Wednesday, December 18, 2013

Chocolate Bark and Spice Drop Fudge

For Christmas this year I wanted to give my friends something made with love from my kitchen! I made two different variations of chocolate bark using this simple Basic Bark recipe from Martha Stewart Living, along with a batch of amazingly delicious Almond Roca (a family recipe) and some fun, colorful Spice Drop Fudge.

All the holiday treats turned out beautiful! What an easy and yummy gift!

Basic Chocolate Bark

  • Vegetable oil cooking spray 
  • Bittersweet, milk, or white chocolate, chopped  (according to variation) 
  • Toppings (according to variation) 

Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. 

Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring.

Pour into baking sheet, and spread in an even layer.

Immediately sprinkle toppings over chocolate.

Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Source:Martha Stewart Living, December 2010

Now here's the fun part... you can make any variation of the chocolate bark you want to! You pick the chocolate, you pick the toppings! There is no right or wrong variation of this stuff.. be creative, make it your own. I decided to do a S'mores Bark and a Toasted Walnut and Cranberry Bark to give away as gifts to my friends this year. 


S'Mores Bark:
  • 1 lb. milk chocolate chips
  • a handful of coarsely chopped graham crackers
  • a handful of mini marshmallows
Toasted Walnut and Dried Cranberry:
  • 1 lb. white chocolate chips
  • a handful of walnuts, toasted and chopped
  • a handful of dried cranberries
Seriously, you could top the chocolate with just about anything... pretzels, nuts, candy, etc. Such a fun project!

And then to the Spice Drop Fudge....

I found this recipe on via Taste of Home. The Spice Drop Fudge looked so fun and festive I had to try a batch out!!

Spice Drop Fudge
recipe via

1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped spice drops

Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and spice drops.

Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature.

Happy Holidays!


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