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Get Started with Your Bar Maker
Everything you need to know to get started with your Bar Maker, nail your first batch, and get the most out of it every day.
First use, pressing, unmolding, storage, care, troubleshooting: it's all here.
Before You Start
Before using your Bar Maker for the first time, wash all parts with warm water and a mild, unscented soap, then let them dry completely.
- Never place any part directly over an open flame or on a stovetop.
- Never use a knife or sharp object directly inside the silicone molds.
- Always make sure the part you're using is safe for the heat source you choose.
Oven, Microwave, Freezer: Which Parts Can You Use?
Purple Molds
Orange Press
Orange Lid with Logo
Meet Your Bar Maker
Four pieces. One simple system to shape, press, store, and take your bars on the go.
The 2 Molds
Fill all 8 cavities with your mixture. The molds shape each bar for you, so there's no need to shape or cut them by hand.
The Press
The 4 pressing blocks line up with the 4 mold cavities to evenly compact your mixture and create well-shaped bars.
The Lid
The lid also helps with pressing. Once you remove the press, place the lid on the mold and press firmly around the edges for one final, even press. Then use it to close your Bar Maker for storage, refrigeration, or taking it on the go. The lid is not freezer-safe.
Do You Have The OH MY BLOCK Method?
Where can I find The OH MY BLOCK Method?
Your download link was emailed to you about 1 minute after your order. That email gives you access to The OH MY BLOCK Method and the included guides, currently available in English.
I didn't receive my email
First check your inbox, then your spam or junk folder. You can also search for “OH MY BLOCK” directly in your email. If you still can't find it, contact us and we'll help you get your access back.
Contact UsHow do updates work?
The OH MY BLOCK Method keeps evolving with new improvements, adjustments, and extra content. Every time there's an update, we'll let you know by email and send you a link to download the latest version.
Your First Batch, Step by Step
The right texture, full cavities, and a firm press: those are the three basics for getting your first batch right.
Mix
Start by mixing your dry ingredients. In a separate bowl, warm your binder if the recipe calls for it, then stir until smooth. Add the binder to the dry ingredients and mix quickly and firmly until the mixture comes together and feels compact.
Fill
Fill each cavity completely, all the way to the top. Use a spoon or your fingers to spread the mixture evenly into the corners.
Press
Place the orange press over the mold, lining up the 4 pressing blocks with the 4 cavities. Press down firmly to compact the mixture. Then remove the press, place the lid on the mold, and press firmly around the edges for one final, even press.
Chill
Place the bars in the refrigerator for at least 2 hours before unmolding.
The 15 minutes refers to prep time. Chilling gives the bars time to set properly.
Unmold
Once the bars are completely chilled, gently remove them from the molds. Then store them according to the storage instructions in your recipe.
A Good Press Makes All the Difference
Pressing happens in two steps: first with the orange press, then with the lid, pressing firmly around the mold for one final, even press.
Fill to the Top
Fill each cavity completely and spread the mixture evenly into the corners.
Use the Press
Line up the 4 pressing blocks with the 4 cavities, then press down firmly to compact the mixture.
Finish with the Lid
Remove the press, place the lid on the mold, and press firmly around the edges. The lid distributes pressure across the surface for one final, even press.
Check
The mixture should look compact, even, and evenly distributed throughout each cavity.
Is Your Mixture Ready?
Before filling your Bar Maker, do this quick test: grab a handful of the mixture and squeeze it in your fist.
Too Dry
The mixture crumbles, falls apart, or doesn't hold its shape when you open your hand.
Just Right
The mixture compacts in your hand and holds its shape when you release your grip.
Too Wet
The mixture feels very sticky, slumps, or won't hold a compact shape.
Using Protein Powder?
Not all protein powders absorb the same amount of liquid. Two protein powders used in the exact same amount can produce very different textures.
Whey / Dairy-Based Protein
They usually mix easily and absorb a moderate amount of liquid.
Plant-Based Protein
Pea, rice, hemp, and some plant-based blends usually absorb more liquid. Your mixture may turn out drier and need a little more binder.
Flavored or Sweetened Protein Powders
How they behave varies a lot depending on the brand and ingredients.
Adding a Coating
You can coat your bars directly in the mold or after unmolding them. The method is slightly different depending on the finish you want.
Coating in the Mold
- Let the bars chill in the refrigerator for at least 2 hours.
- Remove the mold from the refrigerator.
- Pour the coating directly over the bars while they're still in the cavities.
- Return them to the refrigerator until the coating is fully set.
- Unmold only once everything has set.
Coating After Unmolding
- Let the bars chill completely.
- Unmold them.
- Place them on a cooling rack or another suitable surface.
- Add your coating.
- Let the coating fully set before storing the bars.
Avoid very watery coatings, such as cocoa mixed with water. The water can soak into the bar and make it softer. For a coating that sets properly, use something like melted chocolate or a mixture with an appropriate fat content.
Unmold Your Bars Without Breaking Them
Chilling does most of the work. Don't try to unmold a bar before it has fully set.
Wait
Make sure your bars are completely chilled.
Gently Release the Edges
Gently flex the silicone to gradually release the sides of the bar.
