Halloween Bark!
October 20, 2010
Almond Bark or candy bark is a thin confectionery coating usually made with nuts and added flavors (like peppermint or vanilla) and/or added colors. The “bark” can be sold in blocks or discs for home candy making and dipping. This is not “real” chocolate, but a confection commonly used in place of real chocolate because it hardens without having to temper it first.
The term bark is typically associated with confectionery coating, but I have seen chocolate bark being sold, especially around holidays. I think that regardless of which type of coating the bark is made from, the common factor is that the final product resembles bark on a tree; thin and bumpy.
Here are two recipes for bark; a real chocolate version and a Halloween version...
| Chocolate Marble Bark • 8 ounces bittersweet chocolate, chopped • 1 ounce white confectionery coating, melted • Almonds (or any of your favorite nuts), chopped Line a cookie sheet with parchment paper. In medium saucepan over low heat, melt bittersweet chocolate just until soft. Stir until smooth. Temper the coating. Stir in nuts. Spread mixture on paper-lined cookie sheet to 1/4-inch thickness. Drizzle with melted white coating, swirl with toothpick. Cool 10 minutes at room temperature or refrigerate until firm. Break into pieces. |
Here's the festive Halloween version...
| Halloween Bark • 16 Halloween-colored chocolate sandwich cookies, broken into small pieces • 1 1/2 cups pretzels, broken into small pieces • 1/3 cup raisins • 1 1/2 pounds white confectionery coating, chopped • 2 cups candy corn • orange and brown sprinkles Spread evenly the broken cookies and pretzels and the raisins onto a lightly greased baking sheet. Melt white coating in a double boiler, or in the microwave (careful! white coating burns easily) and stir until melted. Pour coating over the goodies in the pan and spread the top flat to coat evenly and as thinly as possible. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container. |
Enjoy!
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