I shouldn’t walk down the aisles at the grocery store because they tempt me with sales and things I don’t need. I try to avoid mindless wandering through the store but most of the time, it’s just too tempting.
Example 1: Today there was a sale on Baker’s chocolate making them 2 for $5. I ran out of my unsweetened chocolate a few weeks ago so obviously it was necessary to replace. I also didn’t realize they had white chocolate bars. Into the cart both items went.
Example 2: I’ve been CRAVING graham crackers lately. Is that weird? I just love them. Well, Teddy Grahams were on sale soooo, those made their way into the cart too.
And because it’s finals and I have many other things I should be doing, I decided I would use this chocolate and these grahams to make bark since I’ve been wanting to make some since I saw the Pioneer Woman’s Halloween Bark a few months ago. She defied the law with that one because it seems like people only consume bark during the winter holidays. I don’t know who decided that–chocolate is good 365 days a year.
(As a side note, I don’t think I’ve ever eaten chocolate bark. Or any bark for that matter.)
I was going to use Teddy Grahams as a base but then decided to use puffed millet for some crunch. Warning: puffed millet does not stay still very well and takes a little manipulating. It spreads when the chocolate is poured over it. I haven’t figured out how to fix this.
Also, feel free to use whatever you want for the candy and toppings or leave it relatively plain like I did for half with just some coconut and sea salt. I just used things I had around my house.
Can I give you a suggestion? Gift this to someone. I don’t know about you, but if someone brought this to my house, I’d eat it. It’s fast, cheap, pretty and it tastes good. It’s a winner!
(I am not the best drizzel-er, but I’m working on it)
Puffed Chocolate Bark
4oz. package unsweetened Baker’s chocolate
Approximately 12oz. dark chocolate (I used a mixture of 60% Ghiardelli and 60% Trader Joes)
1.5 oz. Baker’s white chocolate bar
2 cups puffed millet (I got mine from iHerb.com–get $10 off your first purchase when you use my code WTD353)
1/2 tsp. peanut flour (optional–but also from iherb.com)
1/2 cup unsweetened shredded coconut
Around 1/2 tsp. Pink Himalayan sea salt (or any sea salt)
1/2 fun size pack M&M’s, chopped up
5-8 Teddy Graham’s chopped up
1/2 tablespoon Jet Puff mallowbits
Line a baking sheet with parchment paper and pour puffed millet on top, forming a flat layer as best you can.
Melt dark chocolate in a double boiler over medium-high heat. *Pot filled with a little bit of water with a smaller pot or heat proof bowl on top with the chocolate. You could also use a microwave and microwave in 30 second intervals, stirring in-between
When melted, slowly pour over puffed millet in a zig-zag formation then attempt to spread more evenly by using a spatula or fork and lightly moving the chocolate.
Wait one minute for it to cool just enough, then sprinkle toppings over the chocolate. Press down lightly on toppings with a fork if needed.
Melt white chocolate in a new pan/bowl and using a spatula or fork, drizzle half over the top of the bark by quickly moving your instrument of choice over the top in zig-zags. If using, mix peanut flour into the remainder of the white chocolate, and drizzle using the same method.
Place in the refrigerator and allow to harden for at least 45 minutes. Break apart and eat!
*side note: either save the extra puffed millet or toss it. mine has little pieces of chocolate and sea salt from drizzling and sprinkling so it will be eaten on top of yogurt or with almond milk or something! 🙂