Dark Chocolate Sea Salt Magic Bars
(40 mg THC each · 12 bars · 480 mg total batch)
Seven-layer decadence: buttery graham crust, dark chocolate chips, toasted pecans, coconut flakes, white chocolate, more dark chocolate, all bound with sweetened condensed THC milk and finished with flaky Maldon salt. Zero weed taste, pure indulgence.
Decarboxylation
2.4 g flower @ 22–25 % THC (or 1.2 g good kief)
240 °F for 40 minutes in sealed mason jar → ~480 mg usable THC
Infusion
1 can (14 oz / 400 ml) sweetened condensed milk + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 480 mg THC condensed milk
Crust & Layers
1½ cups (150 g) graham cracker crumbs
½ cup (113 g) unsalted butter, melted
All 480 mg THC condensed milk
1 cup (180 g) 70 % dark chocolate chips
½ cup (90 g) extra dark chocolate chips
¾ cup (90 g) toasted pecan pieces
1 cup (80 g) sweetened shredded coconut
½ cup (90 g) white chocolate chips
Flaky sea salt for finishing
Steps
1. Preheat 350 °F. Line 8×8 metal pan with parchment overhang.
2. Mix graham crumbs + melted butter → press firmly into pan → bake 8 minutes.
3. Layer in this order:
- half the dark chips
- pecans
- white chips
- coconut
- remaining dark chips
4. Slowly pour THC condensed milk evenly over everything → gently press down.
5. Bake 25–28 minutes until edges are golden and center is bubbly.
6. Immediately sprinkle generous flaky salt → cool completely in pan (4+ hours) → chill 1 hour for clean cuts.
7. Lift out → cut 3×4 = 12 thick bars.
Storage
Airtight tin → 10 days room temp
Fridge → 3 weeks
Freezer → 3 months
Dosing
480 mg ÷ 12 = 40 mg exact per bar
Half bar = rich dessert buzz
Full bar = you’re not moving for a while
Gooey, crunchy, salty, chocolate in every bite.
The bars that make people say “I don’t even like edibles” and then eat three.
Cut them thick.
Hide two.
You’ll thank me at 2 a.m.