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This small batch chocolate candy is easy to make and perfect for a quick sweet treat. Melted chocolate mixed with nuts, dried fruit, or other add-ins sets into delicious bite-sized pieces. It’s simple, customizable, and great for snacking or gifting!
Why You’ll Love This Recipe
- Quick & Easy: Made with just two ingredients and ready in under 20 minutes.
- Customizable & Versatile: Mix in nuts, seeds, or dried fruit—great for snacking, gifting, or gatherings.
- Easily Scalable: Double or triple the batch as needed.
This small batch chocolate candy is one of my favorite quick treats. It’s so simple—just melt, mix, and chill—but the result feels special every time. Whether I’m making a sweet snack or a last-minute gift, it always comes together effortlessly and lets me get creative with different mix-ins.
More small batch candy recipes:
Ingredients
If you have any ingredients leftover from this small batch chocolate candy recipe, check out our Leftover Ingredients Recipe Finder.
- Chocolate Chips: Use chopped chocolate or chocolate chips—dark for a rich flavor or milk for extra sweetness. Chocolate Chip Cookies, Chocolate Lava Cake, or Brookies
- Nuts: Pecans, peanuts, or walnuts add crunch and flavor. No nuts? Try dried fruit, sprinkles, or granola for a different texture.
Recipe Variations
Looking to switch things up? Try these easy flavor ideas:
- Macadamia Nut & Sea Salt: Add macadamia nuts and a sprinkle of sea salt for a sweet-salty combo.
- Spicy Chocolate: Mix in a pinch of cayenne for a subtle heat.
- Chocolate & Fruit: Stir in dried cranberries or raisins for added sweetness.
- Mocha Chocolate: Blend in a bit of instant coffee for a rich, mocha flavor.
How To Make Chocolate Candy
Follow these simple steps to make homemade chocolate candy. For exact measurements, see the recipe card below.
- Melt the Chocolate: Place chocolate chips in a microwave-safe glass bowl. Microwave in 20-second intervals, stirring after each, until smooth.
- Add Mix-Ins: Stir in ½ cup of nuts, dried fruit, or other mix-ins.
- Shape the Candies: Spoon onto a parchment-lined baking sheet, forming clusters or spreading it out to break into pieces later.
- Chill: Refrigerate until firm, then enjoy!
Expert Tips
- Use Quality Chocolate: High-quality chocolate melts smoother and gives the best flavor. I prefer using Ghirardelli or Guittard chocolates.
- Melt Carefully: Microwave in short bursts, stirring every 20 seconds to prevent overheating.
- Even Coating: Stir mix-ins well so every piece is evenly covered in chocolate.
Frequently Asked Questions
Melt it in short 20-second intervals in the microwave, stirring after each, until smooth. Stop microwaving when only a few small pieces of chocolate remain, then stir until fully melted.
Yes, use a double boiler or heatproof bowl over simmering water, stirring constantly.
Keep it in an airtight container at room temperature for up to a week or in the fridge for longer freshness.
Absolutely! This recipe scales up easily. Just make sure you have enough space on your baking sheet to let the candies set.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 20 Single Serving Breakfast Recipes
If you’ve made this easy chocolate candy recipe or tried any recipe from One Dish Kitchen, I’d love to hear your feedback! Please rate the recipe and share your thoughts in the comment section below.
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Small Batch Chocolate Candy
Ingredients
- 1 cup chocolate chips (semi-sweet, dark chocolate, or milk chocolate)
- ½ cup nuts (pecans, peanuts, or use your favorite chopped nuts or trail mix)
Instructions
- Melt the Chocolate: Place chocolate chips in a microwave-safe glass bowl. Microwave in 20-second intervals, stirring after each, until smooth.
- Add Mix-Ins: Stir in ½ cup of nuts, dried fruit, or other mix-ins.
- Shape the Candies: Spoon onto a parchment-lined baking sheet, forming clusters or spreading it out to break into pieces later.
- Chill: Refrigerate until firm, then enjoy!
Notes
- Use Quality Chocolate: High-quality chocolate melts smoother and gives the best flavor. I prefer using Ghirardelli or Guittard chocolates.
