Servings: 6 bars
Equipment
- Silicone chocolate bar mold
- Wax or parchment paper
- 2 microwave-safe bowls or batter bowls
- Mini whisk or rubber spatula
- Knife for spreading
- Clear cellophane bags
- Twine, baker’s twine, or ribbon
- Cardstock for printing the tags
- Scissors
- Single hole punch
- Free printable gift tags (available on my site!)
Ingredients
- 12 oz Vanilla Almond Bark
- 12 oz Chocolate Almond Bark
- 1/4 cup white sprinkles or nonpareils
- 1/2 cup chopped pecans
- 1 cup crushed candy canes or peppermints
Instructions
- Melt the Chocolate Almond Bark - Chop the chocolate almond bark into smaller chunks and place them in a microwave-safe bowl. Microwave in 30-second increments, stirring between each round to prevent burning. In my microwave, the chocolate is fully melted in about 1 minute and 30 seconds. Stir with a mini whisk or rubber spatula until smooth and glossy.
- Fill the Silicone Mold - Once the chocolate is fully melted and smooth, carefully pour it into the sections of your silicone chocolate bar mold. Try to distribute it evenly across each cavity.
- Spread the Chocolate Evenly - Use a small knife or rubber spatula to gently spread the chocolate into all corners of the mold. This ensures the top and bottom of each bar are evenly filled and smooth.
- Repeat with the Vanilla Almond Bark - Repeat the same melting and pouring process using the vanilla almond bark. Use a separate microwave-safe bowl to melt the white chocolate and pour it into the remaining sections of the mold.
- Tap the Mold to Release Air Bubbles - Once both types of chocolate have been poured and spread, gently tap the mold on a flat surface to help release any trapped air bubbles. This will give your bars a smooth finish once they’re set.
- Add the Toppings - While the chocolate is still soft, sprinkle your toppings over the surface. This is a great time to get creative—use sprinkles, crushed peppermints, chopped pecans, or any combination of your favorite add-ins.
- Let the Bars Cool at Room Temperature - Set the mold aside in a cool, dry area and allow the chocolate to fully set. This usually takes about 4 hours at room temperature. Avoid refrigerating the mold, as it can cause the chocolate to bloom or form condensation.
- Remove from Mold and Wrap for Gifts - Once fully set, gently remove each bar from the silicone mold. They should pop out easily. From here, you can enjoy them as is or wrap them in parchment or clear cellophane for gifting. Add ribbon and one of my printable gift tags for a sweet handmade touch!
Tried this recipe?Let us know how it was!