Last Friday we had no school. It’s parent teacher conference week and the kids and I had a whole day to do nothing but goof off and have some down time. No classes, no extra curricular activities, no homework, no stress… And after a day of playing in the park, swimming at the club, eating sandwiches and french fries at the pool and making Halloween cards for the teachers we decided we needed to end the day with a little homemade goodness…
Last year’s William Sonoma Peppermint Bark was on Simaya’s mind and so we though why not try and make a halloween version ourselves. We stopped at QFC and picked up all kinds of treats – Bittersweet and White chocolate Ghirardelli bars, milk chocolate chips, candy corn m&m’s and Orio cookies. We filled the shopping cart and headed home for a little experimentation.
It turns out chocolate bark is super easy to make and it’s a total blast for the kids to partake. We all LOVED this little cooking adventure so much – the kids got to crush the Oreos, sprinkle on all the candy and watch it all turn into a beautiful treat. The bark turned out so unbelevebly good that we decided to wrap it up and give some to the teachers as a thank you for all the hard work they do!
Yield: about 15 pieces
Ingredients
12 oz. good quality dark chocolate
12 oz. good quality white chocolate
3 tsp. vegetable oil
1 cup chopped oreos
1 cup m&m candy corn pieces
1 cup milk chocolate chips (or sub with any candy you like)
Directions
Line the bottom and sides of an 9″ x 13” baking pan with non-stick aluminum foil, smoothing out any wrinkles.
Melt the dark chocolate and 1.5 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water until all the chocolate melts and is smooth.
Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Melt the white chocolate and 1.5 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water until all the chocolate melts and is smooth.
Immediately pour the melted white chocolate into the prepared pan, over the set dark chocolate, and tilt the pan so the white chocolate makes an even layer and covers the dark chocolate completely.
Immediately sprinkle all the candy all over the top later of chocolate. Place in the refrigerator at least 60 minutes (or overnight), or until the chocolate has set.
Remove the Bark from the pan by lifting the edges of the aluminum foil.
Peel back the foil, place on a large cutting board, and cut the bark into smaller pieces.
Store in an airtight container in the refrigerator for up to two weeks.
