This mini layered chocolates shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TasteTheSeason #CollectiveBias
Every Christmas, I like to give homemade gifts to neighbors, teachers, and friends. I do not like to give the traditional gifts like fruit cake and dipped pretzels, although they are delicious. I just don't want to risk giving something that they have already received. I personally love bite sized mini foods, so I thought about making these yummy mini layered chocolates for gifts this year. I really had a blast making them, as you can individualize each piece and make them all different. Plus, it is a great way to save money when you need to buy gifts for a lot of people and homemade gifts are always enjoyed!
I was able to pick up all the ingredients that I needed at Walmart on a quick shopping trip. Everything that I needed was in the baking aisle or on the special holiday endcap.
The ingredients I needed for the chocolate candy were Baker's semi-sweet and German's baking chocolate, Baker's angel flake sweetened coconut, Kraft caramel bits, pretzel sticks, sugar, and I already had the silicon baking mold with the gingerbread men at home.
I wanted to make the coconut more of a "butter" so I put it in the food processor for about five minutes until it had a smoother consistency.
Then, I followed the directions on the Baker's baking chocolate for melting it in the microwave. I melted 1 1/2 bars (not squares, but entire bars) of semi-sweet baking chocolate and stirred, then added 1/3 cup of the coconut that I had pureed in the food processor, along with 1/4 cup of sugar and mixed well. This mix was brownie-ish and oh so yummy! I spooned about 1/2 – 1 tsp of the mix in each mold and pressed it down. To harden it a bit, I popped it in the fridge for about 20 minutes.
After that, I melted some Baker's German's sweet chocolate bar and also the caramel bits and just played around with making different layers in the gingerbread boy molds. I even made some that were just sweet chocolate and caramel, which were definitely the smoothest mini layered chocolates and the Captain's favorites.
I love the variety of the little gingerbread men layered chocolates. The Captain has a tree nut allergy, or else I would have put some nuts in there, too. I did make a few with pretzel sticks and those were my absolute favorites.
It was very simple to pop about 5-6 mini layered chocolates in a small Mason jar for a gift!
Ingredients and Supplies needed:
- Baker's semi-sweet baking chocolate, 2 bars
- Baker's German's sweet baking chocolate, 1 bar
- Baker's angel flake sweetened coconut
- 1/4 cup sugar
- pretzels, nuts, cranberries, and any other add-ins you would like! (optional)
- silicone molds of choice
- small mason jars and/or treat boxes for packaging gifts
- Pour a half of a bag of Baker's angel flake sweetened coconut into the food processor and run for 5-10 minutes, stopping and stirring every minute or so, until a smoother texture is achieved.
- Melt 1 1/2 whole bars of Baker's semi-sweet chocolate in a microwave safe bowl according to package directions. (Check and stir every 30 seconds until melted.)
- Mix coconut "butter" and melted chocolate in a bowl, along with 1/4 cup of sugar until well combined.
- When cooled, press 1/2 – 1 tsp of mixture into bottom of silicon molds.
- Place molds in refrigerator for about 20 minutes to harden and set.
- Then, add in a layer of crushed pretzels, nuts, cranberries, etc to various molds for variety.
- Melt Baker's German's chocolate bar in the microwave, checking and stirring every 30 seconds.
- Pour chocolate into various molds.
- Melt Kraft caramel bits (watch closely!) and pour in various molds, as well.
- If you want to make a layer of German's sweet chocolate on top of the caramel, make sure to refrigerate for 10-20 minutes to firm up before adding in the last layer.
- When all molds are filled, refrigerate for an additional 30 minutes and then pop them out and into your mason jars or treat boxes.
- Deliver to your recipients and watch their smiles erupt!
Note: You probably need to advice your recipients to keep the chocolates cool so they won't melt. You shouldn't need to keep them in the fridge, but that may not be a bad idea. Also, make sure to note any allergies (dairy, coconut, nuts, etc).
What is your go to holiday treat that you enjoy making for gifts?
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