Last-Minute Monday: Make Holiday Bark for Giving: Host a Bark-Making Party for the Kids

Advent Day 22, Last Minute Monday, Make Holiday Bark for Giving, Host a Bark Making Party for teh Kids

Last-Minute Monday
Make Holiday Bark for Giving: Host a Bark-Making Party for the Kids

You’ll Need
A few heat-proof glass bowls or measuring cups for melting the chocolate
A pot of boiling water or a microwave
A few spatulas
Parchment, at least 1 sheet per guest
Cookie Sheets, 1 per guest
Chocolate, about 1/4 – 1/2 pound per guest, rough chopped or in chips
[4 squares of baker’s chocolate – or 8 of the new thinner rectangles – is about 1/4 pound or 4oz, 1 cup of chips is about 1/3 of a pound or 6oz]
Mixins, 1.5 c total per guest
A few cups or bowls in which to gather the mixins
Oven mitts to share

Host a Bark-Making Party for the Kids

How to Make the Bark
Spread a sheet of parchment over a flat cookie sheet.
Gather your chosen mix-ins beside you.
Melt the chocolate in glass bowls or measuring cups by placing over a boiling water bath or micro-melting in 30 second intervals at 60% power.
Using oven mitts, pour the melted chocolate on the centre of the parchment and let it spread out, or let an adult do it for you.
Feel free to quickly “layer” different types of chocolate if you desire.
Use the spatula to get all of the chocolate out of your bowl.
Drop your mixins over the top of the chocolate immediately after pouring.
Feel free to drop different combos of mixins in different “zones” on your poured chocolate.
Cool your bark in the fridge until it is compeltely firm.
When chocolate bark is cool, crack into several pieces.

Bark Flavour Combos

Suggested Flavour Combos
White and Dark Chocolate, Coconut, and Busted Candy Canes
Dark Chocolate, Almonds, and Candied Orange Peel
Milk Chocolate and Busted Malted Milk Balls
Semi-Sweet Chocolate, Graham Cracker Pieces, and Mini-Marshmallows
Semi-Sweet Chocolate, Toffee Bits, and Pecan Pieces
Dark Chocolate, Chopped Dried Cherries, and Cashews
White Chocolate, Pistachios, and Dried Cranberries
Semi-Sweet Chocolate, Chopped Candied Ginger, and Slivered Almonds
Milk and Dark Chocolate, Pretzel Bits, and Peanuts
White Chocolate, Chopped Dried Apricots, and Toasted Walnuts
Milk Chocolate and Mini Peanut-Butter Cups
Any Chocolate and Holiday M&Ms
White and Dark Chocolate Busted Oreos, and Busted Candy Canes

Holiday Bark for a Crowd

Author: Roseanne Carrara, The Lunchbox Season

Equipment

  • A few heat-proof glass bowls or measuring cups for melting the chocolate
  • A pot of boiling water or a microwave
  • A few spatulas
  • Parchment, at least 1 sheet per guest
  • Cookie Sheets, 1 per guest
  • A few cups or bowls in which to gather the mixins
  • Oven mitts to share

Ingredients

  • 1/4 – 1/2 pound chocolate per guest rough chopped or in chips
  • [4 squares of baker’s chocolate – or 8 of the new thinner rectangles – is about 1/4 pound or 4oz 1 cup of chips is about 1/3 of a pound or 6oz]
  • 1.5 c total Mix-ins per guest

Suggested Flavour Combos

  • White and Dark Chocolate Coconut, and Busted Candy Canes
  • Dark Chocolate Almonds, and Candied Orange Peel
  • Milk Chocolate and Busted Malted Milk Balls
  • Semi-Sweet Chocolate Graham Cracker Pieces, and Mini-Marshmallows
  • Semi-Sweet Chocolate Toffee Bits, and Pecan Pieces
  • Dark Chocolate Chopped Dried Cherries, and Cashews
  • White Chocolate Pistachios, and Dried Cranberries
  • Semi-Sweet Chocolate Chopped Candied Ginger, and Slivered Almonds
  • Milk and Dark Chocolate Pretzel Bits, and Peanuts
  • White Chocolate Chopped Dried Apricots, and Toasted Walnuts
  • Milk Chocolate and Mini Peanut-Butter Cups
  • Any Chocolate and Holiday M&Ms
  • White and Dark Chocolate Busted Oreos and Busted Candy Canes

Instructions

  • Spread a sheet of parchment over a flat cookie sheet.
  • Gather your chosen mix-ins beside you.
  • Melt the chocolate in glass bowls or measuring cups by placing over a boiling water bath or micro-melting in 30 second intervals at 60% power.
  • Using oven mitts, pour the melted chocolate on the centre of the parchment and let it spread out, or let an adult do it for you.
  • Feel free to quickly “layer” different types of chocolate if you desire.
  • Use the spatula to get all of the chocolate out of your bowl.
  • Drop your mixins over the top of the chocolate immediately after pouring.
  • Feel free to drop different combos of mixins in different “zones” on your poured chocolate.
  • Cool your bark in the fridge until it is compeltely firm.
  • When chocolate bark is cool, crack into several pieces.

Notes

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