G: Yep — that’ll work fine, and it’s actually a fun little kitchen project. A few notes so it doesn’t turn into a sticky mess:

Why Hershey melts so easily

Hershey bars (especially Special Dark) are “eating chocolate,” not couverture. They’ve got lower cocoa butter content and more additives, which makes them softer and quicker to melt — but also means they don’t re-harden with that perfect glossy snap unless you temper them. For home snacking, though, you don’t need to fuss with tempering.

How to do it

1. Melt gently

   • Break the bars into pieces.
   • Use a microwave in 15-second bursts (stirring each time), or a double boiler.
   • Don’t overheat; aim for just melted, smooth, and pourable.

2. Mix in your nuts

   • Toast nuts first if you like (brings out flavor, keeps them crunchier).
   • Stir them in once the chocolate is fully melted.

3. Reform

   • Spread the mixture onto parchment paper, or spoon into silicone molds/ice cube trays.
   • Let it cool at room temp until mostly firm, then move to the fridge for 15–20 minutes. (If you chill immediately, you risk bloom — the grayish streaks from cocoa butter separating.)

What you’ll get

• Texture: A little softer than store-bought nut bars, but totally solid and snackable.
• Look: May not be perfectly glossy, but it’ll taste great.
• Shelf life: Best stored in an airtight container in a cool spot; fridge if your room is warm.

Extra fun options

• Sprinkle sea salt on top before it sets.
• Mix in dried fruit (cranberries, cherries, raisins).
• Add a pinch of cinnamon or chili powder for kick.

Would you like me to give you a super simple one-bowl method (minimal cleanup) or a slightly more polished tempered version so the bars actually snap like store-bought?

G: Got it — that makes sense. The snap is just the side effect; the real reason to temper is exactly what you’re asking for: chocolate that holds its shape at room temp instead of turning soft and streaky. Hershey isn’t the easiest to temper (since it has extra fats and sugars), but it can still be coaxed into stability. Here’s the practical version:

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The Why (short version)

Cocoa butter has several crystal structures. Only one (the “Form V”) gives you chocolate that’s shiny, firm, and melts in your mouth — not in your hands. Tempering is basically heating/cooling to “train” the cocoa butter into that form.

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The How (home version)

You don’t need fancy equipment, just a thermometer and some patience.

1. Chop & Reserve

   • Chop your Hershey bars into small bits.
   • Set aside about ¼ of the chocolate (this will be your “seed”).

2. Melt Phase

   • Melt the remaining ¾ gently (microwave or double boiler).
   • Heat it to about 115°F (46°C) for dark chocolate. Don’t go hotter or you risk seizing.

3. Cool Phase

   • Remove from heat.
   • Stir in the reserved ¼ chocolate (“seeding”), which cools and encourages good crystal formation.
   • Keep stirring until the mix hits around 82°F (28°C).

4. Reheat Phase

   • Gently warm it back up to 88–90°F (31–32°C).
   • Don’t go above this or you’ll undo the temper.

5. Use Immediately

   • Stir in your nuts, spread/pour into molds, and let it set at room temperature.
   • If done right, it’ll harden glossy, firm, and stay solid when held.

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The Payoff

• Room-stable: Won’t melt in your hand instantly.
• Better storage: Lasts weeks in an airtight container.
• Cleaner bite: Won’t crumble the way untempered chocolate sometimes does.

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⚠️ Caveat with Hershey: Because it’s not high-cocoa-butter couverture, you may still get a slight softness compared to, say, Valrhona or Ghirardelli baking chocolate. But it’ll be far more stable than just melting and resetting.

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Want me to write this up in a lazy “five-minute kitchen” hack style (so you don’t have to fuss with exact temps every step), or do you prefer the strict thermometer version for maximum reliability?