Make your favourite chocolate bars at home from Bounty to Twix

WE are a chocoholic nation, with 40 per cent of us claiming we can’t live without it.

A recent report also revealed we each scoff 7,560 chocolate bars in our lifetime, with Snickers the surprise top pick.

Learn how to make your favourite chocolate snacks from home with our tasty tips

And you can have lots of fun making your own versions, which are just as tasty, at home.

Here is how to replicate some of our corner-shop favourites.

BOUNTY: You need 200g desiccated coconut, one can of condensed milk and 200g melted milk chocolate. Mix the coconut and condensed milk in a bowl then shape several handfuls into bars and leave to set in the fridge on a lined tray.

Once set, spoon the melted chocolate over the coconut bars and leave to harden. Pop into the fridge and leave to set before eating.

CRUNCHIE: You need 100g sugar, four tbsp golden syrup and 1½ tspn bicarbonate of soda, plus a bar of melted chocolate. Line a tray with baking paper, place the sugar and syrup in a pan and heat until it starts to turn gooey.

It is very simple to replicate your corner-shop treat and you can have lots of fun making your own versions at home

Turn up the heat to medium and simmer for three minutes but don’t let it burn. Turn off the heat and quickly whisk in the bicarb. The mixture will turn into a foam. Pour into your lined tray and leave to set.

Once it has cooled, spoon the melted chocolate over the honeycomb and break into shards.

TWIX: To make the base, sift together 125g plain flour with 60g cornflour. Then, in a separate bowl, mix together 125g softened butter with 25g caster sugar, until light and fluffy.

Add the butter mix to the flour mix and combine to make a smooth dough. Pop on a lined tray into the oven for 30 minutes at 160C/gas mark three. Make the caramel by putting 50g butter, 50g light muscovado sugar and one can of condensed milk into a saucepan, gently heating until the sugar dissolves.

Bring to the boil, until it thickens. Pour over the base and allow to cool.
Once the caramel has cooled, melt a bar of chocolate and pour over the caramel.

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