Homemade Chocolate Bars – made in under 5 minutes from start to finish, with just 3 ingredients!
These homemade chocolate bars pretty much make themselves.
It’s especially fun to customize the flavor – Chocolate Mint? Chocolate Coconut? Chocolate Chai?
The sky is not the limit with these addictively delicious chocolate bars.
They taste like eating the coating right off of a chocolate Dove bar.
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Seriously, I think I am obsessed.
I know… I say that about a lot of the recipes on here.
I am a sucker for chocolate recipes that are easy and quick to make.
Then you can spend less time on preparing them and more time on the fun part…
EATING them!
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Homemade Chocolate Bar Flavors
Crunchy Mint Chocolate: Add a few drops pure peppermint extract to the melted chocolate. For a fun texture, feel free to also add cacao nibs or rice crispy cereal.
Dark Chocolate Almond: Stir a handful of chopped almonds in with the other ingredients. This can also be done with diced walnuts, peanuts, or cashews.
Chocolate Coconut: Stir in a handful of shredded coconut, or sprinkle it over top before chilling the chocolate bars.
Chocolate Sea Salt: After pouring the melted chocolate into a container, sprinkle a small amount of sea salt on top.
Rocky Road: Add mini vegan marshmallows and chopped nuts of choice to the mixture before refrigerating or freezing.
Peanut Butter Swirl: After pouring the chocolate into a container, use a spoon to swirl in melted peanut butter or almond butter. Chill until firm.
Espresso Chocolate Bars: Stir 1/8 tsp instant coffee granules in with the cocoa. For a stronger coffee flavor, you can increase this amount as desired.
Other flavor ideas and add-ins include chia seeds, hemp seeds, freeze-dried strawberries or banana, dried blueberries, crushed pecans or pistachios, a pinch of cayenne, rainbow sprinkles… the possibilities abound!
Sugar Free Chocolate Bars
For low carb, sugar free, and keto chocolate bars, combine the following in a bowl until smooth: 1/2 cup cacao or cocoa powder, 1/4 cup melted coconut oil, and vanilla stevia drops to taste.
Pour into a small shallow container or candy molds (If it’s too thick, add 1 additional tbsp oil), and chill until hard. Store leftovers in the refrigerator or freezer.
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Above, watch the video of how to make chocolate bars
Homemade Chocolate Bars
Ingredients
- 1/4 cup cacao or cocoa powder
- 3 tbsp coconut oil (For coconut-free, try these Easy Chocolate Fudge Bars)
- 3 tbsp pure maple syrup, honey, or agave (A sugar-free option is written out above)
- optional extracts, cocoa nibs, chia seeds, or other add-ins
Instructions
- *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts
Video
Notes
More Chocolate Recipes
Not a big fan of milk or dark chocolate. BUT hide the white chocolate or it will be gone in second. Any ideas on white chocolate bars?
I don’t :(. I actually don’t like white chocolate. Weird for a chocoholic, I know!
White Chocolate isn’t actually chocolate at all because it does not have cocoa solids in it. But I bet you could make your own if you switched out the coconut oil and used cocoa butter. OR maybe even just adding some sort of milk solid. The stuff you buy in the store for baking has sugar, cocoa butter, milk products, vanilla, and usually soy lecithin.
Been loving the peppermint kisses that hershey puts out at christmas. Would love a candy bar like that.
I made these last night and substituted honey for the agave nector. They are amazing, perfect, fantastic. There just aren’t enough descriptive words to describe how awesome they are. I think maybe chocolate coma is the best I can come up with! I don’t know if anyone suggested it, but I think they would be good with some espresso or coffee flavor added. Thanks for the great recipe 🙂
Oh, and I used the Hershey’s Special Dark cocoa powder, since I love dark chocolate!
I used honey for my sweetener thinking it was similar enough to agave that it should work. I also didn’t have coconut oil so I substituted butter. If your honey sweetened bars worked it must be the butter that messed mine up. It tastes good it just isn’t solidifying, it has more of a soft fudge texture than a chocolate bar texture.
YUM! Totally think I’m gonna try these for valentines day…just need some cute little heart molds. I want to try them spicy…maybe some cayenne pepper for a kick?
For your recipe navigation, have you heard of Recipage.com? I believe it’s a free service, and it allows for very easy navigation of recipes on a blog. I follow many blogs that use it and I am very thankful for it when I want a blogger’s specific recipe. Just an idea though!
Delicious! A great idea! What about chocolate au poivre rose?
Oh, thank you for this recipe! Fantastic. How about orange and cardamom with a hint of cinnamon? Or chilli? Or a few drops of peppermint oil? Lovely, can’t wait to try it. Thanks again.
