1-2 bags of Milk Chocolate Candy Wafers (depending on how many bars you want to make) (link)
Small paint brush
Ingredients for Caramel:
¼ cup sugar
¼ cup brown sugar
3 tbs butter (melted)
1 tbs whipping cream
½ cup corn syrup
1 tbs vanilla extract
¼ tsp salt
1/8 tsp green leaf gel paste food coloring (more if a darker green is desired) (link)
~ ½ cup finely chopped nuts (I used walnuts)
Directions for Caramel:
In a saucepan add together the white sugar and the corn syrup on a medium heat, stirring occasionally. Once the mixture thins and starts to boil add in the brown sugar. Continue stirring till mixture is well blended and most (if not all) the brown sugar is melted with the mixture, then remove from heat.
In a separate bowl combine the melted butter, whipping cream, salt, and vanilla and mix well. Pour the cream mixture into the sugar mixture and stir until the caramel starts to thicken slightly. Then add in the food coloring and nuts, stir until evenly blended. Pour the warm caramel into a microwave safe bowl and set aside.
Directions for Chocolate:
If you use the cookie cutter as a mold, first wipe a layer of cooking spray over the inside of the cookie cutter (I just sprayed the cooking spray onto a piece of paper towel for this). Then using aluminum foil, pinch the foil around the edges of the cookie cutter, making a nice seal. (link) **Note: Don’t forget this step!! Without greasing the cookie cutter, the chocolate will most likely crack when trying to get it out!!**
Microwave the chocolate wafers inside the squeeze bottle according to the instructions on the bottle (most have heating instructions either printed on them or on the wrapping they come in).
Squeeze chocolate into the cookie cutter on a plate or flat surface that you can later move into the fridge. Fill the cookie cutter about 1/3 full. If you use the chocolate mold fill the mold about 1/3 full as well (the mold doesn’t need greasing).
Using the paint brush coat the edges of the cookie cutter with the chocolate while also smoothing the chocolate through all the creases and edges of the cutter. In the bar mold use the same method of coating the edges of the mold with the paint brush and smoothing out the chocolate in the mold. Then place the mold and cookie cutter into the fridge to harden. Cool for about five minutes.
After pulling the chocolates out, take the bowl of caramel and microwave it for about 10 seconds to thin the caramel out. Carefully spread a spoonful of caramel into the cookie cutter mold, being careful not to let it touch the edges. The bar mold will take more spoonfuls, but keep in mind the same tip about the edges.
After filling the chocolates with caramel, remelt the chocolate in the squeeze bottle so it is smooth again then carefully fill in the remaining are of the cookie cutter or mold. Then using the paint brush, smooth out the chocolate lightly (link), be careful to not go over the edges (it will make getting the chocolate out harder). Then put mold/cookie cutter back into the fridge to cool.
After about 5-10 minutes after chocolate has hardened. For the chocolate bar mold, simply turn over slowly and gently press on around the edges of the bar and the chocolate will pop out. For the cookie cutter, peel off the aluminum then on the side the aluminum was on, gently press around the edges of the cutter, rotating around till the chocolate loosens.