There’s something nostalgic about homemade candy bars—the kind that feel like they came straight from a small-town candy shop. My Chunky Candy Bars are a throwback to those classic flavors: sweet milk chocolate, crunchy peanuts, and bursts of chewy raisins.
They’re rich, simple, and completely irresistible, whether you make them for a party or keep a stash in the fridge for late-night snacking.
Table of Contents
Why You’ll Love These Chunky Candy Bars
This recipe brings together all the best parts of candy making without the fuss or fancy tools.
- Only 5 ingredients and one bowl
- Sweet and salty flavor balance
- Smooth chocolate with crunchy texture
- Perfect for gifting or meal prep treats
- No baking or special equipment needed
- Great for kids to help make
As a kid, I used to help my mom pour melted chocolate over peanuts and raisins on wax paper. We’d call them “winter clusters” and sneak bites while they cooled.
When I started Hearty Home Recipes, I gave that memory a little upgrade—adding coconut oil for shine and texture that melts perfectly in your mouth.
Ingredients You’ll Need
These simple ingredients come together for a candy bar that tastes gourmet but takes minutes to make.
Main Ingredients
- 1 (11.5 oz) bag milk chocolate morsels (smooth and creamy base)
- 1 oz unsweetened baking chocolate (deepens the flavor)
- 1 tablespoon coconut oil (for glossy finish and smooth melt)
- ½ cup salted peanuts (crunchy and savory contrast)
- ½ cup raisins (sweet, chewy balance)
Optional Add-Ons or Substitutes
- Swap raisins for dried cranberries for a tart twist
- Add crushed pretzels or rice cereal for crunch
- Use almonds or cashews instead of peanuts
- Add mini marshmallows for texture variety
- Mix in toffee bits for extra sweetness
- Try white chocolate drizzle for decoration
Step-by-Step Instructions
Making these candy bars is as easy as melting, mixing, and chilling.
- Prepare your pan. Line an 8×8-inch pan with parchment paper. (This helps the bars lift cleanly later.)
- Melt the chocolate. In a microwave-safe bowl, combine milk chocolate morsels, baking chocolate, and coconut oil. Heat in 30-second intervals, stirring each time until smooth. (Don’t overheat or it’ll seize.)
- Add the mix-ins. Stir in salted peanuts and raisins until fully coated. (This combo gives every bite the perfect balance of texture.)
- Pour and spread. Pour the chocolate mixture into the pan and spread evenly with a spatula.
- Chill to set. Refrigerate for 1–2 hours, or until firm.
- Slice and serve. Cut into bars or squares using a sharp knife. (Warming the knife helps get clean cuts.)
Quick Reminders:
- Use high-quality chocolate for the best melt and flavor
- Keep mix-ins evenly distributed for texture balance
- Don’t freeze to set—it can cause white streaks
- Store chilled for cleaner cuts
Expert Tips for Success
These simple tweaks make your candy bars look and taste like they came from a chocolatier.
- Add a pinch of sea salt on top before chilling for a gourmet touch
- Melt chocolate gently to avoid grainy texture
- Toast nuts lightly for extra depth
- Use a silicone spatula for smooth spreading
- Chill completely before slicing to avoid cracks
- Store in layers separated by parchment to prevent sticking
- Add a swirl of dark chocolate for a marbled look
If you love nostalgic candies, you’ll also enjoy my Fire-Kissed Cinnamon Glass Candy for another homemade treat that feels special without being complicated.
Serving Suggestions
These bars work for everything from holiday platters to lunchbox treats.
- Cut into bite-size cubes for party trays
- Wrap individually in wax paper for gifts
- Serve chilled alongside hot cocoa or coffee
- Crumble over vanilla ice cream for texture
- Pair with Peanut Butter Spritz Cookies for a cookie-and-candy dessert spread
- Mix into popcorn for a fun movie-night snack
For a little flair, I sometimes dip the corners in melted white chocolate and sprinkle with crushed nuts. They look fancy but stay easy and rustic—the Jake way.
Storing and Reheating
Homemade candy bars last beautifully when stored right, keeping that snappy chocolate texture intact.
How to Store It
- Store in an airtight container in the fridge for up to 10 days
- Separate layers with parchment paper
- For gifting, keep in cool, dry spots to prevent melting
- Freeze up to 3 months for long-term storage
- Thaw in the fridge overnight before serving
How to Reheat It
- Candy bars don’t need reheating—enjoy straight from the fridge
- For softer texture, let sit at room temperature for 5 minutes
- Avoid microwaving—it can cause chocolate bloom
- If chilled too hard, warm the knife before cutting
They’ll stay glossy, smooth, and just as crunchy on day five as they were fresh.
Nutrition Facts (per bar)
- Calories: 230
- Fat: 14g
- Carbohydrates: 22g
- Protein: 4g
- Sugar: 18g
- Fiber: 2g
- Sodium: 65mg
Frequently Asked Questions
Can I use dark chocolate instead of milk chocolate?
Absolutely. Dark chocolate gives a richer, less sweet flavor and pairs beautifully with peanuts.
Can I make these nut-free?
Yes—just swap peanuts for sunflower seeds or extra raisins for that chewy texture.
Do I need to temper the chocolate?
No, the coconut oil helps stabilize it and gives shine without tempering.
Final Thoughts
These Chunky Candy Bars remind me why homemade sweets never go out of style. They’re simple, satisfying, and proof that the best recipes are the ones that bring people together—just like my mom’s old kitchen did.
- Keep it simple: quality chocolate makes the magic.
- Add texture with your favorite mix-ins.
- Share a few—these bars make everyone smile.
Next time you crave something sweet and easy, try pairing these with my Black Cocoa Sandwich Cookies or Dubai Chocolate Pistachio Balls for a chocolate lover’s dream plate.
Chunky Candy Bars
Ingredients
Equipment
Method
- Line an 8×8-inch pan with parchment paper.
- In a microwave-safe bowl, combine milk chocolate morsels, baking chocolate, and coconut oil. Microwave in 30-second intervals, stirring until smooth.
- Stir in salted peanuts and raisins until evenly coated.
- Pour the mixture into the pan and spread evenly.
- Refrigerate for 1–2 hours until firm.
- Slice into bars with a sharp warm knife and serve.
Nutrition
Notes
- For smooth texture and snap, chill the bars fully before slicing.
- Use parchment for easy pan removal.
- Avoid freezer setting to prevent chocolate bloom.
- Warm your knife to slice cleanly.
- Store bars layered with parchment in an airtight container to maintain texture.
