Author: Skipping processed candy is hard especially during candy-centric holidays! Here are a few homemade chocolate bars that you can make to capture those flavors without all the processed junk!
These chocolate candy bars to pretty simple to make with a good mini chocolate bar mold, and a few real ingredients! They capture the tastes of Milky Way, 3 Musketeers, and Butterfinger bars; as well as a chocolate covered marshmallow bar (my favorite!).
So let’s break it down…
Homemade Milky Way Bars
Soft caramel, a peanut butter nougat in a dark chocolate wrapper! Kiss those processed bars goodbye and say hello to these little beauties!
Directions
First, melt a bag of dark chocolate chips in a large double boiler. You will use this for all the candy bars.
Coat the mini chocolate bar molds with a good, but thin, layer of chocolate. Be sure to leave a good cavity for the filling. Place in the fridge until filling is ready.
Make a batch of marshmallows and measure out 1/2 cup of marshmallows. If they are not still gooey, melt them on the stove until you can mix them easily.
Add 2 Tablespoons of organic peanut butter to the melted marshmallows and mix well.
Next, mix 2 Tablespoons of butter, 2 Tablespoons of water, and 4 Tablespoons of sugar in a small sauce pan and bring a boil over medium heat. Boil for 3 minutes, stirring constantly.
Once you have everything ready, remove the chocolate from the fridge. Add a 1/2 Tablespoon of caramel to each mold, and fill the rest with the marshmallow filling.
Set in the fridge for about 15 minutes. Remove mold and close the bars with additional chocolate.
Set in the fridge until chocolate is firm. Remove chocolates from mold. Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.
Homemade 3 Musketeers Bar
Light and fluffy chocolate filling that doesn’t have all the processed extras. Made with just a few ingredients these are a great alternative to all that artificial junk!
Directions
Take your mini chocolate bar mold and coat with melted dark chocolate. Set in fridge to firm.
Melt 1/2 cup of homemade marshmallows on the stove and mix in 2 Tablespoons of melted dark chocolate.
Remove mold from fridge and fill with chocolate marshmallow filling. Set back in fridge to set up. Once filling has set, remove the molds from the fridge and close bars with more melted chocolate. Let set and once firm, remove candies from mold.
Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.
Homemade Chocolate Covered Marshmallow Candy Bars
Simple, yet completely delicious, these chocolate covered marshmallow bars are my favorite homemade chocolate bar! They are a great way to use up a little bit of left over marshmallows if you make an entire batch but can’t use them all.
Directions
Take your mini chocolate bar mold and coat with melted dark chocolate. Set in fridge to firm.
Melt 1 cup of homemade marshmallows on the stove.
Remove mold from fridge and fill with marshmallow filling. Set back in fridge to set up. Once filling has set, remove the molds from the fridge and close bars with more melted chocolate. Let set and once firm, remove candies from mold.
Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.
Homemade Butterfinger
These classic bars are made without the traditional candy corn that many “homemade Butterfinger bars” use. Just real ingredients for a fun treat!
Directions
Take your mini chocolate bar mold and coat with melted dark chocolate. Set in fridge to firm.
Next, mix 3 cup of honey, 2 Tablespoons of water, 1/4 of sugar and 1 teaspoon of vanilla extract in a small sauce pan and bring a boil over medium heat. Boil for 3 minutes, stirring constantly.
Remove from heat and stir in 1/2 cup of powdered sugar, and 1/4 cup of peanut butter. If the mixture doesn’t thicken, add a Tablespoon of peanut butter at a time until it does.
Remove mold from fridge and fill with peanut butter filling. Set back in fridge to set up. Once filling has set, remove the molds from the fridge and close bars with more melted chocolate. Let set and once firm, remove candies from mold.
Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.
I was reading your candy 4 ways and I was wondering about how long do you let the chocolate set before adding the filling and how long does the filling set before sealing?
Hi Tiffany!
I usually let them sit for about 10 minutes between each phase in the fridge. Enjoy!
How long can you keep these 4 candy bars
Can they be frozen so I can make for Christmas
Can they be shipped
Once frozen can they be seal a meal ??
Hi Deb!
We make these and keep them in the fridge for up to 6 months. Eat them right out of the fridge or let a few sit at room temp for about 30-60 minutes to warm up before eating.
They freeze basically forever and will ship like any chocolate would. They will melt in hot temps of course!
You can also keep them at room temp for about 5-7 days unless you temper the chocolate well, then they keep at room temp for a long time. They aren’t “bad” after a week if the chocolate isn’t tempered, but the chocolate may “bloom” (develop that white coating which is just the cocoa butter separating).
I hope you get to try them! You can definitely make them now in advance of Christmas and freeze them :-)