Ingredients
Scale
- 40 oz. chocolate of your choice
- 4 crushed candy canes
- Festive sprinkles
- OR toppings of your choice
Instructions
- Place your mold on a sheet pan or other large, flat surface you can easily move.
- Gently melt the chocolate, chopped coarsely, either by using a double boiler (a heat proof bowl set over a pot of simmering water) or a microwave in 30 second intervals.
- Pour the chocolate into the mold (see notes for details) and gently lift and drop the sheet pan, tapping to release any trapped air. Run a dough scraper or angled spatula along the surface to even it out. Sprinkle your toppings on top and very gently press to make sure it adheres.
- Chill in the refrigerator at least 1 hour, or at room temperature for at least 2 hours, until hardened.
- Remove from the mold, separate into bars and enjoy!
Notes
tools
- chocolate molds – 6 large bars
- double boiler or microwave safe bowl
- large sheet pan
- dough scraper or angled spatula
40 oz of chocolate will either yield 6 giant bars if you fill the molds completely. If you stop at the dividers (or slightly above) it will yield 12 bars.
- Prep Time: 10 minutes
- Category: Desserts
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian