Mini Toffee Bars
Chocolate Making Project

By Bob Sherman

Although this quick and simple project stands well on its own, it really shines as a way to use up melted chocolate leftover from larger projects. I just keep a bag of the toffee bar pieces handy and dip them whenever I have excess melted chocolate.

Most of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects without tempering, and it tastes great. I find these taste best when made with milk or dark chocolate, however some folks will also enjoy them dipped in white chocolate.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum.

Double Boiler - See Double Boiler Usage Instructions.

Microwave - A microwave may be used but care must be taken not to overheat the chocolate.

  1. Place the chocolate in a microwave safe bowl.
  2. Heat for 30 seconds.
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Step By Step Instructions


Step 1

This project uses pre made Toffee Bar pieces.

Step 2

A dipping tool is handy for these and allows you to make them a bit neater, but a table fork will work almost as well.

Step 3

Melt the chocolate.

Step 4

Drop in some toffee pieces. Use the dipping tool to make sure they are fully coated with chocolate.

Step 5

Lift the pieces out one at a time. Allow to drain for a few seconds. the longer you drain them, the neater the appearance will be.

Step 6

Place on wax paper or parchment.

Step 7

Continue until you run out of melted chocolate. Allow to cool before handling.

Step 8

These can also be made with white or dark chocolate.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in June 2006 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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