First, combine the dark cocoa candy melts and ¼ tsp of coconut oil in the candy melt pot. Melt them together on high, stirring regularly with a silicone spatula.
Then, use a Saucier Drizzle Spoon to carefully spoon the melted chocolate into the candy bar- shaped silicone molds. Scrape off the excess chocolate with a cake spatula. Tap the tray gently on the table a few times to remove any air bubbles.
Next, place the silicone molds on a small baking sheet and freeze them for 10 minutes or refrigerate for 15 minutes. Be sure that the molds sit absolutely flat while the candy hardens!While the candy hardens, rinse and dry the silicone lining for the candy melt pot.
After the candy has hardened completely, carefully remove the chocolates from the silicone molds. Use a small knife to cut away any extra chocolate from the edges.
Then, combine the pink candy melts and ½ tsp of coconut oil in the clean candy melt pot. Melt them together on high, stirring regularly.
After the pink candy has melted, lightly drizzle it on top of the mini chocolate bars.I like to bring all of the hardened mini chocolates together into one big rectangle beforehand, to make drizzling easier.
Immediately apply the Tutu sweet sprinkles while the pink candy drizzle is wet.
Finally, refrigerate the mini sprinkle chocolate bars for 10 minutes to harden completely before serving.
Video
Notes
Candy Bar Storage:To store homemade mini chocolate bars with sprinkles, just transfer the mini chocolate bars to an airtight container and store either in the fridge for 2 weeks or in the freezer for up to 3 months. If you want to, you can use small cuts of parchment paper or wax paper in between the layers to help keep the chocolates separated and intact. Always mark the date on the outside of the container to keep up with freshness.
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