- Melt Carefully: Microwave in short bursts, stirring every 20 seconds to prevent overheating.
- Even Coating: Stir mix-ins well so every piece is evenly covered in chocolate.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Out of curiosity, how can I correctly make “Mint Chocolate Chips” from this recipe to then add to the “Mint Chocolate Chip” ice cream recipe?
Mint chocolate chip ice cream is my favorite that I buy a lot but due to losing my job, I have to stay on a budget.
All your recipes are very good that I made so many batches of cookies as my Christmas gifts to my family!
I’m so glad to hear you’ve been enjoying the recipes, and it’s wonderful that you shared your homemade cookies as Christmas gifts! Making mint chocolate chips at home is a great idea to keep enjoying your favorite mint chocolate chip ice cream while staying budget-friendly. To experiment with making mint chocolate chips from our Chocolate Candy recipe, you can try infusing the chocolate with a mint flavor and then shaping it into chocolate chunks. Although I haven’t personally tested this modification, here’s a suggested approach:
Begin by preparing the Chocolate Candy recipe. When your chocolate is melted and ready, stir in a couple of drops of peppermint extract to add the minty taste. Be careful with the amount, as peppermint extract is quite potent. If the chocolate seems too thick after adding the extract, a small amount of vegetable oil, canola oil, or avocado oil (maybe 1/2 teaspoon) can help to smooth it out.
Pour the flavored chocolate onto a parchment paper-lined baking sheet, spreading it thin. Place it in the refrigerator to set. Once firm, break the chocolate into small pieces. For more evenly shaped chips, consider scoring the chocolate when it’s partially set. These homemade mint chocolate chips should then be stored in an airtight container in the refrigerator. They can be a unique addition to your Mint Chocolate Chip Ice Cream. This method is untested, so feel free to adjust and experiment to get your perfect mint chocolate chips!
I have to chuckle. People really need a recipe for these?
I’ve said it a million times… not everyone knows what you know and some folks are searching for “how to make x” on the internet. I try to share recipes for all levels of cook.
Thank you, Ms Joanie, for that response! (Just loved it)
I use sugar free chocolate chips,nuts and salted pretzels!
I made these with red vanilla coating chocolate, some pecans, craisins, a few pieces of broken savory butter pretzels and a little coconut. They are fantastic!!!
I made these as gifts for years. I put in whatever hit me at the time (I usually did multiple batches and mixed up kinds for each person). Add-ins included nuts, dried fruit, crumbled potato chips or pretzels, mashed up hard candies (stonger tasting ones are better than milder and make sure not to have pieces big enough that it has to be chewed–you don’t want your gift to break someone’s tooth). When doing a small amount I would put some chocolate chips in a single serve microwave proof ceramic dessert dish. After the chocolate was melted, I stirred in whatever I was putting in until I thought there was a good ratio. I dropped by sm. spoonfuls onto a waxed paper lined pan. That made more pieces than using the usual recommended tablespoon. In today’s world where many people are trying to cut down on sugar, people seemed to like the smaller candy.
Made these with walnuts. Very easy and tasted great.
I’m so glad you enjoyed the candies. Thank you so much for your feedback.
mine seems to be soft, chocolate on fingers when eating, what do I do wrong? is there a difference in chips. I used Milk choc. were delicious
Hi Ethel, although I prefer using semi sweet chocolate chips in this recipe, I have used milk chocolate chips without any problem. I’m thinking that the candies needed to be refrigerated for a longer period of time. Perhaps they didn’t cool long enough to set and that’s why they were soft. I am glad they tasted good though 🙂
When you don’t temper the chocolate, this will sometimes happen. Milk chocolate melts easier than darker chocolate, both when melting for the recipe and after the candies are made. I do an in-exact tempering when making candies like these. I chop a small amount of chips into smaller pieces and add to the melted chocolate, stir in until melted and then test by putting a small amount just above my upper lip–it should feel neutral (not warm or cold). This often works to temper the chocolate, but not always. You can look up on-line how to temper chocolate if you want to be sure it works.
Can I use wax or parchment paper to line the tray?
Yes, either is fine.
I also put a little peanut butter in when melting.
Yum! These look delicious. Thanks for sharing.