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5 Chocolate Bars You Can Make at Home

CrunchieTM, ReeseTM, TwixTM… Who hasn’t thought to reproduce their favourite chocolate bar at home? Come join us on a chocolatey adventure with flavours similar (or, dare we say, even better) than the originals found in stores.

1. Chocolate Coconut Bars (Copycat BountyTM)

This classic coconut candy bar is an absolute treat. It’s easy to make, since all you have to do is combine all the ingredients, which are formed into oblong shapes and then placed in the freezer. All that’s left is to dip them in melted dark chocolate to make these bites almost identical to the original.

2. Copycat CrunchieTM-Style Chocolate Coated Sponge Toffee

You’ll find the good taste of the traditional bar in this recipe that’s quick to make and requires few ingredients. To avoid any overflow when making the sponge toffee, we recommend having all the equipment (including baking soda, a thermometer and a whisk) at your disposal before beginning. Once it has cooled, break it into pieces and then dip in milk chocolate.

3. Copycat Cookies’n’CreamTM-Style Bark

This creamy white chocolate bar with cookie pieces in every bite is highly indulgent. Our version is more of a bark and requires zero cooking. Simply mix the ingredients, pour into a pan and let cool. You’ll love how easy it is to make.

4. Chocolate Caramel Shortbread Bars (Copycat TwixTM Bars)

This long, thin bar is full of the tasty stuff: a dry shortbread cookie topped with creamy caramel, which is then covered in chocolate. Once the bars have cooled, simply dip them in melted chocolate. This recipe takes time and care, but the extra effort is worth it.

5. Chocolate Peanut Butter Cups (Copycat ReeseTM)

You’ll just melt for this homemade version in which the joy goes up a notch all without raising the difficulty level. Chocolate, peanut butter, graham cracker crumbs (a novelty!): The ingredients are put in turn into a muffin tin before each is covered with a second layer of chocolate and then placed in the fridge. It’s so easy to have fun!

Tempering chocolate

Before you begin making these recipes, it’s best to temper the chocolate first. Doing so ensures a shiny and smooth final result, without white sugar crystals and fat marks when the chocolate cools. Tempered chocolate is used in the Chocolate Coated Sponge Toffee, Chocolate Coconut Bar and Chocolate Caramel Shortbread Bar recipes. Simply melt two-thirds of the required amount of chocolate in a double boiler. Once melted, add the remaining chocolate and mix vigorously for about 5 minutes. The resulting chocolate is tempered and ready to use. That said, if your chocolate has whitened, it’ll still be good. Only its appearance will have changed.

Tempérer le chocolat

BountyTM, CrunchieTM, Cookies’n’CreamTM, TwixTM and ReeseTM are trademarked brands and our recipes are unauthorized versions. They are simply our tributes to the famous chocolate bars.

For more ideas that’ll bring joy to any and all chocolate lovers, check out these recipes.