How Feastables Chocolate is Made
How Feastables Chocolate is Made is a medium American recipe that serves 12. 210 calories per serving. Recipe by MrBeast 2 on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $13.35 total, $1.11 per serving
Ingredients
- 1 cup Unsalted Butter (real butter, melted)
- 1 cup Sweetened Condensed Milk (canned)
- 1/2 cup Heavy Cream (35% fat)
- 1 cup Brown Sugar (packed)
- 1 tsp Vanilla Extract (pure)
- 1/4 tsp Sea Salt (fine)
- 12 oz Dark Chocolate (70% cacao) (high‑quality bar, chopped)
- 2 tbsp Cocoa Butter (food‑grade, helps with tempering)
- 1 tbsp Cocoa Powder (unsweetened, optional dusting)
Instructions
Gather and Measure Ingredients
Measure all ingredients, line the silicone molds with parchment if desired, and have the thermometer ready.
Time: PT5M
Make the Caramel
In the heavy saucepan melt the butter over medium heat, then whisk in brown sugar, sweetened condensed milk and heavy cream. Bring to a gentle boil, stirring constantly, and cook until the mixture reaches 240°F (soft‑ball stage).
Time: PT10M
Temperature: 240°F
Flavor the Caramel
Remove the pan from heat, stir in vanilla extract and sea salt, then let the caramel cool to about 110°F before using.
Time: PT5M
Temperature: 110°F
Temper the Dark Chocolate
Place two‑thirds of the chopped chocolate in a double boiler and melt to 115°F. Remove from heat and add the remaining third, stirring until the temperature drops to 88°F and the chocolate is glossy.
Time: PT10M
Temperature: 115°F then 88°F
Assemble the Bars
Pour a thin layer of tempered chocolate into each mold, swirl to coat the sides, and let set for 1 minute. Spoon a dollop of caramel into the center, then cover with more tempered chocolate, smoothing the top with a spatula.
Time: PT5M
Cool and Set
Place the filled molds in the refrigerator (or a cooling tower) for about 20 minutes until fully hardened.
Time: PT20M
Temperature: 40°F
Demold and Wrap
Pop the bars out of the molds, inspect for smoothness, and wrap each bar in foil or parchment for storage.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 2g
- Carbohydrates
- 24g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Soy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Sweetened Condensed Milk: Evaporated milk plus 1/2 cup sugar
- Instead of Heavy Cream: Half‑and‑half, Milk plus butter
- Instead of Brown Sugar: White sugar plus molasses
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Sea Salt: Kosher salt
- Instead of Dark Chocolate (70% cacao): Milk chocolate, Semi‑sweet chocolate
- Instead of Cocoa Butter: Vegetable oil (for less precise temper)
- Instead of Cocoa Powder: None
Equipment Needed
- Heavy Saucepan
- Candy Thermometer
- Whisk
- Silicone Chocolate Bar Molds
- Spatula
- Double Boiler Set (optional)
- Kitchen Scale (optional)
- Cooling Rack (optional)
- Cutting Board (optional)
- Knife (optional)
Critical Steps — Do Not Skip
- Cook caramel to the soft‑ball stage (240°F) for a smooth, glossy center
- Temper chocolate to 88°F to avoid bloom and ensure a crisp snap
- Cool the bars quickly in the refrigerator to set the shape
Chef Tips from the Video
- Use high‑quality European‑style butter for a richer caramel flavor
- Add a pinch of sea salt to balance the sweetness of the caramel
- If you don’t have cocoa butter, a small amount of neutral oil (e.g., grapeseed) can help the chocolate flow but may affect snap.
Troubleshooting
Caramel turns grainy or crystallizes
Ensure the mixture reaches 240°F and stir continuously; if it cools too quickly, gently re‑heat while whisking.
Chocolate develops a white bloom
Temper the chocolate correctly; if bloom occurs, re‑temper and use a clean, dry surface.
Bars stick to the mold
Make sure the chocolate is fully set before demolding; a quick tap on the mold or a brief warm towel on the bottom helps release.
Storage
Refrigerator: Store wrapped bars in an airtight container for up to 2 weeks.
Freezer: Bars freeze well for up to 3 months; thaw at room temperature before eating.
Room temperature: Can sit at room temperature for up to 24 hours, but texture may soften.
Make-Ahead Tips
- Caramel can be prepared up to 24 hours ahead and kept refrigerated; re‑warm gently before assembly
- Tempered chocolate can be kept in a warm water bath (around 90°F) for up to 30 minutes if you need a short delay
Frequently Asked Questions
What is the cultural significance and history of chocolate caramel bars in American confectionery?
Chocolate‑caramel bars have been a staple of American snack culture since the early 20th century, combining the indulgent richness of caramel with the snap of tempered chocolate. They are often associated with movie‑theater treats and have evolved into premium artisanal versions like Feastables.
What are the traditional regional variations of chocolate caramel bars in the United States?
In the U.S., variations include adding sea‑salt flakes (salted caramel), using milk chocolate instead of dark, and incorporating nuts such as almonds or pecans. Some regional brands also use locally sourced butter or honey‑sweetened caramel for a distinct flavor profile.
How is the Feastables Caramel Bar traditionally served in the United States?
The Feastables Caramel Bar is typically sold as an individual 1‑ounce bar, unwrapped for immediate snacking or wrapped in foil for on‑the‑go consumption. It is often enjoyed as a quick energy boost or a dessert after a meal.
What occasions or celebrations is the Feastables Caramel Bar associated with in American culture?
These bars are popular during holidays like Halloween and Christmas, as well as at sporting events, movie nights, and as a convenient after‑school snack. Their premium branding also makes them a frequent giveaway in promotional campaigns.
What makes the Feastables Caramel Bar special compared to other chocolate bars in American confectionery?
Feastables emphasizes ethically sourced Fair‑Trade cacao, a dairy‑forward small‑batch kettle‑cooked caramel, and a no‑artificial‑flavor approach. The combination of high‑quality butter, condensed milk, and precise tempering gives it a smoother texture than many mass‑produced bars.
What are the most common mistakes to avoid when making the Feastables Caramel Bar at home?
Common errors include under‑cooking the caramel (resulting in a runny center), overheating the chocolate (causing bloom), and not cooling the bars quickly enough, which can lead to a soft, misshapen bar. Use a candy thermometer and work efficiently during assembly.
Why does this Feastables Caramel Bar recipe use a candy thermometer instead of guessing the caramel stage?
The candy thermometer ensures the caramel reaches the soft‑ball stage (240°F), which creates the proper viscosity and glossy finish. Guesswork can lead to under‑ or over‑cooked caramel, affecting texture and shelf‑life.
Can I make the Feastables Caramel Bar ahead of time and how should I store it?
Yes, you can prepare the caramel up to 24 hours ahead and keep it refrigerated. After the bars are molded and chilled, store them wrapped in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.
What does the YouTube channel MrBeast 2 specialize in?
The YouTube channel MrBeast 2, an extension of the main MrBeast brand, focuses on large‑scale challenges, philanthropic stunts, and behind‑the‑scenes looks at the production of its own branded products, including Feastables chocolate.
How does the YouTube channel MrBeast 2's approach to chocolate making differ from other confectionery channels?
MrBeast 2 combines high‑energy entertainment with transparent, large‑scale manufacturing tours, emphasizing ethical sourcing and bold flavor experiments, whereas most confectionery channels focus on small‑batch home techniques or traditional recipes.
Last updated: August 30, 2026
