Halloween Chocolate Bark

If pumpkin picking is one way to do Halloween without the scares, then getting creative in the kitchen is the other. And baking is always more fun when you have a theme to follow.

This Halloween chocolate bark is unbelievably simple. It requires absolutely minimal skill, effort, ingredients, equipment and time. I really mean it. You could make this bark now and it will be ready for tonight’s scary movie session.

You just need a lot of chocolate and as many toppings as you wish. I went a bit crazy in the Halloween aisle of Waitrose and ended up with skeleton faces, tiny bats, chocolate stars (big and small), mini ghouls, crunchy bronze glitter and fudge chunks amongst other things. But the choices are endless, and you don’t need as many decorations as I have. I also used milk, dark and white chocolate (because why not?) but again, do whatever you prefer. I would recommend at least two chocolates though, as the bark will look prettier and the combinations taste great.

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Simply melt the chocolate in separate bowls. Line a baking tray with parchment and pour your base chocolate onto it. Spread out using a spoon into a neat rectangle. If you are using a second chocolate, drizzle over the top. Don’t spread the second layer as the chocolates will mix together into one big mess.

Then decorate! Go crazy and put as much as you want on top, the spookier the  better. You can also drizzle leftover melted chocolate on top, which is what I did with one of my slabs.

Then put in the fridge/freezer (depending on how imminent the scary movie session is) until the slabs have completely hardened. Remove and break into shards.

And that’s it! I’ll be spending tonight watching The Nightmare Before Christmas (for the first time!) with plenty of chocolate bark while listening out for the trick or treaters… Happy Halloween everyone!

Creme Egg Rocky Road

Today I’ve got a special bonus post for Easter Monday (you lucky things!). There’s more than enough chocolate around at the moment, but this sugary creation is for all those discounted Creme Eggs. Beware though, you need a serious sweet tooth to fully enjoy this!

We followed this recipe (but skipped the faffing with the food colouring) and they turned out really well. They are super simple and quick to make, and only require a couple of hours in the fridge to firm up.

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YOU WILL NEED:

  • 150g butter
  • 200g dark chocolate, chopped
  • 200g milk chocolate, chopped
  • 4 tbsps golden syrup
  • 180g mini Creme Eggs
  • 180g mini marshmallows
  • 150g Digestive biscuits, crushed
  • 150g white chocolate, chopped
  • 6 Creme Eggs

TO MAKE:

Melt the butter. Add the milk chocolate, dark chocolate and golden syrup and continue to mix and melt until it’s a thick consistency. Set aside to cool slightly.

Add the mini Creme Eggs, marshmallows and Digestive biscuits. Stir until everything is well coated.

Line a baking tin with baking parchment and press in the mixture firmly. Cut the Creme Eggs in half and place on top.

Melt the white chocolate and drizzle over the top. Leave in the fridge for a couple of hours until firm, cut into chunks and enjoy!

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