Homemade Chocolate Candy Bar

If you ever wanted to make a chocolate candy bar, here's a recipe for you.

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

1. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth.
   
2. Remove from heat and quickly mix in the cornflakes, chocolate chips, and peanuts until evenly coated.
   
3. Press the entire mixture gently into a buttered 9x13 inch baking dish. Let cool completely before cutting into chocolate candy bars.

Chocolate-Coconut Candy Bars

3/4 cup dark chocolate 73%
1/2 cup shredded coconut
1/4 cup coconut oil
1 tablespoon agave nectar (for a sweeter filling, use 2 tablespoons)

1. Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
   
2. Using a small paint brush, coat the bottom and sides of a candy mold with the chocolate.
   
3. Place mold in freezer for 10 minutes to let chocolate harden.
   
4. In a small bowl, combine shredded coconut, coconut oil, and agave.
   
5. Remove mold from freezer. Fill chocolate lined molds with coconut mixture.
   
6. Paint chocolate over coconut mixture to cover bars.
   
7. Place in freezer for 10 minutes to harden.
   
8. Remove from freezer, turn mold upside down, and pop mounds out of mold

Makes about 9 chocolate bars (depending on your candy mold).

Source: Elana's Pantry.

More Chocolate Candy Recipes

Chocolate Mint Recipe
12 oz. chocolate chips
14 oz. can condensed milk
1 teaspoon peppermint flavoring

Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by small spoonfuls onto waxed paper. Let dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.

Chocolate Nut Brittle Recipe

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 teaspoon salt
2 tbsp. butter
3 oz. unsweetened chocolate
1 teaspoon baking soda
2 teaspoons vanilla
2 cups peanuts

In a heavy saucepan over medium heat, bring to boil sugar, syrup, water, salt, and butter, stirring constantly.

Then cook without stirring to hard-crack stage (300 degrees F on candy thermometer). Remove from heat.

Quickly stir in chocolate, then baking soda, vanilla, and peanuts. Turn into greased jelly-roll pans and use greased spatula to spread mixture to cover pan. Cool.

Turn out of pan onto waxed paper. Use mallet to break chocolate nut brittle into irregular pieces.

Baileys Irish Cream Chocolate Truffle Recipe

12 oz. semisweet chocolate morsels
1/4 cup Baileys Irish Cream
1/4 cup heavy cream
1 tbsp. sweet butter
2 egg yolks

Melt chocolate, Baileys, and heavy cream together over very low heat.

Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm.

With spoon, make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.