The gourmet chocolate bars at Tribeca Treats (94 Reade St. at Church Street, 212-571-0500), a downtown bakery opened by a former banker, Rachel Thebault, are candy bars all grown up. While the shop, open since January, made a name for itself with peanut butter and jelly cupcakes, ginger and mint crunch truffles, and ice cream sandwiches, the bars are now beginning to steal the show. The four flavors range from the comforting and familiar “milk chocolate peanut cloud,” made from head chocolatier Kristin Schwartz’s recipe, to the spicy “salt and pepper.” Inspiration for the latter came from a frequent customer who tasted the flavor combination in Paris and asked Ms. Thebault if she could create something similar. Ms. Thebault said she and her team experimented with several kinds of salt and pepper before settling on a coarse sea salt and a chili pepper, which she paired with a mix of bittersweet dark and white chocolates. Meanwhile, the “Nutella crunch” flavor — a dark- and milk-chocolate hybrid — has paper-thin cookies with a subtle hint of hazelnut, and the “caramel smoked almond” is made from bittersweet dark chocolate, delicate house-made caramel, crunchy almonds, and a pinch of sea salt.

Both the chocolate bars and the ice cream sandwiches made their debut this summer, leading the bakers to wager over which treat would be more successful: Ice cream sandwiches won out in hot weather, but as temperatures cool, the chocolate bars are now in season.

The gourmet chocolate bars retail for $4.50 apiece, or $16 for a sampler box with all four flavors.