Dark Chocolate and Fruit Punch Ganache Bars
These indulgent Dark Chocolate Fruit Punch Ganache Bars are the perfect balance of rich, smooth dark chocolate and tangy, fruity goodness. With a creamy white chocolate ganache infused with Bare Bones Fruit Punch, each bite offers a burst of sweet, tropical flavor. The layers of chocolate and ganache create a satisfying contrast, making these bars an irresistible treat for chocolate lovers and fruit enthusiasts alike. Simple to make and customizable with your favorite molds, these bars are a fun, unique dessert that’s perfect for any occasion.
PREP TIME
10 minutes
COOK TIME
1 hour
INGREDIENTS
7
Serves: 9
Ingredients
Fruit Punch Ganache
- 10 oz10 oz10 oz White Chocolate Chips
- 0.333 cup0.333 cup0.333 cup Heavy Cream (Whipping Cream)
- 1 whole1 whole1 whole Elevated Drink Mix, Fruit Punch - Bare Bones
Dark Chocolate Layer
- 1 lb1 lb1 lb Dark Chocolate Chips
- 3 tsp3 tsp3 tsp Avocado Oil
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- Prepare the Fruit Punch Ganache: In a heatproof bowl, melt the white chocolate chips and heavy cream over a double boiler or in the microwave, stirring until smooth. Once melted, whisk in the Fruit Punch packet until fully incorporated. Set aside to thicken slightly.
- Prepare the Dark Chocolate Layer: In a separate bowl, melt the dark chocolate chips and avocado oil over a double boiler or in the microwave. Stir until fully melted and smooth.
- Assemble the Bars: Prepare your mold (rectangular silicone granola bar mold works great, but you can also use a mini muffin pan or any other mold of your choice).
- Pour about 1 heaping tablespoon of dark chocolate into the bottom of each mold.
- Allow the chocolate to cool slightly, then spoon or pipe a layer of Fruit Punch ganache on top. If you prefer, let the ganache thicken a little to make piping easier.
- Finish with a second heaping tablespoon of dark chocolate on top of the ganache layer.
- Chill: Place the molds in the refrigerator for about 1 hour, or until the bars are fully set.
- Finish & Serve: Once set, remove the bars from the molds. If desired, drizzle extra dark or white chocolate on top for an extra touch. Serve immediately or store in an airtight container in the refrigerator. For best results, allow the bars to sit at room temperature for about 30 minutes before serving.
Notes
Feel free to get creative with your mold choices! While I used a rectangular silicone granola bar mold, mini muffin pans or other silicone molds work just as well for creating fun shapes.
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 348 |
| Fat: | 28 g |
| Carbohydrates: | 20 g |
| Protein: | 7 g |
| Cholesterol: | 12 g |
| Sodium: | 3 mg |
| Fiber: | 7 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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3 responses to “Dark Chocolate and Fruit Punch Ganache Bars”
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These bars are just gorgeous!!!
Thank you! I love how they turned out!
Thank you!! I love how they turned out!