Homemade Chocolate Bars 4 Ways

First, melt a bag of dark chocolate chips in a large double boiler. You will use this for all the candy bars.

HOMEMADE MILKY WAY BARS

Soft caramel, a peanut butter nougat in a dark chocolate wrapper! Kiss those processed bars goodbye and say hello to these little beauties!

1. Coat the mini chocolate bar molds with a good, but thin, layer of chocolate. Be sure to leave a good cavity for the filling. Place in the fridge until filling is ready.
2. Make a batch of marshmallows and measure out 1/2 cup of marshmallows. If they are not still gooey, melt them on the stove until you can mix them easily.
3. Add 2 Tablespoons of organic peanut butter to the melted marshmallows and mix well.
4. Next, mix 2 Tablespoons of butter, 2 Tablespoons of water, and 4 Tablespoons of sugar in a small sauce pan and bring a boil over medium heat. Boil for 3 minutes, stirring constantly.
5. Once you have everything ready, remove the chocolate from the fridge. Add a 1/2 Tablespoon of caramel to each mold, and fill the rest with the marshmallow filling.
6. Set in the fridge for about 15 minutes. Remove mold and close the bars with additional chocolate.
7. Set in the fridge until chocolate is firm. Remove chocolates from mold. Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.

HOMEMADE 3 MUSKETEERS BAR

Light and fluffy chocolate filling that doesn't have all the processed extras. Made with just a few ingredients these are a great alternative to all that artificial junk!

1. Take your mini chocolate bar mold and coat with melted dark chocolate. Set in fridge to firm.
2. Melt 1/2 cup of homemade marshmallows on the stove and mix in 2 Tablespoons of melted dark chocolate.
3. Remove mold from fridge and fill with chocolate marshmallow filling. Set back in fridge to set up. Once filling has set, remove the molds from the fridge and close bars with more melted chocolate. Let set and once firm, remove candies from mold.
4. Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.

HOMEMADE CHOCOLATE COVERED MARSHMALLOW CANDY BARS

Simple, yet completely delicious, these chocolate covered marshmallow bars are my favorite homemade chocolate bar! They are a great way to use up a little bit of left over marshmallows if you make an entire batch but can't use them all.

1. Take your mini chocolate bar mold and coat with melted dark chocolate. Set in fridge to firm.
2. Melt 1 cup of homemade marshmallows on the stove.
3. Remove mold from fridge and fill with marshmallow filling. Set back in fridge to set up. Once filling has set, remove the molds from the fridge and close bars with more melted chocolate. Let set and once firm, remove candies from mold.
4. Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.

HOMEMADE BUTTERFINGER

These classic bars are made without the traditional candy corn that many "homemade Butterfinger bars" use. Just real ingredients for a fun treat!

1. Take your mini chocolate bar mold and coat with melted dark chocolate. Set in fridge to firm.
2. Next, mix 3 cup of honey, 2 Tablespoons of water, 1/4 of sugar and 1 teaspoon of vanilla extract in a small sauce pan and bring a boil over medium heat. Boil for 3 minutes, stirring constantly.
3. Remove from heat and stir in 1/2 cup of powdered sugar, and 1/4 cup of peanut butter. If the mixture doesn't thicken, add a Tablespoon of peanut butter at a time until it does.
4. Remove mold from fridge and fill with peanut butter filling. Set back in fridge to set up. Once filling has set, remove the molds from the fridge and close bars with more melted chocolate. Let set and once firm, remove candies from mold.
5. Wrap in the same method as the homemade granola bars. Store in an air tight container in the fridge for 2 weeks, or at room temperature for 2-3 days.