The American’s are coming!\u00a0 The American’s are coming!\u00a0 My brother and his family from Minneapolis are coming!\u00a0 They’re “the American’s” in my world.\u00a0 I can wait to see them and celebrate Canada day AND the 4th of July!\u00a0<\/p>\n
Since we have family, friends and lots of viewers from the United States, I wanted to do another 4th of July video for all of them.\u00a0 Last year I did an American Flag surprise inside cake<\/a>, so I knew topping that would be a challenge.\u00a0 What’s better than cake?\u00a0 CHOCOLATE!\u00a0<\/p>\n In Canada we call small bars covered in chocolate “chocolate bars” but my research told me that in the States, they are called “candy bars”.\u00a0 They’re the same thing though.\u00a0 This candy bar uses my sugar cookie<\/a> recipe for the crunchy base, and a chewy nougat for the top.\u00a0 Cover the entire thing in chocolate, and you have your own giant chocolate bar!!\u00a0 I found red and blue M&M’s easily (they come in the regular pack of M&M’s), but I had to order the white M&M’s off of Amazon.\u00a0<\/p>\n I had never experimented with making candy before this recipe, so I was a little intimidated.\u00a0 Turns out, it’s only a lesson in patience!\u00a0 Watching the candy thermometer slowly climb seems as effective as watching paint dry.\u00a0 It takes a long time to get to 250F!!\u00a0 Ok, well, maybe it was only 10 minutes, but it seemed like a long time.\u00a0 The only caution I have is that the candy is HOT, so be careful.\u00a0<\/p>\n Since this is a chocolate bar of sorts, I strayed away from my usual candy melts, as I wanted to have a true chocolate coating.\u00a0 Working with real chocolate (as opposed to the candy melts) is a little bit more tricky as the real stuff takes longer to solidify, so time in the fridge was necessary when I was shaping the sides to be vertical.\u00a0 Cover, swipe sides, fridge, repeat.<\/p>\n When you’re ready to serve your guests, slice off a piece of the candy bar, and each person will get their own American flag!<\/p>\n