Wednesday, February 16, 2011
Whew, that's a mouthful if I don't say so myself! Valentine's Cake Batter Candy Bark....say that 5 times fast!
Well, I'll tell you the story behind this bark. For a while now (pretty much since she posted it), I've had my eye on Stephanie's (Stephanie Cooks) Cake Batter Bark. Seriously, it looks sooooo good and who doesn't love cake batter?! It's, like, one of my favorite things and definitely one of my favorite ice cream flavors!
So I thought that this would be such a great treat to make for Chris to take into work to share with his co-workers. I had planned on this and Red Velvet Cupcakes. That was, of course, until Bridget (Bake at 350) had to go and make her version of bark, which was appropriate for the occasion what with the cute little sprinkles and conversation hearts she tossed on it!
And then I was torn....do I make the yummy cake batter flavored version, which I know will be good because, hello, it's cake batter! Or do I make the version that has crunchy rice krispies mixed into the batter making it a pseudo "Crunch Bark?" Get it?! Crunch Bark = Crunch Bar....I kill myself!
Anywho, the light bulb finally went off and what better way to win this argument in my head than to combine the two recipes...it was, literally, the best of both worlds.
I have to say it was pretty darn good, but I was rather disappointed in the lack of cake batter flavor. I guess I was expecting it to stand out more but I guess I'll have to put more in next time. All in all, it was good and definitely worth making again. But be warned....this stuff will definitely suffice a killer sweet tooth! It is very sweet and probably something you shouldn't give to already hyper children...just saying.
Valentine's Cake Batter Candy Bark
2 - 12oz. bags of White Chocolate Baking Chips
2 - 12oz. bags of Semi-Sweet Chocolate Chips
6 Tsp. Yellow Cake Mix
2 cups Rice Krispies
Using a double boiler or sauce pan with heat-safe bowl on top, heat water over med heat until it comes to a simmer. Add the white chocolate in the bowl and stir, continuously, until melted. Stir in the cake mix and then gradually add in the rice krispies; mix until the each rice krispie is coated in chocolate. Carefully spread the mixture out onto a large piece of parchment paper and let cool.
Meanwhile, melt the chocolate chips utilizing the same method above (minus the cake mix and rice krispies) and carefully spread the mixture over the cooled white chocolate mixture.
Sprinkle on the sprinkles and conversation hearts and let cool completely.
Once it's cooled, break the bark into pieces and enjoy!
**I've increased the amount of yellow cake mix above (I originally used 3 Tsp, but I think doubling it may do the trick). Also note, that this is very versatile and any type of candy/sprinkles can be used!
Source: Adapted from Bake at 350 and also adapted from Stephanie Cooks