Woohooo! Another fun month for SRC!! This month I was assigned the blog, I Am a Honeybee, written by a 27-year old New Englander who is crafty, sarcastic, a shoe hoarder, an iphone addict, a home cook, and who loves to keep track of it all in scrapbooks! Woohoo for iPhones! I’m the same way. I love having foodgawker and pinterest on the tips of my fingers .
There were a few recipes on her blog that looked pretty intriguing to me, I was SO SO SO close to making her healthy pumpkin pie milkshake. It sounds AH-MAZING! Plus any dessert that has the word “healthy” in it makes me feel accomplished as I chow down. Unfortunately I didn’t have any vanilla ice cream or frozen yogurt in the house. So then I turned to this recipe.
Bark was a perfect choice for several reasons. One, it is chocolate. Two, we have a TON of candy in our house. Three, it is chocolate-wait, I already said that. Four, no oven needed to be turned on. It was hotter than heck that day and I was ready to melt! So, candy bark it was.
Bark is something that is super adaptable to anything you have in your house. For hers, she used Butterfingers, Kit Kats, Baby Ruth, Whoppers, and Milk Duds. Those would be an awesome combination, however, I didn’t have all those.
So for mine, I used the candies that I do have that I thought would taste good together. I ended up using 1 fun size bag of m&m’s, 1 fun size bag of peanut m&m’s, 1 fun size bag of peanut butter m&m’s, 5 mini Reese’s peanut butter eggs (equal to about 2 regular peanut butter cups), 2 kit kats, 2 mini milky ways, 2 mini 3 Musketeers, 2 mini Snickers, and 2 mini dark chocolate Milky Ways. Whew! Lots of different stuff loaded in there!!
I totally underestimated this recipe. It is SO, SO, SOO simple. Like you literally hardly need to do anything, then you end up with something magical. I am addicted to the stuff. I almost want to freeze the container to keep myself away from going back to the fridge to grab “one more piece”. But then I’d probably crack half my teeth trying to eat frozen chocolate.
Okay, so now that you have looked at my post from I Am A Honeybee, make sure you take a peek at everybody else’s Secret Recipe Club posts down below
(from I Am A Honeybee)
2 3/4 cups chocolate chips
about 15 small candy bars, chopped
1/4 cup white chocolate
- Chop candy into small pieces.
- Line a baking sheet (one with rimmed sides works best) with foil or parchment paper.
- Melt chocolate chips. Pour and spread melted chocolate on lined baking sheet. Sprinkle chopped candy evenly over melted chocolate and lightly press candy into chocolate.
- Melt white chocolate and drizzle over melted candy bark. Place bark into fridge to set for at least a half hour.
- Once bark is set, break into pieces and store in fridge in an airtight container.
Random Fact of the Day: If in 1957 you invested $1000 with Warren Buffett, you would have gained $30 million today.