These sound great! My daughter is allergic to milk and the dairy free chocolates are so expensive at the store. This sounds like a great alternative so she doesn’t miss out on chocolate!!
I saw this recipe before the crash and thought “I HAVE to show someone!” when my mother came over i tried getting onto the site and it had gone down. It was a sad day, but glad that everything is back!
best. thing. ever.
Rose cardamom? Or some kind of wine-sugar syrup to mix in? basil or thyme or sage?or some kind of balsamic reduction to mix in? Oh the possibilities are endless! It looks great and I plan on giving it a try. Thanks for the recipe!
I’m living abroad and only have baker’s chocolate. Could I melt that and use it for the recipe?
I guess you probably could… but do they not sell cocoa powder (just the plain Hershey’s-type stuff) where you are? I know they sold it in China when I lived there, but I’m not sure where you are, so I obviously don’t know about your specific situation lol.
I actually live close to Richardson– where is this store with the room of moulds??? Thank you!
It’s called Cake Carousel :).
thanks! You rock, as always!
I added some peppermint extract and ~1.5 T granulated sugar (I don’t really do substitutes..) and some prune puree, and OH LORD is it good. I thought it might be too dark for me (and I’m a DARK chocolate kind of girl) and it did toe the line, but I’m glad I didn’t add more sugar because it was amazing! So bitter with a hint of sweetness at the end. OMNOMNOM
Also, for people looking for candy molds, if you have a Michaels near you, they usually have molds in the cake decorating section!
Help! I’ve made this twice, thinking I somehow messed up the first batch, because my chocolate bars came out more like chocolate chewy bars…even after being frozen they weren’t solid like a regular chocolate bar, I could still bend it without breaking it. Is this how it’s supposed to be, or am I doing something wrong? Both times I made it with agave, if that matters.
Thanks!!
Yikes, no they should get hard! Are you adding the water and agave, by any chance?
Nope! I don’t understand! Would the amount of time/heat when stirring make a difference? Could I be stirring too long/not long enough or not taking the mixture off the heat fast enough or something?
(Thanks for responding, by the way!)
I think I figured out what you’re doing wrong. It says to melt the coconut oil, but once the coconut oil is liquid, you don’t want to heat everything else at all! 🙂
After the coconut is liquid, take it off the heat (or out of the microwave). Then add everything else.
It still didn’t work 🙁 It’s a little better, it tears easier haha, it doesn’t just bend and stretch like my other two attempts, but it definitely isn’t hard and doesn’t break. I did turn the heat completely off after the oil was melted, but do I need to let the coconut oil sit and cool down more after melting it before adding the other ingredients? I feel dumb that I am apparently the only one having this problem LOL!
Maybe just don’t use the stove at all. I just melted the coconut oil in a little Pyrex measuring cup and it only took 30 seconds in the microwave. Then I added honey, (I don’t have any of the agave or stevia) and the cocoa powder. Worked fine!
Wendy, you are not dumb! I did the same thing! The directions didn’t not say remove the oil from heat once melted, so my chocolate became “gloppy” and gooey. 🙁 They are in the freezer now for a party I have in 3 hours. I hope they turn out OK! I’m glad I found your comment so I can know what I did wrong! 🙂
Katie, could you maybe add to the recipe directions to remove the oil from heat? Thank you and I’m so excited I just found your site! I have a whole Super Bowl party menu planned from your recipes!
Done! 🙂
3 times a charm! I think I know what I did wrong. I melted the oil over the stove until it was liquified and clear. The first two times my bars came out chewy and glopy and the mixture would not pour. I had to pat in into the molds with a scraper. Today, I melted it in a glass bowl in the microwave just a little and it was still white and a thicker texture than before. I mixed in the other ingredients and it turned out like thick syrup!! Yay! I also added a little square of baker’s chocolate instead of the last tablespoon of cocoa powder. I am hoping this helps them not get mushy and melt when they come out of the freezer for a while. 🙂 Thanks again! Oh and I sent you a little link via facebook to my own post on my personal blog making these yummy chocolates for Vday! I hope you enjoy. 🙂
I’ve tried this twice with the chewy results too and I’m not using any heat at all! Our house is warm enough that the coconut oil is already liquid… I’m not sure how to fix the problem since I’m just mixing the three ingredients together – I don’t know what to try differently?? Any suggestions?
I don’t know if anyone suggested yet or not but . . . craisins, or even dried pomegranate for a fun fruity chocolate.
it sounds weird but some chili powder and crushed almonds are really good in these