Mummy Bark Bars

Last year, I made some Halloween bark bars using butterscotch topped with chocolate and spooky sprinkles, so I decided to do a different version this year with a mummy theme!

Mummy Bark

I love Halloween and its fun to make treats with the children and they love anything that includes those sugar eyeballs you can buy.

These have a base of melted Caramac, which is a bit of a throwback from my childhood. You can get either 30g bars or bags of Caramac buttons, but they both melt really well. Much better than white chocolate actually, which I have had sieze up on me a few times. I mixed in a little pumpkin pie spice which works really well with the caramel flavour.

Mummy Bark Bars2

I used my silicon bark moulds that I got from amazon, but they are not necessary to make this. You can just pour the melted Caramac onto a lined sheet and then break it into pieces afterwards.

For the topping, white chocolate is drizzled over to make ‘bandages’, but you can also get bright white candy melts for a stronger contrast over the spiced Caramac. I think I prefer the flavour of white chocolate, but my children like both.

This recipe makes enough for 8 bars

Mummy Bark Bars

Ingredients:
450g Caramac, melted. That is 4 multipacks of 4 bars (minus one for old time’s sake)
1tsp pumpkin pie spice, or you can just use cinnamon
250g white chocolate, or white candy melts
Sugar eyeballs

Method:
Break the Caramac into pieces, add the spice and melt in the microwave in short bursts, giving it a good stir every 10 seconds or so. Stop before it’s all melted and keep stirring to let the residual heat melt the rest of the solid pieces.

Pour equal amounts into the moulds (if using) and agitate to level it out.

Leave to set completely before turning out and placing on a wire rack over a tray.

Melt the white chocolate or candy melts in the same way as the Caramac and place in a squeezy bottle or a disposable piping bag with a small hole cut in the end. You could also use a plastic food bag with a small hole cut in the corner.

Squeeze over the white chocolate, moving back and forth to create ‘bandages’ and place a few googly eyes into the molten chocolate.

Leave to set completely.

Butterscotch Chocolate Bark Bars

These are Halloween butterscotch and chocolate bark bars. Most chocolate bark is just poured onto parchment and then studded with dried fruit, nuts and all kinds of candy, depending on the occasion.

Butterscoth bark pile

I found some great chocolate moulds with bark patterns in them on Amazon and they are just the right size for making individual chocolate bars. The moulds are made from silicone, so getting the bars out couldn’t be easier.

Halloween bark butterscotch

These bars are made with old fashioned butterscotch candy with a coating of chocolate and decorated for Halloween.

It really is best to use a candy thermometer for this recipe as the sugar needs to be heated to the soft and hard crack stage.

If you are not using moulds, line a tin with oiled foil. When the candy is poured into the tin, leave it to cool for 5 minutes before scoring into squares, or break with a toffee hammer when cold.

butterscotch bark1

Ingredients:
450g sugar
150ml water
85g golden syrup
1tsp lemon juice
¼tsp cream of tartar
130g butter
1tsp vanilla extract
100g dark chocolate
100g milk chocolate
Decorations – I have used candy corn, sugar eyes, bones and Halloween sprinkles

butterscotch bark1

Method:
Place the sugar, water, syrup and lemon juice in a heavy based pan over a medium heat until almost boiling.

Remove from the heat and stir in the cream of tartar.

Place back on the heat and take it up to the soft crack stage (132°C/270°F).

Remove from the heat and add the butter and vanilla, mixing in well.

Return to the heat and take it up to the hard crack stage (146°C-154°C/295°C/309°F)

Take off the heat and immediately pour into the moulds, or the prepared tin. Leave to cool completely.

butterscotch bark single

To decorate, melt the chocolate in the microwave until almost melted, stirring well so the residual heat melts it completely.

butterscotch bark closeup

Spoon over a coating of the chocolate, before decorating with your chosen edibles.

butterscotch bark closeup2

Hot Mulled Cider

Autumn is here!  Hot and spicy mulled cider will warm the soul on the chilliest Fall day.

cider

Mulled cider is perfect for chilly autumn evenings, bonfire night, Halloween, romantic autumn picnics with leaves falling all around and, well just because it’s Autumn!

This is full of Fall flavours – apples, cinnamon and spices. If you want to give it a real kick, add a dash of rum at the end.

2 litres of hard dry cider – use medium cider if you prefer a sweeter taste.
2 cinnamon sticks
1 star anise
1 orange, stuck with 10 cloves
A few grates of fresh nutmeg
1 apple, cored and cut into segments
1 tablespoon of maple syrup, honey or 1 tablespoon of brown sugar – adjust to preferred level of sweetness.
Rum – optional

Gently mix everything in a pan over a medium heat and allow all the flavours to mingle. Leave on a low heat for around 20 minutes. Don’t let it boil and serve hot in heatproof glasses, mason jars or mugs, spiked with a shot of rum if desired and decorated with a cinnamon stick.

This recipe can easily be made family friendly by using cloudy apple juice, either from the supermarket or by juicing your apples straight from the tree (after washing and inspecting for insects!)