|Nutritional Guidelines (per serving)|
|Servings: 10 candy bars (serves 10)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mr. Greatbar is a classic peanut-and-chocolate candy bar modeled after Mr. Goodbar candies. It's amazing that just 2 ingredients can create such a satisfying candy! It's important to use salted peanuts, since the salt adds the perfect savory counterpoint to the rich chocolate. You can also experiment with salted cashews or salted almonds to make a different, but equally delicious, candy bar.
The number of candy bars you get from this recipe will depend on the size of your molds. If you have thin, standard-size candy bar molds, plan on getting about 10 1.5-oz bars from this recipe. I also include instructions for making them without a mold.
- 1 lb chocolate candy coating or semi-sweet chocolate
- 1 cup (5 oz) salted peanuts, coarsely chopped
1. If you're using candy bar molds, make sure that the molds are clean and dry. If not, prepare a baking sheet by lining it with waxed paper or parchment paper.
2. If you're using real semi-sweet chocolate, read the instructions on tempering below at #5. If you're using chocolate candy coating, place the coating in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Heat and stir until the coating is smooth, melted, and free of lumps.
3. Add the chopped peanuts to the chocolate and stir it in. Spoon the mixture into the prepared molds and spread it into an even layer, making sure it reaches into all of the corners and crevices. Refrigerate the molds to set the chocolate, for at least 20 minutes. Once set, turn the molds upside down and tap them gently to release the chocolate.
4. If you're not using molds, spread the chocolate mixture onto the prepared baking sheet, and spread it into a thin layer in the shape of a rectangle. Let the chocolate sit until it's tacky but not totally set, and use a knife to score lines into the chocolate. Refrigerate it until the chocolate is firm, then break or cut it apart on the scored lines to create your bars.
5. If you want to use real semi-sweet chocolate, instead of chocolate coating, I highly recommend tempering the chocolate instead of simply melting it. You can learn more about tempering here. The main benefit is that the chocolate will be shiny, firm at room temperature, and have a nice "snap." If you don't want to temper it, you can simply use melted chocolate as described above. For untempered chocolate I recommend keeping your candies in the refrigerator until shortly before serving, to prevent the chocolate from getting soft or sticky at room temperature.
6. To use tempered chocolate, you will need a chocolate thermometer and 1 lb of chocolate that is in temper (I do not recommend using chocolate chips). Separate out about a quarter of your chocolate, and set it aside for now. Chop the remaining three-quarters of the chocolate into small pieces, and place them in a microwave-safe bowl.
7. Microwave the bowl of chopped chocolate in 30-second increments. Stir after every 30 seconds, and heat and stir until the chocolate is entirely melted and smooth. Insert a candy thermometer and make sure the chocolate is 115 F (46 C). If it's not, heat it for a few more seconds until it reaches this temperature.
8. Add the remaining chunk of chocolate to the bowl of melted chocolate, and stir gently to incorporate. Stir almost constantly to melt the big chunk. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.
9. Continue to stir the chocolate while it cools, until it cools down to 90 F (32 C). Test the temper by smearing a bit of chocolate on a piece of parchment: within a few minutes it should start to set around the edges. If it's not tempered yet, let it cool for another degree or two and then test again. Once tempered, mix in the peanutsas described above and mold your chocolate bars.