Release the Bar
Keep gently flexing the mold and ease the bar out gradually. Don't pull or force it out.
How to Store Your Bars
Storage time depends on the ingredients used. Always follow the storage instructions provided with your specific recipe first.
In the Refrigerator
Store your bars in a sealed container. If you stack them, separate the layers with parchment paper to keep them from sticking together. Keep bars refrigerated when they contain ingredients that soften easily at room temperature.
In the Freezer
For larger batches, freeze any bars that are freezer-friendly according to the recipe instructions. Separate them with parchment paper or wrap them individually before freezing so you can take out only what you need.
My Bar Gets Softer Outside the Refrigerator. Is That Normal?
Yes, that can be completely normal. Many bars made with nut butter, honey, or syrup naturally soften as they come back to room temperature. They'll firm up again once chilled.
So if a bar gets softer after sitting out for a while, it doesn't necessarily mean anything went wrong with your recipe.
How Many Bars Do You Want to Make?
The Bar Maker is modular. Start with 8 bars, then add 4-bar extensions whenever you want to prep a bigger batch.
Why Are The OH MY BLOCK Method Recipes Designed for 12 Bars?
Your standard Bar Maker makes 8 bars at a time. The OH MY BLOCK Method recipes are based on 12 bars because most of our customers pair their Bar Maker with a 4-bar extension.
We also designed The Method with batch prep in mind: make more at once, keep what you need in the refrigerator, and freeze the rest for later.
Only using the 8 cavities in your Bar Maker? No problem. The OH MY BLOCK Method includes a conversion chart so you can easily adjust the quantities to your setup.
Need an Extension?
4-bar extensions are available separately. To order one, contact us with your order number and we'll take care of the rest.
5 Easy Mistakes to Avoid
Unmolding Too Soon
Let your bars chill completely before removing them from the mold.
Not Pressing Firmly Enough
If the mixture isn't compacted enough, the bars may not hold together as well after unmolding.
Changing Several Ingredients at Once
For your first batch, follow the recipe as closely as possible. If you want to make substitutions later, change one ingredient at a time so you can see how each change affects the texture.
Treating All Protein Powders the Same
Protein powders can absorb very different amounts of liquid. Use the squeeze test before adjusting your mixture.
Adjusting Too Much, Too Fast
If your mixture is too dry or too wet, adjust it 1 tablespoon at a time. A small change may be all it needs.
Something Wrong? Let's Fix It.
Most problems come down to three things: the texture of your mixture, how firmly it was pressed, or how long it chilled.
My bars are crumbling
The mixture was too dry or not compacted enough, or the bars were unmolded too soon.
If they're still in the mold, press them again if you can and let them chill longer. If they're already unmolded, keep them cold before handling them.
Do the squeeze test before filling the mold. If the mixture already crumbles in your hand, add a little binder. Fill the cavities completely and press firmly.
My mixture is too dry
Your dry ingredients absorb more liquid than the ones used to develop the recipe. This often happens with certain protein powders or oats.
Add the binder listed in the recipe, 1 tablespoon at a time. Mix after each addition and repeat the squeeze test.
Make a note of the adjustment you needed for the ingredient brands you usually use.
My mixture is too sticky or too wet
Your binder is runnier than expected, or your dry ingredients absorb less.
Add rolled oats, 1 tablespoon at a time. For some protein recipes, a little extra protein powder can also work.
Always add corrections gradually.
My bars are staying soft
They need more time to chill, or their ingredients naturally make a softer bar.
Leave them in the refrigerator longer. If needed, remove the lid and place the mold in the freezer for 20–30 minutes before unmolding.
Also check the texture of your mixture before filling, and follow the recipe's own instructions.
My bars break when I unmold them
They're still too warm or too soft, the mixture was too dry, or they weren't pressed firmly enough.
Stop unmolding and put the mold back in the refrigerator.
Check your mixture with the squeeze test, press firmly, and wait until the bars are completely chilled.
My coating isn't setting
The coating may contain too much water, or it hasn't chilled long enough.
Put the bars back in the refrigerator.
Avoid very watery coatings. Use a coating that sets when chilled, like melted chocolate or a mixture that contains fat.
My bars soften at room temperature
Some binders, especially nut butter, honey, and certain syrups, naturally soften as they warm up.
Put the bars back in the refrigerator.
Keep most of the batch chilled and take out only the bars you need.
My protein powder makes the mixture way too dry
Some powders, especially plant-based ones, absorb much more liquid.
Gradually add binder, 1 tablespoon at a time, until the mixture passes the squeeze test.
Remember the adjustment you needed for that brand of protein.
Take Care of Your Bar Maker
Wash
After each use, rinse the parts, then wash them with warm water and a mild, unscented soap. The purple molds and orange press can also go on the top rack of the dishwasher. The lid is hand-wash only.
Dry
Let all parts dry completely before storing them.
Store
Store your Bar Maker clean and dry in a cool, well-ventilated place, away from direct sunlight and heat sources.
Avoid
- Never cut directly inside the molds.
- Never use sharp objects to remove a bar from the mold.
- Never place any part directly over an open flame or on a stovetop.
