For all I know chocolate bark has had its day, but after seeing some rather sickly-looking ‘unicorn’ bark, I thought I’d give my own, more grown-up (see: decadent and chocolate-y) version a go. And since Christmas is a comin’, I topped it with gold sugar stars and dubbed it ‘festive’. Well, it clearly wasn’t unicorns going into the other one, was it…?
Chocolate bark is basically melted chocolate that’s spread onto a baking sheet, topped with tasty treats and then chilled in the fridge. So the possibilities are plentiful! To save you coming up with a clever concoction though, here’s my OTT peanut butter cup chocolate bark version. I used two types of chocolate, largely because that’s what I had in the baking cupboard, but also because more is more, especially at this time of year. I also melted some Reese’s peanut butter cups into it because I bought so many in New York a couple of weeks ago that I’m fed up of them rolling out of every drawer I open.
The hardest bit about this is melting the chocolate properly, but as long as you don’t wack the temperature up too high, take your time and keep stirring, you’ll be fine. Then, just add a few swirls of Nutella, extra peanut butter cups, marshmallows and stars and you’ve got a pretty impressive (and terribly straight forward) sweet snack or dessert for Christmas gatherings.
Makes enough for 10
For the bark:
1 bar milk chocolate
1 bar dark chocolate
1 tbsp golden syrup
10 Reese’s peanut butter cups
Reese’s peanut butter cups
Gold sugar stars
Bring a pan of water to boil and then turn the temperature down to a medium heat.
Break the chocolate up and place into a glass bowl. I like to use the glass lid of an old casserole dish I broke ’cause we do things properly in this house…
Place the bowl (or lid!) over the boiling water and once you see signs of melting, start gently swirling the chocolate with a wooden spoon. It should take about 10 minutes for it all the melt. Once it’s pretty much done, add the golden syrup, stir, and then add the Reese’s peanut butter cups. Another 5 minutes and constant stirring should do it.
Once smooth, pour the melted chocolate onto a sheet of baking parchment inside a large baking tray. Spread it out a little with a spatula so it’s a similar thickness all over. Let it sit for 5 minutes and then add the toppings. Be sure to press the toppings down a bit so they don’t break off too easily when it’s all hardened.
Pop it in the fridge for 3-4 hours until it’s the consistency of the chocolate bars you started with. Break it up into shards and serve, or wrap in cellophane and tie with a ribbon for easy edible Christmas gifts.