Dark Chocolate Candy Bars with Cookies & Cream Filling
Oct
These gorgeous homemade candy bars beat store-bought any day!
Separate the 3-part mold, top and base, and remove the flexible inserts. Use a permanent marker to define the fill line on the outside of the outer mold. It will be easier to fill correctly.
Place chopped chocolate in a bowl. Melt in the microwave or double boiler and pour into a pastry bag or measuring cup with a spout.
Fill the base piece of the mold with melted chocolate to the fill line. Insert the flexible parts into each cavity and place the top piece into the mold.
Turn the mold over and tap gently on the counter to pop any air bubbles.
Rub softly to make sure all the chocolate fills the entire cavity. Set in the refrigerator for 20 minutes.
Put the chocolate and topping into a large bowl. Heat in the microwave for 1 minute.
Remove and stir to combine. Reheat another 30 seconds and stir. Keep heating and stirring until mixture is shiny & smooth.
You can also do this in a saucepan over low heat. Add the Oreo cream. Stir and set aside to cool.
Remove the top mold and gently release the silicone inserts. Fill with prepared filling almost to the top of the mold.
Press cookie pieces into the filling. Place into fridge to set.
Then, melt the remaining chocolate again and pour a thin layer over the filled bar to seal the filling.
Refrigerate until chocolate is hardened and ready to release from mold.
Decorate with luster dust or metallic paint. You can also drizzle with some chocolate and add sprinkles for a pop of color.
