Chunky Candy Bars Recipe
These homemade Chunky Candy Bars are loaded with salty roasted peanuts, raisins, and rich chocolate in every bite and they’re super simple to put together.
Servings: 24 pieces
Ingredients
- 1 bag 11.5 ounce milk chocolate morsels
- 1 ounce unsweetened baking chocolate
- 1 Tablespoon coconut oil
- ½ cup salted peanuts
- ½ cup raisins
Instructions
- Using a double boiler method, bring a small saucepan with 1-inch of water to a boil. Place a double boiler, or glass bowl, that fits on top of the saucepan over the water.
- Add milk chocolate, unsweetened chocolate, and coconut oil to the warmed double boiler. Stir continuously until chocolate is melted and smooth. Remove from heat.
- Add in peanuts and raisins, stirring until combined,
- Using a 1 Tablespoon scoop, drop a dollop of chocolate into the cavity of a silicone brownie mold (see notes below). Repeat until all the chocolate has been evenly divided into the mold.
- Allow chocolate to set at room temperature for about thirty minutes, or place in the refrigerator for 15 minutes to speed set the chocolate.
- Once firm, pop each piece of candy out of the silicone cavity and store in an airtight container at room temperature for up to 2 weeks.
Notes
- I love using a silicone mold brownie pan, like this one on Amazon. You can also use a 9-inch square baking dish lined with parchment paper if you prefer.
- Dark chocolate can also be substituted for milk chocolate. However the original Chunky Candy bar is a milk chocolate treat.
- Store candy in an airtight container at room temperature for up to 2 weeks.
- For a twist on flavor, swap out the raisins for other dried fruits.
Nutrition
Serving: 1piece | Calories: 37kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.01g | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.4mg