Hey, thanks for reading and for the question. You are too kind.
You’d be surprised, but it’s not too difficult; unless there’s a heat wave then all bets are off. I started with an 8” chef’s knife, but sometimes it was a little too much. I switched to just a regular old hobby knife which works well with most candy bars. However if the insides are super soft and gooey I’ll use fishing line or a high e guitar string.
There is one type of candy bar I have yet to figure out, the brittle ones like Clark or 5th Avenue. They just end up a dusty pile of crumbs. I might need to invest in one of these.