The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

See More

Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

View Slideshow

All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

View Slideshow

60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

View Slideshow

Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

View Video
Popular in Food

Chocolate Slab

This super-easy candy is fun to serve-guests can cut or break off as big as piece of chocolate as they'd like. Take care to follow the instructions when tempering the chocolate so the final slab will set up shiny and smooth.

4.0 by 13 people
Rate me!
  • Makes: 60 servings
  • Prep: 20 mins
  • Stand: 1 hr

Chocolate Slab



  1. Line an 11x7x1 1/2-inch baking pan with parchment paper*, allowing edges to extend beyond the edges of the pan.
  2. Wipe off any water from bottom of bowl with chocolate mixture, see Tempered Chocolate, receipe below). Pour about 1/2 of the Tempered Chocolate into pan; spread chocolate to edges of pan. Arrange chocolate candy in pan, leaving a 1-inch border. Evenly spoon on remaining chocolate, spreading to cover candies. Top with additional assorted candies or crushed peppermint. Let stand at room temperature until firm (about 1 hour).
  3. Lift candy from pan with parchment. Cut or break into pieces.
  4. To line pan with parchment, invert pan. Lay a piece of parchment paper over the bottom of the pan (make sure that the piece is large enough that the edges will extend beyond the edges of the pan). Make creases at pan edges. Remove paper and make folds along the creases. Invert pan right side up. Place paper in pan.
  5. Chop 1 1/2 pounds semisweet, bittersweet, dark, or milk chocolate. Place in a 2-quart bowl with 1/4 cup shortening; stir to coat chocolate with shortening. Pour very warm tap water (110 degrees F) in a very large bowl to a depth of 1 inch. Place the bowl with chocolate inside the bowl of warm water (water should cover bottom half of bowl of chocolate). Adjust water level as necessary (be careful not splash any water into the chocolate). Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth (this should take 20 to 25 minutes). When the water cools, remove the bowl containing the chocolate. Discard the cool water and add warm water and continue as above until all the chocolate is melted.
  6. Tempering chocolate ensures that the cocoa butter in the chocolate melts slowly. If melted too quickly or at too high of a temperature, the chocolate will "bloom" (have white streaks running through it) when it sets up. Tempered chocolate keeps its shiny appearance and smooth texture after it cools and sets up.

From the Test Kitchen

Our team chose to make two variations: For the milk chocolate variation we used crushed candy canes, broken pretzels, red candy coated milk chocolate pieces and chocolate-coated caramel-topped nougat bars with peanuts. For the dark chocolate variation we used candy coated chocolate pieces, brown jimmies, red nonpareils and raspberry filled chocolate squares.

Nutrition Facts (Chocolate Slab)

    Per serving:
  • 2 mg sodium
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...