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.

Candies, chocolates and sweets
Chocolate Coconut Bars (Copycat BountyTM Bars)
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.

Candies, chocolates and sweets
Copycat CrunchieTM-Style Chocolate Coated Sponge Toffee
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.

Candies, chocolates and sweets
Copycat Cookies’n’CreamTM-Style Bark
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.

Candies, chocolates and sweets
Chocolate Caramel Shortbread Bars (Copycat TwixTM Bars)
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!

Candies, chocolates and sweets
Chocolate Peanut Butter Cups (Copycat ReeseTM)
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.
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.