It's been way too long since I posted a fun holiday-themed treat around here, wouldn't you say? Let's fix that right here and right now.
Even though Halloween is at the bottom of my list for holidays, I certainly can't resist making a cute chocolate confection to share. My reasons for not being a Halloween fan all center around not liking scary things. Haunted houses and horror films--not in a million years. Those studies that say mostly everyone likes being scared...I put myself squarely and safely in the minority group that doesn't like it. Not one. little. bit. I'm not a big fan of tricks, either. But treats? Heck yes! Besides, this boo bark has a short ingredient list, is simple to make, and features categorically harmless white chocolate ghosts and fun sprinkles. Nothing to be frightened of there!
I haven't worked with chocolate in quite some time. I must say, I've lost a bit of my touch so the bark and ghosts are a bit thicker and clunkier than I had hoped. But it's still chocolate, so we can't be too mad, right? I doubt your little ghosts and goblins will mind a little extra sugar anyway...
An easy, fun, and festive treat to spoil your favorite little ghouls and boys.
Boo Bark
adapted from Bakerella, via People Magazine
Ingredients:
16 oz. milk, semisweet, or dark chocolate, chopped
6 oz. white chocolate, chopped
black sugar pearls or quins
Halloween sprinkles and/or candy
Directions:
1. Line a rimmed baking sheet or jelly roll pan with parchment paper, leaving a couple inches of overhang on each end.
2. In a double boiler, melt the milk, semisweet, or dark chocolate. Alternately, microwave in 30 second intervals, stirring in between each interval and taking care not to scorch the bottom. Spread the chocolate evenly over the prepared baking sheet.
3. Melt the white chocolate using your preferred method. Spoon 10-12 small circles of white chocolate on to the milk, semisweet, or dark chocolate. Using the back of a spoon or a toothpick, gently touch the white chocolate (try not to push down into the dark chocolate) and pull, forming a ghost tail.
4. Place black sugar pearls or quins to make ghost eyes. Sprinkle desired amount of candy and/or sprinkles on the dark chocolate.
5. Let the bark set completely before cutting into pieces. Store in an airtight container up to one week.
Even though Halloween is at the bottom of my list for holidays, I certainly can't resist making a cute chocolate confection to share. My reasons for not being a Halloween fan all center around not liking scary things. Haunted houses and horror films--not in a million years. Those studies that say mostly everyone likes being scared...I put myself squarely and safely in the minority group that doesn't like it. Not one. little. bit. I'm not a big fan of tricks, either. But treats? Heck yes! Besides, this boo bark has a short ingredient list, is simple to make, and features categorically harmless white chocolate ghosts and fun sprinkles. Nothing to be frightened of there!
I haven't worked with chocolate in quite some time. I must say, I've lost a bit of my touch so the bark and ghosts are a bit thicker and clunkier than I had hoped. But it's still chocolate, so we can't be too mad, right? I doubt your little ghosts and goblins will mind a little extra sugar anyway...
An easy, fun, and festive treat to spoil your favorite little ghouls and boys.
Boo Bark
adapted from Bakerella, via People Magazine
Ingredients:
16 oz. milk, semisweet, or dark chocolate, chopped
6 oz. white chocolate, chopped
black sugar pearls or quins
Halloween sprinkles and/or candy
Directions:
1. Line a rimmed baking sheet or jelly roll pan with parchment paper, leaving a couple inches of overhang on each end.
2. In a double boiler, melt the milk, semisweet, or dark chocolate. Alternately, microwave in 30 second intervals, stirring in between each interval and taking care not to scorch the bottom. Spread the chocolate evenly over the prepared baking sheet.
3. Melt the white chocolate using your preferred method. Spoon 10-12 small circles of white chocolate on to the milk, semisweet, or dark chocolate. Using the back of a spoon or a toothpick, gently touch the white chocolate (try not to push down into the dark chocolate) and pull, forming a ghost tail.
4. Place black sugar pearls or quins to make ghost eyes. Sprinkle desired amount of candy and/or sprinkles on the dark chocolate.
5. Let the bark set completely before cutting into pieces. Store in an airtight container up to one week.