This is the chocolate month, the time when everyone forgets their healthy resolutions, turning straight to the chocolate lava cake. It’s only human nature. We can’t be deprived for extended periods.
So if you’re gonna do the chocolate, make bark. It’s a cheap and easy gift for a loved one, or you can eat it all yourself. I have a video tutorial below plus a step-by-step recipe, so keep reading!
I’m sure you’ve heard this before, but 95% of all diets fail. America is a country ruled by diets and a thriving fitness industry, and yet we’re in a health crisis. How is that possible?
Simple, really. When you try and sustain impossible behavior, it all comes crumbling down. Dieting at its core is all about the word “no.” Diets focus on what you can’t eat: dairy, or carbs, or sugar, or anything a caveman didn’t eat, or all of the above. Who wants a voice in their head constantly telling them that what they’re doing is wrong?
Seriously, if people talked to one another the way that their inner voices talk to them sometimes, they’d get slapped. We’ve somehow been taught that self-shaming isn’t just acceptable: it’s desirable. That, my friends, is a load of garbage. When did deprivation become a virtue? When did dieting become a way of life? Because here’s the thing. You ready?
If you’re dieting all the time, it’s probably not working. Seriously. It’s one thing to live with a healthy mindset and goals and quite another to base life upon what you will not let yourself have, and to constantly go back and forth with those arbitrary rules. I’m not a fan.
Message? Stop dieting. Start eating bark. Always works for me!
Bark is easy to put together, makes a great gift, and can be customized to any holiday or occasion. It takes just a few minutes (plus a half hour of chill time) to get it going. Take a look!
When all’s said and done, wouldn’t you rather spend time engaging in self-love and acceptance? Denial is never good, in life or in food. So say yes to yourself today, and say yes to some bark!
assorted Valentine's day candy and sprinkles (I used candy corn, raspberry hearts, cinnamon lips, heart sprinkles, and pink airbrushing spray)
Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a microwave-safe bowl, heat the chocolate chips for one minute. Stir. If not smooth and melted, heat an additional 20 seconds. Stir until smooth.
Spread out the milk chocolate to about 1/2-inch thickness. Don't go too thin, or the bark won't be as good.
In a separate bowl, heat the white chocolate chips for 40 seconds. Stir, and if not melted, heat an additional 20 seconds. Stir until smooth.
Drop the white chocolate by spoonfuls gently onto the milk chocolate. Using a knife, swirl the melted white chocolate gently into the milk chocolate. Do not overdo it, or your bark will become one uniform muddy color.
One at a time, add the Valentine's Day candies, spacing them evenly around the bark. Add the sprinkles and airbrush the bark for added color. You can buy airbrush spray at most grocery stores or cake decorating aisles (like at Michael's).
Chill the bark for 30 minutes. Break into pieces. Store in an airtight container. If you're worried about melting, keep it in the refrigerator until shortly before serving.
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
Hold on to your hats, almond butter lovers. You are about to be seriously happy.
When almond butter first became a thing, I got really excited and ran out to buy some. And then, boom. Huge disappointment. It wasn’t bad, but it wasn’t peanut butter.
I think that was my problem. I was looking at almond butter through the lens of peanut butter and expecting something just like that. When I learned to step back and appreciate almond butter on its own, then it was so much more delicious. Plus, then I could open up all the baking doors and make those fun desserts happen!
We’re headed toward the Super Bowl! Anyone excited?
Not me, unfortunately. My beloved Indianapolis Colts exited the season before the playoffs, so I selfishly stopped caring too much about the outcome of any games, except to hope that the Patriots don’t once again take it all. Tom Brady must’ve made a deal with Satan a long time ago to be both talented and good looking. I have issues with that man.
But no matter what happens with the actual game, I never pass up a chance to make amazing football food. And what better than a giant hunk of fudge shaped like a football? Nothing, I tell you. It’s the best!
Remember when dessert used to be a simple affair? A brownie. A cookie. A piece of chocolate fudge, plain.
Well, folks, them days are over. And thank heaven they are, because dessert is being pushed farther than ever before, all because of food blogging. How can anyone possibly object? We’re baking as fast as genius food manufacturers are developing newer products.
Like Nestlé’s pumpkin spice-flavored morsels. I saw them at Target and bought 4 bags. I had to play with them! And the first recipe they yielded is this caramelized pecan and pumpkin spice fudge.