprinkle over the popping candy and finish off with a touch of salt and a little gold glitter, or a lot it’s up to you! Magic.
Leave to set at room temperature. Then chop into shards or squares or fingers.
They look really nice presented in a glass to share after dinner…
or give as a present wrapped in a bow
What ever you do, save one for yourself, you deserve it!
Other Chocolate Treats for you to enjoy
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