- Always follow the oven, microwave, freezer, and dishwasher guidelines listed earlier on this page.
Frequently Asked Questions
Have a question? Find quick answers to the most common questions about your Bar Maker and how to use it.
How many bars can I make with the Bar Maker?
The standard Bar Maker comes with two molds of four cavities each, so 8 bars per batch. You can add 4-bar extensions to make 12, 16, or 20 bars at a time.
Do I need to fill the cavities all the way?
Yes. Fill each cavity all the way to the top and spread the mixture evenly into the corners before pressing.
What does the press do?
The four pressing blocks of the orange press line up with the four cavities of the mold. It compacts the mixture so you get well-shaped bars. Then remove it, place the lid on the mold, and press firmly around the edges for one final, even press.
How long should I press?
There's no need to time it. Press firmly and evenly so all of the mixture is well compacted in the cavities.
Why do I need to wait before unmolding?
Chilling lets the ingredients firm up so the bar holds its shape better. Wait at least 2 hours in the refrigerator and make sure the bars are completely chilled before unmolding.
Where can I find The OH MY BLOCK Method I purchased?
Your download link was emailed to you about 1 minute after your order. Check your spam or junk folder too, and search for “OH MY BLOCK” in your email. If you still can't find it, contact us at info@ohmyblock.com.
Will I receive future updates?
Yes. When you purchase The OH MY BLOCK Method, all future updates are included for life. Every time there's an update, we'll let you know by email and send you a link to download the latest version.
Why are the recipes designed for 12 bars when the standard Bar Maker makes 8?
The standard Bar Maker makes 8 bars. The OH MY BLOCK Method recipes are based on 12 bars because most of our customers pair their Bar Maker with a 4-bar extension. It's also a practical amount for batch prep: keep some bars in the refrigerator and freeze the rest. The OH MY BLOCK Method includes a conversion chart so you can adjust the quantities to your setup.
Can I substitute an ingredient in a recipe?
Yes, but not all ingredients can be swapped one-for-one. If you have The OH MY BLOCK Method, check the substitution guide it includes before changing a recipe.
How do I know if my mixture has the right texture?
Grab a handful and squeeze it in your fist. It should form a compact mass and hold its shape when you open your hand. If it crumbles, it's probably too dry. If it slumps or sticks a lot, it's probably too wet.
Why do I sometimes need to adjust a recipe?
Ingredients can vary from brand to brand. One nut butter may be runnier, a protein powder may absorb more, and some oats can behave differently. So a small texture adjustment is completely normal.
Can I add a lot of liquid at once if my mixture is dry?
No. Always add binder gradually, 1 tablespoon at a time. Mix, then repeat the squeeze test before adding more.
How long can I keep my bars?
It depends on the ingredients used. Always follow the storage instructions in your recipe first.
How do I keep my bars from sticking together?
If you stack them in the refrigerator or freezer, separate them with parchment paper or wrap them individually.
Can I freeze my bars?
Yes, if the recipe allows it. Separate them with parchment paper or wrap them individually so you can take out only what you need.
Why do my bars get softer outside the refrigerator?
Many bars made with nut butter, honey, or syrup naturally soften at room temperature. They firm up again once they're back in the refrigerator.
Are the purple molds oven-safe?
Yes. The purple silicone molds are oven-safe up to 428°F / 220°C.
Are the molds microwave-safe?
Yes.
Is the orange press oven- and microwave-safe?
Yes. The orange press is oven- and microwave-safe. Always follow the guidelines on this page.
Is the orange lid with the logo oven-safe?
No. The orange lid with the logo is not oven-safe.
Is the lid microwave-safe?
No. The orange lid with the logo is not microwave-safe.
Can I put the Bar Maker in the freezer?
Yes for the purple molds and the orange press. The silicone molds are freezer-safe down to -4°F / -20°C. The orange lid with the logo can go in the refrigerator, but not the freezer: remove it before putting the mold in the freezer.
Are the parts dishwasher-safe?
The purple molds and the orange press, yes: place them on the top rack of the dishwasher. The orange lid with the logo is not dishwasher-safe: wash it by hand.
What is the 4-bar extension?
It's an extra mold with four cavities that increases the capacity of your Bar Maker.
Can I use more than one extension?
Yes. You can adjust your setup to make 12, 16, or 20 bars, depending on the batch size you want.
How do I order an extension?
Contact us at info@ohmyblock.com with your order number and we'll take care of it.
What's the warranty on my Bar Maker?
Your Bar Maker comes with a 10-year warranty. If you have a problem with your product, contact us with your order number so we can help.
A part arrived damaged. What should I do?
Email us at info@ohmyblock.com with your order number and a clear photo of the damaged part.
I can't solve my problem with this page. What should I do?
Email us at info@ohmyblock.com and tell us what's happening. If your question is about the texture or results of your bars, you can also attach a photo to help us understand the issue.
Still Need Help?
Have a question about your Bar Maker, your order, The Method, or one of the parts? Reach out. We're here to help.
info@ohmyblock.com
Contact SupportFor a damaged part, please include your order number and a photo.
To order an extension, please include your order number as well.