Description
Delicious layered chocolate bars with a variety of toppings for a festive treat.
Ingredients
Scale
- 2 oz ruby chocolate
- 2 oz white chocolate
- to taste candy canes, crushed
- to taste Oreos, crushed
- 3 bars white chocolate
- to taste candied lemon peel, finely chopped
- to taste shredded coconut
- 3 bars milk chocolate
- to taste banana chips, lightly crushed
- to taste peanut butter
- to taste peanuts, chopped
- to taste flakey sea salt
- 3 bars dark chocolate
- to taste waffle cones, crushed
- to taste freeze dried strawberries, lightly crushed
- to taste sprinkles
Instructions
- In a double boiler fitted with a candy thermometer, melt 2/3 of your chocolate to the “Melt To” temp listed in the table below, stirring constantly.
- Add the reserved 1/3 of the unmelted chocolate to the melted mixture and stir, cooling the chocolate to the “Cool To” temp listed in the table below.
- Continue stirring over low heat, warming the chocolate to the “Working Temp” listed in the table below.
- Optional: temper your chocolate.
- Arrange your mold on a clean baking sheet for easy transport. Spoon the melted ruby chocolate into a piping bag or Ziplock. Repeat with white chocolate. Snip the corners of the bags to make a small hole.
- Pipe a line of ruby chocolate into the mold, repeat with white chocolate. Continue to fill the mold, making a stripe pattern. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Spoon some peanut butter into into a piping bag or Ziplock. Snip the corner of the bag to make a very small hole.
- Pipe the peanut butter into thin lines, and use a toothpick to drag through the bar, making a feathered pattern. Sprinkle your bar with toppings.
- Let set completely before removing from molds.
- Optional: temper your chocolate.
- Arrange your mold on a clean cookie sheet for easy transport. Pour the melted chocolate into mold. Lift up the cookie sheet and gently tap it to the countertop to help remove any bubbles and level out the chocolate in the mold.
- Sprinkle your bar with toppings. Let set completely before removing from molds.
Notes
- The chocolate must be melted carefully to prevent burning.
- Feel free to customize toppings based on your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg