Soak the raisins in the rum for at least 4 hours. When ready to use, remove the raisins and shake off any excess rum.
Distribute the soaked raisins and toasted nuts into two 3 ounce silicone chocolate molds. Note: You can use any shape and size of molds you like and double, triple, etc. the ingredients accordingly.
Place the chocolate in a dish and microwave it until melted, giving it an occasional stir. Spoon half of the chocolate into each of the chocolate molds and use the back of the spoon to evenly spread it. Refrigerate the molds for at least 2 hours or freeze until fully set. Turn the molds over and gently push to release the chocolate bars.Makes two 3-ounce chocolate bars.