YIELD: ABOUT 4 CANDY BARS
These candy bars are filled with an irresistible chocolate-caramel filling that just begs you to take one more bite. These full-size candy bars can be made into small chocolate caramels by using a smaller mold. Looking for a lighter flavor? Try these with white chocolate chips in the filling instead of the three additional tablespoons of dark chocolate.
Directions
Using the tempering instructions in this book, temper the 1 cup of chocolate.
Coat the inside of four standard-size candy bar molds with three-quarters of the chocolate.
Let the chocolate set completely for about 1 hour.
In a small saucepan over medium-low heat, melt the margarine along with the 3 tablespoons chocolate coins.
Add in the marshmallows and stir constantly until completely melted, for about 1 to 2 minutes.
Let cool for about 5 minutes and then fill the chocolate molds with filling.
Cover with the rest of the tempered chocolate and use a straight edge to flatten completely.
Let candy bars set completely, for about 2 hours, or until they easily release from the molds.
Store in a cool, dry place, wrapped or unwrapped in an airtight container for up to 1 week.
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Ingredients
1 cup plus 3 tablespoons non dairy couverture coins or chips
2 tablespoons non dairy margarine or coconut oil
2½ cups vegan marshmallows, such as Dandies or Sweet and Sara
