So, many of you know that this weekend I embarked on my Christmas baking list.
This is just the beginning of my list. I’m trying to tell myself that I have enough goodies, but I can easily see myself making more, and more, and MORE. Of course this is all because of Pinterest! That damn site just sucks my in. So many good things to make!
If all you get for Christmas from me is a bunch of homemade sweets in a H.U.G.E. Christmas tin I don’t want to hear any complaints.
One thing that has been on my mind to make for a long time is some type of bark. To be honest, I’m not a huge bark fan. Which is weird, because bark is chocolate, and I like chocolate, but not in bark form. Just deal with it.
I’ve seen so many different versions of bark but one that caught my attention had cake batter in it! WHAT?!!
Totally down to make some bark now!!
I’ve been hoarding a box of red velvet cake mix in my pantry. Not sure why, but I’ve noticed it’s been there for an extended amount of time. Maybe it was just waiting to be used during the holidays. When red and green are the most popular colors. (Not my personal favorite…I see silver, gold, blue, and sparkle as Christmas colors).
And if I can be honest with you now for just a moment, I forgot about the bark, in the freezer. Each chocolate stage gets frozen for 20 minutes to set up. Well I made the first layer…put it in the freezer…took a shower, went Christmas tree shopping, watched some football, passed out on the couch for THREE hours (!!), woke up only to find my self running to the freezer.
The chocolate was safe. Just really hard. Which isn’t such a bad thing. Better to be hard than soft? Sorry, I don’t know where I was going with that.
I snuck in a few Candy Cane Kisses too. Peppermint screams holiday to me more than red and green does. Hence the fact that my latest obsession is Soy SF Peppermint Mocha Cappuccino. And guess what I’ll be dunking in my peppermint coffee now?!
OH YEAH!! I think I could start to like this bark stuff!
Red Velvet Christmas Bark
adapted from How Sweet It Is
6 oz high quality dark chocolate
12 oz Bakers White Chocolate
4 oz Candy Cane Kisses
3 tablespoons dry red velvet cake mix
Christmas colored sprinkles
Line a baking sheet with parchment paper.
In a microwave safe bowl, melt your dark chocolate. I microwaved mine for a minute, stirring at 20 second intervals. Once chocolate is melted pour on to prepared baking sheet and spread in to a thin even layer. Freeze for 20 minutes or until chocolate is firm.
Repeat the melting procedure for the white chocolate and Kisses (melt these two together). Once chocolate and Kisses are melted stir in the cake mix and let mixture sit for 3 minutes, chocolate will become thick. Pour over the already hardened dark chocolate, spreading out evenly. Sprinkle chocolate with colored sprinkles and freeze for another 20 minutes.
Once bark is completely frozen break up in to different size bark chunks.