Halloween is right around the corner, making this the perfect time to make your own candy! Even if you’ve never made candy before, literally anyone can make a killer bark.
Though I’ve included a recipe for the bark that I made, no real recipe is needed. Just like with any other recipe, though, you will want to think about balance. If you follow a single flavor profile, your bark will end up tasting a bit flat. You might not know what it is missing, but you will definitely know that something is missing. A good place to start is with something sweet, something crunchy, something salty, and go on from there.
For this bark I wanted to stick with Halloweeny flavors, so I started off with candy corn for sweetness, pretzels for crunch, pumpkin Joe-Joe’s (From Trader Joe’s), and then sprinkles just to make it pretty. Since I was using white chocolate for the top layer, I stirred a tiny bit of orange gel food coloring into the white chocolate once it was melted, because everyone knows that Halloween things are better when they’re orange.
To make sure I got a good “snap” from my bark, I used Chocoley’s candy molding formula for the bottom layer of chocolate. I love using their candy molding formula for projects like this because it gives you a great sturdy base with the snap of a tempered chocolate without having to actually temper any chocolate. Then, for the top layer, I used their dipping and coating chocolate formula. That formula is a bit thinner than their candy formula and so it sets up a little bit softer, but either one would work perfectly.
Since I used a couple of items (candy corn and pretzels) that aren’t prone to snapping along chocolate’s natural fault lines, I chose to cut this bark with a knife. That allowed me to get nice, clean cuts with my pretzel and candy corn pieces on each piece of bark.
- 2 cups dark chocolate melting chips (I used this candy molding formula from Chocoley)
- 2 cups white chocolate melting chips, (I used this dipping and coating formula , which is a bit thinner than the candy formula)
- 1 cup candy corn
- 1/2 cup pretzels, coarsely chopped
- 1/2 cup sandwich cookies, chopped
- 1 Tablespoon sprinkles
- Melt dark chocolate in double boiler or microwave. Pour melted chocolate onto parchment-lined baking sheet. Set in fridge to solidify, about 5 minutes.
- Melt white chocolate in a double boiler or microwave. Pour over hardened chocolate.
- Working quickly, sprinkle with assorted toppings and place into fridge to harden, about 5 to 10 minutes.
- Cut or break into pieces (I cut mine since I had larger toppings that weren't likely to divide evenly if I just broke the chocolate into pieces)