• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
  • Privacy Policy
  • Disclaimer
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Candy

    Apples and Honey Chocolate Bars

    By Wendy Sondov · Published: Sep 20, 2019 · Modified: Nov 8, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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.

    Apples and Honey Chocolate Bars with packaging and gift tags.

    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.

    chocolate bar in a red gift box

    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

    apple shaped 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 

    What kind of chocolate is used for molds? 

    Homemade candy bars can be made with either couverture or compound chocolate. Couverture chocolate requires tempering, a heating and cooling processes that re-establishes the cocoa butter crystals to create a crisp, shiny confection.
    Compound chocolate, sometimes called melting or coating chocolate, doesn’t contain cocoa butter and doesn’t require tempering. It is a bit easier to work with and is an especially good choice for beginners.

    How do you melt chocolate?

    Compound chocolate discs can be melted over a double boiler or in the microwave at 50% power.
    Caution should always be taken when melting to heat only to the point of melting. Overheated chocolate will harden and clump. A candy thermometer can help ensure ideal heating to 110-115°F.

    How long do you let chocolate molds set?

    Molds should be refrigerated immediately after filling and be kept in the refrigerator just until set.
    The length of time varies depending on the size and depth of the mold being used. A 4 ounce bar mold takes approximately 20 minutes to set completely.

    Step by step images collage for making honey comb candy in a saucepan.
    Collage with honey comb candy pieces on the left and chopped finely on the right.

    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.

    Would you like to save this?

    We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!

    Step by step images collage making  chocolate bar adding apple honeycomb layer to plain layer.

    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.

     

    Chocolate bar and packaging for gifting.

    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.

    Overhead photo of chocolate bar pieces in a bowl, showing bits of apple and honeycomb inside.

    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 with packaging and gift tags

    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
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    You might also like:

    Honey Lollipops for Licking, Stirring, and GiftingHoney Lollipops for Licking, Stirring, and Gifting Apple and Honey Cookies
    « Apple Oatmeal Cutout Cookies
    Spooky Graham Crackers: Easy Halloween Treats »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Wendy Klik

      September 21, 2019 at 7:15 pm

      Oh my, I love that honey comb candy and then to coat it in chocolate.....I am swooning.

      Reply
    2. Cindy

      September 21, 2019 at 10:28 am

      So clever to get use honeycomb and dried apples with chocolate. Love this idea, Looks like you finally nailed the honeycomb consistency. Now I need to get chocolate bar moulds! I think we will just continue to entice each other into buying more and more kitchen ware tools. Pretty good thing to base our friendship on, I think!!

      Reply
    3. Colleen - Faith, Hope, Love, & Luck

      September 20, 2019 at 3:39 pm

      Now these I've just got to try! The flavors sounds so good in them!!!

      Reply
    4. Carlee

      September 20, 2019 at 5:42 am

      What a fun idea. I need to order one of those candy bar molds, there are so many fun things you could make. I love how you got the apple and honey into these though. What a brilliant idea! And those tags are gorgeous.

      Reply
      • Wendy Sondov

        September 20, 2019 at 9:01 am

        Thanks, Carlee!! I really hit the jackpot when I found 100directions.com. Jen has so many beautiful free downloads and was so generous to allow me to share these here. Don't you think they would be great for teacher gifts?! I do love playing in chocolate and was so happy when a middle of the night idea turned out to be both doable and delicious. 🙂

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

    More about me →

    Brunch favorites

    • Ball shaped cookies with white icing and pastel nonpareil sprinkles.
      Italian Easter Cookies (Taralli Dolci Di Pasqua)
    • Orange Creamsicle Bars
    • Lemon and Lime Butter Cookie Rosettes
      Lemon and Lime Butter Cookie Rosettes
    • Closeup of sliced Italian Lemon Pound Cake
      Italian Lemon Pound Cake
    • Pastel colored cookies with crackled tops.
      Flourless Soft Almond Cookies (Pasticcini di Mandorle)
    • Bob Evans Cherry Bread Recipe

    Super easy mug cakes

    • Microwave Peach Cobbler
    • 3-2-1 Molten Lava Cake
      Lava Cake in a Mug
    • Chocolate cake in a mug topped with cherries and almonds.
      Black Forest Mug Cake
    • Orange Mug Cake in a white mug topped with orange marmalade.
      Orange Mug Cake
    • Piña Colada Mug Cake
    • Closeup of pineapple slice and maraschino cherry on top of vanilla mug cake.
      Pineapple Upside Down Mug Cake

    Most Popular

    • Closeup of raisin biscuit squares with golden crust speckled with raisins.
      Golden Raisin Biscuit Cookies
    • Sliced loaf of honey cake on a white platter.
      Honey Applesauce Cake
    • Espresso Chocolate Shortbread Cookies- melt-in-your-mouth buttery shortbread made even better with added espresso and chocolate! | The Monday Box
      Espresso Chocolate Shortbread Cookies
    • Chocolate frosted mug cake a bowls of mix-ins
      Cake Mix Mug Cake

    Footer

    ^ back to top

    About

    Contact

    Privacy Policy

    Disclaimer

    As Seen On

    Copyright © 2012 - 2025 The Monday Box, All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.