DIY Chocolate Bars

Everyone loves candy. But sometimes, the list of ingredients can be long and scary — what's polyglycerol polyricinoleate? Take candy eating to the next level by making your own! Using high quality ingredients in your own kitchen creates a superior product and allows you to customize your sweets: dark or white chocolate Kit Kats with killer chocolate (like Godiva) or a dash of sea salt to your Twix bars.

Homemade candies are surprisingly easy to make and, more importantly, ridiculously delicious. Plus, they make tasty and impressive gifts or unique accompaniments to a party platter. No matter where you take homemade candy or who you share them with, these are sure to be a hit. Just be sure to make a lot — these babies go fast.

Prep Time: 10 minutes

Cook Time: 30-60 minutes (refrigeration time)

Total Time: 10 minutes

Ingredients:

1 package vanilla sugar wafers

1 package semisweet chocolate chips

Directions:

1. Place parchment paper or aluminum foil onto a large plate or baking sheet, and place it next to your work space.

2. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

3. Dip each wafer into the chocolate, using a knife to help coat each side of the wafer. Place each wafer on parchment paper-lined plate.

4. Place plate of Kit Kats in the fridge or freezer for 30-60 minutes until chocolate has set.

Prep Time: 30 minutes

Cook Time: 30-60 minutes (refrigeration time)

Total Time: 30 minutes

Ingredients:

1 small box butter shortbread cookies

1 9-ounce bag baking caramels

1 12-ounce bag chocolate chips

Sea salt (optional)

Directions:

1. Place parchment paper or aluminum foil onto a large plate or baking sheet.

2. Unwrap caramels and place in a microwave safe bowl. Microwave on high in intervals of 30 seconds until melted, stirring between each interval.

3. Spread caramel onto shortbread cookies using a knife. Place each caramel-covered cookie onto the prepared sheet. Sprinkle with sea salt if you're fancy.

4. Allow caramel to cool on cookies. This should take about 20 minutes.

5. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

6. Use a knife to spread chocolate on all four sides of the caramel coated shortbread cookies and place back onto prepared pan.

7. Place cookies in the refrigerator until chocolate has set, about 30-60 minutes.

Prep Time: 30 minutes

Cook Time: 60-90 minutes (refrigeration time)

Total Time: 30 minutes

Ingredients:

4 cups sweetened flaked coconut

7 ounces sweetened condensed milk (half of a small can)

1 1/2 cups powdered sugar

1 12-ounce bag chocolate chips

1/2 cup raw almonds

Directions:

1. Line a 9×9 pan with parchment paper or grease with butter or nonstick spray.

2. Pour sweetened condensed milk into a medium sized bowl and add powdered sugar. Mix until smooth and well combined. Fold in sweetened coconut.

3. Pour coconut mixture into prepared pan. Spread and pat it down evenly with a spatula.

4. Place almonds in rows on top of the coconut mixture. Press each one into the coconut lightly just until each nut is about half submerged in coconut.

5. Place pan in the refrigerator for about an hour until coconut is set and firm.

6. Grease a sharp knife with cooking spray. Cut the coconut mixture in rows following the pattern made by the almonds, and then into individual 2-inch bites.

7. Place parchment paper or aluminum foil onto a large plate or baking sheet and place it next to your work space.

8. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

9. Using hands, dip each 2-inch bite in chocolate and use a knife to coat chocolate evenly. Place on lined baking sheet.

10. Place almond joys in fridge for 30-60 minutes until chocolate is firm. Keep cold until serving.

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