Before I get to the bark, I need to vent. I lost a pair of shoes. Well maybe not lost, but I have no idea where they are. You see I carefully plan out my outfits for the entire week and the night before I lay everything out including jewelry, shoes, etc. Well last night I omitted the shoe step and found myself scrambling this AM to find them. I know what every box of shoes contains and yet these seem to literally have walked off. The only possible upside if they are truly lost is that I get to buy a new pair of shoes
And moving on….
Are you a fan of Jessica at How Sweet It Is? If you’re not, you need to be. This girl rocks out awesome scrumptious recipes daily.
Recently she introduced the world to Cake Batter Chocolate Bark. And I have to admit that the world is a better place because of it
I took her super simple recipe and changed it up a bit and it was beyond fabulous AND super simple. That’s a pretty great combo if you ask me!
Here is my twist on Jessica’s faboosh recipe:
Vanilla Bean Cake Batter Chocolate Bark:
What you need:
- 7 ounces dark chocolate (approx) — I used Lindt 70% Cocoa
- 12+ ounces Ghiradelli Vanilla Bean Sublime White Chocolate
- 1 tsp yellow cake mix — I used Betty Crocker Butter Yellow
- 3-4 tbsp holiday sprinkles – I found mine at Target near the $1 section
First, line a small rimmed cookie sheet with parchment paper.
Next, break up the chocolate squares and placed them in a glass bowl and microwaved at 25 second intervals on high for about 1.5 minutes total.
Pour the melted chocolate onto the wax paper and spread evenly with a spatula, or give the cookie sheet a lil’ jiggle like I do
Place cookie sheet in the freezer on an even service for approximately 20 minutes.
15 minutes into freezing, prep your white chocolate (break into squares, heat, stir, etc).
Once the white chocolate is melted, add in 1 slightly heaping teaspoon of cake mix and stir well. Let stand for about 1-2 minutes.
Remove the dark chocolate from the freezer and add pour your white chocolate on top. Smooth with a spatula. Liberally add sprinkles. The amount of sprinkles is directly proportional to your Christmas spirit. I swear
Throw this bad boy into the freezer for another hour or so (if you can handle it).
Remove from freezer and peel away from wax paper. Place the deliciousness on a cutting board and use a sharp pizza cutter to break up in irregular pieces. Keep stored in an air tight container in the fridge.
If I was more religious, I think I might ask for an Amen.
At least we can bow our heads in thanks to Jessica….
Do you make chocolate bark?
What’s your favorite blogger recipe you’ve discovered?