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A unique chocolate candy

With some unflavored gelatin, you can make "Easy Chocolate Blox"

I'm continuing to pass along this week recipes that would fit in with "Valentine's Day" this coming Friday. I shared a recipe for a dual-purpose candy yesterday, which was for "Chocolate Covered Cherries" and "Nut Logs". In case you missed those, here's the link to get to them:

Let's continue with another chocolate candy that's not very heavy or rich as most candies are. This is a recipe I've shared before, but bears repeating, which is for "Easy Chocolate Blox". This is a candy that's very easy to do and a person who may be having to watch their weight could have this candy because it's less rich. It's also not very expensive to make, since it doesn't call for much sugar and no butter or milk.

This recipe begins with unflavored gelatin, which you place in a saucepan, along with only 1/2 cup of sugar. Cold water and chocolate chips are added and this is heated for about 5 minutes or until the chocolate is melted. This goes into a square pan and chilled. When it's set up, it's cut into 1-inch cubes. This is good as is, but you can vary the flavor by adding chopped nuts, raisins, marshmallow cream or chopped maraschino cherries. See how easy it is?

When chilled, the candy may be left in the pan or transferred to a covered container, which is my preference. Also, if you're really cutting back on sugar, you could try this with Splenda, the artificial sweetener. This would reduce the calorie count even more and even a person who's diabetic could then enjoy this treat with limitation. Of course, the addition of any of the flavor additions would increase the calories and sugar content, but if you have to watch your sugar, enjoy these with reasonable abandon!

For a good and easy chocolate treat, try this recipe and enjoy feeling less guilty about eating chocolate!


  • 4 envelopes unflavored gelatin
  • 1/2 cup sugar
  • 1-1/2 cups cold water
  • 2 cups semi-sweet chocolate pieces

In a medium saucepan, combine all ingredients. Stir constantly over low heat for 5 minutes or until chocolate is melted. Pour into an 8 or 9 inch square pan and chill until firm. To serve, cut into 1 inch squares. Store in a covered container under refrigeration. For flavor variations, stir in 1/2 cups of any of the following: chopped nuts, raisins, marshmallow cream or chopped maraschino cherries. Yield: 1 8 or 9 inch pan.

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