10 Delicious Ways to Use Chocolate Bars

Go beyond snacking and turn them into extra special treats! Here are our favorite ideas.

IMAGE Pixabay

Is chocolate your passion? Is your sweet tooth insatiable? We know it's tempting to just bite into that decadent chocolate bar, but trust us when we say that a bit of delayed gratification is worth it. Turn your chocolate bars into extra-indulgent treats: 

 

1 Take a break: decorate a cake!


Birthday cakes will never be the same once you learn how to cover them with chocolate bars! Carefully place KitKat bars along the sides of a cake to make a crispy outer layer that's as fun to look at as it is to eat.

 



2 Make a chunky brownie!
Boxed brownie mixes need not be one-note wonders. Crunchy, gooey chocolate bar chunks are all you need to bring them to the next level. Prep brownie mix according to package directions then fold in roughly chopped candy bars, salted peanuts, pretzels, and even potato chips. Bake in the oven until just set and you'll have a crazy treat in a jiffy.

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3 PB&C: level-up s'more!
Peanut butter always makes things better, so it only makes sense to add it to everyone's favorite fireside treat: s'mores. When you're ready to make your nutty s'more, just replace the usual chocolate bar with a few chunks of Reese's peanut butter cups. The result? Sweet, a little bit salty, and a whole lot tasty!

 


4 Beer, batter, bars: crunchy outside with a warm gooey inside!
The next time you plan to indulge, think about deep-frying chocolate. It sounds crazy, but give it a try! To start, freeze your favorite candy bars overnight. Once frozen, coat them in a layer of beer batter made of equal parts all-purpose flour and light beer. As soon as a few inches of oil is nice and hot, fry your battered chocolate just until golden. Serve immediately for gooey goodness.

 


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5 Out of this world: make a unique sundae syrup!
Switch things up and give your chocolate sauce a playful twist by using Mars bars instead of the usual chocolate. Melt one to two roughly chopped Mars bars with heavy cream in a double boiler over simmering water until smooth. The candy bar's silky nougat center adds a bit of sweetness, making this sauce the perfect topping for ice cream sundaes.

 


6 You're toast: the breakfast of your childhood dreams!
Turn a slice of white bread into an indulgent dessert by topping it with a crispy Crunch bar. Using a toaster oven, toast white bread slices for two minutes or just until they begin to brown. Top with generous Crunch bar chunks (for added texture!) and allow to melt slightly on the bread for 30 more seconds. Top with sea salt for added depth.

 


7 Oh, fudge: can't believe it's this easy!
Why not use your favorite chocolate bar to make homemade fudge? Mix four to five chopped Hershey's chocolate bars with a can of condensed milk and a generous knob of butter in a medium saucepan. Cook over medium-low heat for five to 10 minutes or until smooth and thick. Pour fudge into a lined baking dish and allow to set before cutting into blocks.

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8 Zero-waste with a chocolate, cookie straw!
Do as the Australians do and use your Tim Tam bar to give your glass of milk an extra bit of pizzazz. Bite off both ends of a Tim Tam and sip your milk through the opening, as if it were a chocolate-coated straw. The milk that goes through will taste nice and sweet, and the biscuit on the inside will soften just a bit, perfect for chowing down.

 


9 Chill out: ice candies for champions!
If you're feeling a little warm, instead of reaching for a tub of ice cream, try snacking on a frozen Snickers bar. All you have to do is place a bar or two of the classic candy in the freezer and wait. After four to six hours, you'll have a treat as indulgent as it is chilly!

 

 

10 High five for pie: and other recipes you can do!


Love Butterfinger bars? We have a fun and nutty recipe for Butterfinger Pies. The best part is that they're no-bake and can be served in jars!

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See Also
May 30, 2016

  

Also try these recipes you can use your choice of chocolate bars with:

See Also

 

Article was published in the October 2016 issue of Yummy magazine. Minor edits were made by Yummy.ph editors. 

 



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