Ingredients

• 300g Roberts Melting Buttons – White, Milk or Dark
• Roberts Flavoured Oil - Caramel or Peppermint
• Roberts Sprinkles, Jimmies or Salted Caramel Topping
• Roberts Caramel Toffee D’Or – Optional

Materials

• Roberts Eye Droppers
• Roberts #36 Chocolate Bar Mould
• Roberts Foil Wrapping- Traditional Bar 16.5 x 19.5cm
• Roberts FREE Printable Chocolate Bar Wrapper 
• Glue Stick or Tape

Melt
Melt the buttons using your preferred method on the back of the packet.

Make
Add drops of your favourite Roberts Flavoured Oil and mix until well combined. Spoon the chocolate into your preferred bar cavities.Tap the mould on the bench to remove any air bubbles. Place the mould in the fridge for approximately 20 - 30 minutes to set.

Foil Wrap

Allow the Chocolate bar to come to room temperature. Lay the appropriate size foil sheet colour side down on a clean dry bench.Remove the chocolate bar from the mould and lay your preferred side facing down on top of the foil.Fold the short sides of the foil in first and then the longer sides.

Printed Wrapper

Lay the Pre Printed Chocolate Bar Wrapper colour side down on a clean dry bench.Lay the foil wrapped chocolate bar on top. Smear a small amount of glue along the designated edge of the wrapper. Fold and secure the wrapper. Turn the bar over so the join is facing down. Leave to dry.

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