Dining Tip: DIY Chocolate Candy Bars for Easter

These chocolate, peanut and caramel treats are so good your friends will not believe you made them yourself
Dining Tip: DIY Chocolate Candy Bars for Easter
Make this recipe, then try to make your own favorite candy bar. (Andrew Purcell)
Apr 8, 2019

Note: This recipe originally appeared in the June 15, 2018, issue of Wine Spectator, "Sonoma Wine Country."

How to Make Chocolate Bars

• 2 cups bittersweet chocolate chips
• 1/2 cup roasted peanuts
• 1 slice white bread
• 1/2 cup sugar
• 1/4 cup cream
• 2 tablespoons chilled butter, cut into small cubes

Note: For this recipe, you'll need rectangular silicone molds.

1. Preheat the oven to 350° F. Trim the crust from the bread and, using a very sharp knife, cut to fit molds. Transfer to a sheet pan and bake for 6 minutes, until lightly toasted, flipping halfway through.

2. In a double boiler or a bowl set over a pan of simmering water, melt the chocolate, stirring, until smooth. Pour a bit of chocolate into each mold. Tip mold and, using a dry, very clean brush, paint chocolate up sides.

3. Heat the sugar over medium in a heavy-bottomed pan. Watch it closely; caramel goes pretty quickly from looking like nothing is happening to being burnt and acrid. Do not touch it until it begins to liquefy and color. Then, whisk gently to ensure even cooking. Once it is dark amber and smells like brown sugar, add the butter and whisk constantly. When the butter is thoroughly incorporated, remove from heat and add the cream. The mixture may splutter and foam; take care not to burn yourself. Whisk until smooth. Let cool.

4. Place a piece of bread in each mold, then cover with a dollop of cooled caramel. Scatter peanuts over. Ideally, your filling will be an eighth to a quarter inch shy of the top. Fill the remaining space with chocolate, then scrape a flat-edged implement across the top to smooth. Let bars harden, either on the counter for about 1 hour or double-wrapped in the refrigerator for about a half hour. When firm, pop bars out of mold and serve. Makes six 2.5-ounce bars.

Cooking Chocolate Food

You Might Also Like

Oregon's Master Chèvre Chef

Oregon's Master Chèvre Chef

Pat Morford, of Rivers Edge, crafts distinctive chèvre in central Oregon, drawing on a …

Jun 30, 2020
Tasting Plate: British Family Rule

Tasting Plate: British Family Rule

Seven cheeses from the United Kingdom and Ireland showcase the region's artisanal heritage

May 31, 2020
Spreading Some Good Southern Cheer

Spreading Some Good Southern Cheer

Pimento cheese is a snacking staple south of the Mason-Dixon line. Follow our recipe to …

Apr 30, 2020
Sweet Georgia on My Mind

Sweet Georgia on My Mind

Family-owned and -operated Sweet Grass Dairy produces standout cheeses steeped in tradition.

Mar 31, 2020
Grand Design

Grand Design

Éclat Chocolate, based in West Chester, Pa., emphasizes ethical sourcing and top-notch …

Feb 29, 2020
Cheese Talk: Cheese Grotto Founder Jessica Sennett

Cheese Talk: Cheese Grotto Founder Jessica Sennett

The Cowgirl Creamery, Formaggio Kitchen and Bedford Cheese Shop alum earned a 2019 World …

Dec 10, 2019