Wrapped chocolate candy bars have been commercially made since the early 1900s. While they can be purchased at most convenience, grocery and other stores, candy bars can be made at home.
Candy bars are frequently referred to as "chocolate bars" outside of the United States.
Recipes for chocolate candy bars vary widely. Some candy bars have caramel, peanuts, pecans or dried fruit. The recipe that follows will make four to eight chocolate-almond candy bars, depending on the size mold you use.
Instructions
1. Purchase a candy bar mold from a crafts store such as Hobby Lobby or Michaels. The candy bar mold used for this recipe is about 2.5 inches long and 1 inch wide, to make one candy bar. Other sizes may be used but the quantities in the recipe should be adjusted. An example of a candy bar mold is found in the Resources section below.
2. Chop chocolate (if in a block) or open bag of chocolate chips. Place chocolate in microwave-safe bowl with 1 tsp. evaporated milk.
3. Microwave on high for one to two minutes. Stir every 30 seconds to ensure that the chocolate doesn't burn. The chocolate should be smooth and runny.
4. Fill each candy bar mold about halfway full of chocolate.
5. Add about 1 to 3 tsp. of chopped almonds to each mold on top of the chocolate.
6. Pour more chocolate over the almonds in the mold until the almonds are covered and each mold is nearly full. Do not overfill.
7. Chill filled molds in refrigerator for 10 to 12 hours or overnight.
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