Chocolate Bar
Learn to make a rich, homemade chocolate bar with just a few simple ingredients. This recipe creates a smooth, velvety dark chocolate that can be customized with your favorite mix-ins like nuts, dried fruit, or sea salt.
Nutrition
Calories: 380kcalCarbohydrates: 47gProtein: 4.5gFat: 20gSaturated Fat: 12gSodium: 130mgSugar: 26g
Ingredients
- 1 lb biscuits gluten-free
- 4 oz butter
- 3 tbsp caster sugar
- 2 tbsp milk
- 1 tbsp cocoa powder
- Handful of raisins
- 6 oz chocolate for melting on top
Instructions
- Grease a shallow rectangular baking tin and put to one side.
- Break the biscuits up by putting in a bag and bashing a few times with a rolling pin (kids love doing this!) but ensure that chunks of biscuit remain, rather than just powder.
- Put the butter, sugar and milk into a large pan and turn on the heat. Stir continuously until all the butter has melted and the sugar has dissolved. Take off the heat. (children can do this with supervision).
- Tip the biscuits, raisins and cocoa powder into the pan and stir until all ingredients are combined.
- Spoon into the tin and spread out. Put in the fridge to chill for 30 mins.
- Melt the chocolate and spread over the top, then return to fridge for a couple of hours for everything to set.
- When chilled, cut into squares and enjoy!
Notes
- Gluten-free biscuits tend to be more crumbly and ‘dissolve’ more in the mixture. This means the base is often more gooey than it should be. However, this is quite delicious, it just needs to be eaten with a spoon!
- To maintain the quality, taste, and visual appeal of the choco slab, store it in a cool, dim spot with consistent temperatures between 18-20°C and low humidity.
If you opt for refrigeration, refrain from opening the container until the chocolate bar has had time to adjust to room temperature, which can take several hours or even overnight.
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