Last updated on March 31st, 2023

Chocolate Orange Candy Bars

Beware, Chocolate Orange Candy Bars are watching you! They’re studded with little pieces of my homemade sugar-free candied orange peel, which is so easy to make. I decorated these chocolate bars with candied orange slices and candy eyes just for the fun of it, as it’s Halloween. Each piece has a citrussy and zesty flavour, amazingly much like Terry’s chocolate orange segments, so you’ll feel tricked and treated all at once!

These low-carb chocolate orange bars do not need to be shaped like oranges to leave you feeling nostalgic. Chocolate Orange Candy Bars are easy to make and can be customized for any occasion; leave out the candy eyes and make them for Christmas instead, when winter oranges are in season.

Why You Will Like Chocolate Orange Candy Bars

No refined sugar. These Chocolate Orange bars are completely sugar-free, and you don’t have to feel guilty about having more than a few pieces.

Just 4 ingredients. Very quick and simple to make even without a chocolate bar mold. 

Tastes like Terry’s Chocolate Orange. Do we miss eating those? of course! You won’t be disappointed; these taste like those chocolate orange segments.

They make for a festive holiday treat or gift. Make these a guilt-free indulgence that you can share with friends and family. No one will know the difference.  

How is this Chocolate Orange Candy Low Carb?

1g net carbs per serving (2 pieces)

I use low-carb and keto-friendly ingredients in the recipe for these delicious chocolate bars. Homemade sugar-free candied orange peel is the key ingredient for that orange flavour. If you are doing strict keto, you can replace the peel with orange zest, orange extract or oil. 

How to make Chocolate Orange Candy Bars

These bars are very easy to make using any chocolate mold. Mini muffin paper cups are just as effective, or you could spread the chocolate mixture onto a baking sheet to make chocolate orange bark. There’s an idea I’d like to try!

Ingredients to melt the Chocolate

Semi-sweet Chocolate chips –or any low-carb chocolate chips will work for this recipe. I use Krisda chocolate chips which are semi-sweet. 

Whipping Cream -lightens the dark intense texture of the melted chocolate and adds creaminess.

Butter -helps keep the pieces in shape at room temperature and adds some fat, which is perfect for a ketogenic diet.

Sugar-free candied orange peel -adds intense orange flavour to the chocolate bars. Check out my recipe for it here. If you don’t have time to make the candied peel, orange zest or extract will work as an alternative.

Ingredients to Decorate the Chocolate Bars

Candy Eyes–  I kept it simple by adding the eyes for fun, but you can use Halloween-themed sprinkles.

Candied Orange Slices – I made some low-carb candied orange slices using my recipe for Sugar-free Candied Peels, which turned out to be a great refreshing snack.

Coarse Sea Salt – this is optional, but it highlights the orange flavour and balances the intensity of the semi-sweet chocolate.

Equipment You’ll Need

• Saucepan and heatproof bowl as a double boiler.
• Chocolate bar molds (2) or 24 mini paper baking cups
• Cake Spatula – for stirring the chocolate.
• Icing spatula –  for spreading out the melted chocolate mixture over into the mold.
• Baking tray or chopping board to keep the molds sturdy.

Prepare the Chocolate Molds

Place the molds onto a baking tray or flat surface like a chopping board that will fit inside your freezer. If using paper cups, place them inside a mini muffin pan or lay them flat on the baking tray.

Prepare the Double Boiler

Add about a cup of water to a saucepan and bring it to a boil. Add chocolate chips, cream and butter into a heat-proof glass bowl.

Melt the chocolate

Turn the heat to low and place the heat-proof bowl over the boiling water. Ensure the bottom of the bowl does not touch the water’s surface. Let the ingredients warm and allow the chocolate to melt.

Stir the mixture until all the melted chocolate, cream and butter combine. Add the chopped candied orange peel.

Fill the Molds

Switch off the heat and move the hot saucepan over to the moulds. This helps to work quickly before the chocolate cools down.

Use a spoon and divide the melted chocolate into the chocolate bar moulds. Spread with the cake spatula so that there are no gaps and the molds are filled.

For the paper cup molds, use a teaspoon to spoon the mixture into each paper cup. Using another teaspoon helps to scrape the melted chocolate off.

Lift the molds and gently tap the bottom onto the surface to remove any air pockets; it should flatten and fill out any gaps. 

Decorate the bars

Here comes my favourite part! Place cut pieces of candied orange slices on the melted chocolate. Then add the candy eyes on the curved part of each slice. Are they eyes with beaks or eyes with hats? They’re not quite spooky, but they’re cute!

Freeze the Chocolate Orange Candy Bars

Place the tray with the molds in the freezer for about 30 minutes. Check if they are solid to touch then transfer them to an airtight container and refrigerate. I keep them in the molds for at least an hour before removing them from the bars.

Is Candied Orange Peel Low Carb

Generally, candied orange peels are made with refined sugar and water which adds carbs to the recipe. The peels on their own do not have a lot of carbs, to begin with. My recipe for candied orange peel uses no sugar and is made with Monk fruit sweetener making it completely sugar-free!

The Best Way to Store Chocolate Orange Candy Bars

Store them in an air-tight container in the fridge for up to a couple of weeks.

Alternatively, you can keep them in the freezer and break off pieces whenever you want to have a piece or two.

They taste best from the fridge or slightly at room temperature, as they have a fudge-like texture. 

Tips for making good Chocolate Orange Candy Bars 

• Add the chopped candied peel when the chocolate has melted before transferring it into the mold. This will stop the peel from releasing any moisture from the heat.
• Use good quality sugar-free chocolate, Krisda brand is one I have on hand often, especially when it’s on sale. Bakers’ semi-sweet chocolate will work too, but the carb may increase. 
• Be sure to melt the chocolate with the cream and butter. The fats must warm up to the same temperature as the chocolate chips.

Frequently Asked Questions 

Can I heat the chocolate in the microwave instead?

Yes, it is easy, add all the chocolate ingredients into a microwaveable bowl and heat for 1 min. Stir to combine, then heat again for 30 seconds. appliances vary, so I suggest warming it up in 30-second increments. 

Can I add nuts to this recipe?

Adding nuts is a great idea to make the bar a bit more wholesome. Add chopped walnuts, pecans, almonds, cashews or a combination of nuts into the melted mixture then decorate with larger pieces of nuts.

Is there a substitute for Candied Orange Peel?

If you are short on time, use orange zest or orange oil instead of making the candied orange peel. It will still give the chocolate an orange flavour but may taste slightly bitter. 

I don’t have a chocolate bar mold?

Make Mini Chocolate Orange candy cups. This works well for making single servings of chocolate; you won’t need to break off a piece every time you want to indulge in this chocolate orange.

Make Chocolate Orange Candy Bark. Spread the melted chocolate onto a parchment-lined baking tray and decorate it with candied orange slices, candy eyes or Halloween-themed sprinkles. Once it’s set in the freezer, break it apart into small pieces, then store them in the fridge.

Did you make this recipe?

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