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

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

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.

Easter Chocolate Bark

Chocolate bark is always a hit in my house, so I had to do an Easter themed recipe.

Easter Bark4

I used my favourite bark silicone moulds to make mine, but it could easily be made in one go and cutting the bark into shards.

Easter Bark3

The base is a mixture of two thirds dark chocolate and one third of milk chocolate and then topped with a thin coating of white chocolate.  I always melt chocolate in the microwave nowadays, but some people think the traditional way in a bowl over simmering water is the only way of doing it!  Just take care not to overheat it as it can seize right up – especially the white chocolate.

Easter Bark

200g good quality dark chocolate
100g good quality milk chocolate
200g good quality white chocolate
Cadbury’s Mini Eggs – broken into halves
Sprinkles – I used FunCakes Spring mix and Ducks

Break up the dark and milk chocolate into pieces and melt in the microwave.

Pour the chocolate into the moulds, dividing it equally.  Agitate the moulds to make sure the chocolate is nice and level and gets into all the corners.  This also helps eliminate air bubbles.

Leave to set, before melting the white chocolate.  Leave to cool a little before pouring over the dark and milk chocolate layer.

Divide the white chocolate between the moulds, covering the bottom layer.  Agitate the moulds again to level out the top layer.

Easter Bark2

While the white chocolate is still molten, stud with the mini eggs and scatter over the sprinkles.  I prefer to break up the mini eggs as they can be a choking hazard and my little girl is only two.

These are a perfect Easter chocolate treat.

White Chocolate and Oreo Fudge Filled Easter Eggs

These are perfect desserts for Easter. They are definitely only meant for once a year as they are so rich and indulgent. The chocolate eggs have a white chocolate and Oreo cookie fudge filling and are made using silicone moulds that readily available and not too expensive.

Easter Eggs

Detail on the egg shells:

100g white chocolate, broken into pieces

Egg shells:
100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces

Egg bases:
50g dark chocolate, broken into pieces
50g milk chocolate, broken into pieces

1 397g can of condensed milk
200g white chocolate
1 pack of original Oreo cookies, bashed or chopped up into small pieces

Easter Eggs1

Melt the white chocolate in the microwave and using a food safe paint brush, load up the brush with chocolate and carefully fill in the detail on the silicone egg moulds. You will either find this therapeutic or get half way through and wonder why on earth you started doing this! Persevere, as the end result really is worth it. Take care to keep inside the lines.

Easter Eggs3

Leave to set completely.

Melt the dark and milk chocolate in the microwave, leave to cool slightly. If it is too warm, it might melt the white chocolate and spoil the detail.

Coat the insides of the egg moulds with the chocolate. I did this by pouring chocolate into each one and tilting and turning the mould until the insides had a good coating. Leave to set completely.

While the shells are setting, make the filling.

Easter Eggs5

Add the condensed milk to a heavy based pan along with the white chocolate and heat until melted, stirring all the time.

When everything is liquid, take off the heat and stir in the cookie rubble. Leave to cool, but not set completely. You need it to be cool enough to not melt the chocolate egg shells.

Easter Eggs2

When the filling is cool, fill the waiting shells and gently press down with the back of a spoon to flatten the filling before adding the rest of the chocolate.

Melt the remaining chocolate and pour onto the waiting eggs, use an offset spatula or palette knife to scrape off the excess and give you a nice flat finish.

Leave to set completely – at least 2 hours and your eggs will be complete.

Easter Eggs6

This recipe would work just as well with the smaller silicone egg moulds you can get as they are super rich.

If I made these again, I would work harder at tempering the chocolate to get a good shine on them, but I don’t think my family noticed the lack of shine when tucking in!