Around the holidays, I found some fabulous chocolate bark recipes in one of Martha Stewart’s magazines.  I made a WIDE variety of  these barks and other candy recipes  for my friends and family as holiday gifts.  I wasn’t blogging at the time, so I didn’t get to share them with you.  So sad because they are fun and easy to make for any occasion.  As I make more candy and barks throughout the year, I will make sure to post all the yummy recipes.

 

One bark recipe  that looked cute and tasted great was for Cake Batter Bark.  I received the recipe from a friend, and since then  I have  also seen it on a few other blogs.  We all tend to agree that it doesn’t taste enough like cake batter (which we all know is fabulous!), but that it is still good.  I tend to use more cake batter than is called for in the recipe.

 

This recipe calls for high quality chocolate, such as Lindt.  I didn’t have any on hand, but the Baker’s chocolate and Almond Bark seemed to work just fine.  I usually microwave my chocolates. I have found that the glass Pyrex bowl is the way to go. It doesn’t get too hot and MORE IMPORTANTLY, it is easier to clean.

 

 

The chocolate goes into the freezer for about 20 minutes.  Then it is on to the white chocolate and of course the cake batter.

 

 

Pour the white chocolate over the dark and then decorate with sprinkles.  Even though it is a little past Valentine’s Day, I went with the heart sprinkles and they turned out super cute.

 

 

 

 

Then back into the freezer for a quick 20 minutes.  When it was ready, the BOY tried some karate chop move that broke everything up into pieces (and had us both laughing).  I usually store my bark in large freezer bags in the freezer.  It is ready to serve whenever you want and available as a fun hostess gift.

 

 

Cake Batter Bark

6 ounces good dark chocolate

12 ounces good white chocolate

1 teaspoon yellow cake mix

Sprinkles of your chose (at least 3 tablespoons worth or more)

Melt dark chocolate either in the microwave or a double boiler.  Linea baking sheet with parchment paper and pour chocolate on.  You can smooth it with a spatula to the thickness you desire.  Stick in the freezer for 20 minutes.

Melt white chocolate.  Whisk in cake mix, stirring well until no lumps remain.  Let is set for 3 full minutes (or at least until it slightly thickens).  Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top.  Sprinkle on sprinkles.  Freeze for 20 minutes.

Once set, break into chunks.  Keep refrigerated.