I was totally inspired on TikTok when I saw the gourmet filled candy bars made by The Dsrt Company. Their work is gorgeous and looks so delicious, but they sell out quickly so they are hard to get. I decided I would try making my own filled chocolate bars as a special surprise from my husband.

I personally prefer dark chocolate, the darker the better, but I really wanted to make these bars a fun color, so I bought some high-quality white chocolate (I chose Merckens) and chocolate food coloring.

The key to a filled chocolate bar is having a deep mold so that there's plenty of room for the yummy fillings. I purchased the perfect deep-cavity molds from Icing Inspirations.

After tempering my chocolate, I tinted it blue and coated the inside of the molds with it.

While the chocolate shell set up, I worked on the yummy gourmet fillings. My husband loves cheesecake, so I decided to fill these candy bars with a turtle cheesecake filling. To start, I spread a thin layer of cheesecake in the candy bar shell.

Next, I sprinkled on some crumbled graham crackers that I had mixed with melted butter, to make them taste just like a cheesecake crust.

Then I sprinkled on some finely chopped pecans...

...a layer of caramel...

...and finally, a layer of chocolate ganache. Now you see why that candy bar mold needs to have a deep cavity, to hold all these fantastic layers!

After all the fillings were in, I topped off the bar with a thin layer of the blue tempered chocolate to fill it completely, and finished with a smooth layer. Then I let it set up until hardened, and removed them from the molds.

The most fun part of making these candy bars was adding the gold! I lightly brushed some food paint over the raised areas on top of the candy bar, giving them a luxe look. I love how it makes that geometric design really pop.

Just think of all the fun flavor combos you could do! I think I want to try French Silk Pie filling next.

Look at all those yummy layers!

Tips for making gourmet filled candy bars

• Make sure you temper the chocolate properly or it will never come out of the mold, and it won't have that nice glossy shiny and snap.
• Don't make the chocolate shell too thick or it will be difficult to eat/cut the candy bar.
• Use quality chocolate for the best taste. Try to avoid using candy melts.
• For even and level layers, pipe smooth fillings into the mold instead of trying to spread them with a knife.
• Make all of your fillings ahead of time and have them ready to go so that your chocolate doesn't cool too much before it's time to pour the bottom.
• Sandwich any crumbly fillings between two layers of creamier fillings if possible. This will help ensure the bottom of your bar is smooth and not lumpy.
• Make sure you get nice deep molds so that you'll have plenty of room for fillings.
• If you want to tint white chocolate, make sure you use proper oil-based chocolate coloring. Regular water-based food coloring will cause your chocolate to seize up.