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Parve
Easy
40 Minutes
Diets 
These gorgeous homemade candy bars beat store-bought any day!
Yield: 6 large or 12-18 smaller bars depending on style
a 3-part chocolate bar mold
2 pounds bittersweet chocolate coating, chopped
8 ounces bittersweet chocolate coating, chopped
8 ounces Kineret Whipped Topping, unwhipped
1/4 cup pretzel cream
1/4 cup pretzel crumbs
8 ounces bittersweet chocolate coating, chopped
8 ounces Kineret Whipped Topping, thawed but unwhipped
1/4 cup Oreo cream
chocolate sandwich cookies, broken
Separate the three-part mold, top and base, and remove the flexible inserts. Use a permanent marker to define the fill line on the outside of the outer mold. It will be easier to fill correctly.
Place chopped chocolate in a bowl. Melt in the microwave or double boiler and pour into a pastry bag or measuring cup with a spout. Fill the base piece of the mold with melted chocolate to the fill line. Insert the flexible parts into each cavity and place the top piece into the mold.
Turn the mold over and tap gently on the counter to pop any air bubbles. Rub softly to make sure all the chocolate fills the entire cavity. Set in the refrigerator for 20 minutes.
Put the chocolate and topping into a large bowl. Heat in the microwave for one minute. Remove and stir to combine. Reheat another 30 seconds and stir. Keep heating and stirring until mixture is shiny and smooth. You can also do this in a saucepan over low heat.
Add the pretzel cream and pretzel crumbs. Stir and set aside to cool.
Put the chocolate and topping into a large bowl. Heat in the microwave for one minute. Remove and stir to combine. Reheat another 30 seconds and stir. Keep heating and stirring until mixture is shiny and smooth. You can also do this in a saucepan over low heat.
Add the oreo cream. Stir and set aside to cool.
Remove the top mold and gently release the silicone inserts. Fill with prepared filling almost to the top of the mold. Press pretzel crumbs or cookie pieces into the filling. Place in the refrigerator to set.
Meanwhile, melt the chocolate again and pour a thin layer over the filled bar to seal the filling. Refrigerate until chocolate is hardened and ready to release from mold.
Decorate with luster dust or metallic paint. You can also drizzle with some chocolate and add sprinkles for a pop of color.
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