Apples and Honey Chocolate Bars

Apples and Honey Chocolate Bars are made with rich, dark chocolate and crunchy bits of dried apple and honeycomb candy. These beautiful bars are easy to make for sweet treats or special homemade gifts.

About this recipe

For me, fall will always mean back-to-school time and the symbolic “apple for the teacher”. The origins of that apple tradition aren’t clear and there seem to be numerous speculations.

Whatever the original reasons were, “apple for the teacher” symbolizes teacher appreciation today.

I was lucky when I was an elementary school teacher to have several students whose families taught me by example just how important it is to show teacher appreciation. The impact of a simple gesture can go a long way to letting a teacher know that their hard work and dedication are noticed.

My second apple association is to the Jewish New Year which occurs in the fall. It is traditional on Rosh Hashanah to dip apples in honey symbolizing our hopes for a sweet New Year. You can read more about that tradition at Reform Judaism.org   

I made these bars with both of my apple traditions in mind! Made with creamy, dark chocolate and crisp bits of dried apple and honeycomb candy, this easy candy recipe is perfect for teacher appreciation or Rosh Hashanah!

Gift tags

This post has a gift for you too! Beautiful apple shaped gift tags illustrated by the creative and talented, Jen Goode from 100directions.com!

After I made these treats, I searched for just the right gift tag to attach. I am delighted that Jen gave me permission to share two versions of these printable tags with you.

I suggest printing the tags on heavy weigh stock. Choose either the blank version (no writing on the apples) or the Rosh Hashanah version (“L’shana Tova” on the apples). Cut out the tags and punch a hole at the top of the apple to attach the tags to your gifts.

Whatever your purpose for making these, you will find this to be a simple project with tasty results!

Frequently asked questions 

How to make honeycomb candy

1. Use cooking spray to lightly coat a cookie sheet.
2. Combine the sugar, honey, and water in a medium saucepan and heat to boiling, stirring continually.
3. Lower the heat and without stirring, allow the mixture to reach 300°F (measured on a candy thermometer)
4. Remove from the heat and gently whisk in the baking soda. The mixture will foam.
5. Pour the foam onto the prepared cookie sheet and allow to cool and harden.
6. When cool, break into pieces.

Instructions 

This is an overview of the instructions. The full instructions are in the recipe card below.

1. Melt ¼ cup of chocolate in the microwave at 50% power until melted (about 45-55 seconds)
2. Immediately spread into the bar mold in a thin layer completely covering the bottom of the mold.
3. Chill in the refrigerator to firm (about 10 minutes).
4. Melt the remaining ½ cup of chocolate in the microwave at 50% power until melted (about 1 minute).
5. Add in the chopped honeycomb and dried apple. Mix to coat completely.
6. Spread the mixture evenly completely covering  the first layer.
7. Refrigerate until set (about 20 minutes).
8. Gently pull the edges of the mold to release the bar, then turn over to remove from the mold.

Tips for molding

• Keep water away from the chocolate. Just a drop of water can cause melted chocolate to seize and become cement-like.
• Set the mold on a warm towel or heating pad before and during filling the first layer prevent setting at room temperature. If the chocolate begins to set, the surface of the bar can look cloudy or streaked from separation of the ingredients.
• Be sure to chill each layer in the refrigerator to firm correctly.
• Make Apples and Honey Chocolate medallions if you don't have a bar mold. Mix the chocolate and add-ins according to the recipe and make discs on wax paper. 

More candy recipes

Pomegranate Caramel candy are chewy, creamy caramels with a fruity touch. This easy to make pomegranate candy makes wonderful Rosh Hashanah gifts.

Make Honey Lollipops  poured into apple shaped molds for Rosh Hashanah or in any shape you want. Delicious as candy or stirred into a hot mug of tea!

Chocolate Marshmallow Hearts are bite sized confections, easily made in a silicone mold.

Nonpariels are a nostalgic favorite. You won't believe how easy they are to make!

Peanut Butter Cups taste even better when they are homemade. Use your choice of chocolate or white chocolate in holiday colors.

Peppermint Fudge is not only a tasty treat, but possibly the easiest food gift you will ever make.

If you enjoyed making and sharing these bars for Rosh Hashanah, don't miss Golden Chocolate Coins for Hanukkah, this Hamantaschen Recipe for Purim, and Passover Mandel Bread!

Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

Apples and Honey Chocolate Bars

Candy bars made with rich, dark chocolate and crunchy bits of dried apple and honeycomb candy make tasty treats or special homemade gifts.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American, Jewish

Total Time: 1 hour hour

Servings: 1

Calories: 847kcal

Author: Wendy Sondov

Equipment

• chocolate bar mold, 4 oz. capacity
• candy thermometer

Ingredients

Honeycomb

• ¾ cup granulated sugar
• 2 tablespoons honey
• 2 tablespoons water
• ½ tablespoon baking soda

Chocolate Bar

• ¾ cup melting chocolate divided
• 1 ½ tablespoons crisp dried apples finely chopped
• 1 ½ tablespoons honeycomb candy finely chopped

Instructions

For Honeycomb

• Lightly coat a cookie sheet with cooking spray.
• In a medium saucepan, over medium heat, stir the sugar, honey, and water until the mixture begins to boil.
• Lower the heat to medium-low and continue cooking, without stirring, until the mixture reaches 300° F.
• Remove the saucepan from the heat and gently whisk in the baking soda, just until combined. The mixture will foam and rise.
• Pour the mixture onto the prepared cookie sheet. Do not spread.
• Cool at room temperature, then break into pieces.

For Chocolate Bar

• In a small bowl, microwave ¼ cup melting chocolate discs at 50% power for about 45 seconds, until melted when mixed.
• Spread the melted chocolate into the mold and chill in the refrigerator about 10 minutes or until firm.
• Microwave the remaining ½ cup melting chocolate discs in the same small bowl, at 50% power for about 1 minute, until melted when mixed. If not completely melted at 1 minute, return to the microwave and heat at 50% power for 15 second intervals until melted.
• Add the chopped apple and honeycomb to the melted chocolate. Mix to coat the add-ins.
• Spread the mixture into the mold.
• Return to the refrigerator for 20 minutes or until firm.
• Gently remove the bar from the mold and place it in a cellophane bag.
• Store at room temperature for up to 1 week.

Notes

• Keep water away from the chocolate. Just a drop of water can cause melted chocolate to seize and become cement-like.
• Set the mold on a warm towel or heating pad before and during filling the first layer to keep the chocolate from beginning to set at room temperature. If the chocolate begins to set, the surface of the bar can look cloudy or streaked from separation of the ingredients.
• Be sure to chill each layer in the refrigerator to firm the correctly.
• Make Apples and Honey Chocolate medallions if you don’t have a bar mold. Mix the chocolate and add-ins according to the recipe and make discs on wax paper. 

Packing tips

Chocolate should only be included in care packages in cool weather. Use cardboard candy bar boxes, tissue paper or bubble wrap to protect the bagged bars. To avoid breakage, be sure there is no movement in the shipping box.

Nutrition

Calories: 847kcal | Carbohydrates: 216g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1720mg | Potassium: 147mg | Fiber: 2g | Sugar: 211g | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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