Homemade Chocolate Bars

There is store-brought candy and then there is homemade slivers of deliciousness – chocolate heaven. Learn how to make delicious chocolate bars in your kitchen, like a pro!

Chocolate Caramel Bark

Line a large tray with baking paper. Chop 250 gm almonds into slivers and a 500 gm slab of cooking chocolate (white or dark) into thin pieces.

Into a non-stick pan, add 200 grams butter and 1 cup white sugar. Whisk well. As the sugar melts and caramelises, add 2 tablespoons water. Keep stirring for a few mins until the mixture thickens, leaves the sides and turns into a malt brown colour.

Don’t let it burn; take it off the fire and quickly pour onto the tray lined with wax paper, spreading thinly.

Top with the chocolate pieces and when the chocolate melts, spread that evenly too. Top with the almond slivers and refrigerate.

This bark can be broken into pieces and stored. If you have any left that is!

Chocolate Almond Clusters

Melt 100 grams butter in a non-stick pan. Add 500 grams of a slab of cooking chocolate or 500 grams chocolate chips. Add 250 grams of whole almonds and mix well, coating each almond. Cool. Then break into mini clusters.

You may sprinkle sea salt on top or keep them plain. Or drizzle caramel or white chocolate over them.

White Chocolate Bar

This one is like a homemade version of a crunch bar, fruit & nut bar or M & Ms bar.

Put 3 cups of white chocolate chips into a microwave safe mixing bowl.

Microwave for 1 minute, then remove and stir well.

Stir in 1 cup Coco Krispies cereal or M & Ms or golden raisins and then pour the mixture out onto an un-greased cookie sheet. Spread the mixture out with a spatula. Sprinkle on a few more toppings of the same kind. Gently push them in with your fingers, so the toppings stick.

Let the bark sit until hardened, or put the tray in the refrigerator to speed up the process. When completely hardened, slice into pieces with a large knife. Store in plastic bags or cookie tins.

By Linda Joseph Kavalackal,
Christ & Co.