CHOCOLATE BAR GOLD RECIPES

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GOLD BARS | JUST A PINCH RECIPES



Gold Bars | Just A Pinch Recipes image

When I was a kid, we had a "snack bar" at our middle school where you could buy all kinds of goodies. Gold Bars were very popular & always sold out quickly. I love how easy they are to make & the compliments I get whenever I make them, well those don't hurt. Haha! NOTE: I like to use creamy Jif peanut butter, but the choice is yours. I also like to use dark chocolate chips. I feel that the peanut butter & confectioner's sugar adds enough sweetness. You can add less cereal for less crunch or add more chocolate topping. This is an easy recipe to adjust to your liking. Enjoy!!!

Provided by Lisa Story @MaeveLola

Categories     Chocolate

Prep Time 45 minutes

Number Of Ingredients 7

1 cup(s) butter, melted
2 cup(s) confectioners' sugar
2 cup(s) creamy and/or crunchy peanut butter
4 cup(s) rice crispies cereal
TOPPING
2 cup(s) dark or semi-sweet chocolate chips
4 tablespoon(s) peanut butter, creamy

Steps:

  • In a large bowl mix together melted butter & confectioners' sugar.
  • Next, add 2 cups preferred peanut butter until well blended. The mixture should have cooled to room temperature by this point.
  • Fold in rice crispies until well coated. Try to avoid over mixing which can crush the cereal.
  • In a 13x11 baking dish that has been lined with plastic wrap & lightly sprayed with non-stick cooking spray, gently press mixture evenly into baking dish.
  • For the Topping: In the microwave, melt the chocolate chips stirring until smooth. (Heat approx 30-45 seconds at a time, then stir & repeat until fully melted. Be careful, the mixing dish can get extremely hot! You can use any preferred method for melting the chocolate.)
  • Next add the 4tbsp of peanut butter to the melted chocolate. Add a few extra chocolate chips, approx. 1 tbsp to temper the chocolate. Stir until completely incorporated. The chocolate will have a shine to it.
  • Allow to cool to about room temperature & pour on top of peanut butter mixture. (I let it cool for about 5 minutes or so.)
  • Chill uncovered in the refrigerator until set but not hard. Chocolate will begin to lose its shiny appearance. (approx. 1hr & 15min.)
  • Cut into pieces of desired size. (I use a pizza cutter.)
  • Cover & return to the refrigerator until chocolate has hardened completely. (Overnight is best.) The longer these are kept, the better they get.

MISSION CHOCOLATE RECIPES | HOW TO MAKE CHOCOLATE BEAN-TO-BAR



Mission Chocolate Recipes | How to make chocolate bean-to-bar image

How to make chocolate from scratch. This recipe makes a dark chocolate of 70% cacao.

Provided by arcelia4

Total Time 79 hours

Prep Time 7 hours

Cook Time 72 hours

Yield 1

Number Of Ingredients 2

1000 grams of cocoa beans (or 700 grams of nibs)
300 grams of sugar

Steps:

  • Roast cocoa beans to 130c for about 25-35 minutes
  • Cool your beans for 6 hours
  • Crack and winnow
  • Place 700 grams of cocoa nibs in grinder and grind 24 hours. (pre heat grinder or add some hot air)
  • Add 300 grams of sugar after 24 hours
  • Grind for another 24 hours 
  • Remove from machine, through a sieve

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