Almost every year, around Easter time, I make a big batch of candy bark. As if this season needs any more candy! I pretty much change up the batch every time, adding whatever I have on hand or whatever I'm into that year flavor-wise. I was digging around the archives and found this post where I shared a candy bark recipe. I also have very, very blond hair in that post. 🙂
This year I wanted to make something colorful and then something that combined salty and sweet.For my colorful candy bark I used white chocolate accented with sprinkles, dots and gummy bears!To satisfy my salty sweet craving I made candy bark from dark chocolate with potato chips. I love dark chocolate and potato chips! I added gold sprinkles for glamour.To make all you have to do is melt the chocolate, either on the stove top or in the microwave. Pour it onto a plate or tray lined with wax paper. And then sprinkle on the goods. Let the chocolate set (to speed up the process you can pop the whole thing in the refrigerator or freezer).
Also, that's not my hand adding sprinkles. That's Trey's hand trying to steal a chip. What a little thief.Once the chocolate has hardened break the bark up into manageable pieces. Try to evenly distribute candies within every bite. You can store candy bark in an airtight container in the refrigerator for up to a week. Or you can wrap it in little gift bags and pass them out to office friends or family members.Yum! The potato chip candy bark is best eaten the first day it's made. If you do store them be sure to keep them free of moisture or too much open air. You don't want the chips to get soggy or stale. What about you? Do you have any special foods or treats you always make this time of year? Happy Holidays! xo. Emma