Welcome Home Chocolate Bars Recipes

HOMEMADE CANDY BAR RECIPES

Steps:

• Place the molds on a flat surface and add what you would like to them. My favorite combos were:
• Cookies and Cream: 1 to 2 crushed Oreo cookies in white chocolate
• Homemade Symphony Bar: scant 1/4 cup of both slivered almonds and toffee bits in milk chocolate
• Rocky Road: scant 1/4 cup of both mini marshmallows and dry roasted peanuts in dark chocolate
• Dark Mr. Goodbar: 1/4 cup dry roasted peanuts in extra dark chocolate
• You really could add just about anything!
• Melt the chocolate according the directions that come with the package (they are great and really detailed!). Carefully drizzle a small amount of chocolate over the goodies in the mold. You'll add 1/4 to 1/3 cup of chocolate per mold. Gently pick up the mold holding onto the edge and raise it off the surface you are working on 3 to 4 inches. Drop the mold so that it kind of smacks down on to the table. This helps the melted chocolate to settle into the cracks and it also gets air bubbles out. Continue to carefully drop the mold 4 or 5 times until things look settled. If you need to add a bit more chocolate do it now. Drop it another time or two to smooth out any chocolate you might have added.
• Repeat until you make as many chocolate bars as you'd like.
• Let the homemade candy bars rest at room temperature until completely set. This may take a few hours depending on the temperature in your house.
• Once the chocolate has set gently remove the mold and place the candy bar in the cellophane bag that came with the mold. Store according to the package directions for storing the Chocoley chocolate (in a cool place away from strong odors).

VANILLA-CACAO CHOCOLATE BARS

Steps:

• Gather ingredients and preheat oven to 350˚F.
• Place cacao nibs on sheet pan lined with parchment paper and spread them out so they can cook evenly. Then, place the pan in the oven for 12 minutes or until your house smells like chocolate.
• Remove the nibs from the oven and then pour them into a food processor. Process until mixture is liquid. Make sure to push down the excess lumps and crumbs on the side.
• Once the mixture is smooth without lumps, add vanilla and salt first. After, add the maple syrup to sweeten the chocolate. Process the maple syrup only a couple of times or mix with a rubber spatula to avoid clumping.
• Pour chocolate mixture onto a sheet pan lined with parchment paper and flatten into a bar type shape. Note: If you cannot form a square, wait until mixture is solid, then cut into perfect shape.
• Place the pan into the fridge to solidify the chocolate. This will take at least an hour.
• Remove from fridge and cut into a bar shape. Cover in an aluminum foil wrapper and binge like you've never binged before.

HOMEMADE CHOCOLATE BARS

Steps:

• *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts

SUPER EASY CHOCOLATE BARS

Steps:

• Preheat oven to 350°.
• For CRUST, in large bowl, beat Butter with an electric mixer on medium to high speed for 30 seconds. Add Sugar and Salt; beat until combined.
• Add Flour; beat on low speed until combined. Press two-thirds of the crust mixture into the bottom of an ungreased 13x9x2-inch baking pan.
• For FILLING, in medium saucepan, combine Sweetened Condensed Milk and Chocolate Chips. Cook and stir over low heat until chocolate is melted. Remove from heat; stir in Nuts and Vanilla.
• Spread filling over unbaked crust. Sprinkle with remaining crust mixture.
• Bake for 30-35 minutes or until golden. Cool in pan on wire rack. Cut into bars.
• NOTE (as written in booklet): To cut professional-looking bars with nice even sides, let the baked mixture cool completely so the block has time to set up. For softer bars, refrigerate the baked block for a short time before cutting.

WELCOME HOME CHOCOLATE BARS

Steps:

• Preheat oven to 350.
• In 13 x 9, melt margarine in oven.
• Sprinkle crumbs evenly over melted margarine; pour condensed milk evenly over crumbs.
• Then top with remaining ingredients; press down firmly.
• Bake 25 to 30 minutes or until lightly browned.
• Cool.
• Cut into bars.